VOLCANO HOT POT & BBQ
3279 DANIELS RD STE 102, Winter Garden FL 34787 · 407-614-8200
Last inspected Jun 22, 2026 · 10 visits since November 2023
JUN 24
NOV 24
MAY 25
OCT 25
JUN 26
▲ GETTING WORSE
5 inspections trending down, 40 points off where it started.
Live, small flying insects found 2 in dish area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jun 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
6 High priority8 Intermediate9 Basic
What the inspector wrote — 23 findingsThe state's own report →
Displayed food not properly protected from contamination.Peanuts at buffet line.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure.Employee is cutting cucumbers with bare hands which is going to be used for salad.
Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw beef stored over mushroom in walk in freezer.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw shell eggs stored next to raw chicken in walk in cooler.
Show the remaining 19 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Spring roll,44 f held less than four hours transferred to walk in freezer for a quick chill.
Warewashing sanitizing solution exceeding the maximum concentration allowed.At three comp sink,over 200 ppm.After wards,100 ppm.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Clams not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting boards are stained. Can opener is soiled.
Handwash sink not accessible for employee use at all times.Blocked by container in kitchen.
No tag on/for original container of raw mussels in walk in cooler.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.Cooked pork in walk in freezer.
Raw, in-shell clams/mussels from different original containers mixed together prior to preparation for service.Clams and mussels on buffet.
Torn packages/bags of food exposing the contents to contamination. Flour in dry storage area.
Accumulation of black mold-like substance in the interior of the ice bin.
Accumulation of lime scale on the inside of the dishmachine.
Cucumbers not washed prior to preparation.
Employee beverage container on a food preparation table.
Establishment using sponges to rim glasses.
No conspicuously located ambient air temperature thermometer in holding unit.Reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking has a build up of black like substance by the dishmachine area.
Time/temperature control for safety food thawed in an improper manner.Fish is thawed in standing water.
Walk-in cooler shelves with rust that has pitted the surface.
Dec 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Clams and mussels on buffet
Accumulation of lime scale on the inside of the dishmachine.
Ice buildup in reach-in freezer and/or walk-in freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 17, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cooler containing raw beef
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb over pre rinse and mopsink
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Handwash sink not accessible for employee use at all times. In bar blocked by soda hose
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Clams and mussels on buffet
Accumulation of lime scale on the inside of the dishmachine.
Ice buildup in reach-in freezer and/or walk-in freezer.
No handwashing sign provided at a hand sink used by food employees in bar
Outer openings not protected with self-closing doors.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wood food-contact surface not properly sealed used under food equipment to clean
Oct 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 39 recorded, 13 high priority.
13 High priority9 Intermediate17 Basic
Show 39 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.O ppm.Afterwards 100 ppm.
Container of medicine improperly stored next to clean utensils
Dented/rusted cans present. See stop sale. Sesame paste
Live, small flying insects found 2 in dish area
Nonfood-grade bags used in direct contact with food.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged raw chicken over raw beef walk in freezer not original container Mechanically tenderized beef over pork reach in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat sauce walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs touching raw chicken
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cooler containing raw beef
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All raw beef All raw seafood frogs legs, crab,Krab Melon Cut lettuce All cooked item Fish cake Cooked chicken Raw shell eggs Cooked veg
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. All raw beef All raw seafood frogs legs, crab,Krab Melon Cut lettuce All cooked item Fish cake Cooked chicken Raw shell eggs Cooked veg
Toxic substance/chemical improperly stored next to clean utensils
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb over pre rinse and mopsink
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Stained cutting boards
Handwash sink not accessible for employee use at all times. In bar blocked by soda hose
No paper towels or mechanical hand drying device provided at handwash sink. In dishwasher area and prep kitchen Corrected On-SiteCorrected On-SiteWarning**
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time on a dry erase chart, unable to produce time plan
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Clams and mussels on buffet
Spray bottle containing toxic substance not labeled.Spray bottles throughout the establishment.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food.
Cardboard used to line nonfood-contact shelves soiled
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment and utensils not properly air-dried - wet nesting.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice scoop handle in contact with ice.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Raw beef
No handwashing sign provided at a hand sink used by food employees in bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior rice cooker Hand wash sink soiled in kitchen Fronts and handles of all reach in coolers located in kitchen
Outer openings not protected with self-closing doors.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses.
Wood food-contact surface not properly sealed used under food equipment to clean
May 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Over 200 at the bar. Operator diluted water rechecked. 50 ppm
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Spray bottle containing toxic substance not labeled. Unlabeled Bottle with orange liquid on cart.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Covered waste receptacle not provided in women's bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron on dish drying rack. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by drink area in the kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer across from dish washer soiled
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves In walk in cooler.
Dec 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority5 Intermediate4 Basic
Show 10 findings ▾
Toxic substance/chemical improperly stored. -Oven cleaner over dry goods.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served. Mussels and oysters.
Clams/mussels/oysters tag removed from original container prior to container being emptied. -Oysters.
Food-contact surface soiled with food debris, mold-like substance or slime. -Soda gun at bar.
Spray bottle containing toxic substance not labeled. -Yellow spray bottle.
Ice scoop handle in contact with ice.
In-use wet wiping cloth/towel used under cutting board.
Stored food not covered. -Corn in walk in cooler.
Working containers of food removed from original container not identified by common name. -Bulk container of brown sugar.
Nov 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority5 Intermediate5 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm.
Toxic substance/chemical improperly stored. -Oven cleaner over dry goods.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served. Mussels and oysters.
Clams/mussels/oysters tag removed from original container prior to container being emptied. -Oysters.
Food-contact surface soiled with food debris, mold-like substance or slime. -Soda gun at bar.
Spray bottle containing toxic substance not labeled. -Yellow spray bottle.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Ice scoop handle in contact with ice.
In-use wet wiping cloth/towel used under cutting board.
Stored food not covered. -Corn in walk in cooler.
Working containers of food removed from original container not identified by common name. -Bulk container of brown sugar.
Jun 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator placed correct time on all food items.
Toxic substance/chemical improperly stored. - dish soap and stainless steel cleaner stored next to cooking oil in kitchen area.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - hose Bibb located at dish machine.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener - white cutting boards in prep area.
Handwash sink used for purposes other than handwashing. - stainless steel scrubber stored in hand sin at front bar.
No paper towels or mechanical hand drying device provided at handwash sink. - hand sink next to ice machine.
Exterior door has a gap at the threshold that opens to the outside. - back door open at the time of inspection.
In-use ice scoop stored on soiled surface between uses. - ice scoop stored on ice machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -serving spoon stored next to cooked rice.
Opened employee beverage container in a cold holding unit with food to be served to customers. - employee drink stored in freezer next to ice machine.
Working containers of food removed from original container not identified by common name. - bulk sugar, rice, flour
Jan 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Toxic substance/chemical improperly stored.Cleaner stored on top of dishmachine.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink and hose Bibb by dishwashing area.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer in kitchen.
No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia at the boba station.
Spray bottle containing toxic substance not labeled.Cleaner on top of dishmachine.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Employee with no hair restraint while engaging in food preparation.
Light not functioning.Under hood suppression system
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Kitchen and dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall is soiled dishwashing sink.
Space in ceiling by water heater area.
Working containers of food removed from original container not identified by common name.Guar gum at the bar.
Nov 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority5 Intermediate7 Basic
Show 17 findings ▾
Displayed food not properly protected from contamination.Seafood at the buffet line.
Four, small flying insects in kitchen.2 in dining room and 2 in kitchen.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.Operator noted the time frame on the plan.
Toxic substance/chemical improperly stored.Cleaner stored on top of dishmachine.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink and hose Bibb by dishwashing area.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer in kitchen.
Handwash sink not accessible for employee use at all times.Blocked by container and beer kegs.
No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia at the boba station.
Spray bottle containing toxic substance not labeled.Cleaner on top of dishmachine.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Employee with no hair restraint while engaging in food preparation.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Light not functioning.Under hood suppression system
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Kitchen and dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall is soiled dishwashing sink.
Space in ceiling by water heater area.
Working containers of food removed from original container not identified by common name.Guar gum at the bar.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.