DirtyFLRestaurant Inspection Data

MEET CHONGQING HOT POT

MEET CHONGQING HOT POT has 6 health inspections on file for its HOLLYWOOD location, with an overall rating of 1.3/5. Food safety practices have remained consistent.

Stirling Road
Hollywood, Florida, 33021
Broward County County

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 12/5/2025

Inspection #: Visit ID: 10883601

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk bag of cornstarch.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic containers under prep table in kitchen not inverted.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top canned beverage on prep table in kitchen. Repeat Violation
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top canned beverage on prep table in kitchen.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple e,plots cell phones on prep tables in kitchen.
  • 08B-38-4:Basic - Food stored on floor. 1) Buckets of chili oil and fryer oil on floor by dry storage shelves. 2) Bus pan raw pork and cases of chicken on floor in walk in freezer. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice under cooling unit in walk in freezer.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting boards in kitchen.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverages in kitchen right Atosa reach in cooler. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Open bag of cornstarch on storage shelves in back of kitchen away from any active food preparation.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees in kitchen changed gloves and begin food preparation after putting away boxes into freezer without washing hands first. Reviewed proper procedures and employee washed hands and put on new gloves. Corrected On-Site Repeat Violation Admin Complaint
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling clean dishware from machine immediately after handling and rinsing dirty dishware to put in machine. Reviewed proper handwashing and employee washed hands. Corrected On-Site
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee gloved hands on hips and returned to cutting food items without washing hands and changing gloves. Reviewed proper procedures with employee and employee washed hands and changed gloves. Food items discarded. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cartons of raw shell eggs above containers of broth. Employees rearranged to properly separate. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on faucet at mop sink.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Server station handsink blocked with clean containers and utensils. Person in charge removed items. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by triple sink being used for soaking utensils and pans. Employee drained and cleaned sink. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM - Xian Guang Yang 3-3-2021 ServSafe Person in charge - Selena Wu Repeat Violation Repeat Violation Admin Complaint
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink between ice machine and triple sink. Employee replaced paper towels. Repeat Violation
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Admin Complaint
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand sink in back of kitchen. Employee replaced soap. Corrected On-Site Repeat Violation Admin Complaint
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Standard paint brush in container of oil in kitchen. Employee discarded brush. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle in server station.

Inspection Date: 4/25/2025

Inspection #: Visit ID: 10743054

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee canned beverage on cutting board by back prep sink. Employee removed beverage.
  • 08B-38-4:Basic - Food stored on floor. 1) Container of fryer oil on floor in back prep area of kitchen. 2) Plastic buckets of sauce on floor in back storage area.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee canned beverage in right Atosa reach in cooler in kitchen.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bottles of oil on prep table in back of kitchen not labeled. Repeat Violation
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading less than 50ppm chlorine. Employee added bleach to correct 100ppm chlorine. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling frozen raw pork and began to prep vegetables without first washing hands. Reviewed proper procedures with employee and employee washed hands. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Kenmore reach in freezer in kitchen, container of raw shaved chicken on shelf above open bag of cooked cuttlefish. Employee moved chicken to bottom of freezer to properly separate. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table in back kitchen, under no temperature control, commercial beef soup base (89F - Cold Holding). Item not prepared or portioned today. Per manager packages opened at 3:00pm. Employee placed soup base in ice bath to chill. **Corrective Action Taken**
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager - Xian Guang Yang Person in Charge - Lian Wu Repeat Violation Admin Complaint
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by ice machine. Repeat Violation Admin Complaint
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Admin Complaint
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand sink by ice machine. Repeat Violation Admin Complaint

Inspection Date: 12/13/2024

Inspection #: Visit ID: 8763240

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil on prep table opposite cooking stoves not labeled.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, cases of frozen shrimp on top shelf above packaged precooked fish balls removed from original cases. Employee rearranged freezer shelves to properly separate. Corrected On-Site Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by ice machine being used to soak dirty utensils. Employee removed utensils and drained sink. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified food manager Xian Guang Yang Person in Charge Jessie Qi
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by ice machine / triple sink. Employee replaced paper towels. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Admin Complaint
  • 31B-03-4:Intermediate - No soap provided at handwash sink. 1) Soap not immediately beside hand sink in far back of kitchen. Employee replaced soap. 2) No soap at hand sink by ice machine/triple sink. Employee replaced soap. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink at far back of kitchen. Employee turned hot water back on. Corrected On-Site

Inspection Date: 5/31/2024

Inspection #: Visit ID: 8681953

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 1) Ice bin at server station has mold like buildup in upper back edges of bin. 2) Main ice machine baffle has mold like buildup. Repeat Violation Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in server station not secured. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Bulk container of rice and multiple buckets of sauces on floor in prep area.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Drain line under hand sink by cook line leaking.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, containers of raw non commercially wrapped chickens above cases of ready to eat fish balls. Employee began to rearrange all items to properly separate. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In right Atosa reach in cooler in prep area, containers of raw calamari, fish, and trip,above containers of cut ham. Employee rearranged all items for proper separation. 2) In walk in cooler, cases of raw shell eggs above containers of sauces. Employee inverted for proper separation. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table in kitchen under no time of temperature control, beef fat (68F - Cold Holding). Per person in charge pulled cold from cooler at 2:00pm. Employee moved to refrigerator to rechill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At start of inspection on prep table in kitchen prep area, sliced tomatoes (70F - Cooling) under no time or temperature control. Per employee cut at 2:00pm. Employee moved to refrigerator to begin cooling properly. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser nozzles at server station have mold like buildup.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink to left of reach in coolers blocked by table.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager - Xian Guang Yang Person in Charge - Botian Wang
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by triple sink.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Admin Complaint
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at hand sink by cook line due to leaking drain pipe. Person in charge turned water back on.

Inspection Date: 1/30/2024

Inspection #: Visit ID: 8561837

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured in wait station. Warning - From follow-up inspection 2024-01-30: Observed same **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. 1. Under soda rack in wait station. 2. Inside walk in cooler. Warning - From follow-up inspection 2024-01-30: Observed same **Time Extended**
  • 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. 1.Bags of rice in P1 room in dining area. 2. Buckets with crabs in walk in freezer. 3. Buckets with sauces inside walk in cooler. 4. Bucket with pepper/ seasoning on floor in kitchen . Warning - From follow-up inspection 2024-01-30: Observed same **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2024-01-30: Observed same **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-01-30: Observed same **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2024-01-30: Observed same **Time Extended**

Inspection Date: 11/29/2023

Inspection #: Visit ID: 8560055

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Right side wall soiled in ice machine in kitchen. Operator cleaned and sanitized during inspection. Corrected On-Site Warning
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured in wait station. Warning
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure inside walk in freezer not replaced every day or when heavily soiled, whichever comes first. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. 1. Under soda rack in wait station. 2. Inside walk in cooler. Warning
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. 1.Bags of rice in P1 room in dining area. 2. Buckets with crabs in walk in freezer. 3. Buckets with sauces inside walk in cooler. 4. Bucket with pepper/ seasoning on floor in kitchen . Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over sauces inside glass front atosa reach in cooler in kitchen. Operator moved raw shelled eggs to bottom shelf and stored correctly. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. . 1.Tofu (50F - Cold Holding); bean sprouts (48F - Cold Holding) pulled from reach in cooler under 2 hours ago and moved to buffet station. Operator placed on ice to quick chill. 2. Spicy chicken ; (60F - Cold Holding) in buffet station under no temperature control for food safety. Spicy chicken pulled from reach in cooler held less than 1 hour ago. Operator moved to reach in cooler to quick chill. Suggested using Time as a public health control. **Corrective Action Taken** Repeat Violation Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 11-26-1:Intermediate - 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. Warning