DirtyFLRestaurant Inspection Data

HOTPOT WORLD

HOTPOT WORLD located in TAMPA has undergone 7 health department inspections, achieving a 2.4/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

North Dale Mabry Highway
Tampa, Florida, 33614
Hillsborough County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

1/12/2026· 1mo ago

Visit ID: 10878037

Met Inspection Standards

4 high, 6 int, 6 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal beverage containers stored on stored on top of bar counter next to hot water kettle. Employee energy drink stored on dry storage rack next to three compartment sink.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch stored on shelf over front line Reach in cooler. Employee cookies and taco shell stored on dry storage shelf next to three compartment sink. Employee removed all personal foods during time of inspection. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. 6 containers of sauces stored on floor inside Walk in cooler. 4 jugs of apple juice stored on floor at bar area. Employee relocated all foods onto a shelf during time of inspection. Corrected On-Site
  • 24-17-4:Basic - Silverware/utensils dried with a towel/cloth. Observed employee drying plates next to Dish machine. Discussed with employee proper air drying.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed kiwi stored over tofu in front line Reach in cooler. Employee relocated unwashed kiwis to bottom shelf during time of inspection. Corrected On-Site
  • 22-41-4:High Priority - 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. Chlorine sanitizer tested at 0ppm. Employee switched empty sanitizer with new sanitizer bucket, chlorine retested at 50ppm during time of inspection.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over tofu and Ready to eat taro at front line Reach in cooler. Raw shrimp, raw beef ribs stored over cooked snow crabs, Ready to eat lettuce, and rice noodles in kitchen Reach in cooler, located adjacent to three compartment sink. Raw chicken stored over raw beef ribs, raw clams and unwashed corn. Raw pork belly stored over raw beef and clams. Raw beef, chicken, and pork stored over Ready to eat sauces inside Walk in cooler. Employee relocated all raw items to the bottom of coolers.
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw frozen beef stored over raw oysters. Raw frozen chicken stored over boxes of raw shrimp.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tapioca in coconut milk 87F at 3:45pm left out on buffet line at 12:30pm reheated to 201F at 3:52pm. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk inside bar area Reach in cooler no dated. Employee added date during time of inspection. Corrected On-Site
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Tags for oysters and clams not kept for 90 days.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards inside establishment inside kitchen area soiled.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Disposable gloves stored inside hand washing sink at bar area. Employee removed during time of inspection. Corrected On-Site Repeat Violation
  • 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/ 8 employees working, no CFM present.
  • 53B-13-5:Intermediate - 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. Missing for Danny, Ou, and Illado.

4/29/2025· 10mo ago

Visit ID: 10745524

Met Inspection Standards

1 high, 2 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Black and pink mold-like substance inside Sid ice machine. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled. Located on front line cook.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Employee handwash sink leaking at bar area.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen chicken stored over raw frozen beef tongue in back kitchen Reach in cooler. Operator relocated raw chicken to an approved location during time of inspection. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Employee handwash sink blocked by mop bucket and soy sauce containers. Adjacent to Walk in cooler. Operator unblocked sink during time of inspection. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee wash cup and chopsticks at Employee handwash sink. Adjacent to front line cook. Discussed with operator.

12/19/2024· 1y 2mo ago

Visit ID: 10745211

Met Inspection Standards

4 int, 2 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. Warning - From follow-up inspection 2024-12-19: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Bulk soy sauce on floor in walk in cooler. Warning - From follow-up inspection 2024-12-19: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Warning - From follow-up inspection 2024-12-19: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Bleach container in handwash sink. Warning - From follow-up inspection 2024-12-19: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/ 6 employees working at time of inspection. Warning - From follow-up inspection 2024-12-19: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink near wok station in kitchen. Warning - From follow-up inspection 2024-12-19: **Time Extended**

12/17/2024· 1y 2mo ago

Visit ID: 8728503

Follow-up Inspection Required

3 high, 5 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. Warning
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee raw pork over food for establishment in walk in cooler . Warning
  • 08B-38-4:Basic - Food stored on floor. Bulk soy sauce on floor in walk in cooler. Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting chile peppers with no gloves. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over yam noodles in walk in cooler. Operator relocated. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: chicken feet 52 F, calamari salad 56 F, tofu steamed 61 F, Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bleach container in handwash sink. Warning
  • 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/ 6 employees working at time of inspection. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink near wok station in kitchen. Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator has hot water turned off at handwash sink in kitchen near wok station.s Warning

5/2/2024· 1y 10mo ago

Visit ID: 8542046

Met Inspection Standards

1 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior blue panel.
  • 33-16-4:Basic - Open dumpster lid.
  • 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided a copy by email. Corrected On-Site

1/8/2024· 2y 2mo ago

Visit ID: 8541904

Met Inspection Standards
  • N/A:No Violations Were Observed

11/1/2023· 2y 4mo ago

Visit ID: 8350445

Follow-up Inspection Required

4 high, 5 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shelled eggs over ready to eat cut greens employee removed to proper storage. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over milk reach in cooler by wok cooking station. Employee removed to proper storage. Walk in cooler: raw crab over produce lettuce. Employee removed raw crab to bottom shelf Corrected On-Site Warning
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Clams fresh no harvest tag 15 lbs Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: buffet bar raw pork roll 56 f Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by walk in cooler blocked. Employee removed equipment in front of sink. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By walk in cooler employee restocked. 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
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Fresh clams Warning