Hotpot World
Last inspected: Jan 12, 2026
22
Score
Going back to 2023, Hotpot World has eight inspections in the public record. The newest entry in the record is dated Jan 12, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly five violations before.
Across the inspection history, “accumulation of black mold-like substance in the interior” is the issue that surfaces most often, recorded six times.
By comparison, the average Tampa facility scores 79, putting Hotpot World on the weaker side. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
4
Critical latest
6
Major latest
6
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
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.
22-41-4
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-05-6
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.
08A-17-6
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**
03B-01-6
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**
31A-11-4
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.
53A-05-6
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.
53B-13-5
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**
02C-03-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Tags for oysters and clams not kept for 90 days.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards inside establishment inside kitchen area soiled.
22-02-4
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**
08B-17-4
Basic - Silverware/utensils dried with a towel/cloth. Observed employee drying plates next to Dish machine. Discussed with employee proper air drying.
24-17-4
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**
08B-38-4
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-49-4
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.
12B-07-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
22
Apr 29, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
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**
08A-02-6
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-09-4
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.
31A-11-4
Basic - Water leaking from pipe and/or faucet/handle. Employee handwash sink leaking at bar area.
29-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled. Located on front line cook.
22-08-4
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**
22-20-5
61
Dec 19, 2024
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
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**
22-02-4
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**
31A-09-4
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**
53A-05-6
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**
31B-03-4
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**
22-20-5
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**
08B-38-4
61
Dec 17, 2024
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
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**
03A-02-5
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**
08A-05-6
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**
09-01-4
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**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bleach container in handwash sink. **Warning**
31A-09-4
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**
53A-05-6
Intermediate - No soap provided at handwash sink near wok station in kitchen. **Warning**
31B-03-4
Basic - Food stored on floor. Bulk soy sauce on floor in walk in cooler. **Warning**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. **Warning**
22-20-5
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-49-4
33
May 2, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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**
02A-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior blue panel.
22-20-5
Basic - Open dumpster lid.
33-16-4
82
Jan 8, 2024
Routine - Food
No violations found.
100
Nov 1, 2023
Routine - Food
4 critical violations. 5 major violations. 1 minor violation.
View 10 violations
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**
03A-02-5
High Priority - Stop Sale issued due to food originating from an unapproved source. Clams fresh no harvest tag 15 lbs **Warning**
01B-04-5
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**
08A-05-6
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-13-5
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**
11-27-4
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**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By walk in cooler employee restocked. **Warning**
31B-02-4
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**
53B-01-5
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Fresh clams **Warning**
01C-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
32
Jun 19, 2023
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Contact Surfaces Clean and Sanitized
FL-22
86
Frequently Asked Questions
When was Hotpot World last inspected?
The most recent health inspection at Hotpot World on file is from Jan 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Hotpot World?
Across the inspection record, “accumulation of black mold-like substance in the interior” has been cited six times, more than any other issue at Hotpot World.
How does Hotpot World compare to other restaurants in Tampa?
Hotpot World most recently scored 22 out of 100, which is lower than the Tampa average of 79.
Has Hotpot World's inspection record improved over time?
No. Recent inspections at Hotpot World have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Hotpot World means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Hotpot World inspected?
Based on the inspection history on file, Hotpot World is inspected around three times per year on average.
Nearby Restaurants