Hotto Potto
Last inspected: Nov 24, 2025
100
Score
Inspectors have visited Hotto Potto eight times, with records going back to 2022. Hotto Potto was last inspected on Nov 24, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly eight violations earlier in the record.
When inspectors have written things up, “establishment not maintaining clam/mussel/oyster tags” has been the most frequent reason, cited two times.
Compared to the broader Orlando restaurant scene, where the average is 79, this is a stronger showing. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 24, 2025
Food-Licensing Inspection
No violations found.
100
Feb 19, 2025
Food-Licensing Inspection
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Feb 8, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned machine and threw away ice. **Corrected On-Site**
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom. Operator took covered receptacle out of men's room and switched with women room **Corrected On-Site**
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Cut boards on make tables grooved
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 85° Advised hot water 135° or no water Operator removed water
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in kitchen rusted.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen soiled
36-27-5
67
Sep 12, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
52
Mar 28, 2023
Complaint Full
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. - Shopping bag used for raw beef in tall reach in freezer next to walk in cooler.
14-31-5
High Priority - Time/temperature control for safety food re-served to customers. - Observed several trays of glass jars with spoons being re-served to customers. Fourteen varieties of sauces such as teriyaki, hoisin, Szechuan, sweet chili and mustard. Advised operator to use enclosed bottles.
07-08-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - At front service station boba (less than 1hr) (115F - on counter). Time plan provided to operator.
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw shell eggs stored above box of soybean paste and raw chicken I tray stored above squid/beef tripe in walk in cooler. Operator moved chicken to bottom tray Manx eggs. - Raw shrimp over bags of ice in walk in freezer. Operator stated ice machine was down but serviced and working. Ice was used for drinks. **Corrected On-Site** **Repeat Violation**
08A-05-6
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. - Paperwork provided. **Corrected On-Site**
11-27-4
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. - Paperwork provided. **Corrected On-Site**
11-26-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - Cook line hand wash sink.
31B-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. - Observed knife stored in between make tables on cook line. Advised operator. Operator moved items. **Corrected On-Site**
10-17-4
Basic - Cardboard used to line food-contact shelves. - Cardboard reused as lids for containers of watercress, broccoli and cut cabbage in walk in cooler. Advised operator to use food grade cover.
14-05-4
37
Jan 4, 2023
Complaint Full
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Proper Hot and Cold Holding Temperatures
FL-21
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Toilet Rooms Maintained
FL-53
33
Sep 8, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw beef and pork stored above potatoes and daikon in walk in cooler. **Corrected On-Site**
08A-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. - One employee working over 60 days. **Repeat Violation**
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable. - Long boards for make tables in kitchen.
14-09-4
Basic - Working containers of food removed from original container not identified by common name. - Rice and cornstarch in kitchen.
02D-01-5
70
Jul 9, 2022
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint** - From follow-up inspection 2022-07-08: **Time Extended** - From follow-up inspection 2022-07-09: Already AC on previous inspection. **Admin Complaint**
50-17-2
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam tags for 90 days. **Warning** - From follow-up inspection 2022-07-08: **Time Extended** - From follow-up inspection 2022-07-09: **Time Extended**
01C-02-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2022-07-08: **Time Extended** - From follow-up inspection 2022-07-09: **Time Extended**
53B-13-5
70
Frequently Asked Questions
When was Hotto Potto last inspected?
The most recent health inspection at Hotto Potto on file is from Nov 24, 2025. The public record contains eight inspections in total.
What is the most common violation at Hotto Potto?
Across the inspection record, “establishment not maintaining clam/mussel/oyster tags” has been cited two times, more than any other issue at Hotto Potto.
How does Hotto Potto compare to other restaurants in Orlando?
Hotto Potto most recently scored 100 out of 100, which is higher than the Orlando average of 79.
Has Hotto Potto's inspection record improved over time?
Yes. Recent inspections at Hotto Potto have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Hotto Potto means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Hotto Potto inspected?
Based on the inspection history on file, Hotto Potto is inspected around two times per year on average.
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