Lameizi Hot Pot & BBQ
Last inspected: Jul 29, 2025
67
Score
Going back to 2023, Lameizi Hot Pot & BBQ has nine inspections in the public record. Lameizi Hot Pot & BBQ was last inspected on Jul 29, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving the wrong way, with the rolling count rising from around seven violations to closer to 15 violations per visit.
The most common issue across all inspections has been “food stored on floor”, showing up five times.
Restaurants in Tampa average 79, so Lameizi Hot Pot & BBQ trails the local norm. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jul 29, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-07-29: **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance. **Repeat Violation** - From follow-up inspection 2025-07-29: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water on floor underneath food preparation sink in back kitchen area by dry stored. **Repeat Violation** - From follow-up inspection 2025-07-29: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer. - From follow-up inspection 2025-07-29: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease. Gaskets inside reach in cooler on cooks line are soiled. **Repeat Violation** - From follow-up inspection 2025-07-29: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust. - From follow-up inspection 2025-07-29: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe underneath food preparation sink by dry storage. - From follow-up inspection 2025-07-29: **Time Extended**
29-11-4
67
Jul 24, 2025
Routine - Food
5 critical violations. 3 major violations. 14 minor violations.
View 22 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold Holding- Tofu 51F Cooked sausage 51F Raw beef 50F **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 51F Cooked sausage 51F Raw beef 50F
03A-02-5
High Priority - Container of medicine improperly stored. Medicine stored overtop food preparation table on cooks line. **Repeat Violation**
41-07-4
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. Dishwasher retested 0ppm of chlorine. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly. **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored overtop ready to eat sauces inside walk in cooler. Managers removed and properly stored shelled eggs. **Corrected On-Site**
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.
11-27-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
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/ **Repeat Violation**
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach in cooler on cooks line. **Repeat Violation**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee drinking while standing on cooks line.
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees working in preparation in back kitchen area have no hair restraints.
13-03-4
Basic - Floor area(s) covered with standing water. Standing water on floor underneath food preparation sink in back kitchen area by dry stored. **Repeat Violation**
36-22-4
Basic - Food stored on floor. Seasoning stored on floor on cooks line. Manager removed and properly stored seasoning. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on wok station handle. Manager removed and placed tongs at dishwasher. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board on cooks line. Manager removed cloth and properly stored it. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease. Gaskets inside reach in cooler on cooks line are soiled. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Oyster thawing in standing water. Management turned on water. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust.
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe underneath food preparation sink by dry storage.
29-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor on cooks line. Manager removed and properly stored buckets. **Corrected On-Site**
21-38-4
17
Mar 28, 2025
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
High Priority - Container of medicine improperly stored. Medicine stored overtop reach in cooler in kitchen area.
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored on top of bottle water.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen area used as a dump sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
16-37-1
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/
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. No date on thawed chicken inside walk in cooler.
02C-08-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black mold- like substance.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar bin.
14-01-5
Basic - Floor area(s) covered with standing water. Standing water on floor in back kitchen area by 3 compartment sink.
36-22-4
Basic - Food stored on floor. Shacks sauce stored on floor.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between food preparation table and refrigerator.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on fryer door handle.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cabbage not washed before preparation.
08B-39-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop bucket with water inside bucket.
42-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored overtop food preparation table on cooks line.
12B-07-4
29
Dec 16, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
47
Apr 10, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
33
Jan 5, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection. - From follow-up inspection 2023-11-03: **Time Extended** - From follow-up inspection 2024-01-05: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Food stored on floor. Buckets of soy sauce stored on floor in kitchen area. - From follow-up inspection 2023-11-03: **Time Extended** - From follow-up inspection 2024-01-05: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease. - From follow-up inspection 2023-11-03: **Time Extended** - From follow-up inspection 2024-01-05: **Time Extended**
23-03-4
82
Nov 3, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection. - From follow-up inspection 2023-11-03: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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 2023-11-03: **Time Extended**
53B-02-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance. - From follow-up inspection 2023-11-03: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape hanging to close to food preparation tables by ice machine. - From follow-up inspection 2023-11-03: **Time Extended**
35B-08-4
Basic - - From initial inspection : Basic - Food stored on floor. Buckets of soy sauce stored on floor in kitchen area. - From follow-up inspection 2023-11-03: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on fryer door handle. Manager removed tongs and placed at dishwasher. **Corrected On-Site** - From follow-up inspection 2023-11-03: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler on cooks line. - From follow-up inspection 2023-11-03: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease. - From follow-up inspection 2023-11-03: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. 2 wet mops sitting inside mop buckets in back hallway. - From follow-up inspection 2023-11-03: **Time Extended**
42-01-4
58
Oct 31, 2023
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 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. Dishwasher tested 0ppm of chlorine. Had a discussion with manager about using 3 compartment sink for sanitation. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu cold holding 47F at 2:53 items placed on ice inside walk in freezer. Re-temperature at 1:15 39F. **Corrected On-Site**
03A-02-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by 3 compartment sink. Chef placed paper towels at hand washing sink. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside salt bin.
14-01-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape hanging to close to food preparation tables by ice machine.
35B-08-4
Basic - Food stored on floor. Buckets of soy sauce stored on floor in kitchen area.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on fryer door handle. Manager removed tongs and placed at dishwasher. **Corrected On-Site**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler on cooks line.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. 2 wet mops sitting inside mop buckets in back hallway.
42-01-4
37
Apr 14, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Lameizi Hot Pot & BBQ last inspected?
The most recent health inspection at Lameizi Hot Pot & BBQ on file is from Jul 29, 2025. The public record contains nine inspections in total.
What is the most common violation at Lameizi Hot Pot & BBQ?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Lameizi Hot Pot & BBQ.
How does Lameizi Hot Pot & BBQ compare to other restaurants in Tampa?
Lameizi Hot Pot & BBQ most recently scored 67 out of 100, which is lower than the Tampa average of 79.
Has Lameizi Hot Pot & BBQ's inspection record improved over time?
No. Recent inspections at Lameizi Hot Pot & BBQ have averaged around 15 violations per visit, up from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Lameizi Hot Pot & BBQ means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Lameizi Hot Pot & BBQ inspected?
Based on the inspection history on file, Lameizi Hot Pot & BBQ is inspected around four times per year on average.
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