Leafy Hotpot and BBQ
Last inspected: Dec 22, 2025
58
Score
Leafy Hotpot and BBQ appears in inspection records nine times, starting in 2022. The most recent visit was on Dec 22, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have flagged more than earlier ones: around 12 violations per visit lately, up from roughly 10 violations before.
Looking across the full record, “interior of oven/microwave has accumulation” is the recurring theme, flagged four times.
The city-wide average sits at 79, which Leafy Hotpot and BBQ's 58 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
0
Critical latest
1
Major latest
9
Minor latest
Inspection History
Dec 22, 2025
Complaint Full
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooks
13-03-4
Basic - Food stored in a location that is exposed to splash/dust. Dough proofing in bowl with plastic wrap on clean side drain board of dish machine **Corrected On-Site**
08B-36-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at cook line , water 80f **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom microwave at cook line **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pepsi stand up cooler has debris in bottom of unit **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler make table at cook line **Repeat Violation**
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler **Repeat Violation**
14-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door **Repeat Violation**
10-20-4
58
Oct 14, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Warning** - From follow-up inspection 2025-10-14: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook **Warning** - From follow-up inspection 2025-10-14: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of make table cooler at cook line **Repeat Violation** **Warning** - From follow-up inspection 2025-10-14: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler **Warning** - From follow-up inspection 2025-10-14: **Time Extended**
14-17-4
78
Oct 1, 2025
Routine - Food
2 critical violations. 4 major violations. 17 minor violations.
View 23 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Linen napkin used to place naan bread in oven. **Warning**
14-86-1
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. Dish machine is 0ppm chlorine , facility will sanitize in 3 compartment sink **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips **Warning**
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/ **Warning**
53A-05-6
Intermediate - Nonfood-grade basting brush used in food. Paint brush used in oil for naan bread **Warning**
14-14-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls at buffet not inverted. **Corrected On-Site** **Warning**
24-11-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of make table cooler at cook line **Repeat Violation** **Warning**
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at cook line has slow drain **Warning**
29-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in compartment sink, chicken at 40f, corrective action taken **Repeat Violation** **Warning**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black debris on wall at dish machine **Warning**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
42-01-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **Warning**
51-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook **Warning**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 85f at cook line **Repeat Violation** **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth under cutting board **Warning**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves at cook line **Repeat Violation** **Warning**
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in dry storage room before restroom **Warning**
38-07-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Hand sink at cook line **Warning**
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Side of fryers and side of oven has debris build up Shelves in walk in cooler has debris Fan cover in walk in cooler has debris build up **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pepsi stand up cooler at cook line has debris build up **Warning**
22-16-4
21
Apr 21, 2025
Routine - Food
12 minor violations.
View 12 violations
Basic - Buildup of food debris/soil residue on equipment door handles. All reach in coolers throughout facility
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks underneath soda machine back of the house. **Repeat Violation**
51-11-4
Basic - Floor soiled/has accumulation of debris. Underneath cooking equipment on cooks line.
36-73-4
Basic - Food stored on floor. Cut onions and sauce stored on the floor by cooks line. Operator picked up off floor and set on prep table. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 82f on prep rolling cart. Operator placed by dishwasher to be cleaned. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on prep table.
22-08-4
Basic - No copy of latest inspection report available. **Repeat Violation**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of all cooking equipment on cooks line.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. By cooks line.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Lamb thawing at room temperature in 3 compartment sink filled with water.
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. By mop sink.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Coconut flakes stored in dry storage area in reach in coolers.
02D-01-5
55
Jul 2, 2024
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
41
May 10, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over produce. **Corrected On-Site**
08A-04-5
Intermediate - No probe thermometer provided to measure temperature of food products. Facility only has meat thermometer, no probe thermometer to measure cold foods
05-08-4
Basic - Carbon dioxide/helium tanks not adequately secured. One in dry storage area. One underneath fountain soda machine.
51-11-4
Basic - Covered waste receptacle not provided in women's bathroom. Both unisex restrooms have no covered waste receptacle
32-12-5
Basic - Unnecessary items/unused equipment on the premises. Two reach in coolers in dining area and unused kitchen equipment stored in dry storage area with barn door.
33-31-5
67
Dec 4, 2023
Routine - Food
5 critical violations. 5 major violations. 5 minor violations.
View 15 violations
High Priority - Nonfood-grade bags used in direct contact with food. Crabs in freezer in trash bag and not a food grade bag **Warning**
14-31-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard at dessert buffet line. **Warning**
08B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items at buffet cooler table , krab sticks, raw duck tripe, raw beef tripe, raw shrimp, raw chicken, raw pork belly, raw short ribs, raw steak at buffet between 57-60f. Person in charge stated products only out for 1 1/2 hours. Explain the time plan and/or place ice on items. All seafood items and separate buffet has ice on item. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken wings, cooked dumplings and cooked onion rings between 68-80f. Person in charge stated products have only been out for an hour. Explain Time plan for these food items **Warning**
03B-01-6
High Priority - Displayed food not properly protected from contamination. Cooked chicken wings, cooked dumplings, cooked onions rings at small buffet area. Container of chopped peanuts at small buffet area **Warning**
08B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility was licensing in 1/2023 and no changed had been made at that time from the old owners Facility has remodeled since licensing before opening the facility to the public Facility has removed hand sink at warewash area on west side of kitchen, next to dish machine. Wall has been added to block off kitchen to front area. 4 large floor burners have been added to cook line. Slicer, stand up one door freezer and stand up floor meat slicer added to kitchen. Server area that was in dining area has been removed and dessert cooler and dessert buffet ( customer self service added. 3 other buffet (customer self service) tables has been added to the back dining area. Additional storage area room ( for unused equipment) with barn sliding door added. Storage room for food, dry storage and to go items has been added. Tables in dining room has been replaced with hot burner top tables for soup. 4 tables with 4 burners and 6 tables with 6 burners. **Warning**
51-16-7
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 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. Provided form **Warning**
11-26-1
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. Provided form **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand removed at dish machine area **Warning**
31A-04-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in chest freezers in buffets area **Warning**
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing in dry storage and to go items room **Warning**
38-07-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Appomattox and forks at dessert buffet area not inverted or protected **Warning**
24-11-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken wings thawing at room temperature in kitchen. Items still at 32f. Person in charge placed wings in the walk in cooler to thaw **Warning**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
22
Jan 24, 2023
Food-Licensing Inspection
No violations found.
100
Jul 13, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw beef over bag of onions in walk in cooler
08A-04-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave Hood filters Top lids of seasoning container under microwave have debris **Repeat Violation**
23-03-4
78
Frequently Asked Questions
When was Leafy Hotpot and BBQ last inspected?
The most recent health inspection at Leafy Hotpot and BBQ on file is from Dec 22, 2025. The public record contains nine inspections in total.
What is the most common violation at Leafy Hotpot and BBQ?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited four times, more than any other issue at Leafy Hotpot and BBQ.
How does Leafy Hotpot and BBQ compare to other restaurants in Orlando?
Leafy Hotpot and BBQ most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Leafy Hotpot and BBQ's inspection record improved over time?
No. Recent inspections at Leafy Hotpot and BBQ have averaged around 12 violations per visit, up from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Leafy Hotpot and 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 Leafy Hotpot and BBQ inspected?
Based on the inspection history on file, Leafy Hotpot and BBQ is inspected around three times per year on average.
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