Master Ba's Hotpot
Last inspected: Oct 9, 2025
70
Score
Across the available record, Master Ba's Hotpot has eight inspections on file, the first dated 2022. On Oct 9, 2025, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
“Time/temperature control for safety food cold held” comes up most often, recorded two times in the inspection record.
Master Ba's Hotpot's latest score of 70 falls below the Sunrise average of 78. On the whole, the file is mixed but not concerning.
8
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Oct 9, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
70
Feb 3, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fried wanton (47F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than four hours. See stop sale.
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel used to line spam in flip top cooler across from cook line. PIC removed paper. **Corrected On-Site**
14-86-1
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fried wanton (47F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than four hours. See stop sale.
01B-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates not stored inverted on storage table behind cook line. PIC inverted plates. **Corrected On-Site**
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean utensils stored unprotected/uncovered in dining area next to flip top cooler.
24-07-4
Basic - Stored food not covered. Observed fried chicken and pork stored uncovered in low boy cooler across from cook line.
08B-12-5
55
Dec 16, 2024
Routine - Food
No violations found.
100
Oct 17, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored next to raw chicken in reach in freezer. PUC removed and stored appropriately. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at dish washing area hand wash sink. Employee replaced paper towel. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Victor V. expired 8/30/2024 **Warning**
53B-14-5
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
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above raw beef in flip top cooler across from cook line. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
10-01-5
Basic - Stored food not covered. Observed chicken wanton and crab rangoon stored in covered in low boy cooler across from cook line. **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table across from cook line. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
21-12-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee beverage on prep table next to flip top cooler in kitchen. **Warning**
12B-02-4
52
Feb 10, 2024
Routine - Food
No violations found.
100
Feb 9, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 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. Observed chlorine sanitizer 0ppm. Chef advised to set up three compartment sink until dishwasher machine is fixed. Three compartment sink chlorine 50ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Reach in freezer in storage room. Observed raw chicken stored next to raw beef. Items not commercially packaged. **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - flip top cooler across from cook line. Observed raw beef (42-48F - Cold Holding) chicken breast (42-48F - Cold Holding); fried shrimp (51F - Cold Holding); pork dumplin (52F - Cold Holding). Per operator, item was placed in cooler approximately 3 hours prior to inspection items were out of temperature for approximately 1 hour prior to inspection. Employee placed items in cooler to rapid cool. Item was not prepared or portioned today. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Dead roaches on premises. - Dry storage area Observed one dead roach in dry storage area to the back left corner. Employee cleaned and sanitized area. **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - walk-in cooler Observed employee meal stored next to restaurant items. **Warning**
40-06-5
Basic - Food stored on floor. - Dry storage Observed oil stored on floor. **Warning**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in standing water at preparation sink. Employee placed fish to thawing under running water. **Corrected On-Site** **Warning**
06-01-5
52
Oct 4, 2023
Routine - Food
No violations found.
100
Sep 21, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
64
Frequently Asked Questions
When was Master Ba's Hotpot last inspected?
The most recent health inspection at Master Ba's Hotpot on file is from Oct 9, 2025. The public record contains eight inspections in total.
What is the most common violation at Master Ba's Hotpot?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Master Ba's Hotpot.
How does Master Ba's Hotpot compare to other restaurants in Sunrise?
Master Ba's Hotpot most recently scored 70 out of 100, which is lower than the Sunrise average of 78.
Has Master Ba's Hotpot's inspection record improved over time?
Results have been roughly steady. Inspections at Master Ba's Hotpot have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Master Ba's Hotpot 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 Master Ba's Hotpot inspected?
Based on the inspection history on file, Master Ba's Hotpot is inspected around three times per year on average.
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