Meet Chongqing Hot Pot
Last inspected: Apr 17, 2026
64
Score
Meet Chongqing Hot Pot has been inspected eight times since 2022. On Apr 17, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near 11 violations per visit.
Looking across the full record, “no measuring device available” is the recurring theme, flagged five times.
The city-wide average sits at 75, which Meet Chongqing Hot Pot's 64 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle in server station by front counter. Employee labeled as general cleaner. **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
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/ CFM Xian Guang Yang 3-3-2021 Service Safe Person in charge - Selena Wu **Repeat Violation** **Warning**
53A-05-6
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee closed beverage container in left Atosa reach in cooler on shelf with public food items. Employee moved beverage to bottom of cooler. **Corrected On-Site** **Warning**
12B-13-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee removed from walk in cooler and began to cut raw squash without first washing them. Stopped employee, reviewed proper food handling procedures and employee washed squash. **Corrected On-Site** **Warning**
08B-39-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen bag raw scallops thawing at room temperature in back prep sink. Employee turned on cold running water for proper thawing. **Corrected On-Site** **Warning**
06-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on cutting board in back prep area of kitchen. Employee moved beverage to under prep table. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Food stored on floor. Buckets of sauces and containers of fryer oil on floor in back prep area of kitchen. **Repeat Violation** **Warning**
08B-38-4
64
Dec 5, 2025
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
11
Apr 25, 2025
Routine - Food
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling frozen raw pork and began to prep vegetables without first washing hands. Reviewed proper procedures with employee and employee washed hands. **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Kenmore reach in freezer in kitchen, container of raw shaved chicken on shelf above open bag of cooked cuttlefish. Employee moved chicken to bottom of freezer to properly separate. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table in back kitchen, under no temperature control, commercial beef soup base (89F - Cold Holding). Item not prepared or portioned today. Per manager packages opened at 3:00pm. Employee placed soup base in ice bath to chill. **Corrective Action Taken**
03A-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading less than 50ppm chlorine. Employee added bleach to correct 100ppm chlorine. **Corrected On-Site**
22-42-4
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/ Certified Food Manager - Xian Guang Yang Person in Charge - Lian Wu **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Admin Complaint**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by ice machine. **Repeat Violation** **Admin Complaint**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Admin Complaint**
05-08-4
Intermediate - No soap provided at handwash sink. At hand sink by ice machine. **Repeat Violation** **Admin Complaint**
31B-03-4
Basic - Working containers of food removed from original container not identified by common name. Bottles of oil on prep table in back of kitchen not labeled. **Repeat Violation**
02D-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee canned beverage in right Atosa reach in cooler in kitchen.
12B-13-4
Basic - Food stored on floor. 1) Container of fryer oil on floor in back prep area of kitchen. 2) Plastic buckets of sauce on floor in back storage area.
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee canned beverage on cutting board by back prep sink. Employee removed beverage.
12B-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
26
Dec 13, 2024
Routine - Food
2 critical violations. 7 major violations. 1 minor violation.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, cases of frozen shrimp on top shelf above packaged precooked fish balls removed from original cases. Employee rearranged freezer shelves to properly separate. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by ice machine being used to soak dirty utensils. Employee removed utensils and drained sink. **Corrected On-Site**
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/ Certified food manager Xian Guang Yang Person in Charge Jessie Qi
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Admin Complaint**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by ice machine / triple sink. Employee replaced paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Admin Complaint**
05-08-4
Intermediate - No soap provided at handwash sink. 1) Soap not immediately beside hand sink in far back of kitchen. Employee replaced soap. 2) No soap at hand sink by ice machine/triple sink. Employee replaced soap. **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink at far back of kitchen. Employee turned hot water back on. **Corrected On-Site**
27-16-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil on prep table opposite cooking stoves not labeled.
02D-01-5
35
May 31, 2024
Complaint Full
3 critical violations. 8 major violations. 4 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table in kitchen under no time of temperature control, beef fat (68F - Cold Holding). Per person in charge pulled cold from cooler at 2:00pm. Employee moved to refrigerator to rechill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In right Atosa reach in cooler in prep area, containers of raw calamari, fish, and trip,above containers of cut ham. Employee rearranged all items for proper separation. 2) In walk in cooler, cases of raw shell eggs above containers of sauces. Employee inverted for proper separation. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, containers of raw non commercially wrapped chickens above cases of ready to eat fish balls. Employee began to rearrange all items to properly separate. **Corrective Action Taken**
08A-02-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At start of inspection on prep table in kitchen prep area, sliced tomatoes (70F - Cooling) under no time or temperature control. Per employee cut at 2:00pm. Employee moved to refrigerator to begin cooling properly. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser nozzles at server station have mold like buildup.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink to left of reach in coolers blocked by table.
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/ Certified Food Manager - Xian Guang Yang Person in Charge - Botian Wang
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Admin Complaint**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by triple sink.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Admin Complaint**
05-08-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at hand sink by cook line due to leaking drain pipe. Person in charge turned water back on.
27-16-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 1) Ice bin at server station has mold like buildup in upper back edges of bin. 2) Main ice machine baffle has mold like buildup. **Repeat Violation** **Repeat Violation**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in server station not secured. **Repeat Violation**
51-11-4
Basic - Food stored on floor. Bulk container of rice and multiple buckets of sauces on floor in prep area.
08B-38-4
Basic - Water leaking from pipe and/or faucet/handle. Drain line under hand sink by cook line leaking.
29-11-4
23
Jan 30, 2024
Complaint Full
3 major violations. 3 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2024-01-30: Observed same **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-01-30: Observed same **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2024-01-30: Observed same **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured in wait station. **Warning** - From follow-up inspection 2024-01-30: Observed same **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. 1. Under soda rack in wait station. 2. Inside walk in cooler. **Warning** - From follow-up inspection 2024-01-30: Observed same **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. 1.Bags of rice in P1 room in dining area. 2. Buckets with crabs in walk in freezer. 3. Buckets with sauces inside walk in cooler. 4. Bucket with pepper/ seasoning on floor in kitchen . **Warning** - From follow-up inspection 2024-01-30: Observed same **Time Extended**
08B-47-4
64
Nov 29, 2023
Complaint Full
2 critical violations. 6 major violations. 5 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over sauces inside glass front atosa reach in cooler in kitchen. Operator moved raw shelled eggs to bottom shelf and stored correctly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. . 1.Tofu (50F - Cold Holding); bean sprouts (48F - Cold Holding) pulled from reach in cooler under 2 hours ago and moved to buffet station. Operator placed on ice to quick chill. 2. Spicy chicken ; (60F - Cold Holding) in buffet station under no temperature control for food safety. Spicy chicken pulled from reach in cooler held less than 1 hour ago. Operator moved to reach in cooler to quick chill. Suggested using Time as a public health control. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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 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. **Warning**
11-26-1
Basic - Floor soiled/has accumulation of debris. 1. Under soda rack in wait station. 2. Inside walk in cooler. **Warning**
36-73-4
Basic - Cardboard used on floor as anti-slip measure inside walk in freezer not replaced every day or when heavily soiled, whichever comes first. **Warning**
36-06-4
Basic - Carbon dioxide/helium tanks not adequately secured in wait station. **Warning**
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Right side wall soiled in ice machine in kitchen. Operator cleaned and sanitized during inspection. **Corrected On-Site** **Warning**
22-20-5
Basic - Food not stored at least 6 inches off of the floor. 1.Bags of rice in P1 room in dining area. 2. Buckets with crabs in walk in freezer. 3. Buckets with sauces inside walk in cooler. 4. Bucket with pepper/ seasoning on floor in kitchen . **Warning**
08B-47-4
32
Jul 29, 2022
Complaint Full
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet RIGHT END - cut melon (54F - Cold Holding); quail eggs (72F -Cold Holding); rice cakes (56F - Cold Holding); bean sprouts (54F -Cold Holding). Per manager items on buffet less than 45 minutes. Employee lowered temperature of cold unit and added ice to items. Second temperatures taken. All temperatures below 41F. **Corrected On-Site**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Container of raw shell eggs on side of cold buffet at ambient temperature 74F. Per manager out of cooler less than one hour. Ice added to rechill eggs. Recommended using Time As Public Health Control. Form provided to be filled out. **Corrective Action Taken**
03A-03-5
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler cases of eggs above cases of limes and lettuce.
08A-04-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer bags of raw meats and seafood above boxes of various fish balls and noodles.
08A-02-6
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Evidence of grease and dirty water runoff out of back door. Grease visible on ground area around back door landing.
28-14-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Business open for less than 2 months. Owners unaware of need to keep tags and proper marking procedures. Reviewed with operator and manager proper procedures for marking and maintaining tag records.
01C-02-4
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. Business has not been open 60 days. Some employees still need training.
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. Metal bowl in container of rice. Employee removed bowl. **Corrected On-Site**
14-01-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine has no dispenser mechanism attached for soap, rinse aids, and sanitizer.
16-55-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Three compartment sink set up with wash sink and sanitizer sinks side by side. Employees drained sinks to remake properly. **Corrective Action Taken**
16-13-5
Basic - Floor area(s) covered with standing water. Around three compartment sink area.
36-22-4
Basic - Food stored on floor. Containers of rice in back prep kitchen area. Employee moved rice onto shelf. **Corrected On-Site**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In glassfront cooler in kitchen, 2 employee bottled beverages. Manager removed. **Corrected On-Site**
12B-13-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Ground level mop sink drain outside back door stopped up. Standing water in basin.
29-20-5
27
Frequently Asked Questions
When was Meet Chongqing Hot Pot last inspected?
The most recent health inspection at Meet Chongqing Hot Pot on file is from Apr 17, 2026. The public record contains eight inspections in total.
What is the most common violation at Meet Chongqing Hot Pot?
Across the inspection record, “no measuring device available” has been cited five times, more than any other issue at Meet Chongqing Hot Pot.
How does Meet Chongqing Hot Pot compare to other restaurants in Hollywood?
Meet Chongqing Hot Pot most recently scored 64 out of 100, which is lower than the Hollywood average of 75.
Has Meet Chongqing Hot Pot's inspection record improved over time?
Results have been roughly steady. Inspections at Meet Chongqing Hot Pot have averaged around 11 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Meet Chongqing Hot Pot 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 Meet Chongqing Hot Pot inspected?
Based on the inspection history on file, Meet Chongqing Hot Pot is inspected around two times per year on average.
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