12 Dumplings & Hot Pot
Last inspected: Feb 19, 2026
45
Score
Going back to 2024, 12 Dumplings & Hot Pot has eight inspections in the public record. 12 Dumplings & Hot Pot was last inspected on Feb 19, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: results have stayed near eight violations per visit.
When inspectors have written things up, physical facilities installed, maintained, & clean has been the most frequent reason, cited 13 times.
Restaurants in Providence average 80, so 12 Dumplings & Hot Pot trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
3
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 19, 2026
Routine
3 critical violations. 1 major violation. 5 minor violations. 2 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
Inspector notes: Bao observed held at 106-111 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Reheated.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
Inspector notes: Open containers of food observed in the walk in freezer. Open food containers observed stacked, with the top containers in direct contact with the food below. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Garlic was observed held at 62 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Employee observed washing a cutting board and knives in the hand-washing sink in the upstairs service area. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
Physical facilities not cleaned at required frequency
Inspector notes: The walk in freezer has an accumulation of frost and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The floor in the basement has an accumulation of soil residue, debris, and old rodent droppings. The linoleum around the grease trap in the basement has an accumulation of grease. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the chest freezer have an accumulation of food residue, and other debris.
4-602.13
45
Jan 14, 2025
Re-Inspection
2 minor violations.
View 2 violations
Outer openings not protected against pests
Inspector notes: The door frame to the outside, located in the kitchen, contains a gap. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the small food prep drawers have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
90
Jan 6, 2025
Routine
2 critical violations. 7 major violations. 5 minor violations. 6 corrected on site.
View 14 violations
Rodent bait not in tamper-resistant station
Inspector notes: Rodent bait observed on the floor in the basement. Rodent bait shall be contained in a covered, tamper-resistant bait station.
7-206.12
Hands not washed when required
(corrected on site)
Inspector notes: Employees observed returning to cooking area to prepare food without washing their hands. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLESP and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; 49 (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands.
2-301.14
Handwashing done in improper location
Inspector notes: Employee stated they had washed their hands, but all 3 hand sinks were inaccessible during inspection. Food employees shall clean their hands in a designated hand-washing sink and not in a food preparation, mop, or ware-washing sink.
2-301.15
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at one hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Green scouring pads observed at the upstairs hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: The hand-washing sink in the prep room was blocked by a mop bucket. The 2 hand-washing sinks in the kitchen were inaccessible due to placement of equipment. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Bao (steamed dumplings) observed held at 117-119 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cut cantaloupe held overnight in the sauce station upstairs was observed held at 48 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
Food storage containers not labeled with contents
Inspector notes: Working containers of ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the kitchen. Employees observed preparing food in containers on the floor of the warewashing area. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
Inspector notes: The rice scoop is stored on an unclean surface (top of container) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils on a kitchen cart were observed stored in stagnant water between uses.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep unit, tube shelf above wok area, have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
29
Nov 7, 2024
Re-Inspection
1 minor violation.
View 1 violation
Physical facilities not in good repair
Inspector notes: The floor in the kitchen is in poor repair, with numerous cracked tiles. The physical facilities must be maintained in good repair.
6-501.11
95
Nov 4, 2024
Routine
1 critical violation. 3 major violations. 14 minor violations. 1 corrected on site.
View 18 violations
Backflow prevention air gap not adequate
Inspector notes: A hose is connected to the faucet at the upstairs server area mop sink. This faucet is lacking a backflow prevention device. An approved backflow prevention device is required in order to prevent backflow of a solid, liquid, or gas contaminant into the water supply at each point of use at a food establishment.
5-202.13
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine at the upstairs bar were observed with an accumulation of black debris. The food contact surfaces of equipment must be clean to sight and touch. Ice machine must be cleaned and sanitized before use.
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: A written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form.
3-603.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, food thermometers, food containers on clean storage rack, utensils on rail above wok unit) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. All items are to be cleaned and sanitized before use.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: An open container of mayo labeled Refrigerate after opening was observed held at 58 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
Single-use articles reused
Inspector notes: Single-use items (old food containers) observed used for food prep and storage. Single-use items shall not be reused.
4-502.13
Equipment not in good repair or proper adjustment
Inspector notes: The lid on the plastic MSG bin was not in good repair, with a piece missing, and a hole in it.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The seal on the hand sink in the food prep area was not in good repair, detached on one side, and missing on the other, resulting in an accumulation of debris in the crack.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: prep units floor mixer refrigerators freezers blender base scoops in dry ingredient bins old date mark tape observed on food containers
4-602.13
Proper cold holding temperatures
Inspector notes: Fixtures on hand sinks are dirty and need to be cleaned.
6-501.18
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not in good repair
Inspector notes: The floor and wall junctures in the kitchen do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-501.11
Physical facilities not in good repair
Inspector notes: Insulation on a pipe to the basement walk in freezer is in poor repair, resulting in water dripping from it into a bucket. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The floor in the kitchen is in poor repair, with numerous cracked tiles. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The outside area along the building has an accumulation of vegetation and leaf litter. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: Old material around the grease trap in the basement is in poor repair, uncleanable, and must be replaced. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The walls, ceiling, and fan covers in the kitchen walk in cooler have an accumulation of mold and soil residue. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: Light switch plates in the kitchen are in poor repair, cracked and broken. The physical facilities must be maintained in good repair.
6-501.11
32
Apr 23, 2024
Re-Inspection
1 major violation. 4 minor violations.
View 5 violations
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection.
2-101.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep unit, fryer, space next to fryer white freezer, have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The walk in freezer is in poor repair, with a heavy accumulation of frost. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The floor in the basement is in extremely poor repair. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floor in the basement has an accumulation of rocks, soil, and debris. The floors beneath equipment in the kitchen, and wall next to small prep unit have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
74
Mar 25, 2024
Re-Inspection
1 critical violation. 5 major violations. 5 minor violations. 3 corrected on site.
View 11 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Employee observed carrying open containers of food from the basement walk in with the top container directly in the food in the bottom container. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Person in charge lacks food safety knowledge
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate. The Person in charge did not assure compliance with critical code requirements. Establishment has a continuing lack of managerial control.
2-102.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the crepe food prep area was blocked by a small refrigerator, and a box of garlic on the floor. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Containers of chicken in the walk in cooler and refrigerator in the kitchen observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation. Disposed.
3-501.17
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Chicken, pork, egg rolls, and crab rangoons observed marked with dates exceeding 7 days. Disposed.
3-501.17
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by a rat burrow hole in the basement along a wall. The pest control company has placed a rat trap in the basement. PIC stated the PCS did not want to seal the hole yet. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Physical facilities not in good repair
Inspector notes: The floor in the basement is in extremely poor repair. The physical facilities must be maintained in good repair.
6-501.11
Employee eating, drinking, or using tobacco in food area
Inspector notes: Employees observed chewing food over prep table while preparing food.
2-401.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the food containers at the cooking station, tube racks, prep units, refrigerator, food prep counter, and can opener have an accumulation of food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The walk in freezer is in poor repair, with a heavy accumulation of frost. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the basement have an accumulation of rocks, soil, and debris. The physical facilities shall be cleaned as often as necessary to keep them clean. The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
41
Feb 26, 2024
Routine
7 critical violations. 8 major violations. 20 minor violations. 16 corrected on site.
View 35 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Garlic was observed held at 67 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC disposed.
3-501.16(A)
Person in charge present, demonstrates knowledge, and performs duties
(corrected on site)
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the kitchen area.
4-502.12
Expired or improperly marked ready-to-eat food not discarded
Inspector notes: Various foods were not observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.18
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Various foods were marked with a date that exceeded 7 days. PIC disposed.
3-501.18
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Chemicals were stored on a prep table. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.
7-201.11
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Various foods in walk in freezer were observed with frost buildup. PIC disposed.
3-101.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (eggs) were observed stored above ready-to-eat foods (chicken) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Procedures for responding to vomiting and diarrheal events
Inspector notes: Hot water was not available at handwash sink in back kitchen.
5-103.11
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-102.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. English Responding to Vomiting and Diarrhea Chinese Responding to Vomiting and Diarrhea
2-501.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the crepe area was blocked by a small refrigerator. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Soap and paper towel was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils of the following were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. 1. Knife rack 2. Grinder 3. Can opener 4. Utensils 5. Numerous food containers stored on clean storage rack, shelves, carts, and counters
4-601.11(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken was observed at 88 degrees F being placed in covered plastic container greater than four inches deep. Chicken was placed in a single layer on a sheet pan and put in the walk in cooler.
3-501.15
Food thermometer not available or accessible
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-302.12
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Insect control devices improperly placed or designed
Inspector notes: The presence of cockroaches is not controlled as evidenced by numerous carcasses on trap. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-202.13
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Various foods were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
Employee not wearing required hair restraint
(corrected on site)
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
Wiping cloths used or stored improperly
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
3-304.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils are stored on an unclean surfaces (in between equipment, on dirty counters, and on unclean rail above cooking area) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Ice machine located in the front kitchen area was not in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris. 1. Vents 2. Handwashing sinks 3. Light shields 4. Freezer/refrigerators/ prep units 5. Wok 6. Fryer 7. Ice machine The chest freezer has an accumulation of frost and debris.
4-602.13
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The area outside near trash receptacles have an accumulation of leaf litter and debris. The outside area must be maintained clean.
5-501.115
Physical facilities not in good repair
Inspector notes: The toilet in the women's toilet room is in poor repair, nonfunctional during inspection. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The walk in freezer is in poor repair, with a heavy accumulation of frost. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The 3 bay sink is in poor repair, dripping from the faucet. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The hoods in the kitchen has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The walls and floors throughout the establishment has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: Water observed leaking from the ceiling in the basement into a bucket.
6-501.11
In-use utensils: properly stored
Inspector notes: Employees' clothing or other personal belongings were observed stored in the upstairs ice bin. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Tapioca pearls were observed held at 129 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling.
3-501.16(A)
6
Frequently Asked Questions
When was 12 Dumplings & Hot Pot last inspected?
The most recent health inspection at 12 Dumplings & Hot Pot on file is from Feb 19, 2026. The public record contains eight inspections in total.
What is the most common violation at 12 Dumplings & Hot Pot?
Across the inspection record, physical facilities installed, maintained, & clean has been cited 13 times, more than any other issue at 12 Dumplings & Hot Pot.
How does 12 Dumplings & Hot Pot compare to other restaurants in Providence?
12 Dumplings & Hot Pot most recently scored 45 out of 100, which is lower than the Providence average of 80.
Has 12 Dumplings & Hot Pot's inspection record improved over time?
Results have been roughly steady. Recent inspections at 12 Dumplings & Hot Pot have produced about the same number of violations as earlier ones, holding around eight per visit.
What does a high risk rating mean?
A high risk rating at 12 Dumplings & Hot Pot means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is 12 Dumplings & Hot Pot inspected?
Based on the inspection history on file, 12 Dumplings & Hot Pot is inspected around four times per year on average.
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