La Mei Hot Pot
Last inspected: Mar 4, 2025
67
Score
Across the available record, La Mei Hot Pot has four inspections on file, the first dated 2023. The newest entry in the record is dated Mar 4, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 11 violations earlier on.
The most common issue across all inspections has been “contamination prevented during food preparation, storage, & display”, showing up four times.
By comparison, the average Providence facility scores 80, putting La Mei Hot Pot on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
4
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Mar 4, 2025
Re-Inspection
1 major violation. 6 minor violations. 1 corrected on site.
View 7 violations
Ready-to-eat food not date marked
Inspector notes: Various items was 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.
3-501.17
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Inspector observed fish thawing in wash compartment of 3 bay sink.PIC informed and removed fish to proper compartment to continue thawing. Double stack colander method maybe used in 3 bay sink if needed.
3-307.11
Food stored improperly or exposed to contamination
Inspector notes: Beef was observed being stored uncovered in the freezer.
3-305.11
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of sauce(walk in cooler) and dry food ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
In-use utensils stored improperly between uses
Inspector notes: Utensils 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 food storage and equipment shelves in kitchen area have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout kitchen 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
67
Feb 20, 2025
Routine
3 critical violations. 5 major violations. 11 minor violations. 6 corrected on site.
View 19 violations
Cleaned equipment or utensils stored improperly
Inspector notes: Cleaned and sanitized equipment and utensils are not stored inverted.
4-903.11(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as eggs and chicken) were observed stored above ready-to-eat foods (such as produce and condiments) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC rearranged items.
3-302.11
Backflow prevention air gap not adequate
Inspector notes: Inspector observed air break at food prep sink. An air gap is needed. Inspector proved air gap handout.
5-202.13
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by rodent droppings. 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
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. Inspector provided.
2-501.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3 bay sink.
4-302.14
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC took ice machine out of service and discarded ice.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Various items were 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.
3-501.17
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
(corrected on site)
Inspector notes: A bowl thawing shrimp were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing. PIC removed items.
6-301.13
Food stored improperly or exposed to contamination
Inspector notes: Various items were observed stored on a 2 inch metal hotel pan in the walk-in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
Food stored improperly or exposed to contamination
Inspector notes: Various items were observed uncovered in a freezer chest.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of sauce in the walk-in cooler. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. PIC removed bowl.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Rice scoop was stored on an unclean surface (top of rice cooker lid) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. PIC relocated scoop.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Inspector observed several lights out in the under the kitchen hood located in the kitchen area.
4-501.11
Proper date marking and disposition
Inspector notes: Wood is used in the construction of a knife sharpener at the food prep sink in the kitchen area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.17
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces have an accumulation of dust, dirt, food residue, and other debris: -ice chests throughout (ice and debris), -shelves in kitchen and basement, -dish machine (remove wrapping), -food cart in basement (remove wrapping), -ice machine vents.
4-602.13
Physical facilities not in good repair
Inspector notes: The walls and ceilings in the basement area is in poor repair. Inspector observed openings and pealing paint. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the basement 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
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
22
Oct 10, 2023
Re-Inspection
3 minor violations.
View 3 violations
Physical facilities not in good repair
Inspector notes: The following areas were observed in poor repair: 1. Walls and ceilings by walk-in freezers 2. Wall near steps to basement
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: Rodent droppings observed behind ice machine in basement. Physical facilities to be cleaned as often as necessary to keep clean.
6-501.12
Equipment not in good repair or proper adjustment
Inspector notes: 3 Door Lowboy Refrigerator door gaskets were observed in poor repair. Equipment to be in good repair and proper adjustment.
4-501.11
86
Jul 13, 2023
Routine
2 critical violations. 8 major violations. 14 minor violations. 5 corrected on site.
View 24 violations
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer was cleaned and sanitized during inspection.
4-602.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as pork and eggs) were observed stored above ready-to-eat foods (such as noodles, peeled ginger, cooked shrimp, vegetables) in the walk-in refrigerator and 1 door reach-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Evidence of pests or pest control inadequate
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-501.111
Cleaned equipment or utensils stored improperly
Inspector notes: Utensils chopsticks and serving ladles in the service station are displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
4-903.11(A)
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge was not knowledgeable of cooling methods and cooling procedures. The person in charge must demonstrate to the health department knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this Code.
2-102.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dishmachine.
4-302.14
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
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. State guidance provided to site.
2-501.11
Ready-to-eat food not date marked
Inspector notes: Foods in the walk-in refrigerator were 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.
3-501.17
Evidence of pests or pest control inadequate
Inspector notes: The presence of small rodents is not controlled as evidenced by rodent droppings on shelving in basement. 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
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: Employee was observed eating at prep table in the kitchen. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment, utensils, linens, unwrapped single service items or other items needing protection can not result.
2-401.11
Contamination prevented during food preparation, storage & display
Inspector notes: Employee observed washing hands at prep sink. Handwashing aids such as soap was observed at prep sink. A sink used for food preparation may not be provided with handwashing aids.
6-301.13
Hot or cold food held at improper temperature
Inspector notes: Various foods in the 3 door lowboy were observed held at (50-52) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per interview of PIC and cook, foods were place in refrigeration unit around 11 AM this day. Foods were transferred to other refrigeration. Unit was taken out of service during inspection. 3 Door Lowboy cannot be used until it is repaired/ replaced (maintaining an ambient temperature of 41 degrees Fahrenheit or below).
3-501.16(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of various dry ingredients and spices 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: Cases of food and pots of chili oil paste were observed stored on the floor in the walk-in cooler and walk-in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Vegetables were observed fully immersed in water in the bains of the 3 bay sink (no air gap). PIC was informed to use airgapped prep sink for cleaning/ washing process of food.
3-307.11
Equipment or utensils not air-dried before storage
Inspector notes: Drinking cups were observed stacked with water in between each stacked cup. Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils.
4-901.11
Equipment not in good repair or proper adjustment
Inspector notes: Tape was observed in first basin of 3 bay sink (by drain). Equipment to be in good repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: 3 door lowboy refrigerator door gaskets were observed in poor repair. Equipment to be in good repair and proper adjustment.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the prep units (gaskets, interior and exterior) have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Proper date marking and disposition
Inspector notes: Refuse enclosure was observed with litter, trash, debris, and over grown foliage. An area for refuse, returnables, and recyclables must be maintained clean and free of litter to prevent harborage conditions for pests.
5-501.115
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the kitchen 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
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The following areas were observed in poor repair: 1. wall by ice machine in basement (correct by COB 07/27/2023) 2. wall and ceiling by walk-in freezers (correct by COB 09/13/2023). The physical facilities must be maintained in good repair.
6-202.112
Physical facilities not in good repair
Inspector notes: 3 lightbulbs underneath kitchen hood were observed burned out. The physical facilities must be maintained in good repair.
6-501.11
17
Frequently Asked Questions
When was La Mei Hot Pot last inspected?
The most recent health inspection at La Mei Hot Pot on file is from Mar 4, 2025. The public record contains four inspections in total.
What is the most common violation at La Mei Hot Pot?
Across the inspection record, “contamination prevented during food preparation, storage, & display” has been cited four times, more than any other issue at La Mei Hot Pot.
How does La Mei Hot Pot compare to other restaurants in Providence?
La Mei Hot Pot most recently scored 67 out of 100, which is lower than the Providence average of 80.
Has La Mei Hot Pot's inspection record improved over time?
Yes. Recent inspections at La Mei Hot Pot have averaged around seven violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at La Mei 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 La Mei Hot Pot inspected?
Based on the inspection history on file, La Mei Hot Pot is inspected around two times per year on average.
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