HOTPOT WORLD

Name: HOTPOT WORLD
Address: 15463 N DALE MABRY HWY, TAMPA, FL, 33618, US
Rating: 70.6

15463 N DALE MABRY HWY, TAMPA, FL 33618

License #3919124

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

HOTPOT WORLD in TAMPA currently holds an InspectFL Health Score of 70.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 11, 2026. Across those visits, inspectors documented 22 total violations — 5 critical, 10 major, 7 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 11, 2026 shows 6 observation rows: 1 critical, 4 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee monster drink in make cooler on the cooks line across from the stoves , employees moved drink to appropriate location.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.Operator did not have the correct test strips for chlorine at time of inspection , manager said they will order some soon.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib on hot line next to stove top missing a vacuum breaker , discussed with manager the importance of a vacuum breaker .
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink behind bar had a bottle of Dawn dish soap in it , handwashing sink next to mop sink in back kitchen had plastic waste in it , employee removed item to appropriate location.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink next to microwave across from the cooks line , employee placed paper towels in towel dispenser.
[41-21-4] Original container of toxic substance or chemical does not bear the manufacturers label. Handwashing soap at handwashing sink in an Aquafina bottle not labeled,employee labeled the items.

Disposition: Inspection Completed - No Further Action
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk inside bar area Reach in cooler no dated. Employee added date during time of inspection.
[24-17-4] Silverware/utensils dried with a towel/cloth. Observed employee drying plates next to Dish machine. Discussed with employee proper air drying.
[31A-11-4] Handwash sink used for purposes other than handwashing. Disposable gloves stored inside hand washing sink at bar area. Employee removed during time of inspection.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Tags for oysters and clams not kept for 90 days.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tapioca in coconut milk 87F at 3:45pm left out on buffet line at 12:30pm reheated to 201F at 3:52pm.
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.
[53A-05-6] 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/ 8 employees working, no CFM present.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over tofu and Ready to eat taro at front line Reach in cooler. Raw shrimp, raw beef ribs stored over cooked snow crabs, Ready to eat lettuce, and rice noodles in kitchen Reach in cooler, located adjacent to three compartment sink. Raw chicken stored over raw beef ribs, raw clams and unwashed corn. Raw pork belly stored over raw beef and clams. Raw beef, chicken, and pork stored over Ready to eat sauces inside Walk in cooler. Employee relocated all raw items to the bottom of coolers.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal beverage containers stored on stored on top of bar counter next to hot water kettle. Employee energy drink stored on dry storage rack next to three compartment sink.
[22-41-4] 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. Chlorine sanitizer tested at 0ppm. Employee switched empty sanitizer with new sanitizer bucket, chlorine retested at 50ppm during time of inspection.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed kiwi stored over tofu in front line Reach in cooler. Employee relocated unwashed kiwis to bottom shelf during time of inspection.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch stored on shelf over front line Reach in cooler. Employee cookies and taco shell stored on dry storage shelf next to three compartment sink. Employee removed all personal foods during time of inspection.
[53B-13-5] 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. Missing for Danny, Ou, and Illado.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards inside establishment inside kitchen area soiled.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw frozen beef stored over raw oysters. Raw frozen chicken stored over boxes of raw shrimp.
[08B-38-4] Food stored on floor. 6 containers of sauces stored on floor inside Walk in cooler. 4 jugs of apple juice stored on floor at bar area. Employee relocated all foods onto a shelf during time of inspection.

Community reaction

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Community pulse