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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
MEET CHONGQING HOT POT in HOLLYWOOD currently holds an InspectFL Health Score of 70 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 10, 2026. Across those visits, inspectors documented 20 total violations — 3 critical, 4 major, 13 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on July 10, 2026 shows 20 observation rows: 3 critical, 4 major, and 13 minor.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
MEET CHONGQING HOT POT has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen beef tripe placed in back prep sink to thaw. Employee placed under cold running water.
- [08A-04-5] Raw animal food stored over or with unwashed produce. In walk in cooler, containers of raw crab and beef above box of limes and bag of carrots. Employee rearranged for proper separation.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under small prep table by stove line soiled with grease/food debris.
- [24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean cutting board and knife directly under soap dispenser in service station. Employee moved both away from soap dispenser.
- [31A-09-4] Handwash sink not accessible for employee use at all times. Wire scrubber in hand sink by meat slicer. Employee removed.
- [36-01-4] Floor not cleaned when the least amount of food is exposed. Floor area in front of three compartment sink soiled with lemon wedges and straws built up in drain.
- [08B-38-4] Food stored on floor. Buckets of sauces on floor in back corner of prep area.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open top beverage container on cutting board by back prep sink.
- [12B-02-4] Employee eating in a food preparation or other restricted area. 1) Employee eating meal at prep station in kitchen. Advised employee to move away from all prep areas to continue eating. 2) Open top beverage container on cutting board by back prep sink.
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like build up on wall of ice machine bin.
- [08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee beverages in Atosa reach in cooler in kitchen on same shelf with public foods. Employee moved all beverages to bottom of cooler to properly separate.
- [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/ Certified Food Manager Jing Chen Person in Charge Linda Wu
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In kitchen right Atosa reach in cooler, raw shell eggs on shelf above prepared raw seafood items. Employee moved eggs to bottom of cooler to properly separate.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee tablet and bag on top of bags of dry soup base on back dry storage shelves.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer by Atosa reach in coolers in kitchen soiled with food debris. Advised employee to clean as soon as possible.
- [24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Buspan of clean soup containers on floor in service station. Employee moved off of floor.
- [12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open top beverage container on cutting board by back prep sink.
- [12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone and dirty dishes and then unloaded clean dishes from rack without first washing hands. Reviewed proper procedures with employees for hand washing.
- [31B-03-4] No soap provided at handwash sink. At hand sink by meat slicer in prep area.
- [36-73-4] Floor soiled/has accumulation of debris. Debris on floor area under dry goods shelving in back prep area.
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