MEET CHONGQING HOT POT

Name: MEET CHONGQING HOT POT
Address: 6820 STIRLING RD, HOLLYWOOD, FL, 33024, US
Rating: 78.2

6820 STIRLING RD, HOLLYWOOD, FL 33024

License #1624614

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

78.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MEET CHONGQING HOT POT in HOLLYWOOD currently holds an InspectFL Health Score of 78.2 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 April 17, 2026. Across those visits, inspectors documented 32 total violations — 5 critical, 11 major, 16 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 April 17, 2026 shows 7 observation rows: no critical rows, 2 major, and 5 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.

Location + actions

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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: Warning Issued
[06-01-5] 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.
[12B-07-4] 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.
[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/ CFM Xian Guang Yang 3-3-2021 Service Safe Person in charge - Selena Wu
[08B-38-4] Food stored on floor. Buckets of sauces and containers of fryer oil on floor in back prep area of kitchen.
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle in server station by front counter. Employee labeled as general cleaner.
[08B-39-4] 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.
[12B-13-4] 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.

Disposition: Administrative complaint recommended
[05-08-4] No probe thermometer provided to measure temperature of food products.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cartons of raw shell eggs above containers of broth. Employees rearranged to properly separate.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting boards in kitchen.
[31A-09-4] Handwash sink not accessible for employee use at all times. Server station handsink blocked with clean containers and utensils. Person in charge removed items.
[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/ CFM - Xian Guang Yang 3-3-2021 ServSafe Person in charge - Selena Wu
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in bulk bag of cornstarch.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on faucet at mop sink.
[08B-12-5] Stored food not covered. Open bag of cornstarch on storage shelves in back of kitchen away from any active food preparation.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling clean dishware from machine immediately after handling and rinsing dirty dishware to put in machine. Reviewed proper handwashing and employee washed hands.
[31B-03-4] No soap provided at handwash sink. At hand sink in back of kitchen. Employee replaced soap.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverages in kitchen right Atosa reach in cooler.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[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. Employee open top canned beverage on prep table in kitchen.
[08B-38-4] Food stored on floor. 1) Buckets of chili oil and fryer oil on floor by dry storage shelves. 2) Bus pan raw pork and cases of chicken on floor in walk in freezer.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink between ice machine and triple sink. Employee replaced paper towels.
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle in server station.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic containers under prep table in kitchen not inverted.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple e,plots cell phones on prep tables in kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top canned beverage on prep table in kitchen.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee gloved hands on hips and returned to cutting food items without washing hands and changing gloves. Reviewed proper procedures with employee and employee washed hands and changed gloves. Food items discarded.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees in kitchen changed gloves and begin food preparation after putting away boxes into freezer without washing hands first. Reviewed proper procedures and employee washed hands and put on new gloves.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink by triple sink being used for soaking utensils and pans. Employee drained and cleaned sink.
[14-14-4] Nonfood-grade basting brush used in food. Standard paint brush in container of oil in kitchen. Employee discarded brush.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice under cooling unit in walk in freezer.

Community reaction

What do locals think?

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Community pulse