VOLCANO HOT POT & BBQ

Name: VOLCANO HOT POT & BBQ
Address: 3560 E COLONIAL DR, ORLANDO, FL, 32803, US
Rating: 19.9

3560 E COLONIAL DR, ORLANDO, FL 32803

License #5816166

🔥 BBQ ℹ️

19.9 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 19 findings · 4 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

VOLCANO HOT POT & BBQ in ORLANDO currently holds an InspectFL Health Score of 19.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 63 total violations — 12 critical, 13 major, 38 minor.

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The latest inspection on October 19, 2026 shows 19 observation rows: 4 critical, 3 major, and 12 minor.

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Inspector notes

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VOLCANO HOT POT & BBQ has a rough inspection history. Would you risk it?

F record

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*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
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw pork sitting in standing water to thaw on double sink area
[02D-01-5] Working containers of food removed from original container not identified by common name. MSG container on shelf by kitchen entrance not labeled. Operator labeled it during inspection
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops and raw squid stored above soy sauce in walk in cooler.
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves by dish machine area rusty
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. Spoons on buffet bar. Operator removed
[36-36-4] Ceiling tile missing. In kitchen above walk ins
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and earbuds on shelf by kitchen entrance. Also employee food items stored inside reach in freezer by back door
[41-10-4] Toxic substance/chemical improperly stored. Bug spray stored on shelf next to clean mixer. Operator removed
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[41-17-4] Spray bottle containing toxic substance not labeled. Degreaser spray bottles. Operator labeled during inspection
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers on triple sink area stacked while still wet
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. All across kitchen. Operator removed them during inspection
[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 chicken stored above raw beef on reach in freezer in kitchen. Operator removed
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine reading at 300++ ppm. Recommended operator to call service company for calibration
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed ginger, onions and cilantro stored above washed, cut and ready to eat lemons, grapes and pineapples in walk in cooler
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For All items on buffet except raw fish and shellfish, also for hot buffet and sliced tomatoes in the kitchen. Operator filled out the form during inspection

Disposition: Warning Issued
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with chemical in busser cart no label
[14-01-5] Bowl or other container with no handle used to dispense food. Container with no handle in rice and flour. Operator removed container
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door has gap at bottom of door leading outside back door and side door
[08B-38-4] Food stored on floor. Oil stored on floor cook line Walk in cooler bin of onions and buckets of sauces on floor Operator removed items off floor
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in ice up in touching ice in front bar area Operator moved scoop
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 76° water Operator dumped water
[25-05-4] Single-service articles improperly stored. Single service foam containers stored on floor in back storage area
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Front bar hand sink slow draining
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop in mop sink not stored to dry
[02D-01-5] Working containers of food removed from original container not identified by common name. Bin flour in back storage area no label
[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. Dish machine tested 0 ppm. Attempted 4 times used not inspector strips and operator test strips
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard on frozen meats for customer self service
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Almost entire buffet line 50-56° per operator items on buffet less than 2 hours steak (50F - Cold Holding); kimchi (50F - Cold Holding); leaf lettuce (56F - Cold Holding); scallops (52F - Cold Holding); bok choy (57F - Cold Holding); coconut milk (48F - Cold Holding) Operator chose to place items on time plan
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Last day served not on oyster tags
[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 certified food manager present
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Per operator manager took forms home.
[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. Unable to provide proof of food handler training
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No consumer advisory for raw oysters that consumers are wipeither eating raw or cooking in hot pot. Printed advisory and operator posted during inspection