LAMEIZI HOT POT & BBQ

Name: LAMEIZI HOT POT & BBQ
Address: 2501 E FOWLER AVE., TAMPA, FL, 33612, US
Rating: 0

2501 E FOWLER AVE., TAMPA, FL 33612

License #3919093

🔥 BBQ ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 15, 2026 · 18 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LAMEIZI HOT POT & BBQ in TAMPA currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 15, 2026. Across those visits, inspectors documented 121 total violations — 15 critical, 31 major, 75 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on October 15, 2026 shows 18 observation rows: no critical rows, 8 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

121

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

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LAMEIZI 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
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without a handle used in rice bin in dry storage area. Manager removed bowl from rice and placed at dishwasher.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in frezzer.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board in back kitchen area. Manager removed cloth and placed board at dishwasher.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on the floor on Cooks line. Manager removed bucket and properly stored it.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink by dishwasher has old food debris in drain. Employee cleaned out food from drain.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food preparation tables in back kitchen area. Manager discarded drinks.
[08B-38-4] Food stored on floor. Boxes of crabs stored on floor in back kitchen area.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning chemicals has no labeling of ingredients on cooks line.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Can of WD40 stored on floor of cooks line.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Door handles are soiled throughout kitchen area.
[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/ Manager came in.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink in servers station has no hot water.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket in back kitchen area.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor in preparation area underneath 3 compartment sink. Manager mopped up water.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on wok station on cooks line.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach in cooler on cooks line.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drinking while standing on cooks line.
[13-03-4] Employee with no hair restraint while engaging in food preparation. 2 employees working in preparation in back kitchen area have no hair restraints.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor underneath food preparation sink in back kitchen area by dry stored.
[08B-38-4] Food stored on floor. Seasoning stored on floor on cooks line. Manager removed and properly stored seasoning.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on wok station handle. Manager removed and placed tongs at dishwasher.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board on cooks line. Manager removed cloth and properly stored it.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease. Gaskets inside reach in cooler on cooks line are soiled.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Oyster thawing in standing water. Management turned on water.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leaking pipe underneath food preparation sink by dry storage.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor on cooks line. Manager removed and properly stored buckets.
[41-07-4] Container of medicine improperly stored. Medicine stored overtop food preparation table on cooks line.
[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. Dishwasher retested 0ppm of chlorine. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored overtop ready to eat sauces inside walk in cooler. Managers removed and properly stored shelled eggs.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold Holding- Tofu 51F Cooked sausage 51F Raw beef 50F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 51F Cooked sausage 51F Raw beef 50F
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[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/

Disposition: Met Inspection Standards
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between food preparation table and refrigerator.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on fryer door handle.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cabbage not washed before preparation.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop bucket with water inside bucket.
[41-07-4] Container of medicine improperly stored. Medicine stored overtop reach in cooler in kitchen area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored on top of bottle water.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen area used as a dump sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
[08B-38-4] Food stored on floor. Shacks sauce stored on floor.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black mold- like substance.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar bin.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored overtop food preparation table on cooks line.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor in back kitchen area by 3 compartment sink.
[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/
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. No date on thawed chicken inside walk in cooler.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in corn starch.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf in dry storage.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on rack above noodles.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to walk in cooler.
[14-11-5] Equipment in poor repair. Dish machine temped 142 F, dish machine not in use at time of inspection. Discussed with operator not using dish machine until it is working properly. 3 Compartment Sink tested 150 ppm Quaternary ammonia.
[08B-38-4] Food stored on floor. Multiple food items on floor throughout kitchen.
[10-08-5] Ice scoop handle in contact with ice. Operator removed at time of inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of corn starch not labeled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 68 F, shrimp 68 F, operator placed items on ice bath.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boba 110 F, rice 90 F, operator turned up temperature at time of inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. Scrub brush in handwash sink operator removed at time of inspection.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in walk in cooler not date marked.

Disposition: Warning Issued
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler on cooks line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. 2 wet mops sitting inside mop buckets in back hallway.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside salt bin.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape hanging to close to food preparation tables by ice machine.
[08B-38-4] Food stored on floor. Buckets of soy sauce stored on floor in kitchen area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on fryer door handle. Manager removed tongs and placed at dishwasher.
[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. Dishwasher tested 0ppm of chlorine. Had a discussion with manager about using 3 compartment sink for sanitation.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu cold holding 47F at 2:53 items placed on ice inside walk in freezer. Re-temperature at 1:15 39F.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by 3 compartment sink. Chef placed paper towels at hand washing sink.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.