LAMEIZI HOT POT & BBQ

Name: LAMEIZI HOT POT & BBQ
Address: 2501 E FOWLER AVE., TAMPA, FL, 33612, US
Rating: 78.4

2501 E FOWLER AVE., TAMPA, FL 33612

License #3919093

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

78.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LAMEIZI HOT POT & BBQ in TAMPA currently holds an InspectFL Health Score of 78.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 5, 2026. Across those visits, inspectors documented 29 total violations — 6 critical, 7 major, 16 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink and back kitchen area has dirty dishes stored inside it.
[08B-38-4] Food stored on floor. Soy sauce stored in floor in back kitchen area.
[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 has an empty container of chlorine connected to dishwasher. Management added chlorine to dishwasher.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Oyster thawing in standing water manager turned on water.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without a handle use that scoop inside MSG bin.

Warning Issued
[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
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Oyster thawing in standing water. Management turned on water.
[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.
[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.
[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.
[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.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drinking while standing on cooks line.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leaking pipe underneath food preparation sink by dry storage.
[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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer.
[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/
[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.
[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.

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