VOLCANO HOT POT & BBQ

Name: VOLCANO HOT POT & BBQ
Address: 3279 DANIELS RD STE 102, WINTER GARDEN, FL, 34787, US
Rating: 0

3279 DANIELS RD STE 102, WINTER GARDEN, FL 34787

License #5815740

🔥 BBQ ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 29, 2026 · 29 findings · 7 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 WINTER GARDEN 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 11 times from Florida DBPR, with the most recent inspection on October 29, 2026. Across those visits, inspectors documented 182 total violations — 43 critical, 58 major, 81 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 29, 2026 shows 29 observation rows: 7 critical, 9 major, and 13 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

182

Coverage note

Inspector notes linked where available

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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: Warning Issued
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked snow crab more than 24 hours
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Standing water
[08B-12-5] Stored food not covered. Tofu walk in cooler Meat tall boy freezer Crab legs walk in freezer
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over prepped bok choy walk in cooler
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork beef and chicken in walk in freezer
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Peanuts on self serve buffet
[14-33-4] Prep shelves with rust that has pitted the surface near ice machine and walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior handsink in boil area soiled. Reach in freezer gaskets Walk in freezer and cooler gaskets
[29-08-4] Plumbing system in disrepair. Hose in wall in dishwasher area
[31A-09-4] Handwash sink not accessible for employee use at all times in dishwasher area and boiling pot area
[31B-03-4] No soap provided at handwash sink in dishwasher area
[36-62-4] Light not functioning in hood
[41-24-4] Pesticide light strip present in food prep area.
[51-11-4] Carbon dioxide/helium tanks not adequately secured across from ice machine
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Three compartment sink and Dishwasher not dispensing sanitizer set up three compartment sinksink
[41-17-4] Spray bottle containing toxic substance not labeled. Hanging under the grill
[35B-03-4] Outer openings not protected with self-closing doors.
[01C-01-4] No tag on/for original container of raw, in-shell clams.
[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/
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Raw shrimp in same container as ready to eat snow crab on buffet
[21-10-4] Soiled dry wiping cloth in use on carts
[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. 0ppm
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02D-01-5] Working containers of food removed from original container not identified by common name.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw unpasteurized shell eggs stored next to raw chicken walk in cooler

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black mold-like substance in the interior of the ice bin.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[08B-39-4] Cucumbers not washed prior to preparation.
[12B-07-4] Employee beverage container on a food preparation table .
[21-23-4] Establishment using sponges to rim glasses.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit.Reach in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking has a build up of black like substance by the dishmachine area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner.Fish is thawed in standing water.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[08B-02-4] Displayed food not properly protected from contamination.Peanuts at buffet line.
[09-21-5] Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure.Employee is cutting cucumbers with bare hands which is going to be used for salad.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw beef stored over mushroom in walk in freezer.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw shell eggs stored next to raw chicken in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Spring roll,44 f held less than four hours transferred to walk in freezer for a quick chill.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed.At three comp sink,over 200 ppm.After wards,100 ppm.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[01C-05-4] Clams not maintained in chronological order according to the last date they were served in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting boards are stained. Can opener is soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times.Blocked by container in kitchen.
[01C-01-4] No tag on/for original container of raw mussels in walk in cooler.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.Cooked pork in walk in freezer.
[01C-07-4] Raw, in-shell clams/mussels from different original containers mixed together prior to preparation for service.Clams and mussels on buffet.
[01B-16-5] Torn packages/bags of food exposing the contents to contamination. Flour in dry storage area.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food.
[14-45-4] Cardboard used to line nonfood-contact shelves soiled
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-08-5] Ice scoop handle in contact with ice.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
[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. Raw beef
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior rice cooker Hand wash sink soiled in kitchen Fronts and handles of all reach in coolers located in kitchen
[35B-03-4] Outer openings not protected with self-closing doors.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[14-06-4] Wood food-contact surface not properly sealed used under food equipment to clean
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.O ppm.Afterwards 100 ppm.
[41-07-4] Container of medicine improperly stored next to clean utensils
[01B-01-4] Dented/rusted cans present. See stop sale. Sesame paste
[35A-02-7] Live, small flying insects found 2 in dish area
[14-31-5] Nonfood-grade bags used in direct contact with food.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged raw chicken over raw beef walk in freezer not original container Mechanically tenderized beef over pork reach in freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat sauce walk in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs touching raw chicken
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cooler containing raw beef
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. All raw beef All raw seafood frogs legs, crab,Krab Melon Cut lettuce All cooked item Fish cake Cooked chicken Raw shell eggs Cooked veg
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. All raw beef All raw seafood frogs legs, crab,Krab Melon Cut lettuce All cooked item Fish cake Cooked chicken Raw shell eggs Cooked veg
[41-10-4] Toxic substance/chemical improperly stored next to clean utensils
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb over pre rinse and mopsink
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Stained cutting boards
[31A-09-4] Handwash sink not accessible for employee use at all times. In bar blocked by soda hose
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In dishwasher area and prep kitchen
[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.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time on a dry erase chart, unable to produce time plan
[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.
[01C-07-4] Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Clams and mussels on buffet
[41-17-4] Spray bottle containing toxic substance not labeled.Spray bottles throughout the establishment.

Disposition: Warning Issued
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[36-62-4] Light not functioning.Under hood suppression system
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Kitchen and dry storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall is soiled dishwashing sink.
[36-24-5] Space in ceiling by water heater area.
[02D-01-5] Working containers of food removed from original container not identified by common name.Guar gum at the bar.
[08B-02-4] Displayed food not properly protected from contamination.Seafood at the buffet line.
[35A-02-6] Four , small flying insects in kitchen.2 in dining room and 2 in kitchen.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking .Operator noted the time frame on the plan.
[41-10-4] Toxic substance/chemical improperly stored.Cleaner stored on top of dishmachine.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink and hose Bibb by dishwashing area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer in kitchen.
[31A-09-4] Handwash sink not accessible for employee use at all times.Blocked by container and beer kegs.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia at the boba station.
[41-17-4] Spray bottle containing toxic substance not labeled.Cleaner on top of dishmachine.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions.