Meet Chongqing Hot Pot
6820 Stirling Rd, Hollywood, FL 33024 · Permanent Food Service · License 1624614
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Jul 10 complaint inspection3 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 13 basic (3 repeats); basic violations cost 12 at most-33
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 10, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
In walk in cooler, containers of raw crab and beef above box of limes and bag of carrots. Employee rearranged for proper separation.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In kitchen right Atosa reach in cooler, raw shell eggs on shelf above prepared raw seafood items. Employee moved eggs to bottom of cooler to properly separate.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled cell phone and dirty dishes and then unloaded clean dishes from rack without first washing hands. Reviewed proper procedures with employees for hand washing.
Fixed on the spot
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Meat slicer by Atosa reach in coolers in kitchen soiled with food debris. Advised employee to clean as soon as possible.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Wire scrubber in hand sink by meat slicer. Employee removed.
Fixed on the spot
No soap provided at handwash sink.
At hand sink by meat slicer in prep area.
Code 53, Manager certification and employee training: 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/ Certified Food Manager Jing Chen Person in Charge Linda Wu
Repeat violation
Basic13
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Frozen beef tripe placed in back prep sink to thaw. Employee placed under cold running water.
Repeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Buckets of sauces on floor in back corner of prep area.
Repeat violation
Employee personal food not properly identified and segregated from food to be served to the public.
Employee beverages in Atosa reach in cooler in kitchen on same shelf with public foods. Employee moved all beverages to bottom of cooler to properly separate.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
1) Employee eating meal at prep station in kitchen. Advised employee to move away from all prep areas to continue eating. 2) Open top beverage container on cutting board by back prep sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Open top beverage container on cutting board by back prep sink.
Repeat violation
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.
Open top beverage container on cutting board by back prep sink.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Mold like build up on wall of ice machine bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelf under small prep table by stove line soiled with grease/food debris.
Code 24, Clean equipment storage and air drying: Clean equipment/utensils not stored at least 6 inches above the floor.
Buspan of clean soup containers on floor in service station. Employee moved off of floor.
Fixed on the spot
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Clean cutting board and knife directly under soap dispenser in service station. Employee moved both away from soap dispenser.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Floor area in front of three compartment sink soiled with lemon wedges and straws built up in drain.
Floor soiled/has accumulation of debris.
Debris on floor area under dry goods shelving in back prep area.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee tablet and bag on top of bags of dry soup base on back dry storage shelves.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.