Lameizi Hot Pot & BBQ
2501 E Fowler Ave., Tampa, FL 33612 · Permanent Food Service · License 3919093
What drove the grade
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection8 intermediate (2 fixed on the spot, 3 repeats), 10 basic (2 repeats); intermediate violations cost 18 at most-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 15, 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.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate8
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Repeat violation
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test kit.
Repeat violation
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Handwashing sink in servers station has no hot water.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink by dishwasher has old food debris in drain. Employee cleaned out food from drain.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Toxic substance/chemical on premise that is not required for the operation of establishment.
Can of WD40 stored on floor of cooks line.
Spray bottle containing toxic substance not labeled.
Spray bottle containing cleaning chemicals has no labeling of ingredients on cooks line.
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/ Manager came in.
Fixed on the spot
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
Boxes of crabs stored on floor in back kitchen area.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs hanging on wok station on cooks line.
Code 12, Handwashing and hygienic practices: 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.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: 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.
Fixed on the spotRepeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup inside walk in frezzer.
Repeat violation
Code 21, Wiping cloths and linens: 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.
Fixed on the spot
Wiping cloth sanitizing solution stored on the floor.
Sanitizer solution stored on the floor on Cook's line. Manager removed bucket and properly stored it.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Door handles are soiled throughout kitchen area.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water on floor in preparation area underneath 3 compartment sink. Manager mopped up water.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop stored in mop bucket in back kitchen area.
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.