Top Top Hot Pot Restaurant

504 N Alafaya Trl #119, Orlando, FL 32828 · Permanent Food Service · License 5814556

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Sep 3, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate, 4 basic (1 repeat)
-20
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep32026

Routine inspection

9 violations found

First visitSep 3, 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.
9 violations found:
- 3 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Meat cooler ; raw chicken (65°F - Cold Holding); raw short ribs (65°F - Cold Holding); raw beef teriyaki (65°F - Cold Holding)- rib eyes steak (65°F - Cold Holding) Operator stated the food was stored at walk-in cooler and they moved at 12,30 and moved all the food to the walk-in freezer to cool down . Food down to 52f by the end of my inspection.
  Fixed on the spot
  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 and the time removed from temperature control cannot be determined.
  Water Mellon ,radish and kimchi on time control no label operator stated been out since 2 pm that's why I didn't do stop sale .
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Raw beef stored over raw fish and pork at reach-in freezer kitchen area . Operator switched it .
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Milk opened 2 days ago no label .
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Walk-in cooler shelves .
Basic4
- Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
  Soup stored to cool down next to employee hand sink operator covered it .
  Fixed on the spot
  Food stored on floor.
  Buckets of rice stored on floor under the 3 compartment sink . Operator moved it .
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gasket torn bottom of make table , walk-in cooler door and side table .
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Bottom make table . Operator cleaned it .
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.