U and ME Revolving Hot Pot
12384 State Road 535, Orlando, FL 32836 · Permanent Food Service · License 5809398
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection4 high priority (3 fixed by the Oct 2 follow-up, 1 fixed on the spot, 1 repeat), 5 intermediate (2 fixed on the spot, 2 repeats), 1 basic-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 · 2 visitsRoutine inspection
- Follow-up visitOct 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Checked oyster tags ,clams, mussels not in chronological order, explained to owner operator must keep all tags in order Will check on the next unannounced inspection.
More time given
- First visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Oysters, swai, stored inside walk in cooler overnight.temperature is 46/47 degrees.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Checked sawi 46°F, oysters 46°F stored inside walk in cooler issued stop sale for the seafood immediately.
Code 22, Food-contact surfaces clean and sanitized: 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. Checked dish machine two times not sanitizing properly 0 ppm chlorine, Manager tried to manual prime sanitizer did not work recommend to notify dish machine company immediately. 7 days 10/9/2026
Repeat violation
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Checked the sanitizer concentration chlorine 200 ppm in the sanitizer bucket. Spoke to employee must change sanitizer very toxic, rechecked 100ppm chlorine.
Fixed on the spot
Intermediate5
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Observed oyster tags not in chronological order spoke to Manger, must provide at time of callback inspection.
Repeat violation
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chlorine test strips for checking the dishmachine.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed brown cutting board soiled has black discoloration on the surface.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand wash sink has pan stored inside.
Fixed on the spot
No soap provided at handwash sink.
Observed no hand soap at hand wash sink.
Fixed on the spot
Basic1
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed no hand wash sign at hand sink located in the kitchen next to 3 compartment sink.
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.
- Stop sale
- An order that the food can’t be sold or served.