Volcano Hot Pot & BBQ

3560 E Colonial Dr, Orlando, FL 32803 · Permanent Food Service · License 5816166

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

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.High priority, repeat · fixed on the spot · 18 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 12 basic (4 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 visit

Oct192026

Routine inspection

19 violations found

First visitOct 19, 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.
19 violations found:
- 4 High priority
- 3 Intermediate
- 12 Basic
What the inspector cited
High priority4
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw scallops and raw squid stored above soy sauce in walk in cooler.
  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 chicken stored above raw beef on reach in freezer in kitchen. Operator removed
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine reading at 300++ ppm. Recommended operator to call service company for calibration
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Bug spray stored on shelf next to clean mixer. Operator removed
  Fixed on the spot
Intermediate3
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  For All items on buffet except raw fish and shellfish, also for hot buffet and sliced tomatoes in the kitchen. Operator filled out the form during inspection
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Shelves by dish machine area rusty
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Degreaser spray bottles. Operator labeled during inspection
  Fixed on the spot
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  MSG container on shelf by kitchen entrance not labeled. Operator labeled it during inspection
  Fixed on the spotRepeat violation
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw pork sitting in standing water to thaw on double sink area
  Repeat violation
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed ginger, onions and cilantro stored above washed, cut and ready to eat lemons, grapes and pineapples in walk in cooler
- Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Containers on triple sink area stacked while still wet
- Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
  Spoons on buffet bar. Operator removed
  Fixed on the spot
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  All across kitchen. Operator removed them during inspection
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  In kitchen above walk ins
  Repeat violation
- 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 phone and earbuds on shelf by kitchen entrance. Also employee food items stored inside reach in freezer by back door
  Repeat violation
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.