Volcano Hot Pot & BBQ

3279 Daniels Rd Ste 102, Winter Garden, FL 34787 · Permanent Food Service · License 5815740

Official report

out of 100

Grade F

Safety score 47 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority, repeat · fixed on the spot · 28 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
7 high priority (1 fixed by the Nov 5 follow-up, 6 fixed on the spot, 1 repeat), 9 intermediate (1 fixed on the spot, 1 repeat), 13 basic (1 repeat); intermediate violations cost 18 at most; basic violations cost 12 at most
-53
Safety score47

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

Inspection history

1 inspection · 2 visits

Oct292026

Routine inspection

29 violations found · Inspector came back once

Follow-up visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 3 Basic
What was still cited
High priority1
- Code 41, Chemicals and toxic substances: Pesticide light strip present in food prep area.
  More time given
Basic3
- Code 14, Food-contact surfaces designed and maintained: Prep shelves with rust that has pitted the surface near ice machine and walk in cooler
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
29 violations found:
- 7 High priority
- 9 Intermediate
- 13 Basic
What the inspector cited
High priority7
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw pork beef and chicken in walk in freezer
  Fixed on the spot
  Raw animal food stored in same container as ready-to-eat food.
  Raw shrimp in same container as ready to eat snow crab on buffet
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw unpasteurized shell eggs stored next to raw chicken walk in cooler
  Fixed on the spotRepeat violation
  Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
  Peanuts on self serve buffet
  Fixed on the spot
- 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. 0ppm
  Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Three compartment sink and Dishwasher not dispensing sanitizer set up three compartment sinksink
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Pesticide light strip present in food prep area.
  Fixed on the spot
Intermediate9
- Code 01, Approved source; food safe and unadulterated: No tag on/for original container of raw, in-shell clams.
- 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.
  Cooked snow crab more than 24 hours
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Quaternary
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times in dishwasher area and boiling pot area
  No soap provided at handwash sink in dishwasher area
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Hanging under the grill
  Fixed on the spot
- 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/
  Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Standing water
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Tofu walk in cooler Meat tall boy freezer Crab legs walk in freezer
  Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed lettuce over prepped bok choy walk in cooler
- Code 14, Food-contact surfaces designed and maintained: Prep shelves with rust that has pitted the surface near ice machine and walk in cooler
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Soiled dry wiping cloth in use on carts
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Interior handsink in boil area soiled. Reach in freezer gaskets Walk in freezer and cooler gaskets
  Repeat violation
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Hose in wall in dishwasher area
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Outer openings not protected with self-closing doors.
- Code 36, Floors, walls, ceilings and ventilation: Light not functioning in hood
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured across from ice machine
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.