LAMEIZI HOT POT & BBQ Inspection – May 5, 2026

High Priority 2

#5High Priority22-41-4

High Priority – 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. Dishwasher has an empty container of chlorine connected to dishwasher. Management added chlorine to dishwasher. **Corrected On-Site**

Corrected On-Site

#6High Priority08A-04-5

High Priority – Raw animal food stored over or with unwashed produce. Raw chicken stored overtop fresh herbs inside walk in cooler.

Intermediate 3

#7Intermediate01C-02-4

Intermediate – Establishment not maintaining clam/mussel/oyster tags for 90 days.

#8Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Handwashing sink and back kitchen area has dirty dishes stored inside it.

#9Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.

Basic 4

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Bowl without a handle use that scoop inside MSG bin. **Repeat Violation**

Repeat Violation

#2Basic08B-38-4

Basic – Food stored on floor. Soy sauce stored in floor in back kitchen area. **Repeat Violation**

Repeat Violation

#3Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer.

#4Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Oyster thawing in standing water manager turned on water. **Corrected On-Site**

Corrected On-Site

Florida Food Watch