LAMEIZI HOT POT & BBQ Inspection – December 16, 2024

High Priority 2

#4High Priority22-43-4

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm.

#5High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over kimchi and cooked noodle in walk-in cooler. Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed mushrooms in walk-in cooler.

Intermediate 3

#6Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Food debris in handwash sinks in kitchen.

#7Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. At back kitchen.

#8Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle in walk-in cooler. 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 in walk-in cooler.

Basic 3

#1Basic36-22-4

Basic – Floor area(s) covered with standing water. Under prep sinks at back kitchen.

#2Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. Multiple cases of seafood and meats stored on floor in walk-in freezer.

#3Basic12B-13-4

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed.

Florida Food Watch