Volcano Hot Pot and BBQ
Last inspected: Feb 17, 2026
70
Score
Across the available record, Volcano Hot Pot and BBQ has 11 inspections on file, the first dated 2022. On Feb 17, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
When inspectors have written things up, “handwash sink not accessible for employee use” has been the most frequent reason, cited three times.
That's lower than the typical Kissimmee restaurant, which scores around 78. The record is unremarkable in either direction.
11
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
70
Oct 24, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over fries in standup reach-in freezer at end of cookline. Operator rearranged. **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-24: **Time Extended**
08A-02-6
86
Oct 7, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
52
Jun 5, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Paid during inspection **Corrected On-Site**
50-17-3
Intermediate - Spray bottle containing orange toxic substance not labeled. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Metal scrubber in hand wash sink at boba station **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Third pans across from prep sink
24-08-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
58
Nov 25, 2024
Routine - Food
No violations found.
100
Nov 22, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef out of its original packaging over soy puffs in freezer. Raw beef over vegetables in walk in cooler. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato and miso at room temperature. On counter. At cook line. Advised operator to add to time plan. . Operator added to plan. (Corrected on site). walk in cooler 2: ; lamb, rib, clams, oysters, tofu, raw beef, pork, Shrimp, bacon, miso, cut tomatoes, cut cabbage, (47-48F - Cold Holding) all items less than 4hrs per operator. Operator put all items on ice for temperature recovery. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with form. Operator immediately displayed on Buffett case **Corrected On-Site**
02A-01-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer gage on walk in cooler was ready 42 when ambient temperature was between 43F-46F
05-05-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water of 98F. Operator reheat to 148F **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air filters on ice machine
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruit and veggies over container of cut lettuce . In produce cooler **Corrected On-Site**
08B-17-4
50
Apr 17, 2024
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee washing food pans, rinse, no sanitizer at triple sink
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - milk (44F - Cold Holding); - heavy cream (44F - Cold Holding) Manager states employee had out for making drinks
03A-02-5
High Priority - Vacuum breaker missing splitter added to hose bibb. - at ware wash station - at prep station - splitter added to mop sink
29-34-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. - some tags
01C-03-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - Erxi Shi expired 4/3/24
53A-03-7
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. - clams removed from original for long term storage in walk in cooler. Manager unable to find original tag
01C-01-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. - men's restroom
31B-04-4
41
Dec 5, 2023
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Rags placed in the hand washing sink
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen
36-34-5
Basic - Food stored on floor. Clams on the floor in the walk in coolerb
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.rusted rack holding utensils in the kitchen
23-03-4
Basic - Working containers of food removed from original container not identified by common name.clear container no label on storage rack
02D-01-5
74
Jun 28, 2023
Complaint Full
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Located in the females restroom **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times.blocked With cups
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen
36-34-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler and freezer near the dish area
23-24-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Drinking cups at the soda station
24-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen
36-27-5
58
Jun 16, 2023
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
37
Dec 14, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork bone (63F - Hot Holding). Manager added to time control. Less than 4 hours. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. quail eggs (51F - Cold Holding); crab (51F - Cold Holding); cooked bean sprouts (49F - Cold Holding). Less than 4 hours. Manager added items to time control. manager added ice to cool. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Live clam.
01C-02-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Staff removed. **Corrected On-Site**
35B-08-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
61
Frequently Asked Questions
When was Volcano Hot Pot and BBQ last inspected?
The most recent health inspection at Volcano Hot Pot and BBQ on file is from Feb 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at Volcano Hot Pot and BBQ?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Volcano Hot Pot and BBQ.
How does Volcano Hot Pot and BBQ compare to other restaurants in Kissimmee?
Volcano Hot Pot and BBQ most recently scored 70 out of 100, which is lower than the Kissimmee average of 78.
Has Volcano Hot Pot and BBQ's inspection record improved over time?
Results have been roughly steady. Inspections at Volcano Hot Pot and BBQ have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Volcano Hot Pot and BBQ means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Volcano Hot Pot and BBQ inspected?
Based on the inspection history on file, Volcano Hot Pot and BBQ is inspected around three times per year on average.
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