Volcano Asian BBQ and Hot Pot

Inspection history 5 visits

1. 2026
2. Passed Sep 28 Score 53 ▼10

   Inspection

   13 violations, 5 critical

   • Critical Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical Food from unapproved source, spoiled, adulterated on premises.
   • Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Improper use and storage of clean, sanitized equipment and utensils
   • Minor Insects, rodents present
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Minor Pesticide application not supervised by a certified applicator
   • Minor Hot, cold running water not provided, pressure inadequate
   • Minor Improper thawing procedures used
3. Passed Jul 21 Score 63 ▲3

   Inspection

   9 violations, 2 critical

   • Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Critical Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Minor Improper use and storage of clean, sanitized equipment and utensils
   • Minor Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Single service items reused, improperly stored, dispensed, not used when required
   • Minor Hot, cold running water not provided, pressure inadequate
   • Minor Garbage storage areas not properly constructed or maintained, creating a nuisance
4. 2025
5. Passed Dec 15 Score 60 ▲11

   Inspection

   6 violations, 3 critical

   • Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Critical Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
   • Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
   • Minor Single service items reused, improperly stored, dispensed, not used when required
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
6. 2024
7. Passed Dec 18 Score 49 no change

   Inspection

   12 violations, 3 critical

   • Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
   • Critical Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
   • Minor Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor In use food dispensing utensils improperly stored
   • Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

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