8 Pot Korean BBQ and Hotpot
Last inspected: Mar 19, 2026
19
Score
Inspectors have visited 8 Pot Korean BBQ and Hotpot five times, with records going back to 2024. The latest inspection on file is from Mar 19, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable: recent inspections average around 12 violations each, up from closer to 10 violations before.
The pattern that stands out is “toxic substance/chemical improperly stored”, which has been cited two times.
8 Pot Korean BBQ and Hotpot's latest score of 19 falls below the West Palm Beach average of 79. Diners may want to scan the inspection details before deciding to visit.
5
Inspections
9
Critical latest
3
Major latest
0
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
9 critical violations. 3 major violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Febreeze fragrance bottle stored over beer bottles Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Container of medicine improperly stored. Medicine mucinex stored above flip top cooler Operator stored properly **Corrected On-Site**
41-07-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up thermometer off floor then put gloves on and touched flip top door; no handwash Employee washed hands and sanitize equipment **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee sliced raw meat then grabbed cooler door; no handwash Employee washed hands and sanitized equipment **Corrected On-Site**
12A-12-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm) Operator corrected Triple Sink to (Quaternary 200ppm) **Corrected On-Site**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler by walk in freezer: raw beef stored over noodles Operator stored properly **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: Raw chicken stored above raw shell eggs and fresh clams Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: kimchi (44F - Cold Holding) as per stored overnight Not prepped or portioned today See stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: kimchi (44F - Cold Holding) as per stored overnight Not prepped or portioned today See stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in: melon (44F at 1:45pm / 44F at 2:15pm- Cooling) as per operator cooling since 11:00am At the current rate of cooling the product will not reach 41F within a total of 4 hours Operator moved into reach in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
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. Emailed to operator, operator had employee sign form **Corrected On-Site** **Repeat Violation** **Admin Complaint**
11-26-1
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. No tag for clams at walk in cooler No tags for clams and oysters at buffet line Operator provided tags **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01C-01-4
19
Nov 6, 2025
Routine - Food
5 critical violations. 5 major violations. 1 minor violation.
View 11 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed garbage can , than grabbed clean container with vegetables without washing hands. Operator washed hands **Corrected On-Site**
12A-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw chicken over raw shrimp Operator stored properly **Corrected On-Site**
08A-20-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer Raw chicken and raw beef on same container. Operator removed and fixed **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler front counter area egg rolls 45F Flip top cooler raw beef 44F cold holding Per operator both products stored for approximately 3 hours and not prepared or portioned today. Operator moved to freezer **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Cleaner next to sugar, cleaner above sake. Operator stored properly **Corrected On-Site**
41-10-4
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. Emailed to operator
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep covered container with Cooked noodles at 2:10pm(48F cooling) since 12pm at 2:55pm (same temperature) at this current cooling rate product will not cool to 41F within 4 hours. Operator moved to freezer **Corrective Action Taken**
03D-15-4
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. Emailed to operator
11-26-1
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Operator provided **Corrected On-Site**
01C-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler Cooked kimchi made more than 24 hours Operator dated marked **Corrected On-Site**
02C-02-5
Basic - Food stored on floor. Oil, soy sauce Operator stored properly **Corrected On-Site**
08B-38-4
27
Jun 24, 2025
Complaint Full
5 critical violations. 3 minor violations.
View 8 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing single-use gloves to peel raw shrimp then went to cook line and handled clean equipment and utensils without changing gloves. Operator discussed with employee who then washed hands and changed gloves. **Corrected On-Site**
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over ready to eat kimchi. Operator moved raw chicken below kimchi. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; portioned/plastic wrapped chicken stored over ready to eat full cooked dumplings. Operator moved raw below ready to eat. **Corrected On-Site**
08A-02-6
High Priority - Dented/rusted cans present. 3 #10 cans tomato ketchup dented. See stop sale.
01B-01-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth while using to wipe hands and then handled clean equipment and utensils at cook line without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-29-4
Basic - Visibly soiled dry wiping cloth in use on prep table at cook line. Operator removed. **Corrected On-Site**
21-10-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching rice inside storage container. Operator removed scoop from rice. **Corrected On-Site**
10-01-5
Basic - Ice scoop handle in contact with ice inside kitchen soda fountain drink station ice bin. Operator removed. **Corrected On-Site**
10-08-5
41
Mar 24, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for items on buffet. Provided form to operator. Operator completed form with items on buffet listed. **Corrected On-Site**
03F-10-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored in between equipment. Operator removed. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, spoon used for rice stored in standing water of 80F. Operator removed utensil. **Corrected On-Site**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen, raw chicken thawing in standing water.
06-01-5
78
Nov 19, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Approved Thawing Methods Used
FL-31
95
Frequently Asked Questions
When was 8 Pot Korean BBQ and Hotpot last inspected?
The most recent health inspection at 8 Pot Korean BBQ and Hotpot on file is from Mar 19, 2026. The public record contains five inspections in total.
What is the most common violation at 8 Pot Korean BBQ and Hotpot?
Across the inspection record, “toxic substance/chemical improperly stored” has been cited two times, more than any other issue at 8 Pot Korean BBQ and Hotpot.
How does 8 Pot Korean BBQ and Hotpot compare to other restaurants in West Palm Beach?
8 Pot Korean BBQ and Hotpot most recently scored 19 out of 100, which is lower than the West Palm Beach average of 79.
Has 8 Pot Korean BBQ and Hotpot's inspection record improved over time?
No. Recent inspections at 8 Pot Korean BBQ and Hotpot have averaged around 12 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at 8 Pot Korean BBQ and Hotpot means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
Nearby Restaurants