Hot Pot & Korean BBQ
Last inspected: Feb 19, 2026
47
Score
Hot Pot & Korean BBQ appears in inspection records nine times, starting in 2022. The latest inspection on file is from Feb 19, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to six violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Hot Pot & Korean BBQ's latest score of 47 falls below the Fort Myers average of 80. There are enough flags in the record to merit a second thought.
9
Inspections
3
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 19, 2026
Complaint Full
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked crawfish, the operator relocated the crawfish to the top shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (51F - Cold Holding); Krab (51F - Cold Holding) at customer service area. The operator removed the pans to ice down in the kitchen. **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Observed can of hoisin sauce dented at the seam. The operator segregated the item for return. **Corrected On-Site**
01B-01-4
Intermediate - Handwash sink at server wait station being used to fill water pitchers. The operator removed the pitcher. **Corrected On-Site**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Uncovered food stored near sink exposed to splash. Observed pitchers of water under paper towels for handwash sink at server wait station. The operator discarded the water. **Corrected On-Site**
08B-54-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
47
Dec 4, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink at cook line blocked by pot.
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed water and will use time as a public health control.**Corrected On-Site** **Corrected On-Site**
10-07-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator placed employee beverage on bottom shelf. **Corrected On-Site**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
64
Feb 17, 2025
Routine - Food
3 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
86
Sep 17, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in reach in cooler. Operator moved item for proper storage. **Corrected On-Site**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle at 3 compartment sink.
41-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching sugar in bulk bin. Operator moved scoop for proper storage. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in water at 80F.
10-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink in prep table by stove in kitchen. Operator moved item for proper storage. **Corrected On-Site**
12B-07-4
67
Apr 12, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - Spray bottle containing toxic substance not labeled compartment sink. Operator labeled bottle. **Corrected On-Site**
41-17-4
90
Apr 3, 2024
Routine - Food
No violations found.
100
Dec 12, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
74
Mar 30, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (48F - Cold Holding); raw swai (49F - Cold Holding); raw shrimp (51F - Cold Holding); raw butter shrimp (49F - Cold Holding); raw bbq chicken (48F - Cold Holding); raw steak (49F - Cold Holding); raw sirloin steak (50F - Cold Holding) front counter self serving station. The manager added ice all raw product. Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
03A-02-5
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 manager DBPR Form HR 5030-104. **Corrective Action Taken**
11-27-4
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 manager DBPR Form HR 5030-103. **Corrective Action Taken**
11-26-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not protected at front counter Buffett.
24-05-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice and sugar. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. The operator discarded water with utensils. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. The manager removed wiping cloth from under cutting board. **Corrected On-Site**
21-04-4
Basic - Wiping cloth sanitizing solution stored on the floor in salad station prep station. The manager double bucketed the sanitizer bucket. **Corrected On-Site**
21-38-4
55
Nov 14, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in customer self service bar: octopus (46F - Cold Holding); raw shrimp (45F - Cold Holding), in cooler for 1 hour. Operator added ice to items for rapid cooling. Observed on conveyor belt : cabbage (48F - Cold Holding); udon noodles (52F - Cold Holding). Operator states theses items are to be held under time as a public health control but there is no time mark or written plan available at the time of inspection. Items have been in circulation for 1 hour per operator. **Corrective Action Taken**
03A-02-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on fryer door. Operator moved item for proper storage. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet cloth under cutting board in kitchen. Operator moved item for proper storage. **Corrected On-Site**
21-04-4
78
Frequently Asked Questions
When was Hot Pot & Korean BBQ last inspected?
The most recent health inspection at Hot Pot & Korean BBQ on file is from Feb 19, 2026. The public record contains nine inspections in total.
What is the most common violation at Hot Pot & Korean BBQ?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Hot Pot & Korean BBQ.
How does Hot Pot & Korean BBQ compare to other restaurants in Fort Myers?
Hot Pot & Korean BBQ most recently scored 47 out of 100, which is lower than the Fort Myers average of 80.
Has Hot Pot & Korean BBQ's inspection record improved over time?
No. Recent inspections at Hot Pot & Korean BBQ have averaged around six violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Hot Pot & Korean BBQ 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.
How often is Hot Pot & Korean BBQ inspected?
Based on the inspection history on file, Hot Pot & Korean BBQ is inspected around three times per year on average.
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