K-Pot
Last inspected: Jan 5, 2026
74
Score
K-Pot has been inspected seven times since 2023. Inspectors last stopped by on Jan 5, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has been favorable: violation counts have eased from around eight violations to closer to six violations per visit over the last few inspections.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited two times.
Compared to the broader Altamonte Springs restaurant scene, this is about average. Nothing in the record is alarming, but there's room to improve.
7
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 5, 2026
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
74
Aug 18, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
45
Jan 30, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -rewrapped frozen chicken above rewrapped frozen beef in walk-in freezer. Operator moved products. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -reconstituted miso broth 118 less than 1 hour. Product reheated to 187 to hold at 135 or greater. **Corrective Action Taken**
03B-01-6
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. -missing for multiple kitchen employees. Operator provided forms to employees. **Corrective Action Taken**
11-26-1
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -small ice cream spoons.
25-02-4
Basic - Covered waste receptacle not provided in women's bathroom. -lid missing from women's restroom trash can.
32-12-6
Basic - In-use ice scoop stored on soiled surface between uses. -ice scoop, ice paddle on edge of ice machine.
10-12-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in bulk sugar. **Corrected On-Site**
10-01-5
55
Jul 23, 2024
Routine - Food
No violations found.
100
Jul 15, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Contact Surfaces Clean and Sanitized
FL-22
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
27
Jan 11, 2024
Routine - Food
4 critical violations. 8 major violations. 3 minor violations.
View 15 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -bar dish machine 0ppm. Container empty. Operator will use 3 compartment sink behind bar until sanitizer delivered.
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -pans of raw chicken, beef and pork above washed potatoes, watercress, cabbage in walk-in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -majority of items (kimchi (46-50F - Cold Holding); cut melon (55F - Cold Holding); mussels (38-52F - Cold Holding); shrimp (46F - Cold Holding); pork (40-56F - Cold Holding); chicken (40F - Cold Holding); spam (60F - Cold Holding); lobster balls (53F - Cold Holding); fried tofu (51F - Cold Holding) on buffet for hot pot self service. Operator filled out time plan, printed and laminated sheets for time marking. Operator will monitor and use 4 or 6 hour plan. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -miso holding at 127 on cook line less than 1 hour. Product heated. **Corrected On-Site**
03B-01-6
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Clam/mussel/oyster tags not marked with last date served. -no tags for clams. Provided handout on shore stock tags.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled. Operator washed, rinsed and sanitized. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -pan in hand wash sink on cook-line. Operator removed. -hand wash sink in corner of prep area blocked by buckets, covered with cutting board. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -for chlorine dish machine.
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by kitchen entrance. **Corrected On-Site**
31B-02-4
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. -all employees present read and signed forms. All others will complete forms on next shift. Provided forms to operator in English and Spanish. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. -no soap at hand wash sink in dish room. Operator purchased next door. **Corrected On-Site**
31B-03-4
Basic - Clean linens stored on floor. -in storage room. **Corrected On-Site**
21-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife and cleaver on cook line. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoops in water 68°f. Water removed.
10-07-4
21
Jul 7, 2023
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Displayed food not properly protected from contamination. Operator received wrong size glass for sneeze guards. Will correct prior to opening.
08B-02-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
82
Frequently Asked Questions
When was K-Pot last inspected?
The most recent health inspection at K-Pot on file is from Jan 5, 2026. The public record contains seven inspections in total.
What is the most common violation at K-Pot?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at K-Pot.
How does K-Pot compare to other restaurants in Altamonte Springs?
K-Pot most recently scored 74 out of 100, which is about the same as the Altamonte Springs average of 76.
Has K-Pot's inspection record improved over time?
Yes. Recent inspections at K-Pot have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at K-Pot 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 K-Pot inspected?
Based on the inspection history on file, K-Pot is inspected around three times per year on average.
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