K Pot
Last inspected: Jan 9, 2026
70
Score
The health department has logged nine inspections at K Pot, the earliest from 2022. On Jan 9, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to four violations per visit.
The pattern that stands out is “wet mop not stored in a manner to allow the mop to dry”, which has been cited three times.
K Pot's latest score of 70 falls below the Kissimmee average of 78. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 9, 2026
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
70
Oct 9, 2025
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
61
Jul 14, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
70
Jan 8, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Beef above ready to eat sauces in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Szechuan sauce 123F, Japanese sauce 129F. Operator turned stock pot back on for temperature recovery. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 hose bibs under dishwasher.
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Strainer in sink at bar. **Corrected On-Site**
31A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink next to mop sink.
31B-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf with clean dishes. Bags on shelf plastic wrap.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean storage rack. **Repeat Violation**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature for rice scoop 70F. **Repeat Violation**
10-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Melon above ready to eat sauces on walk in cooler.
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in side bucket.
42-01-4
37
Jul 23, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 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
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
39
Feb 12, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Displayed food not properly protected from contamination. 2 pitchers of water under paper towels at handwash sink in wait station. **Corrected On-Site**
08B-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steaks cold holding 46f on top and 41-42 on bottom. Advised moving pan full of steaks into cold hold versus holding on top of various pans. **Corrective Action Taken**
03A-02-5
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. Machine has label stating chemical sanitizing. Tested 3 times at 0 ppm. Advised to set up 3 bin until machine is properly sanitizing. Eco lab on their way.
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
55
Aug 28, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Washing Fruits and Vegetables
FL-42
55
Apr 14, 2023
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Pineapples slices 2 ea Pineapple juice 1 - From follow-up inspection 2023-04-14: **Time Extended**
01B-01-4
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - From follow-up inspection 2023-04-14: **Time Extended**
22-49-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - shell eggs over sauces **Corrected On-Site** - From follow-up inspection 2023-04-14: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. In Several areas - From follow-up inspection 2023-04-14: **Time Extended**
41-17-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Encrusted material on can opener blade. - From follow-up inspection 2023-04-14: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-04-14: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2023-04-14: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2023-04-14: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk-in freezer floor - From follow-up inspection 2023-04-14: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. - cases and containers in walk-in freezer - From follow-up inspection 2023-04-14: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** - From follow-up inspection 2023-04-14: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter above stove - From follow-up inspection 2023-04-14: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2023-04-14: **Time Extended**
42-01-4
35
Nov 4, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was K Pot last inspected?
The most recent health inspection at K Pot on file is from Jan 9, 2026. The public record contains nine inspections in total.
What is the most common violation at K Pot?
Across the inspection record, “wet mop not stored in a manner to allow the mop to dry” has been cited three times, more than any other issue at K Pot.
How does K Pot compare to other restaurants in Kissimmee?
K Pot most recently scored 70 out of 100, which is lower than the Kissimmee average of 78.
Has K Pot's inspection record improved over time?
Yes. Recent inspections at K Pot have averaged around four violations per visit, down from roughly nine 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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