K-Pot Korean BBQ & Hot Pot
Last inspected: Jan 16, 2026
43
Score
Going back to 2022, K-Pot Korean BBQ & Hot Pot has 13 inspections in the public record. The most recent visit was on Jan 16, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to six violations before.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
K-Pot Korean BBQ & Hot Pot's latest score of 43 falls below the Coral Springs average of 77. This restaurant has more on its record than most do.
13
Inspections
3
Critical latest
2
Major latest
4
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed food prep cooks at buffet line with gloves on clean a counter with a used soiled rag, and with the same gloves immediately touched food on buffet line with the same gloves. **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Flip top; crawfish (50F - Cold Holding); pooled eggs (50F - Cold Holding). As per operator foods in unit not portioned or prepared today and in unit less than 4hrs. observed food not properly seated in flip top to receive cold air. Operator moved food to freezer for quick chill 2)Buffet line; cut melons (49F - Cold Holding). As per operator food not portioned or prepared today. In unit less than 4 hours. Observed food not properly seated in ice pile. Discarded voluntarily **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle filled with pink substance not labeled **Warning**
41-17-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels unable to dispense in kitchen near triple sink. Operator fixed **Corrected On-Site** **Warning**
31B-05-4
Basic - Uncovered food stored near sink exposed to splash. Container of lemons next to hand wash sink with no splash guard or cover **Warning**
08B-54-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Food debris in sani ice bucket at ice machine not inverted **Warning**
21-11-4
Basic - In-use wet wiping cloth/towel used under cutting board. Rags under cutting boards **Warning**
21-04-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pitcher handle buried in sauce inside bulk container located in walk in cooler **Warning**
10-01-5
43
Aug 1, 2025
Complaint Full
1 critical violation. 3 major violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab stick (51F - Cold Holding); cut melon (51F - Cold Holding); cooked sausage (51F - Cold Holding); shrimp gyoza (51F - Cold Holding) held in over filled containers at buffet line for less than three hours per operator. Operator added ice to quick chill. butter (69F - Cold Holding) held at room temperature on cook line for less than three hours per operator. Operator placed item into reach in cooler to ensure proper cold holding. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-01: Butter stored at 55F at room temperature for less than 1 hour on cook line. Operator placed butter back into reach in cool to ensure proper cold holding. Cold buffet items including gyoza, cut melon have now been placed on TPHC. Time marking and TPHC form provided. **Admin Complaint** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2025-08-01: Oyster tags not marked with last date served at time of callback. **Admin Complaint**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink left of cook line used to stored plastic containers. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-01: Arprons stored in handwash sink right of triple sink at time of inspection. Operator removed. **Admin Complaint** **Corrected On-Site**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. **Warning** - From follow-up inspection 2025-08-01: No quaternary test kit provided. **Admin Complaint**
16-37-1
64
Jul 31, 2025
Complaint Full
8 critical violations. 4 major violations. 6 minor violations.
View 18 violations
High Priority - Raw animal food stored over or with unwashed produce. Container of raw beef stored on top of unwashed box of carrots in walk in cooler. Operator reorganized. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw squid stored over container of ready to eat sauce in walk in cooler. Operator reorganized. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef and raw whole shell eggs in walk in cooler. Operator reorganized. **Warning**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed multiple employees wearing gloves who exited the establishment and re-enter through the back door and return to food preparation without proper glove change or handwash. Operator informed employees of handwashing and glove change requirements. **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab stick (51F - Cold Holding); cut melon (51F - Cold Holding); cooked sausage (51F - Cold Holding); shrimp gyoza (51F - Cold Holding) held in over filled containers at buffet line for less than three hours per operator. Operator added ice to quick chill. butter (69F - Cold Holding) held at room temperature on cook line for less than three hours per operator. Operator placed item into reach in cooler to ensure proper cold holding. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from unenclosed beverage and then engage in meat cutting at back food preparation area without handwash. Educated operator on proper handwashing. Employee washes hands. **Warning**
12A-05-4
High Priority - Live, small flying insects found. Observed 4 small flying insects landing on dry storage racks in back prep area near dishwashing machine. **Admin Complaint**
35A-02-7
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink at 0ppm. Operator drained solution and prepared new solution retesting at 200ppm. **Corrected On-Site** **Warning**
22-43-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink left of cook line used to stored plastic containers. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-11-4
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. **Warning**
16-37-1
Intermediate - Spray bottle containing glass cleaner and surface cleaner not labeled at bus carts and warewashing areas. **Warning**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Working container of flour not labled at back prep area. **Warning**
02D-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef and raw squid thawing in standing water in triple sink at back prep line. Operator placed items under running water. **Corrected On-Site** **Warning**
06-01-5
Basic - Multiple employees drinking from an unenclosed beverage container in back food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Educated operator on proper employee beverage use and storage. **Repeat Violation** **Admin Complaint**
12B-12-5
Basic - Food stored on floor. Multiple boxes of food stored on floor in walk in freezer. Boxes of live crab stored on floor in prep area. **Repeat Violation** **Admin Complaint**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverages stored on prep tables by walk in coolers. Operator removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. Metal can with no handle used to dispense rice. Operator discarded can. **Warning**
14-01-5
15
Jun 17, 2025
Complaint Full
1 minor violation.
View 1 violation
Supervisor/Person in Charge Present
FL-01
95
May 15, 2025
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed at front display case. **Warning** - From follow-up inspection 2025-05-15: Observed at callback same **Time Extended**
08B-01-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Cooking equipment and gloves stored in hand sink by dish area **Warning** - From follow-up inspection 2025-05-15: Observed at callback same **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels sat cookline hand sink and wait station hand sink **Warning** - From follow-up inspection 2025-05-15: Observed at callback same **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Food stored on floor. Container of short ribs stored on floor in walk in cooler. Operator elevated **Corrected On-Site** **Warning** - From follow-up inspection 2025-05-15: Observed at callback same **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Food offered in a way that misleads/misinforms the consumer. Establishment serves raw clams and raw oysters but is not identified on menu **Repeat Violation** **Warning** - From follow-up inspection 2025-05-15: Observed at callback same **Time Extended**
52-11-4
64
May 14, 2025
Complaint Full
6 critical violations. 2 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline, miso soup (132F - Hot Holding); Thai Tom yum soup (119F - Hot Holding). Per operator food out of temperature less than four hours. Operator put food under heat to reheat to 165F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front dlisplay case ; cut lettuce (52F - Cold Holding); bean sprouts (46F - Cold Holding); noodles (56F - Cold Holding). Per operator food out of temperature less than 4 hour. Operator placed food on ice to quick chill. Food not prepared or portioned today. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed at front display case. **Warning**
08B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat crab in walk in cooler. Operator separated **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched face with hand and proceeded to work with food. Operator washed hands **Corrected On-Site** **Warning**
12A-25-4
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. Dishwasher (Chlorine 0ppm) **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Cooking equipment and gloves stored in hand sink by dish area **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels sat cookline hand sink and wait station hand sink **Warning**
31B-02-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open drink observed at dish wrack. **Warning**
12B-12-5
Basic - Food offered in a way that misleads/misinforms the consumer. Establishment serves raw clams and raw oysters but is not identified on menu **Repeat Violation** **Warning**
52-11-4
Basic - Food stored on floor. Container of short ribs stored on floor in walk in cooler. Operator elevated **Corrected On-Site** **Warning**
08B-38-4
Basic - Soiled dry wiping cloth in use. Observed at kitchen cookline. Operator removed **Corrected On-Site** **Warning**
21-10-4
Basic - Accumulation of debris in three-compartment sink. Observed in dish area **Warning**
16-07-4
26
Apr 18, 2025
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guards on front buffet display cooler **Warning** - From follow-up inspection 2025-04-18: Observed at callback same. Operator began installing sneeze guard. Time extended until 6/16/2025 **Time Extended** **Corrective Action Taken**
08B-01-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Food containers in hand sinks through out kitchen **Warning** - From follow-up inspection 2025-04-18: Observed at callback same **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Clams/mussels/oysters removed from original container for long-term storage. Operator removed tags for wild caught clams. Educated operator on proper tag maintenance **Warning** - From follow-up inspection 2025-04-18: Observed same **Time Extended**
01C-06-5
Basic - - From initial inspection : Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open container in kitchen. Operator placed lid on drink **Corrected On-Site** **Warning** - From follow-up inspection 2025-04-18: Observed at callback same **Time Extended**
12B-12-5
Basic - - From initial inspection : Basic - Food offered in a way that misleads/misinforms the consumer. Raw oysters served but not identified on menu **Warning** - From follow-up inspection 2025-04-18: Observed at callback same **Time Extended**
52-11-4
Basic - - From initial inspection : Basic - Food stored on floor. Container of chicken stored on floor in kitchen. Operator elevated **Corrected On-Site** **Warning** - From follow-up inspection 2025-04-18: Observed callback same **Time Extended**
08B-38-4
64
Apr 17, 2025
Complaint Full
9 critical violations. 5 major violations. 6 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over RTE imitation crab in kitchen left flip top cooler. Operator properly separated **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Front display cooler ; cut lettuce (50F- cold holding); bean sprouts (42-47F - Cold Holding); fried tofu (54F - Cold Holding). Per operator placed on cooler for less than four hours. Operator placed food on ice to quick chill. Food not prepared or portioned today Kitchen right 2. flip top cooler raw pork belly (41-47F - Cold Holding). Per operator item in cooler less than 4 hours ago. Observed food overfilled in unit. Operator removed extra food and placed in walk in cooler to cool. Food not prepared or portioned today **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guards on front buffet display cooler **Warning**
08B-01-4
High Priority - Raw animal food stored over or with unwashed produce. Raw pork over unwashed carrots in walk in cooler. Operator began reorganizing **Corrective Action Taken** **Warning**
08A-04-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator changed solution. Quaternary test 200ppm **Corrected On-Site** **Warning**
22-43-4
High Priority - Employee washed hands with cold water. Employee in kitchen washed hands with cold water. Educated employee on proper hand washing procedures. Employee washed hands with hot water **Corrected On-Site** **Warning**
12A-19-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned to kitchen from outside and began handling clean utensils without first washing hands. Educated employee on proper hand washing procures. Employee washed hands **Corrected On-Site** **Warning**
12A-16-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line miso soup (122F - Hot Holding). Observed food hot holding under no temperature control. Per operator food out of temperature for less than 4 hours. Operator turned on heat to reheat soup to 165F **Corrective Action Taken** **Warning**
03B-01-6
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. Dishwasher (Chlorine 0ppm) **Warning**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Food containers in hand sinks through out kitchen **Warning**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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. No employee Health agreement for all employees. Emailed form to operator for employees to fill out **Warning**
11-26-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided hand out **Warning**
02A-01-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of sanitizer in kitchen **Warning**
41-17-4
Basic - Clams/mussels/oysters removed from original container for long-term storage. Operator removed tags for wild caught clams. Educated operator on proper tag maintenance **Warning**
01C-06-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open container in kitchen. Operator placed lid on drink **Corrected On-Site** **Warning**
12B-12-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Food offered in a way that misleads/misinforms the consumer. Raw oysters served but not identified on menu **Warning**
52-11-4
Basic - Food stored on floor. Container of chicken stored on floor in kitchen. Operator elevated **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between kitchen table and flip top cooler. Operator removed knife **Corrected On-Site** **Warning**
10-17-4
12
Mar 12, 2025
Food-Licensing Inspection
No violations found.
100
Jan 23, 2025
Food-Licensing Inspection
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area and buffet area. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink in bar area and buffet area. **Warning**
31B-03-4
Basic - Establishment increased seating without providing written approval at the time of licensing inspection from the local fire authority and wastewater provider. **Warning**
51-15-4
Basic - No handwashing signs provided at all seven designated hand sinks and employee bathroom. Operator stated signs have been ordered. **Warning**
31B-04-4
74
Dec 1, 2023
Routine - Food
No violations found.
100
Jun 8, 2023
Routine - Food
2 major violations.
View 2 violations
Food Obtained from Approved Sources
FL-11
Wiping Cloths Properly Used and Stored
FL-41
74
Aug 16, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger and raw chicken stored above tomato sauce in fridge. Operator removed items and stored below ready to eat items. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink at rear hand sink.
31B-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface in beer cooler.
14-17-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed unwrapped straws in caddies at bar. Operator removed and stored appropriately. **Corrected On-Site**
25-09-4
70
Frequently Asked Questions
When was K-Pot Korean BBQ & Hot Pot last inspected?
The most recent health inspection at K-Pot Korean BBQ & Hot Pot on file is from Jan 16, 2026. The public record contains 13 inspections in total.
What is the most common violation at K-Pot Korean BBQ & Hot Pot?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at K-Pot Korean BBQ & Hot Pot.
How does K-Pot Korean BBQ & Hot Pot compare to other restaurants in Coral Springs?
K-Pot Korean BBQ & Hot Pot most recently scored 43 out of 100, which is lower than the Coral Springs average of 77.
Has K-Pot Korean BBQ & Hot Pot's inspection record improved over time?
No. Recent inspections at K-Pot Korean BBQ & Hot Pot have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at K-Pot Korean BBQ & Hot Pot 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 K-Pot Korean BBQ & Hot Pot inspected?
Based on the inspection history on file, K-Pot Korean BBQ & Hot Pot is inspected around four times per year on average.
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