K-Pot Korean BBQ & Hot Pot
Last inspected: Dec 1, 2025
33
Score
K-Pot Korean BBQ & Hot Pot appears in inspection records seven times, starting in 2023. The most recent report on file is from Dec 1, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around eight violations each.
“Standing water in bottom of reach-in-cooler” accounts for the largest share of issues, appearing four times across the record.
Compared to other Kissimmee restaurants (averaging 78), there's room to close the gap. The pattern in the record is worth a careful look.
7
Inspections
2
Critical latest
3
Major latest
3
Minor latest
Inspection History
Dec 1, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
33
May 15, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw oysters over wash vegetables. Operator remove wash vegetables under raw oysters **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use a hand wash sink to wet up a wiping cloth. Reeducate the manager to let employees know know hand wash sink is only for hand washing
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Not labeled degreaser and window glass cleaner
41-17-4
Basic - Standing water in bottom of reach-in-cooler. Seafood station reach in cooler
29-49-6
Basic - No handwashing sign provided at a hand sink used by food employees. Male public bathroom not having employees must wash hands before returning back to work
31B-04-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dish machine area
36-02-5
52
Jan 17, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : 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. Raw chicken over raw shrimp in walk in freezer - From follow-up inspection 2024-11-25: **Time Extended** - From follow-up inspection 2025-01-17: **Time Extended**
08A-17-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener holder by walk in cooler door - From follow-up inspection 2024-11-25: **Time Extended** - From follow-up inspection 2025-01-17: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Not date marked - From follow-up inspection 2024-11-25: **Time Extended** - From follow-up inspection 2025-01-17: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood - From follow-up inspection 2024-11-25: **Time Extended** - From follow-up inspection 2025-01-17: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Mop sink faucet sprays - From follow-up inspection 2024-11-25: **Time Extended** - From follow-up inspection 2025-01-17: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Kitchen - From follow-up inspection 2024-11-25: **Time Extended** - From follow-up inspection 2025-01-17: **Time Extended**
29-49-6
61
Nov 25, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : 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. Raw chicken over raw shrimp in walk in freezer - From follow-up inspection 2024-11-25: **Time Extended**
08A-17-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener holder by walk in cooler door - From follow-up inspection 2024-11-25: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-11-25: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Not date marked - From follow-up inspection 2024-11-25: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Kitchen - From follow-up inspection 2024-11-25: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Mop sink faucet sprays - From follow-up inspection 2024-11-25: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood - From follow-up inspection 2024-11-25: **Time Extended**
23-03-4
55
Nov 18, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
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. Raw chicken over raw shrimp in walk in freezer
08A-17-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-49-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener holder by walk in cooler door
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Not date marked
29-28-4
Basic - Water leaking from pipe and/or faucet/handle. Mop sink faucet sprays
29-11-4
Basic - Food stored on floor. Cases of oil by back door Several cases of food on floor in freezer **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between soup make table and wall Operator removed **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Kitchen
29-49-6
43
Apr 24, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boba, tapioca pearls (72F - Cold Holding), operator will be using time as public health control. Completed time as public health control form with operator. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over pork and beef. Employee moved the chicken to be in the bottom **Corrected On-Site**
08A-20-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment needs quaternary test strips
16-37-1
Basic - Food not stored at least 6 inches off of the floor. Observed sugar container and sugar cane syrup on the floor in bar area.
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water temperature 68F. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - Light not functioning. 1 light out from hood
36-62-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on the floor in bar area. Operator double bucket. **Corrected On-Site**
21-44-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets **Corrected On-Site**
24-05-4
45
Oct 19, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
95
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 Dec 1, 2025. The public record contains seven inspections in total.
What is the most common violation at K-Pot Korean BBQ & Hot Pot?
Across the inspection record, “standing water in bottom of reach-in-cooler” has been cited four 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 Kissimmee?
K-Pot Korean BBQ & Hot Pot most recently scored 33 out of 100, which is lower than the Kissimmee average of 78.
Has K-Pot Korean BBQ & Hot Pot's inspection record improved over time?
Results have been roughly steady. Inspections at K-Pot Korean BBQ & Hot Pot have averaged around eight violations per visit across the recent 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 three times per year on average.
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