K-Pot Korean BBQ & Hot Pot
Last inspected: Apr 2, 2026
58
Score
Public records show eight inspections at K-Pot Korean BBQ & Hot Pot stretching back to 2023. The most recent visit was on Apr 2, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up more issues than earlier ones, averaging around 15 violations lately compared to roughly eight violations before.
When inspectors have written things up, “clam/mussel/oyster tags not marked” has been the most frequent reason, cited five times.
Restaurants in Orlando average 79, so K-Pot Korean BBQ & Hot Pot trails the local norm. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Apr 2, 2026
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 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. Dishmachine chlorine 10ppm, operator converted to three compartment sink which is 300ppm Quat Bar Dishmachine is 10ppm , operator no longer used until fixed , all dishes and utensils will be washed , rinsed and sanitized in 3 compartment sink in bar area **Warning**
22-41-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - Cutting board has cut marks and is no longer cleanable. On cooks line and prep stations
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink by prep table
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor area(s) covered with standing water. By dish machine , dish area
36-22-4
Basic - Floor tiles missing and/or in disrepair. By dish machine area
36-17-5
Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen area
21-38-4
58
Nov 3, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Several chemical bottles On cooks line , operator moved **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams not marked , spoke to operator **Repeat Violation**
01C-03-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer bucket in bar section of establishment , operator changed **Corrected On-Site**
21-11-4
Basic - In-use wet wiping cloth/towel used under cutting board. In back prep area , operator discarded cloth underneath cutting board **Corrected On-Site**
21-04-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean utensils in wait station not inverted
24-05-4
Basic - Water leaking from pipe and/or faucet/handle. Next to three compartment sink in back prep area
29-11-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over ready to eat sauces in walk in cooler , operator moved unwashed produce **Corrected On-Site**
08B-17-4
61
Mar 24, 2025
Routine - Food
8 critical violations. 6 major violations. 16 minor violations.
View 30 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm
22-43-4
High Priority - Displayed food not properly protected from contamination. Sneeze guard not properly protecting food at the buffet
08B-02-4
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. Bar dish machine 0ppm **Warning**
22-41-4
High Priority - Toxic substance/chemical improperly stored. Chemical wipe stored over food across from Wok Station **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than 4 hours clam (69F - Cold Holding) see stop sale
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. clam (69F - Cold Holding)
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over ready to eat seaweed walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef out of original containers walk in freezer.
08A-02-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Handwash sink not accessible for employee use at all times in prep area **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Clams in kitchen and buffet bar
01C-07-4
Intermediate - Spray bottle containing toxic substance not labeled in kitchen
41-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair dish area
36-32-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Fryer baskets
14-10-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door
35B-01-4
Basic - Floor area(s) covered with standing water throughout kitchen
36-22-4
Basic - Food stored in undrained ice fish and rice noodles
08B-31-4
Basic - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Hole in or other damage to wall under sink in prep room
36-24-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 67°f
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled in back kitchen
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Plumbing system in disrepair. Hand sink dish area leaking Ice machine filters leaking
29-08-4
Basic - Stored food not covered on sheet pans in walk in freezer **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen
36-27-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
7
Dec 16, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Displayed food not properly protected from contamination. Salt and cumin bowl on buffet line Placed under sneeze guard **Corrected On-Site**
08B-02-4
High Priority - Vacuum breaker missing at hose bibb under three comp sink **Corrected On-Site**
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Scrubbies in bar hand sink **Corrected On-Site**
31A-09-4
Intermediate - Clam/mussel/oyster tags not marked with last date served and in chronological order **Repeat Violation**
01C-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Basic - Water leaking from faucet by three comp sink
29-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above cook line equipment
23-03-4
Basic - Light not functioning. In prep kitchen and in mop sink room
36-62-4
Basic - Ice buildup in reach-in freezer with portioned ice cream in buffet area .
14-69-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above meat slicer in the kitchen
36-34-5
43
May 17, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Clam/oyster tags not marked with last date served. - From follow-up inspection 2024-05-17: **Time Extended**
01C-03-4
90
May 16, 2024
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken thawing in sink overnight 68°f.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw chicken thawing in sink overnight at 68°f.
01B-02-5
High Priority - Dishmachine chlorine sanitizer (bar area dish machine and kitchen dish machine) not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Curry soup, tomato soup and mushroom soups between 53°f and 68°f. Cooked last night and placed in walk in cooler in covered 10 gallon stockpots.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Curry soup, tomato soup and mushroom soups between 53°f and 68°f. Cooked last night and placed in walk in cooler in covered 10 gallon stockpots.
01B-36-5
Intermediate - Clam/oyster tags not marked with last date served.
01C-03-4
Intermediate - Establishment not maintaining clam/oyster tags for 90 days.
01C-02-4
Intermediate - Clam/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cooking equipment soiled with grease and food debris. -shelving in prep area soiled with food debris.
23-03-4
Basic - Wall soiled with accumulated black mold like substance behind handwash sink in dish-wash area.
36-27-5
Basic - Dead roaches on premises. -15 dead roaches under prep sink. -2 dead roaches under three compartment sink. -2 dead roaches under reach in cooler. -2 dead roaches on shelf above reach in cooler. -4 dead roaches on reach in cooler. **Corrected On-Site**
35A-03-4
Basic - Floor soiled/has accumulation of debris. -heavy grease accumulation under cooking equipment.
36-73-4
27
Nov 1, 2023
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Displayed food not properly protected from contamination. Sauces and salt container on buffet line Manager Placed under sneeze guard **Corrected On-Site**
08B-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw proteins over ready to eat sauces in walk in cooler
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shelf next to cooks line Less than four hours per manager Rice noodles 51F Fried Taro 51F Added ice to noodles And placed taro in fridge for temperature recovery 20 minutes later Rice noodles 41F Fried taro 47F **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet and under dish machine with hose hooked up
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. By three comp sink blocked by ingredient bins **Corrected On-Site**
31A-09-4
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. Emailed and they printed and posted **Corrected On-Site**
02A-01-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed and they printed and posted **Corrected On-Site**
02B-02-5
Basic - Couple Light not functioning on hood system on cooks line
36-62-4
Basic - Two Ceiling tile missing by dish machine **Corrected On-Site**
36-36-4
Basic - In-use ice metal paddle stored on soiled surface between uses. **Corrected On-Site**
10-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic soda cups next to soda machine behind the expo line in the kitchen.
24-08-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Shelves in walk in cooler not labeled
08B-49-4
32
Apr 20, 2023
Food-Licensing Inspection
No violations found.
100
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 Apr 2, 2026. The public record contains eight inspections in total.
What is the most common violation at K-Pot Korean BBQ & Hot Pot?
Across the inspection record, “clam/mussel/oyster tags not marked” 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 Orlando?
K-Pot Korean BBQ & Hot Pot most recently scored 58 out of 100, which is lower than the Orlando average of 79.
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 15 violations per visit, up from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at K-Pot Korean BBQ & Hot 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 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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