K-Pot Korean BBQ & Hot Pot
Last inspected: Dec 8, 2025
64
Score
Public records show nine inspections at K-Pot Korean BBQ & Hot Pot stretching back to 2023. Inspectors last stopped by on Dec 8, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things are looking better lately, with recent visits averaging around four violations compared to roughly 10 violations earlier on.
The most common issue across all inspections has been “equipment and utensils not properly air-dried - wet nesting”, showing up four times.
K-Pot Korean BBQ & Hot Pot's latest score of 64 falls below the St. Petersburg average of 77. On the whole, the file is mixed but not concerning.
9
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Dec 8, 2025
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over seafood salad in walk in cooler Operator rearranged for proper storage. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sausage (46F - Cold Holding) Stored above other foods in reach in prep cooler. Operator removed and put in walk in cooler to cool. Retemped at 43F. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards on cook line
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of cups near soda machine and kitchen and behind bar.
24-08-4
64
Nov 17, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. At cook line sliver bowl used for garlic in oil. No time stamp.
03F-02-5
Basic - Ice buildup in walk-in freezer near ceiling. **Corrected On-Site**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Two large dili coolers left side
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed Water used to hold spatulas for sticky rice next to rice steamers 73 degrees. **Corrected On-Site**
10-07-4
74
Apr 7, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees drink in multiple areas on shelves next to food. **Warning** - From follow-up inspection 2025-04-07: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2025-04-07: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning** - From follow-up inspection 2025-04-07: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning** - From follow-up inspection 2025-04-07: **Time Extended**
12B-13-4
82
Mar 24, 2025
Routine - Food
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food. Several items in walk-in freezer. **Warning**
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk-in cooler. Employee property separated items. **Warning**
08A-20-5
High Priority - Dented/rusted cans present. See stop sale. 4 cans of Hoisin sauce 5lbs cans dented. **Warning**
01B-01-4
High Priority - Displayed food not properly protected from contamination. Soup bowls set up with food inside and stacked on top of each other on cook line. **Repeat Violation** **Warning**
08B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef wontons made more than 25 hours. **Warning**
02C-02-5
Intermediate - oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher at 145F. **Warning**
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees drink in multiple areas on shelves next to food. **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
10-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
12B-13-4
26
Dec 16, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. - From follow-up inspection 2024-12-16: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-12-16: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2024-12-16: **Time Extended**
16-46-4
82
Dec 3, 2024
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Toilet Rooms Maintained
FL-53
12
May 20, 2024
Routine - Food
No violations found.
100
May 13, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. During inspection observed both dishwashers set up as chlorine at 0 ppm tried both 3 times. Still at 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-41-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid can labeled for house hold use only stored on bottom shelf next to dry storage at bar. Operator put in waist receptacle **Corrected On-Site** **Warning**
41-05-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. During inspection observed cut leafy greens on dry storage rack. Oporator informed me they are using TPHC thawing away after 4 hours. **Warning**
03F-02-5
Basic - Food stored on floor. Bucket of sauce on floor near three compartment sink. Employee moved. **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Sushi spoon in water 79 degrees Fahrenheit educated. Employee replaced water. Retemp at 138 degrees Fahrenheit. **Corrected On-Site** **Warning**
10-07-4
Basic - Stored food not covered. Location:Walk-in freezer a. Crab legs b. Beef Employee covered both. **Corrected On-Site** **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout restaurant. Manager put in buckets **Corrected On-Site** **Warning**
21-12-4
52
Dec 4, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Food stored on floor. Two 5 gallon buckets of ice stored on floor in walk-in freezer. Employee removed buckets off floor. **Corrected On-Site**
08B-38-4
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 8, 2025. The public record contains nine inspections in total.
What is the most common violation at K-Pot Korean BBQ & Hot Pot?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” 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 St. Petersburg?
K-Pot Korean BBQ & Hot Pot most recently scored 64 out of 100, which is lower than the St. Petersburg average of 77.
Has K-Pot Korean BBQ & Hot Pot's inspection record improved over time?
Yes. Recent inspections at K-Pot Korean BBQ & Hot Pot have averaged around four violations per visit, down from roughly 10 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 four times per year on average.
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