K Pot
Last inspected: Jan 7, 2026
52
Score
Inspectors have visited K Pot 14 times, with records going back to 2022. The most recent visit was on Jan 7, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around 14 violations per visit lately, up from roughly seven violations before.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up six times.
By comparison, the average Orlando facility scores 79, putting K Pot on the weaker side. The pattern in the record is worth a careful look.
14
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb attached missing vacuum breaker on the pipe.
29-34-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee scooping ice while wearing finger polish, spoke to employee place gloves on at time of inspection. **Corrected On-Site**
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting boards soiled must be replaced or resurface located in the back prep kitchen.
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and back pack stored on bags of rice.
40-06-5
Basic - Grease on the ground and/or pad around grease receptacle, not smooth or easily cleanable surface Spoke to Manager at time of inspection. 5-501.11 FC: An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain.
33-20-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can located by hand wash sink near soup pot cook line.
33-38-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of reach in cooler in the bar area.
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusty shelves inside walk in cooler.
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe on the faucet used for prep sink.
29-11-4
52
Oct 15, 2025
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-10-15: Spoke to General Manager all employees required employee training expired for some will be completed by next unannounced inspection. **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside back door. - From follow-up inspection 2025-10-15: Checked gap at the threshold that opens to the outside back door, still has light coming through. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2025-10-15: Checked missing drain plug at dumpster still not replaced **Time Extended**
33-11-4
82
Oct 14, 2025
Complaint Full
6 critical violations. 6 major violations. 17 minor violations.
View 29 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours moved to walk in cooler rice noodles (50F - Cold Holding); cut lettuce (51F - Cold Holding); bochoy (51F - Cold Holding) **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 37 rodent droppings in kitchen in corner in sushi area **Admin Complaint**
35A-04-4
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 salmon on speed rack in walk in freezer not in original container
08A-17-6
High Priority - Toxic substance/chemical improperly stored. Chemicals stored next to cutting boards
41-10-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature Raw chicken raw beef next to each other touching walk in cooler
08A-20-5
High Priority - Non-food grade paper/paper towel used as liner for food container for beef
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food processor Inside cooler under slicer
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hose and scrub pad stored inside
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink across from soup base
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in plastic containers
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Dead large insects on premises 40 in light shields in kitchen 5 in light shields in dishwasher area **Admin Complaint**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items next to sliverware **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food watch
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside back door.
35B-01-4
Basic - Floor area(s) covered with standing water throughout kitchen
36-22-4
Basic - Food stored on floor. Soy sauce in prep area Food walk in cooler
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. MSG
10-01-5
Basic - Light not functioning throughout kitchen
36-62-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kpot curtains soiled Prep table across from soup pots Exterior rice cooker
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on floor
21-44-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen
36-27-5
Basic - Working containers of food removed from original container not identified by common name. MSG
02D-01-5
10
Jul 28, 2025
Complaint Full
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked tofu 44°f stored inside reach in cooler on the top panel less than 4 hours quick chill product. **Corrective Action Taken**
03A-02-5
High Priority - Live, small flying insects found Observed four flying insects in the sushi area, notify Supervisor on duty next unannounced inspection.
35A-02-7
Basic - Cardboard used to line food-contact shelves. Observed greasy cardboard on the storage shelves located in the dishwasher area.
14-05-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed four fly sticky tape used for insects stored in the preparation area. **Repeat Violation**
35B-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed container in sushi rice container must use a scoop.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored inside standing water near rice warmer.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed terrible accumulation dripping from the hood system underneath fire suppression system **Repeat Violation**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitize bucket stored on the floor in the food prep kitchen.
21-44-1
55
Apr 17, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed terrible grease accumulation dripping from the hood system underneath fire suppression system. **Warning** - From follow-up inspection 2025-04-17: Observed terrible grease accumulation dripping from the hood system underneath fire suppression system. Per Manager has notify company concerning clean the hood system. **Time Extended**
23-03-4
95
Apr 9, 2025
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of tofu 46°f, bean sprouts 48°f stored in the reach in cooler less 4 hours spoke to kitchen recommend to quick chill product in walk in freezer. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed whole shell eggs stored above pork dumplings inside reach in cooler cook line. **Warning**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed current restaurant license expired 4/1/2025 Spoke with Manager. **Warning**
50-17-3
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. Checked dishmachine 0 ppm chlorine final rinse Sanitize not working properly, dish machine company notify found out sanitizer has leak. Recommend to use wash,rinse and sanitize 3 compartment sink until dishmachine repaired. **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green and red cutting boards soiled has black discoloration on the surface, recommend to replace or resurface. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed transport cart stored in front of hand wash sink on cook line. **Repeat Violation** **Warning**
31A-09-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler 55°f on the thermometer not working properly, refrigeration service notify. **Corrective Action Taken** **Warning**
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed several bags stored on transport cart in the Dishmachine room. **Warning**
40-06-5
Basic - Floor area(s) covered with standing water. Observed standing water on the kitchen floor throughout. **Warning**
36-22-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed two fly sticky tape hanging above bulk rice containers. **Warning**
35B-08-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth underneath cutting boards **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed terrible grease accumulation dripping from the hood system underneath fire suppression system. **Warning**
23-03-4
33
Dec 10, 2024
Routine - Food
2 critical violations. 5 major violations. 6 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. Checked temperature miso soup 115°f stored on the stove must reheat to miso to 165°f **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Spray hose at dish sink lower than flood rim of sink. Observed two water hoses stored below the rim inside sinks.
29-37-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer and blender has old food debris left on the surface.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed two carts stored in front of hand wash sink located on the cook line.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed scoop stored inside hand sink located across from cook line. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand sink no paper towels provided located next to,3 compartment sink. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap provided for hand wash sink.
31B-03-4
Basic - Floor area(s) covered with standing water. Observed standing water throughout the kitchen floor. **Repeat Violation**
36-22-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed bulk container of rice scoop laying inside with handle not above top of food. **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease dripping down from the hood filters underneath fire suppression system (cook line) Recommend to have hood system cleaned.
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath hand wash sink
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed bulk containers of flour not labeled stored underneath the counter.
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two bottles of water stored on shelves in the kitchen.
12B-07-4
33
Apr 23, 2024
Routine - Food
5 critical violations. 6 major violations. 10 minor violations.
View 21 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Chlorine tested exceeding 200ppm, operator diluted with water, retested 100ppm **Corrected On-Site**
41-15-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -green hose next to handwash sink, operator installed vacuum breaker **Corrected On-Site** **Repeat Violation**
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mushroom soup 125F-133F, per operator hot held on stove less than 2 hours, employee turned up heat on stove to rapidly reheat **Corrective Action Taken**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken wings stored above raw oysters in walk-in cooler, operator reorganized walk-in cooler **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken no longer in commercial packaging stored above ice cream in walk-in freezer, operator relocated ice cream **Corrected On-Site**
08A-02-6
Intermediate - Clam tags not marked with last date served, operator dated. **Corrected On-Site** **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside soda nozzles in bar area soiled **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink across from rice pots used to store sponge and steel wool, operator removed
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink at entrance to kitchen, operator refilled **Corrected On-Site**
31B-02-4
Intermediate - No tag on/for original container of raw oysters, only oysters in restaurant are on buffet. **Repeat Violation**
01C-01-4
Intermediate - Spray bottle containing toxic substance not labeled. -degreaser spray bottle lacking label, operator labeled **Corrected On-Site**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -stainless steel pans on shelf, operator relocated **Corrected On-Site**
24-08-4
Basic - Floor area(s) covered with standing water. -floor in front of walk-in freezer
36-22-4
Basic - Food not stored at least 6 inches off of the floor. -buckets of sauce on floor in walk-in cooler, operator relocated -raw octopus stored on floor in walk-in freezer, operator relocated **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Ice scoop handle in contact with ice. -ice scoop handle in ice bin in bar area, employee removed **Corrected On-Site**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoop handle in contact with rice, operator removed **Corrected On-Site**
10-01-5
Basic - Open dumpster lids.
33-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lemons stored above cooked rice in walk-in cooler, operator reorganized walk-in cooler **Corrected On-Site**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
16
Dec 9, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Vacuum breakers missing at hose bibbs throughout the establishment. - From follow-up inspection 2023-12-04: **Time Extended** - From follow-up inspection 2023-12-09: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-12-04: **Time Extended** - From follow-up inspection 2023-12-09: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Ice machine filters. - From follow-up inspection 2023-12-04: **Time Extended** - From follow-up inspection 2023-12-09: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor.Containers of seafood in walk in freezer. **Repeat Violation** - From follow-up inspection 2023-12-04: **Time Extended** - From follow-up inspection 2023-12-09: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Holes in ceiling throughout the establishment. - From follow-up inspection 2023-12-04: **Time Extended** - From follow-up inspection 2023-12-09: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Lights in warewashing area missing the proper shield, sleeve coatings or covers.Dishwashing area. - From follow-up inspection 2023-12-04: **Time Extended** - From follow-up inspection 2023-12-09: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Meat Walk-in cooler shelves and prep table with rust that has pitted the surface. - From follow-up inspection 2023-12-04: **Time Extended** - From follow-up inspection 2023-12-09: **Time Extended**
14-17-4
58
Dec 4, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Vacuum breakers missing at hose bibbs throughout the establishment. - From follow-up inspection 2023-12-04: **Time Extended**
29-34-4
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Bar dishmachine and kitchen dishmachine. **Warning** - From follow-up inspection 2023-12-04: Thermolabel turned black. Chlorine,0 ppm at the bar.Technician was on site last Thursday.Advised operator to use kitchen dishmachine for the dishes at the bar. **Time Extended**
22-57-6
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Ice machine filters. - From follow-up inspection 2023-12-04: **Time Extended**
29-28-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-12-04: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Meat Walk-in cooler shelves and prep table with rust that has pitted the surface. - From follow-up inspection 2023-12-04: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor.Containers of seafood in walk in freezer. **Repeat Violation** - From follow-up inspection 2023-12-04: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Holes in ceiling throughout the establishment. - From follow-up inspection 2023-12-04: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Lights in warewashing area missing the proper shield, sleeve coatings or covers.Dishwashing area. - From follow-up inspection 2023-12-04: **Time Extended**
38-07-4
50
Nov 27, 2023
Routine - Food
4 critical violations. 8 major violations. 12 minor violations.
View 24 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Bar dishmachine and kitchen dishmachine. **Warning**
22-57-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open package of raw chicken stored over raw shrimp in walk in cooler. **Corrected On-Site**
08A-20-5
High Priority - Sink and surface sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.Operator used chlorine instead.Afterwards,100 ppm. **Corrected On-Site**
22-42-4
High Priority - Vacuum breakers missing at hose bibbs throughout the establishment.
29-34-4
Intermediate - Clam tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has food residue. Can opener is soiled. Cutting boards stained throughout the establishment.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at the warewashing machine.Chlorine strips. **Repeat Violation**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No tag available for oysters.There are only oysters at the buffet line.
01C-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Kim chi . **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled.Degreaser on side of cart.
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Ice machine filters.
29-28-4
Basic - Bowl or other container with no handle used to dispense food.Corn starch. **Corrected On-Site**
14-01-5
Basic - Water draining onto floor surface from the dishmachine onto a grate on the floor.
29-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
35B-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of vegetable walk in cooler door is soiled. Grease build under hood suppression system. Top of reach in cooler at bar area. Residue build up on handwash sink at bar. Caulking by dishwashing area has a build up of black like substance. Soda gun holster is soiled.
23-03-4
Basic - Employee beverage container on a food preparation table. **Corrected On-Site**
12B-07-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Meat Walk-in cooler shelves and prep table with rust that has pitted the surface.
14-17-4
Basic - Lights in warewashing area missing the proper shield, sleeve coatings or covers.Dishwashing area.
38-07-4
Basic - Holes in ceiling throughout the establishment.
36-24-5
Basic - Food not stored at least 6 inches off of the floor.Containers of seafood in walk in freezer. **Repeat Violation**
08B-47-4
Basic - Floors not maintained smooth and durable.Broken tiles in the back line area.
36-11-4
14
May 3, 2023
Routine - Food
1 critical violation. 6 major violations. 4 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Personal Cleanliness
FL-40
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
37
Oct 12, 2022
Complaint Full
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
29
Sep 21, 2022
Complaint Full
1 minor violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
95
Frequently Asked Questions
When was K Pot last inspected?
The most recent health inspection at K Pot on file is from Jan 7, 2026. The public record contains 14 inspections in total.
What is the most common violation at K Pot?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at K Pot.
How does K Pot compare to other restaurants in Orlando?
K Pot most recently scored 52 out of 100, which is lower than the Orlando average of 79.
Has K Pot's inspection record improved over time?
No. Recent inspections at K Pot have averaged around 14 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at K 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 inspected?
Based on the inspection history on file, K Pot is inspected around four times per year on average.
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