Kpot Korean BBQ & Hotpot
Last inspected: Nov 13, 2025
95
Score
Public records show six inspections at Kpot Korean BBQ & Hotpot stretching back to 2022. The latest inspection on file is from Nov 13, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around five violations each.
“Equipment and utensils not properly air-dried - wet nesting” comes up most often, recorded two times in the inspection record.
That puts the facility ahead of the local pack: the average Brandon restaurant scores 82. The record reflects steady performance over time.
6
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 13, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-11-13: **Time Extended**
14-17-4
95
Nov 4, 2025
Routine - Food
2 critical violations. 1 major violation. 5 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. Bar dish machine tested 3 times at 0ppm. 3 compartment sink at bar was set up, quaternary sanitizer tested at 200ppm **Corrective Action Taken** **Warning**
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed pineapple and watermelon in walk in cooler. Operator moved eggs to lower shelf. **Corrected On-Site** **Warning**
08A-04-5
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator using Sink and Surface sanitizer at dish 3 compartment sink. Quaternary and chlorine test strips provided. **Warning**
16-32-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic 1/4 containers on clean dish shelf. Operator separated to dry **Corrective Action Taken** **Warning**
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching food in bulk marinade container in walk in cooler. Operator removed scoop **Corrected On-Site** **Warning**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddles in room temperature water. Operator discarded water, replaced paddles with clean ones. **Corrected On-Site** **Warning**
10-07-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on shelf next to drink mix bottles at bar. Operator removed. **Corrected On-Site** **Warning**
40-06-5
52
Apr 4, 2025
Routine - Food
8 major violations.
View 8 violations
Intermediate - Establishment not maintaining clam/oyster tags for 90 days. Discussed proper tag requirements and sent handout to manager
01C-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by three compartment sink and server station blocked by carts. Manager moved **Corrected On-Site**
31A-09-4
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
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. Had manager print and post oyster advisory at Buffet and front door **Corrected On-Site**
02A-01-5
Intermediate - No soap provided at handwash sink. By server station
31B-03-4
Intermediate - Clam and oyster tags not marked with last date served. Discussed proper tag requirements and sent handout to manager
01C-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
45
Dec 17, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
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. Employee washing dishes removed his hat and rubbed his hands through his hair without washing his hands before handling clean dishes. I had the employee to discontinue wash dishes until he washed his hands. **Corrected On-Site**
12A-25-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken wings 115F buffet. Discussed withe the person in charge about using Time As A Public Health Control
03B-01-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Reviewed the procedures with the person in charge. Tags not in order.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Utensils (strainer) in the hand washing sink next to the fryers in the kitchen. The strainer was removed. **Corrected On-Site**
31A-11-4
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. Open bottle of Powerade zero(fruit punch) on the shelf a container of maraschino cherries inside the Pepsi cooler across from the end of the cook line next to the hand washing sink against the wall. The beverage was relocated. **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Black jacket on the rack with condiments across from the rice cooker.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf in dishwasher/kitchen area.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in water in seltzer water at 69F. The water was discarded and the ice scoop was wa, rinsed and sanitized. **Corrected On-Site**
10-07-4
50
Mar 11, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
95
Nov 3, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled with grease build up throughout kitchen **Warning** - From follow-up inspection 2022-11-03: Observed ceiling tiles soiled with grease build up throughout kitchen **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside reachin freezers on cookline **Repeat Violation** **Warning** - From follow-up inspection 2022-11-03: Observed ice build up inside reachin freezers on cookline **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed wood shelf not sealed in sushi bar area **Warning** - From follow-up inspection 2022-11-03: Observed wood shelf not sealed in sushi bar area **Time Extended**
14-47-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with old food build up throughout kitchen **Warning** - From follow-up inspection 2022-11-03: Observed walls soiled with old food build up throughout kitchen **Time Extended**
36-27-5
82
Frequently Asked Questions
When was Kpot Korean BBQ & Hotpot last inspected?
The most recent health inspection at Kpot Korean BBQ & Hotpot on file is from Nov 13, 2025. The public record contains six inspections in total.
What is the most common violation at Kpot Korean BBQ & Hotpot?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited two times, more than any other issue at Kpot Korean BBQ & Hotpot.
How does Kpot Korean BBQ & Hotpot compare to other restaurants in Brandon?
Kpot Korean BBQ & Hotpot most recently scored 95 out of 100, which is higher than the Brandon average of 82.
Has Kpot Korean BBQ & Hotpot's inspection record improved over time?
Results have been roughly steady. Inspections at Kpot Korean BBQ & Hotpot have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Kpot Korean BBQ & Hotpot means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Kpot Korean BBQ & Hotpot inspected?
Based on the inspection history on file, Kpot Korean BBQ & Hotpot is inspected around two times per year on average.
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