Tasty K-Pot
Last inspected: Apr 15, 2026
19
Score
Tasty K-Pot has been inspected six times since 2025. On Apr 15, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly four violations before.
When inspectors have written things up, “dishmachine chlorine sanitizer not” has been the most frequent reason, cited three times.
By comparison, the average Merritt Island facility scores 77, putting Tasty K-Pot on the weaker side. There are enough flags in the record to merit a second thought.
6
Inspections
7
Critical latest
3
Major latest
6
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
7 critical violations. 3 major violations. 6 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler on cook line cream cheese (47F - Cold Holding); krab (47F - Cold Holding); cut cabbage (47F - Cold Holding). SEE STOP SALE **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked noodles at buffet placed at 11am not discarded at 3. In reach-in cooler on cook line cream cheese (47F - Cold Holding); krab (47F - Cold Holding); cut cabbage (47F - Cold Holding).
01B-02-5
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed rodent droppings: 12 on top of dishwasher 26 on floor throughout kitchen 7 on top of walk-in cooler 7 on bus tub rack and bus tubs 4 on dry storage shelves behind walk-in cooler **Admin Complaint**
35A-04-4
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. 0ppm **Warning**
22-41-4
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. See stop sale. Operator not tracking times for multiple foods at buffet **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi at buffet placed at 12 are listed to be discarded at 5
03F-01-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cooked noodles at buffet placed at 11am not discarded at 3
03F-04-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter for ice machine last serviced 2/15/25
29-28-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
16-37-1
Intermediate - No soap provided at handwash sink. Next to dishwasher
31B-03-4
Basic - Stored food not covered. Flour and cut lettuce under prep table
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Cooked shrimp and Krab sticks being thawed on countertop. Operator moved to reach-in cooler **Corrected On-Site**
06-01-5
Basic - Utility lines are unnecessarily exposed. Multiple pipes going into ceiling have large holes at entry point in kitchen
36-04-5
Basic - Building components, attachments or fixtures in poor repair. Electrical room has no ceiling. Able to see holes in fire wall **Repeat Violation**
36-51-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit in behind interior walk-in cooler. Exit door at end of restroom hallway
35B-01-4
Basic - Iced tea dispenser not cleaned at least once every 24 hours. Tea spouts are soiled at service station
22-13-5
19
Dec 1, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 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. Lo mien, egg noodles and udon were brought out at 11:30am
03F-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half not date marked.
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink front counter area. Operator replaced towels in dispenser **Corrected On-Site**
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. Emailed time plan to operator.
03F-10-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Tile going into kitchen is damaged.
36-32-5
61
Jun 10, 2025
Complaint Full
No violations found.
100
Jun 6, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. 25ppm **Warning** - From follow-up inspection 2025-06-06: **Time Extended**
22-41-4
86
Jun 3, 2025
Complaint Full
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet raw fish (67F - Cold Holding); raw chicken (58F - Cold Holding); cooked noodles (76F - Cold Holding); raw beef (68F - Cold Holding); cut watermelon (76F - Cold Holding); tofu (78F - Cold Holding). In reach in cooler on cook line nearest lobby doors bean sprouts (53F - Cold Holding); tofu (53F - Cold Holding); garlic in oil (54F - Cold Holding); calamari (68F - Cold Holding); cooked shrimp (54F - Cold Holding); spring rolls (57F - Cold Holding) **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet cooked chicken (88F - Hot Holding); wings (91F - Hot Holding); cooked rice (107F - Hot Holding); potstickers (97F - Hot Holding); dumplings (120F - Hot Holding) **Warning**
03B-01-6
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. 25ppm **Warning**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw beef stored above mussels. Operator moved **Corrected On-Site**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled identifying liquid contents.
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddles in standing water at 87°F. Operator discarded **Corrected On-Site**
10-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelves over prep areas and on prep tables. Operator moved **Corrected On-Site**
12B-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates, bowls, sauce containers and utensils not stored in protected manner. Food contact surfaces facing upwards at buffet. Operator inverted **Corrected On-Site**
24-05-4
43
Apr 22, 2025
Food-Licensing Inspection
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of last service on filter for ice machine **Warning**
29-28-4
Basic - Waste line missing at soda gun holster. At bar behind host stand **Warning**
29-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in multiple cold holding units **Warning**
05-09-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over hibachi grill service area. Perforated acoustic tiles. Does not meet proviso requirements **Warning**
36-37-5
78
Frequently Asked Questions
When was Tasty K-Pot last inspected?
The most recent health inspection at Tasty K-Pot on file is from Apr 15, 2026. The public record contains six inspections in total.
What is the most common violation at Tasty K-Pot?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at Tasty K-Pot.
How does Tasty K-Pot compare to other restaurants in Merritt Island?
Tasty K-Pot most recently scored 19 out of 100, which is lower than the Merritt Island average of 77.
Has Tasty K-Pot's inspection record improved over time?
No. Recent inspections at Tasty K-Pot have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Tasty 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.
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