Top Pot & K BBQ
Last inspected: Apr 14, 2026
52
Score
Public records show 12 inspections at Top Pot & K BBQ stretching back to 2023. The most recent visit was on Apr 14, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around seven violations each.
Across the inspection history, “bowl or other container with no handle used to dispense food” is the issue that surfaces most often, recorded three times.
Restaurants in Orange Park average 73, so Top Pot & K BBQ trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken wings stored over raw beef in the walk-in cooler. Manager placed raw chicken on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at service station handwash sink. Manager replenished towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with red liquid at prep table. Manager identified contents as degreaser and labeled bottle. Also, unlabeled spray bottle with yellow liquid in service station. Manager identified contents as Lysol and labeled the bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Excessive ice build up on floor and on cooling unit in walk-in freezer. Manager states repair is scheduled for tomorrow. **Corrective Action Taken**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored in water in the walk-in cooler at 36F. Employee removed the water. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of kitchen microwave is soiled. Employee cleaned microwave during inspection. **Corrected On-Site**
22-08-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelving has rust.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall to right of bag in box soda rack is soiled. Fan guards in right walk-in cooler have dust.
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop in rice in dry storage. Manager removed bowls. **Corrected On-Site**
14-01-5
52
Sep 30, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
39
May 9, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
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. Portioned bags of open raw chicken stored above portioned bags of open raw beef in walk-in freezer. Employee rearranged to proper storage. **Corrected On-Site**
08A-17-6
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at seafood used to fill bucket. Handwash sink in kitchen used to rinse wiping cloths.
31A-11-4
Intermediate - No soap provided at handwash sink. No soap at kitchen handwash sink.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in the rice and flour bins. Employee removed bowls and added a scoop with handle. **Corrected On-Site**
14-01-5
Basic - Stored food not covered. Ramen and tofu skin not covered or with sneeze guards at buffet line. Manager added lids and plastic wrap. **Corrected On-Site**
08B-12-5
Basic - Unnecessary items/unused equipment on the premises. Large piece of unused equipment stored outside back exit. **Repeat Violation**
33-31-5
61
Dec 2, 2024
Complaint Full
No violations found.
100
Nov 25, 2024
Complaint Full
1 critical violation. 3 major violations. 6 minor violations.
View 10 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 testing at 0ppm chlorine. Operator called earlier today for service but machine was being used to wash, rinse and sanitize. Observed dishes put away from dish machine at beginning of inspection. Establishment will use machine to wash /rinse and three compartment sink was set up to sanitize dishes after wash/rinse cycles until repair is complete. **Warning**
22-41-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. At beginning of inspection, inspector observed at least five employees engaged in food handling. No certified food manager was present. Certified food manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator, missing two employee food handler certifications.
53B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid under counter in service station. Employee identified as "Lysol" and labeled. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Buckets of soy sauce stored on the floor in dry storage room. Employee moved buckets to shelving. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in freezer and middle walk on cooler door gaskets are soiled. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Both dumpster lids are open. Employee closed both lids. **Corrected On-Site**
33-16-4
Basic - Unnecessary items/unused equipment on the premises. Large piece of unused equipment and miscellaneous items stored outside back exit. **Repeat Violation**
33-31-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Sauce walk in cooler shelving has rust. **Repeat Violation**
14-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on the floor at handwash sink by three compartment sink. Employee elevated wiping cloth solution bucket. **Corrected On-Site**
21-38-4
47
Mar 25, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
43
Jan 11, 2024
Complaint Partial
No violations found.
100
Jan 10, 2024
Complaint Partial
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches observed: 2 on side of reach in cooler by three compartment sink 1 under reach in cooler in kitchen Employee killed, discarded and cleaned area for two live roaches. **Corrective Action Taken** **Admin Complaint**
35A-05-4
Basic - Dead roaches on premises. Observed approximately 10 dead roaches: 2 at three compartment sink 1 under the stove 1 at bag in box soda rack 1 on top of reach in freezer dry storage 1 in dry storage on bottom shelf 4 under shelving in dry storage Employee removed and discarded all dead roaches. **Corrected On-Site** **Admin Complaint**
35A-03-4
82
Nov 29, 2023
Routine - Food
No violations found.
100
Sep 29, 2023
Routine - Food
1 critical violation. 6 major violations. 10 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over ready-to-eat mushrooms and cut cucumbers in reach in cooler in kitchen. Also, raw bacon above ready-to-eat clams in reach in cooler near buffet line. Operator rearranged all products to proper storage. **Corrected On-Site**
08A-05-6
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. Per operator, some employee training for those over 60 days of hire not completed.
53B-13-5
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. No written procedures available. Provided DBPR HR 5030-104 to operator. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at service station near restrooms have mold-like substance inside the nozzles. Shelves in sauce walk in cooler have rust. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen by prep sink has hose attached to sink faucet. Employee removed hose. **Corrected On-Site**
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof available. Provided and discussed DBPR Form HR 5030-103 with operator. **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is using time as a public health control for all buffet items and cannot locate written procedures.
03F-10-5
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Observed raw shrimp at 74F and raw chicken at 71F thawing in prep sink. Both products thawing for approximately one hour. Employee moved both to walk in cooler. Also, raw chicken thawing in standing water, no running water. **Corrective Action Taken**
06-03-5
Basic - Unnecessary items/unused equipment on the premises. Outside back exit by dumpster area, large piece of old equipment and miscellaneous materials.
33-31-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Per operator, sanitizer buckets have soap and bleach mix. Also, sanitizer bucket in dishroom tested at 0ppm chlorine.
21-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine and interior lid by dishroom has black mold-like substance. **Repeat Violation**
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Two sticky tapes hanging in dishroom have accumulation of dead flying insects.
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice bin in dry storage. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank outside not secured.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on table where clean dishes exit the dish machine. Employee removed beverage. **Corrected On-Site**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and prep table in kitchen. Operator removed. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both soda machines under plating around nozzles is soiled. **Repeat Violation**
23-03-4
29
May 17, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
64
Jan 26, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
64
Frequently Asked Questions
When was Top Pot & K BBQ last inspected?
The most recent health inspection at Top Pot & K BBQ on file is from Apr 14, 2026. The public record contains 12 inspections in total.
What is the most common violation at Top Pot & K BBQ?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Top Pot & K BBQ.
How does Top Pot & K BBQ compare to other restaurants in Orange Park?
Top Pot & K BBQ most recently scored 52 out of 100, which is lower than the Orange Park average of 73.
Has Top Pot & K BBQ's inspection record improved over time?
Results have been roughly steady. Inspections at Top Pot & K BBQ have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Top Pot & K BBQ 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 Top Pot & K BBQ inspected?
Based on the inspection history on file, Top Pot & K BBQ is inspected around four times per year on average.
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