Korean BBQ & Hot Pot
Last inspected: Apr 15, 2026
67
Score
The health department has logged three inspections at Korean BBQ & Hot Pot, the earliest from 2025. On Apr 15, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly six violations earlier in the record.
The most common issue across all inspections has been “packaged and unpackaged food-separation, packaging, and segregation”, showing up two times.
The city-wide average sits at 95, which Korean BBQ & Hot Pot's 67 doesn't quite reach. The record is unremarkable in either direction.
3
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 15, 2026
Routine
2 critical violations. 1 major violation. 3 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw pork stored over ready-to-eat green onions in the walk-in cooler at time of inspection. Observed raw fish over RTE spam and cooked eggs in a grab & go cooler at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Provided PIC with separation of storage guidance documents at time of inspection
3-302.11(A1-2)
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation
(corrected on site)
Inspector notes: Observed low temperature dishwasher sanitizer concentration at 0 ppm available sanitizer with dishes in dishwashing compartment. Observed dishwasher in active use at time of inspection. Person in charge (PIC) called out dishwasher technician arrived during inspection and stated establishment will only utilize 3-compartment sink until dish machine is fixed. Repeat violation: 2nd Consecutive
4-501.114(F1-2)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed establishment made kimchi with no date marks at time of inspection. Per cook, kimchi was made more than 24 hours prior to inspection. Discussed with PIC about proper date marking procedures at time of inspection. All RTE/TCS foods were properly date marked at the time of inspection
3-501.17
67
Dec 3, 2025
Routine
3 critical violations. 2 major violations. 1 minor violation. 6 corrected on site.
View 6 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed employee with gloved hands come in from outside and proceed to place on a clean pair of gloves to work with open food on the preparation line. Inspector instructed employee to remove gloves and properly wash hands prior to working with food items
2-301.14
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation
(corrected on site)
Inspector notes: Low temperature dishwasher sanitizer concentration at 0 ppm available sanitizer with dishes in dishwashing compartment. Dishwashing is currently being conducted with the three-compartment sink. Dishwasher technician arrived during inspection and repaired dishwasher to provide sanitizer within the required concentration
4-501.114(F1-2)
Plumbing system not approved or fixtures not cleanable
(corrected on site)
Inspector notes: Observed Y valve connected downstream of an atmospheric vacuum breaker with one end connected to a sprayer for the mop sink faucet. Manager removed Y valve. This is the second consecutive violation
5-202.11(A)
Sanitizer test kit not available
(corrected on site)
Inspector notes: Quat sanitizer strips were not available for testing quat sanitizer for the three-compartment sink and sanitizer buckets. Test strips were provided during inspection
4-302.14
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Observed an unlabeled spray bottle in the chemical storage area that employees and manager was not sure of the chemical. Manager was able to find the name of the chemical during inspection and properly labeled spray bottle
7-102.11
Insect control devices improperly placed or designed
(corrected on site)
Inspector notes: Observed insect stunning device and numerous fly strips hanging in food preparation area. Employee removed fly strips and stunning device and will contact their pest control operator for approved insect removal devices
6-202.13
50
Jun 18, 2025
Routine
4 critical violations. 3 major violations. 7 corrected on site.
View 7 violations
Preventing Contamination When Tasting
(corrected on site)
Inspector notes: Observed employee eating open food in the back food preparation area. Employees shall eat in designated food areas only
3-301.12
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw chicken being stored directly above raw short ribs in walk in cold unit. Employees removed raw chicken and placed on bottom shelf of walk in cold unit
3-302.11(A1-2)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked chicken wings hot holding on the buffet bar line at internal temperature of 119 deg F. Employee discarded chicken wings during inspection
3-501.16(A)(1)
Plumbing system not approved or fixtures not cleanable
(corrected on site)
Inspector notes: Observed Y valve connected downstream of an atmospheric vacuum breaker with one end connected to a hose with a sprayer. Employee removed Y valve during inspection
5-202.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed the piercing blade of both can openers stored in holder with dried organic debris. Employee placed both can openers inndishwashing area to clean and sanitize
4-601.11(A)
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Establishment uses time as a control for the Boba in bar area and was not able to provide a written procedure. Manager prepared a time as a public health control procedure for boba during inspection
3-501.19(A1,B2,C2-3)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Paper towels were not available for the bar area. Bar employee provided paper towels during inspection
6-301.12
41
Frequently Asked Questions
When was Korean BBQ & Hot Pot last inspected?
The most recent health inspection at Korean BBQ & Hot Pot on file is from Apr 15, 2026. The public record contains three inspections in total.
What is the most common violation at Korean BBQ & Hot Pot?
Across the inspection record, “packaged and unpackaged food-separation, packaging, and segregation” has been cited two times, more than any other issue at Korean BBQ & Hot Pot.
How does Korean BBQ & Hot Pot compare to other restaurants in Mesa?
Korean BBQ & Hot Pot most recently scored 67 out of 100, which is lower than the Mesa average of 95.
Has Korean BBQ & Hot Pot's inspection record improved over time?
Yes. Recent inspections at Korean BBQ & Hot Pot have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at 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.
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