K POT
3270 JOHN YOUNG PKWY, Kissimmee FL 34741 · 407-201-3464
Last inspected Jan 9, 2026 · 7 visits since August 2023
JUL 24
JAN 25
JUL 25
OCT 25
JAN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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. Facility has ingredients to make their own.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019055904 | Aug 19, 2019 | Nov 15, 2019 | $400 |
| 4--2019014437 | Jan 23, 2019 | Apr 3, 2019 | $160 |
Inspection history
7 visits, newest first
Jan 9, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Beef over onions and lettuce in reach-in cooler on cooks line. Operator rearranged. Raw Chicken and mussels over shrimp in walk-in cooler.
Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance identified as degreaser not labeled in dining room.
Accumulation of lime scale on the inside of the dishmachine.
Employee personal food not properly identified and segregated from food to be served to the public. Operator segregated all items and marked.
Oct 9, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over scallops and shrimp at walk in cooler
Clam/mussel/oyster tags not marked with last date served. For clams
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink by fryers at dish wash area
Bowl or other container with no handle used to dispense food. In container of sweet rice
Cleaned and sanitized equipment or utensils not properly stored. Flat pans stored on floor next to prep table
Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
Jul 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Chicken and shell eggs over prepped onions and peppers. Raw chicken and Beef over sauces.
Spray bottle containing toxic substance not labeled. Spray bottles at containing blue. substance without label. Per operator the item is a glass cleaner.
Employee personal food not properly identified and segregated from food to be served to the public. Several pans of meat for employee meals amongst food for public in walk-in cooler.
Silverware/utensils stored upright with the food-contact surface up. Silverware not inverted on storage shelf at back of kitchen.
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Beef above ready to eat sauces in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Szechuan sauce 123F, Japanese sauce 129F. Operator turned stock pot back on for temperature recovery.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 hose bibs under dishwasher.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Strainer in sink at bar.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink next to mop sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf with clean dishes. Bags on shelf plastic wrap.
Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean storage rack.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature for rice scoop 70F.
Unwashed fruits/vegetables stored with ready-to-eat food. Melon above ready to eat sauces on walk in cooler.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in side bucket.
Jul 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef bulgonga 48-49f advised rapid chill to 41f or colder.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Per owner and manager, a massive cleaning and purging as of July 1 and an employee discarded tags.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Tags were discarded in massive purge and cleanup. Advised all tags must be available at next inspection to avoid administrative actions.
Box containing roll/sheets of plastic wrap has old food debris/soil residue inside.
Employee eating in a food preparation or other restricted area.
Equipment and utensils not properly air-dried - wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 70f water. Advised 135 f or hotter.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
No handwashing sign or soap provided at a hand sink used by food employees. mar area.
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
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. Machine has label stating chemical sanitizing. Tested 3 times at 0 ppm. Advised to set up 3 bin until machine is properly sanitizing. Eco lab on their way.
Displayed food not properly protected from contamination. 2 pitchers of water under paper towels at handwash sink in wait station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steaks cold holding 46f on top and 41-42 on bottom. Advised moving pan full of steaks into cold hold versus holding on top of various pans.
Spray bottle containing toxic substance not labeled.
Wet mop not stored in a manner to allow the mop to dry.
Aug 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
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. After 3 tries dish machine chlorine began to properly sanitize.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
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. Facility has ingredients to make their own.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 89-90f,
In-use wet wiping cloth/towel used under cutting board.
Wet mop not stored in a manner to allow the mop to dry.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.