K-POT
474 W STATE RD 436, Altamonte Springs FL 32714 · 407-951-6706
Last inspected Aug 17, 2026 · 8 visits since July 2023
JUL 24
JAN 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. -1 small flying insect on wall outside walk-in cooler. Operator removed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
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.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at entrance to cooks line.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Show the remaining 1 finding ▾
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky traps by 3 compartment sink and prep sink.
Jan 5, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. -bartender rinsing water pitcher at hand wash sink behind bar. Advised.
Spray bottle containing toxic substance not labeled. -detergent, cleaner in kitchen. Operator labeled.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. -3 fly strips attached to ceiling in prep area, possible to walk under them during travel to walk-in cooler. Recommend enclosed traps.
Plumbing system in disrepair. -hand wash sink in dish area, pipe leaking under basin.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Live, small flying insects found. -1 small flying insect on wall outside walk-in cooler. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef above packaged noodles. -raw beef above bean sprouts
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -kimchi (49F - Cold Holding); shrimp (38-53F - Cold Holding); mussels (39-56F - Cold Holding) less than 4 hours on buffet. Items piled above load line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -1 hot pot broth 123° hot holding. Moved to burner to reheat.
No tag on/for original container of raw, in-shell clams/mussels/oysters. -bag of clams split into 2 containers, tag with 1 container in different cooler. Advised operator to make copy of tag to keep with other container.
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling above middle walk-in cooler slightly soiled, corner not smooth and cleanable.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -bar spoon and strainer in water at bar, water 77°. Operator dumped water.
Jan 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -rewrapped frozen chicken above rewrapped frozen beef in walk-in freezer. Operator moved products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -reconstituted miso broth 118 less than 1 hour. Product reheated to 187 to hold at 135 or greater.
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. -missing for multiple kitchen employees. Operator provided forms to employees.
Covered waste receptacle not provided in women's bathroom. -lid missing from women's restroom trash can.
In-use ice scoop stored on soiled surface between uses. -ice scoop, ice paddle on edge of ice machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in bulk sugar.
Unwrapped single-service utensils not presented so that only the handles are touched. -small ice cream spoons.
Jul 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority3 Intermediate2 Basic
Show 11 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. -0ppm main dishwasher. -0ppm bar glass washer. Operator called for repair.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -kitchen employee handling washed mushrooms. Advised.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw meats on shelf above cut produce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -kimchi (50F - Cold Holding); sausage (49F - Cold Holding) less than 4 hours in make table, cooler not set up properly to hold refrigeration. -beef (77F - Cold Holding); shrimp (85F - Cold Holding) in prep sink after thawing. Ice added, product moved to walk in cooler.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -kimchi in walk in cooler.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -heads of Napa cabbage cut in half to make kimchi 70° after 4 hours.
Clam/mussel/oyster tags not marked with last date served. -establishment has 4 tags, 2 not date marked. Establishment serves 10 bags of clams per week per operator. Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. 3-203.12(C)(2)(b) FC: (C) The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under Paragraph B of this section, by: (2) If shellstock are removed from its tagged or labeled container: (b) Ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the consumer
No soap provided at handwash sink. -no soap at hand wash sink on cook line or dish area.
Spray bottle containing toxic substance not labeled. -multiple spray bottles of degreaser.
Food stored on floor. -some cases and containers of food on floor in walk in freezer and walk in cooler
No conspicuously located ambient air temperature thermometer in holding unit. -missing from Pepsi cooler, cook line cooler.
Jan 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority8 Intermediate3 Basic
Show 15 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. -bar dish machine 0ppm. Container empty. Operator will use 3 compartment sink behind bar until sanitizer delivered.
Raw animal food stored over/not properly separated from ready-to-eat food. -pans of raw chicken, beef and pork above washed potatoes, watercress, cabbage in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -majority of items (kimchi (46-50F - Cold Holding); cut melon (55F - Cold Holding); mussels (38-52F - Cold Holding); shrimp (46F - Cold Holding); pork (40-56F - Cold Holding); chicken (40F - Cold Holding); spam (60F - Cold Holding); lobster balls (53F - Cold Holding); fried tofu (51F - Cold Holding) on buffet for hot pot self service. Operator filled out time plan, printed and laminated sheets for time marking. Operator will monitor and use 4 or 6 hour plan.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -miso holding at 127 on cook line less than 1 hour. Product heated.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Clam/mussel/oyster tags not marked with last date served. -no tags for clams. Provided handout on shore stock tags.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled. Operator washed, rinsed and sanitized.
Handwash sink not accessible for employee use at all times. -pan in hand wash sink on cook-line. Operator removed. -hand wash sink in corner of prep area blocked by buckets, covered with cutting board. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -for chlorine dish machine.
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/ -manager arrived during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. -by kitchen entrance.
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. -all employees present read and signed forms. All others will complete forms on next shift. Provided forms to operator in English and Spanish.
No soap provided at handwash sink. -no soap at hand wash sink in dish room. Operator purchased next door.
Clean linens stored on floor. -in storage room.
In-use knife/knives stored in cracks between pieces of equipment. -knife and cleaver on cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoops in water 68°f. Water removed.
Jul 7, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Displayed food not properly protected from contamination. Operator received wrong size glass for sneeze guards. Will correct prior to opening.
Covered waste receptacle not provided in women's bathroom.
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.