K POT BBQ & BAR
7715 FRONT BEACH RD, Panama City Beach FL 32407 · 850-919-9588
Last inspected Aug 20, 2026 · 10 visits since April 2025
APR 25
AUG 25
JAN 26
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 43 points off where it started.
Food with mold-like growth. Mold on cream cheese in 3 door reach in. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright 3 door cooler: bean sprouts 47F, cooked udon noodles 47F, rehydrated rice noodles 47F, per operator all items in cooler over 4 hours. See stop sale. Low cook line reach in: tofu 48F, raw beef 47F, rehydrated rice noodles 46F, per employee all items in cooler over 4 hours. See stop sale. Repeat violation from 3-11-26.
Aug 19, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright 3 door cooler: bean sprouts 47F, cooked udon noodles 47F, rehydrated rice noodles 47F, per operator all items in cooler over 4 hours. See stop sale. Low cook line reach in: tofu 48F, raw beef 47F, rehydrated rice noodles 46F, per employee all items in cooler over 4 hours. See stop sale. Repeat violation from 3-11-26.
Aug 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 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. Tested at 0ppm. New bucket of chlorine connected to machine and primed during inspection, corrected to 100ppm chlorine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright 3 door cooler: bean sprouts 47F, cooked udon noodles 47F, rehydrated rice noodles 47F, per operator all items in cooler over 4 hours. See stop sale. Low cook line reach in: tofu 48F, raw beef 47F, rehydrated rice noodles 46F, per employee all items in cooler over 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright 3 door cooler: bean sprouts 47F, cooked udon noodles 47F, rehydrated rice noodles 47F, per operator all items in cooler over 4 hours. See stop sale. Low cook line reach in: tofu 48F, raw beef 47F, rehydrated rice noodles 46F, per employee all items in cooler over 4 hours. See stop sale. Repeat violation from 3-11-26.
Toxic substance/chemical improperly stored. Can of Raid on prep table near dried peppers. RAID removed during inspection.
Floor area(s) covered with standing water. In front of upright 3 door reach in cooler.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Kim chi tong handles resting in product.
Mar 12, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 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. Tested at 0ppm. Manager connected new bucket of chlorine sanitizer to machine. Machine tested at 100ppm chlorine.
Raw animal food stored over or with unwashed produce. Raw pork stored over cucumbers and butternut squash in expo area reach in cooler. Manager moved pork to bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet: Kim chi 57F, macaroni and cheese 48F, bean sprouts 55F, per manager items on buffet approximately 2 hours. Operator decided to switch to using time as a public health control for buffet items. Time marked at time of inspection.
Food thermometer(s) not calibrated according to manufacturer's specifications. Stem thermometer reading 34.3F in ice water.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on clean dish shelf. Manager discarded drink at time of inspection.
Wood food-contact surface not properly sealed. Unfinished wood in beer walk-in cooler and dry storage.
Jan 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Food with mold-like growth. Mold on cream cheese in 3 door reach in. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over clean plates in reach in freezer. Raw chicken over stew and sauce in walk-in cooler. Raw meats moved to bottom of coolers during inspection.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Kim Chi made 1-8-26 not used by 1-20-26. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door upright cooler: Bean sprout 49F, corn on the cob 49F, raw shell eggs 48F ambient temp per operators these items in cooler over night, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door upright cooler: Bean sprout 49F, corn on the cob 49F, raw shell eggs 48F ambient temp per operators these items in cooler over night, see stop sale.
No paper towels or mechanical hand drying device provided at handwash sink in expo area. Restocked during inspection.
Equipment in poor repair. Broken plastic on food containers in kitchen.
Oct 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Kim chi made from chopped cabbage, fermented at room temperature.
Operator is doing a special process, making Kim chi with chopped cabbage, fermented at room temperature, without a HACCP plan approved by the Division of Hotels and Restaurants.
Aug 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority5 Intermediate2 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over lemons and cut onions. Employees moved items at time of inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kim chi 48F/50F in walk-in cooler. Per person in charge at time of inspection, Kim chi fermented at room temperature for 3 days before being transferred to walkin cooler. See stop-sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kim chi 48F/50F in walk-in cooler. Per person in charge at time of inspection, Kim chi fermented at room temperature for 3 days before being transferred to walkin cooler. See stop-sale.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Kim chi made from chopped cabbage, fermented at room temperature.
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/. 4 cooks and 2 servers on duty at time of inspection. Manager arrived at time of inspection
Operator is doing a special process, making Kim chi with chopped cabbage, fermented at room temperature, without a HACCP plan approved by the Division of Hotels and Restaurants.
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. 4 cooks, no proof of food handler training.
Spray bottles containing toxic substance not labeled. Per employee, bottles contain degreaser and chlorine sanitizer. Employee labeled bottles
Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unfinished wood shelves in dry storage area outside walkin cooler.
Apr 9, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
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.