K POT KOREAN BBQ & HOT POT
2621 SW 19 AVE, Ocala FL 34471 · 352.421.9020
Last inspected Apr 6, 2026 · 11 visits since September 2023
AUG 24
MAY 25
AUG 25
JAN 26
APR 26
▲ GETTING WORSE
5 inspections trending down, 15 points off where it started.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Apr 6, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority2 Intermediate7 Basic
What the inspector wrote — 14 findingsThe state's own report →
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handle garbage can, then proceeded to handle clean pans without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while talking on phone and proceeded to handle octopus without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored on top of seaweed in kitchen walk-in freezer. Manager moved pork to rolling cart with pork.
Toxic substance/chemical improperly stored. Bottle of dish soap stored next to cooking oil on cook line. Spray bottle of Febreeze stored next to bottles of hot sauce in dry storage room next to walk-in cooler. Manager moved both items to area where chemicals are stored.
Show the remaining 10 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. One of the hose side of splitters in mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from walk-in cooler stained.
Handwash sink used for purposes other than handwashing. Pans stored in cook line hand washing sink. Manager had employee remove pans during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cook line counter. Manager had employee remove drink during inspection.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf next to kitchen ice machine.
Food stored on floor. Case of cooking oil stored on cook line floor. Plastic bottles of water stored in dry storage room next to walk-in cooler. Multiple items stored on floor in both walk-in freezers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop on cook line stored in standing water, 75F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
Silverware/utensils dried with a towel/cloth. Employee dried pans with wiping cloth. Manager had employee rewash pans.
Time/temperature control for safety food thawed in an improper manner. Sausage in kitchen area prep sink being thawed in standing water. Manager placed sausage in cooler thirty minutes running water.
Jan 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority1 Intermediate11 Basic
Show 17 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched shirt and pants then handled pan of chicken in kitchen without changing gloves and washing hands. Manager had employee wash hands and change gloves.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed pan in kitchen three compartment sink, then placed pan on clean dish rack without sanitizing pan. Manager had employee wash pan in dish machine.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk-in cooler across from kitchen prep sinks. Manager placed chicken on bottom shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken on cook line then rinsed gloves and proceeded to handle clean pan without properly washing hands and changing no gloves. Manager had employee wash hands and change gloves.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter in mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table in front of kitchen prep sinks.
Duct tape used to repair nonfood-contact surface. Duct tape used to hold up bags on kitchen ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table across from kitchen prep sinks.
Employee eating in a food preparation or other restricted area. Employee eating in kitchen prep area in front of walk-in cooler. Manager had employee finishing eating in dining room.
Employee personal food not properly identified and segregated from food to be served to the public. Employees food stored in walk-in cooler across from kitchen prep sinks not identified.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Tic Tacs stored on kitchen ice machine. Manager removed Tic Tacs during inspection.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
Food stored on floor. Case of chicken and fish stored on floor in walk-in freezer across from kitchen prep sinks.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle for scoop stored in kitchen sugar barrel. Manager placed scoop in sugar properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line fryers greasy.
Stored food not covered. Pan of beef stored in walk-in freezer across from kitchen prep sinks. Manager cover pan of beef.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers stored over cut lettuce in walk-in cooler closest to dining room. Manager placed cucumbers on bottom shelf.
Aug 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority3 Intermediate5 Basic
Show 14 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair while talking on phone and then proceeded to place rice in barrel without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauces in walk-in cooler. Manager placed chicken on bottom shelf.
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. Raw chicken stored over raw beef in walk-in freezer. Manager placed chicken on bottom shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee eating food in kitchen and proceeded to chop vegetables without changing gloves and washing hands. Manager had employee wash hands and change gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from walk-in cooler. Manager stated eggs were placed in cooler 30 minutes prior to temperature being taken.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter for mop sink.
Establishment advertised crab on menu/menu board but served imitation crab. Establishment serves imitation crab on buffet but is labeled as crab.
Handwash sink used for purposes other than handwashing. Employee rinsed thermometer in wait station hand washing sink.
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser on shelf next to mop sink.
Employee eating in a food preparation or other restricted area. Employee eating in prep area across from mop sink.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf next to kitchen ice machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice stored in standing water on cook line, 80F. Manager returned scoop to dish area.
Single-service articles not stored inverted or protected from contamination. To go containers on shelf next to kitchen entrance. Employee turned containers over.
Stored food not covered. Noodles stored on shelf above prep tables in front of walk-in cooler. Manager had employee place plastic wrap over noodles.
May 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 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. Dish machine chlorine 0ppm. Employee changed sanitizer bucket and primed machine, still 0ppm. Manager called Ecolab for service during this inspection. Inspector instructed manager to discontinue the use of the dish machine for sanitizing and sanitize all dishes in the three-compartment sink until the dish machine can be repaired. Inspector also instructed manager to resanitize all dishes that were sanitized using the dish machine today.
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Pan containing raw beef stored on cart directly above pan containing fully-cooked crab legs on cart inside walk-in cooler. 2. Pan containing raw beef stored above box of ginger on shelf inside walk-in cooler. Manager placed all raw items in a lower shelf during this inspection.
Toxic substance/chemical improperly stored. Spray bottle containing degreaser stored hanging from shelf directly above bacon thawing in prep sink in back of kitchen. Manager removed the spray bottle from shelf during this inspection.
Handwash sink used for purposes other than handwashing. 1. Employee at cookline filled a pan with water using the handwash sink. 2. Employee in bar area filled a pitcher with water using the handwash sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on shelf above restaurant food in dry storage room. Manager removed jacket from area during this inspection.
Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups near fountain machine in area near cookline.
Food stored on floor. Container of cooking oil stored directly on floor at cookline. Employee moved the oil to a shelf during this inspection.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on pipes below cookline. Manager moved the tongs to the warewash area during this inspection.
Open dumpster lid. Sliding door of dumpster left open.
Aug 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority0 Intermediate6 Basic
Show 10 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loaded dishmachine and then removed clean cups on the other end of dishmachine, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup on cook line art 120F, had been on stove for one hour. Soup reheated to 181F
Toxic substance/chemical improperly stored. Cooking unit coil cleaner can stored above soft drink Carbon dioxide displeased. Manager removed
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed "Y" connector at mop sink with missing vacuum breaker on the non-chemical side of the "Y" connector. Also missing vacuum breaker at hose under dishmachine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles stored above dry goods storage area
Employee personal food not properly identified and segregated from food to be served to the public. Employee water bottles stored on top of flip-top make table container covers
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on clean ware rack
Equipment and utensils not properly air-dried - wet nesting. Equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (Kiwi ) stored over ready-to-eat food ( Kimchee ) in walk in cooler
Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored on floor out side back door..
Jun 11, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler: cooked chicken 55-57F. Chicken in unit with an ambient temperature of 51F overnight. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: cooked chicken 55-57F. Chicken in unit with an ambient temperature of 51F overnight, all other TCS items placed in unit today. Kitchen manager began moving products and propped open walk in freezer door in unit. Stop sale issued for pan of chicken.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two splitters added at mop sink with no devices. Three needed. Also, hose Bibb under dish machine with no device.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate provided is servsafe. One certificate provided is a photocopy of a card, must be original certificates.
Spray bottle containing toxic substance not labeled. Bottle of pink soap
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler has an ambient temperature of 60F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Unopened drink on shelf in walk in cooler. Bag on shelf over sauce in dry storage area. Both were moved.
Equipment and utensils not properly air-dried - wet nesting. Glasses in two server stations.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of sprinkles in product in server station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops at buffet in water at 74F.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At kitchen entrance near soups. Manager covered during this inspection.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Box cutter on top of sauce bucket. Moved during this inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Three towels in prep area. Manager removed.
Jun 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the buffet area, observed spam 46F, pork 48F, tofu 47F, clams 46F, sprouts 45F, raw calamari 45F, quail eggs 57F, raw fish 45F, raw shrimp 45F, raw beef 47F, Manager add ice to some items and all items were placed on time from 11:45 to 3:45. A So at the cook line, cut tomatoes at 68F, Manager will placed on time.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For approximately 50 employees.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At the buffet area, cooler with and ambient temperature of 52F.
Feb 26, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the buffet area, observed spam 46F, pork 48F, tofu 47F, clams 46F, sprouts 45F, raw calamari 45F, quail eggs 57F, raw fish 45F, raw shrimp 45F, raw beef 47F, Manager add ice to some items and all items were placed on time from 11:45 to 3:45. A So at the cook line, cut tomatoes at 68F, Manager will placed on time.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For approximately 50 employees.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At the buffet area, cooler with and ambient temperature of 52F.
Feb 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 8 high priority.
8 High priority9 Intermediate11 Basic
Show 28 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Multiple employees working with dirty containers, rinsed hands in triple sink and started wearing gloves.
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. At the prep area, observed employee mixing cut cabbage with bare hands, also observed employee cutting mushrooms with bare hands, inspector instructed to washed hands and used gloves.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. On multiple occasions, male employee from prep area washed and rinsed spoons and container and sanitization never occurred, employees placed utensils and containers on storage shelves, Inspector instructed employee to use dish machine or triple sink.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, observed (speed cart) raw beef and raw fish stored above cooked meatballs, employee stored properly, also raw items stored improperly, raw beef above raw fish) employee fixed.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For salad.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the buffet area, observed spam 46F, pork 48F, tofu 47F, clams 46F, sprouts 45F, raw calamari 45F, quail eggs 57F, raw fish 45F, raw shrimp 45F, raw beef 47F, Manager add ice to some items and all items were placed on time from 11:45 to 3:45. A So at the cook line, cut tomatoes at 68F, Manager will placed on time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line on stove, soup 122F and 130F, employee reheated to boil.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed two splitters added, no back flow preventer on the hoses side.
Clam/mussel/oyster tags not marked with last date served. For fresh clams.
Employee washed hands in a sink other than an approved handwash sink. Employees using triple sink to rinsed hands, inspector instructed to used handwash sink.
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 document available at inspection time.
Establishment not maintaining clam/mussel/oyster tags for 90 days. For fresh clams.
Handwash sink used for purposes other than handwashing. Multiples employees and manager used hand sink to dump water or getting water from hand sink, inspector instructed to use prep sink and triple sink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For approximately 50 employees.
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. For approximately 50 employees
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager on site, unable to answer Cold holding temperature and Hot holding temperatures and correct way to stored food.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at the prep area, water at 68F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine heavily soiled.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At the buffet area, cooler with and ambient temperature of 52F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink holder with drinks above prep table were employees were working with chicken
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked cups and containers wet.
Food storage container/container lid cracked or broken. Containers lid cracked.
Food stored on floor. At the main cook line, observed oil jug on floor under wok.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line and buffet area, rice spoon in 63F and 68F water, Manager moved spoons to dish machine.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under in used cutting boards.
Old food stuck to clean dishware/utensils. Cleaned stacked containers with old food debris.
Time/temperature control for safety food thawed in an improper manner. At the prep area, observed raw chicken in standing water, employee opened the cold water.
Working containers of food removed from original container not identified by common name. At the dry storage area, observed bulk containers no labeled.
Sep 14, 2023Inspection 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 ▾
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory posted on menu or on premises, inspector provided a digital copy, manager posted.
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.