K-POT KOREAN BBQ & HOT POT
5535 S KIRKMAN RD, Orlando FL 32819 · 407-704-8983
Last inspected Apr 13, 2026 · 8 visits since November 2023
MAY 24
DEC 24
MAR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. clam (69F - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 13, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Cutting board has cut marks and is no longer cleanable. On cooks line and prep stations
Floor tiles missing and/or in disrepair. By dish machine area
Apr 2, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 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. Dishmachine chlorine 10ppm, operator converted to three compartment sink which is 300ppm Quat Bar Dishmachine is 10ppm, operator no longer used until fixed, all dishes and utensils will be washed, rinsed and sanitized in 3 compartment sink in bar area
Clam/mussel/oyster tags not marked with last date served.
Cutting board has cut marks and is no longer cleanable. On cooks line and prep stations
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink by prep table
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. By dish machine, dish area
Floor tiles missing and/or in disrepair. By dish machine area
Wiping cloth sanitizing solution stored on the floor. In kitchen area
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Toxic substance/chemical improperly stored. Several chemical bottles On cooks line, operator moved
Clam/mussel/oyster tags not marked with last date served. Clams not marked, spoke to operator
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean utensils in wait station not inverted
In-use wet wiping cloth/towel used under cutting board. In back prep area, operator discarded cloth underneath cutting board
Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer bucket in bar section of establishment, operator changed
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over ready to eat sauces in walk in cooler, operator moved unwashed produce
Water leaking from pipe and/or faucet/handle. Next to three compartment sink in back prep area
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 30 violations recorded, none serious enough to require a return visit.
8 High priority6 Intermediate16 Basic
Show 30 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
Displayed food not properly protected from contamination. Sneeze guard not properly protecting food at the buffet
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef out of original containers walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over ready to eat seaweed walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. clam (69F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than 4 hours clam (69F - Cold Holding) see stop sale
Toxic substance/chemical improperly stored. Chemical wipe stored over food across from Wok Station
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Handwash sink not accessible for employee use at all times in prep area
No paper towels or mechanical hand drying device provided at handwash sink in dish area
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Clams in kitchen and buffet bar
Spray bottle containing toxic substance not labeled in kitchen
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tile shows damage or is in disrepair dish area
Equipment or utensils not designed or constructed in a durable manner. Fryer baskets
Exterior door has a gap at the threshold that opens to the outside. Back exit door
Floor area(s) covered with standing water throughout kitchen
Food stored in undrained ice fish and rice noodles
Heavy Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Hole in or other damage to wall under sink in prep room
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 67°f
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled in back kitchen
Old labels stuck to food containers after cleaning.
Plumbing system in disrepair. Hand sink dish area leaking Ice machine filters leaking
Stored food not covered on sheet pans in walk in freezer
Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Displayed food not properly protected from contamination. Salt and cumin bowl on buffet line Placed under sneeze guard
Vacuum breaker missing at hose bibb under three comp sink
Clam/mussel/oyster tags not marked with last date served and in chronological order
Handwash sink not accessible for employee use at all times. Scrubbies in bar hand sink
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above meat slicer in the kitchen
Ice buildup in reach-in freezer with portioned ice cream in buffet area.
Light not functioning. In prep kitchen and in mop sink room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above cook line equipment
Water leaking from faucet by three comp sink
May 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clam/oyster tags not marked with last date served.
May 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Curry soup, tomato soup and mushroom soups between 53°f and 68°f. Cooked last night and placed in walk in cooler in covered 10 gallon stockpots.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Curry soup, tomato soup and mushroom soups between 53°f and 68°f. Cooked last night and placed in walk in cooler in covered 10 gallon stockpots.
Dishmachine chlorine sanitizer (bar area dish machine and kitchen dish machine) not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw chicken thawing in sink overnight at 68°f.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken thawing in sink overnight 68°f.
Clam/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/oyster tags not marked with last date served.
Establishment not maintaining clam/oyster tags for 90 days.
Dead roaches on premises. -15 dead roaches under prep sink. -2 dead roaches under three compartment sink. -2 dead roaches under reach in cooler. -2 dead roaches on shelf above reach in cooler. -4 dead roaches on reach in cooler.
Floor soiled/has accumulation of debris. -heavy grease accumulation under cooking equipment.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cooking equipment soiled with grease and food debris. -shelving in prep area soiled with food debris.
Wall soiled with accumulated black mold like substance behind handwash sink in dish-wash area.
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Displayed food not properly protected from contamination. Sauces and salt container on buffet line Manager Placed under sneeze guard
Raw animal food stored over/not properly separated from ready-to-eat food. Raw proteins over ready to eat sauces in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shelf next to cooks line Less than four hours per manager Rice noodles 51F Fried Taro 51F Added ice to noodles And placed taro in fridge for temperature recovery 20 minutes later Rice noodles 41F Fried taro 47F
Vacuum breaker missing on fitting/splitter added to mop sink faucet and under dish machine with hose hooked up
Handwash sink not accessible for employee use at all times. By three comp sink blocked by ingredient bins
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed and they printed and posted
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed and they printed and posted
Couple Light not functioning on hood system on cooks line
Employee personal food not properly identified and segregated from food to be served to the public. Shelves in walk in cooler not labeled
Equipment and utensils not properly air-dried - wet nesting. Plastic soda cups next to soda machine behind the expo line in the kitchen.
In-use ice metal paddle stored on soiled surface between uses.
Two Ceiling tile missing by dish machine
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.