K-POT KOREAN BBQ & HOT POT
6901 22 AVE STE 520 & 522, Saint Petersburg FL 33710 · 727-317-2957
Last inspected Aug 11, 2026 · 12 visits since December 2023
MAR 25
NOV 25
DEC 25
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk-in cooler. Employee property separated items.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
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 over raw beef in walk in freezer, chicken not in commercial packaging Operator moved beef to store above chicken
Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun behind bar nozzle soiled
Ice buildup in reach-in ice cream freezer and walk-in freezer.
Standing water in bottom of reach-in-cooler. -Standing water in reach in cooler behind bar
Show the remaining 1 finding ▾
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator remade bucket and tested at 200PPM
Jun 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling tile missing above reach in cooler in kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. -reach in freezer in kitchen -reach in freezer near hot food bar
In-use knife/knives stored in cracks between pieces of equipment. -knife stored in cracks between prep cooler and cookline equipment
Standing water in bottom of reach-in-cooler on cookline.
Jun 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 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. Dishwasher behind bar (Chlorine 0ppm) Operator primed machine and ran several times but still got 0PPM
Raw animal food stored over or with unwashed produce. -raw scallops and shrimp above whole watermelon in walk in cooler. Operator moved watermelon to store with other produce. -raw eggs over kimchi sauce in walk in cooler Operator moved eggs to store below ready to eat food -raw chicken above raw beef in walk in freezer, neither in original packaging Operator moved chicken to store below beef.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm) Operator diluted and retested at
Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters in walk in cooler had no tag with them, tag was already dated and in with other tags. Operator put tag back with oysters and we discussed that date on tags should be that of the last day it was served, not when it was taken out from freezer.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened days ago in walk in cooler near bar not date marked. Operator date marked.
Ceiling tile missing above reach in cooler in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone and charger on shelf above prep cooler on cookline. Operator removed items.
Ice buildup in reach-in freezer and/or walk-in freezer. -reach in freezer in kitchen -reach in freezer near hot food bar
In-use knife/knives stored in cracks between pieces of equipment. -knife stored in cracks between prep cooler and cookline equipment
Standing water in bottom of reach-in-cooler on cookline.
Dec 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over seafood salad in walk in cooler Operator rearranged for proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sausage (46F - Cold Holding) Stored above other foods in reach in prep cooler. Operator removed and put in walk in cooler to cool. Retemped at 43F.
Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards on cook line
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of cups near soda machine and kitchen and behind bar.
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. At cook line sliver bowl used for garlic in oil. No time stamp.
Ice buildup in walk-in freezer near ceiling.
In-use knife/knives stored in cracks between pieces of equipment. Two large dili coolers left side
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed Water used to hold spatulas for sticky rice next to rice steamers 73 degrees.
Apr 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees drink in multiple areas on shelves next to food.
Equipment and utensils not properly air-dried - wet nesting.
In-use knife/knives stored in cracks between pieces of equipment.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Mar 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority5 Intermediate5 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. 4 cans of Hoisin sauce 5lbs cans dented.
Displayed food not properly protected from contamination. Soup bowls set up with food inside and stacked on top of each other on cook line.
Nonfood-grade bags used in direct contact with food. Several items in walk-in freezer.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk-in cooler. Employee property separated items.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher at 145F.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef wontons made more than 25 hours.
oyster tags not maintained in chronological order according to the last date they were served in the establishment.
oyster tags not marked with last date served.
Carbon dioxide/helium tanks not adequately secured.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees drink in multiple areas on shelves next to food.
Equipment and utensils not properly air-dried - wet nesting.
In-use knife/knives stored in cracks between pieces of equipment.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Dec 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
Equipment and utensils not properly air-dried - wet nesting.
Old labels stuck to food containers after cleaning.
Dec 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 8 high priority.
8 High priority6 Intermediate7 Basic
Show 22 findings ▾
Dented/rusted cans present. See stop sale. Oyster sauce 4lbs can dented.
Displayed food not properly protected from contamination. Soup bowls set up with food inside and stacked on top of each other on cook line.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing pots in prep area not being sanitized properly.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer 0ppm in 3CP sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. seafood salad (51F - Cold Holding); kimchi (44F - Cold Holding); cut melon (50F - Cold Holding); crab (52F - Cold Holding) cut greens (57F - Cold Holding). Manager moved items in walk- in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (96F - Hot Holding); egg rolls (96F - Hot Holding) tomato soup (120F - Hot Holding). Manager related all items to 165F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
Handwash sink not accessible for employee use at all times. Hand sink in dishwasher covers with black garbage bag. Manager removed bag.
Handwash sink used for purposes other than handwashing. Employee refilling buckets in sink. Inspection educated management.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Records/documents for required employee training do not contain all of the required information. Employee DOB and Name not list correctly on certificate.
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. Case of oil on floor cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching soy sauce in gallon. Employee removed handle.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. rinse gauge never moved off 120 degree
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris in back prep area.
Old labels stuck to food containers after cleaning.
Unwashed fruits/vegetables stored with ready-to-eat food in walk-in cooler.
Portable fire extinguisher missing from its designated location. For reporting purposes only.
May 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. During inspection observed both dishwashers set up as chlorine at 0 ppm tried both 3 times. Still at 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Pesticide/insecticide labeled for household use only present in establishment. Raid can labeled for house hold use only stored on bottom shelf next to dry storage at bar. Operator put in waist receptacle
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. During inspection observed cut leafy greens on dry storage rack. Oporator informed me they are using TPHC thawing away after 4 hours.
Food stored on floor. Bucket of sauce on floor near three compartment sink. Employee moved.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Sushi spoon in water 79 degrees Fahrenheit educated. Employee replaced water. Retemp at 138 degrees Fahrenheit.
Stored food not covered. Location:Walk-in freezer a. Crab legs b. Beef Employee covered both.
Wet wiping cloth not stored in sanitizing solution between uses. Throughout restaurant. Manager put in buckets
Dec 4, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. Two 5 gallon buckets of ice stored on floor in walk-in freezer. Employee removed buckets off floor.
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.