TASTY K-POT
325 E MERRITT ISLAND CSWY UNIT A, Merritt Island FL 32952 · 321-305-5572
Last inspected Jun 17, 2026 · 9 visits since April 2025
APR 25
JUN 25
DEC 25
APR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Observed rodent droppings: 12 on top of dishwasher 26 on floor throughout kitchen 7 on top of walk-in cooler 7 on bus tub rack and bus tubs 4 on dry storage shelves behind walk-in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026027381 | Apr 15, 2026 | Jul 27, 2026 | $400 |
Inspection history
9 visits, newest first
Jun 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Marked from 1130-530. Operator corrected marking
Bowl or other container with no handle used to dispense food. Bowls used as scoops in flour. Operator removed
Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging not identified
Apr 16, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 15, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 16 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority3 Intermediate6 Basic
Show 16 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
Rodent activity present as evidenced by rodent droppings found. Observed rodent droppings: 12 on top of dishwasher 26 on floor throughout kitchen 7 on top of walk-in cooler 7 on bus tub rack and bus tubs 4 on dry storage shelves behind walk-in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked noodles at buffet placed at 11am not discarded at 3. In reach-in cooler on cook line cream cheese (47F - Cold Holding); krab (47F - Cold Holding); cut cabbage (47F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler on cook line cream cheese (47F - Cold Holding); krab (47F - Cold Holding); cut cabbage (47F - Cold Holding). SEE STOP SALE
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi at buffet placed at 12 are listed to be discarded at 5
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cooked noodles at buffet placed at 11am not discarded at 3
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. Operator not tracking times for multiple foods at buffet
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No soap provided at handwash sink. Next to dishwasher
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter for ice machine last serviced 2/15/25
Building components, attachments or fixtures in poor repair. Electrical room has no ceiling. Able to see holes in fire wall
Exterior door has a gap at the threshold that opens to the outside. Rear exit in behind interior walk-in cooler. Exit door at end of restroom hallway
Iced tea dispenser not cleaned at least once every 24 hours. Tea spouts are soiled at service station
Stored food not covered. Flour and cut lettuce under prep table
Time/temperature control for safety food thawed in an improper manner. Cooked shrimp and Krab sticks being thawed on countertop. Operator moved to reach-in cooler
Utility lines are unnecessarily exposed. Multiple pipes going into ceiling have large holes at entry point in kitchen
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 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. Lo mien, egg noodles and udon were brought out at 11:30am
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 not date marked.
No paper towels or mechanical hand drying device provided at handwash sink front counter area. Operator replaced towels in dispenser
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed time plan to operator.
Ceiling/ceiling tile shows damage or is in disrepair. Tile going into kitchen is damaged.
Jun 10, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 6, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. 25ppm
Jun 3, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 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. 25ppm
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw beef stored above mussels. Operator moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet raw fish (67F - Cold Holding); raw chicken (58F - Cold Holding); cooked noodles (76F - Cold Holding); raw beef (68F - Cold Holding); cut watermelon (76F - Cold Holding); tofu (78F - Cold Holding). In reach in cooler on cook line nearest lobby doors bean sprouts (53F - Cold Holding); tofu (53F - Cold Holding); garlic in oil (54F - Cold Holding); calamari (68F - Cold Holding); cooked shrimp (54F - Cold Holding); spring rolls (57F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet cooked chicken (88F - Hot Holding); wings (91F - Hot Holding); cooked rice (107F - Hot Holding); potstickers (97F - Hot Holding); dumplings (120F - Hot Holding)
Spray bottle containing toxic substance not labeled. Spray bottle not labeled identifying liquid contents.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates, bowls, sauce containers and utensils not stored in protected manner. Food contact surfaces facing upwards at buffet. Operator inverted
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelves over prep areas and on prep tables. Operator moved
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddles in standing water at 87°F. Operator discarded
Apr 22, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
No conspicuously located ambient air temperature thermometer in holding unit. Missing in multiple cold holding units
Waste line missing at soda gun holster. At bar behind host stand
Apr 22, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of last service on filter for ice machine
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over hibachi grill service area. Perforated acoustic tiles. Does not meet proviso requirements
No conspicuously located ambient air temperature thermometer in holding unit. Missing in multiple cold holding units
Waste line missing at soda gun holster. At bar behind host stand
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.