K-POT KOREAN BBQ & HOT POT Inspection – May 15, 2025

High Priority 1

#7High Priority08A-04-5

High Priority – Raw animal food stored over or with unwashed produce. Raw oysters over wash vegetables. Operator remove wash vegetables under raw oysters **Corrected On-Site**

Corrected On-Site

Intermediate 2

#8Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed employee use a hand wash sink to wet up a wiping cloth. Reeducate the manager to let employees know know hand wash sink is only for hand washing

#9Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. Not labeled degreaser and window glass cleaner

Basic 6

#1Basic16-23-4

Basic – Accumulation of lime scale on the inside of the dishmachine.

#2Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

#3Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Male public bathroom not having employees must wash hands before returning back to work

#4Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Seafood station reach in cooler

#5Basic36-02-5

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dish machine area

#6Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

Florida Food Watch