K-POT KOREAN BBQ & HOT POT
5535 S KIRKMAN RD · ORLANDO · Orange County · FL 32819
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
30 full violation description(s) documented by the inspector during this visit.
High Priority 8
22-41-4High Priority – 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 **Warning**
08B-02-4High Priority – Displayed food not properly protected from contamination. Sneeze guard not properly protecting food at the buffet
22-43-4High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm
08A-02-6High Priority – 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.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over ready to eat seaweed walk in cooler **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. clam (69F – Cold Holding)
03A-02-5High Priority – 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
41-10-4High Priority – Toxic substance/chemical improperly stored. Chemical wipe stored over food across from Wok Station **Corrected On-Site**
Intermediate 6
01C-05-4Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times in prep area **Corrected On-Site**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in dish area
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
01C-07-4Intermediate – Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Clams in kitchen and buffet bar
41-17-4Intermediate – Spray bottle containing toxic substance not labeled in kitchen
Basic 16
16-21-4Basic – Accumulation of debris on exterior of warewashing machine.
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured.
36-32-5Basic – Ceiling/ceiling tile shows damage or is in disrepair dish area
14-10-4Basic – Equipment or utensils not designed or constructed in a durable manner. Fryer baskets
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. Back exit door
36-22-4Basic – Floor area(s) covered with standing water throughout kitchen
08B-31-4Basic – Food stored in undrained ice fish and rice noodles
22-20-5Basic – Heavy Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
36-24-5Basic – Hole in or other damage to wall under sink in prep room
10-01-5Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **Corrected On-Site**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. 67°f
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled in back kitchen
16-46-4Basic – Old labels stuck to food containers after cleaning.
29-08-4Basic – Plumbing system in disrepair. Hand sink dish area leaking Ice machine filters leaking
08B-12-5Basic – Stored food not covered on sheet pans in walk in freezer **Corrected On-Site**
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen
Inspector observations synchronized from DBPR on September 12, 2026 12:06 PM.
Violation category totals
3 observation(s)
2 observation(s)
5 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.