HOT POT & KOREAN BBQ Inspection – February 19, 2026

High Priority 3

#3High Priority01B-01-4

High Priority – Dented/rusted cans present. See stop sale. Observed can of hoisin sauce dented at the seam. The operator segregated the item for return. **Corrected On-Site**

Corrected On-SiteStop Sale

#4High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked crawfish, the operator relocated the crawfish to the top shelf. **Corrected On-Site**

Corrected On-Site

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (51F – Cold Holding); Krab (51F – Cold Holding) at customer service area. The operator removed the pans to ice down in the kitchen. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#6Intermediate31A-11-4

Intermediate – Handwash sink at server wait station being used to fill water pitchers. The operator removed the pitcher. **Corrected On-Site**

Corrected On-Site

#7Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products.

Basic 2

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic08B-54-4

Basic – Uncovered food stored near sink exposed to splash. Observed pitchers of water under paper towels for handwash sink at server wait station. The operator discarded the water. **Corrected On-Site**

Corrected On-Site

Florida Food Watch