K POT KOREAN BBQ & HOT POT
2621 SW 19 AVE · OCALA · Marion County · FL 34471
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
28 full violation description(s) documented by the inspector during this visit.
High Priority 8
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Multiple employees working with dirty containers, rinsed hands in triple sink and started wearing gloves.
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the prep area, observed employee mixing cut cabbage with bare hands, also observed employee cutting mushrooms with bare hands, inspector instructed to washed hands and used gloves. **Corrective Action Taken**
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. On multiple occasions, male employee from prep area washed and rinsed spoons and container and sanitization never occurred, employees placed utensils and containers on storage shelves, Inspector instructed employee to use dish machine or triple sink.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, observed (speed cart) raw beef and raw fish stored above cooked meatballs, employee stored properly, also raw items stored improperly, raw beef above raw fish) employee fixed. **Corrected On-Site**
08B-01-4High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For salad. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the buffet area, observed spam 46F, pork 48F, tofu 47F, clams 46F, sprouts 45F, raw calamari 45F, quail eggs 57F, raw fish 45F, raw shrimp 45F, raw beef 47F, Manager add ice to some items and all items were placed on time from 11:45 to 3:45. A So at the cook line, cut tomatoes at 68F, Manager will placed on time. **Corrective Action Taken** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line on stove, soup 122F and 130F, employee reheated to boil. **Corrected On-Site**
29-42-4High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed two splitters added, no back flow preventer on the hoses side.
Intermediate 9
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served. For fresh clams.
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. Employees using triple sink to rinsed hands, inspector instructed to used handwash sink. **Corrective Action Taken**
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No document available at inspection time.
01C-02-4Intermediate – Establishment not maintaining clam/mussel/oyster tags for 90 days. For fresh clams.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Multiples employees and manager used hand sink to dump water or getting water from hand sink, inspector instructed to use prep sink and triple sink. **Corrective Action Taken**
53B-01-5Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For approximately 50 employees. **Warning**
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For approximately 50 employees **Warning**
53A-14-4Intermediate – Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager on site, unable to answer Cold holding temperature and Hot holding temperatures and correct way to stored food.
27-16-4Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at the prep area, water at 68F.
Basic 11
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine heavily soiled. **Corrected On-Site**
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At the buffet area, cooler with and ambient temperature of 52F. **Warning**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink holder with drinks above prep table were employees were working with chicken
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Cleaned stacked cups and containers wet.
14-38-4Basic – Food storage container/container lid cracked or broken. Containers lid cracked.
08B-38-4Basic – Food stored on floor. At the main cook line, observed oil jug on floor under wok.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line and buffet area, rice spoon in 63F and 68F water, Manager moved spoons to dish machine. **Corrective Action Taken**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under in used cutting boards.
16-48-4Basic – Old food stuck to clean dishware/utensils. Cleaned stacked containers with old food debris.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. At the prep area, observed raw chicken in standing water, employee opened the cold water. **Corrected On-Site**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. At the dry storage area, observed bulk containers no labeled.
Inspector observations synchronized from DBPR on October 11, 2026 2:13 PM.
Violation category totals
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.