K-POT KOREAN BBQ & HOT POT
6901 22 AVE STE 520 & 522 · ST PETERSBURG · Pinellas County · FL 33710
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
21 full violation description(s) documented by the inspector during this visit.
High Priority 8
01B-01-4High Priority – Dented/rusted cans present. See stop sale. Oyster sauce 4lbs can dented.
08B-02-4High Priority – Displayed food not properly protected from contamination. Soup bowls set up with food inside and stacked on top of each other on cook line.
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food.
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing pots in prep area not being sanitized properly.
22-43-4High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer 0ppm in 3CP sink.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. seafood salad (51F – Cold Holding); kimchi (44F – Cold Holding); cut melon (50F – Cold Holding); crab (52F – Cold Holding) cut greens (57F – Cold Holding). Manager moved items in walk- in cooler. **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (96F – Hot Holding); egg rolls (96F – Hot Holding) tomato soup (120F – Hot Holding). Manager related all items to 165F. **Corrected On-Site**
29-42-4High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate 6
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Hand sink in dishwasher covers with black garbage bag. Manager removed bag. **Corrected On-Site**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Employee refilling buckets in sink. Inspection educated management. **Corrective Action Taken**
53A-02-7Intermediate – Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
53B-10-4Intermediate – Records/documents for required employee training do not contain all of the required information. Employee DOB and Name not list correctly on certificate.
Basic 7
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting.
08B-38-4Basic – Food stored on floor. Case of oil on floor cook line.
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. Handle touching soy sauce in gallon. Employee removed handle. **Corrected On-Site**
16-38-5Basic – Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. rinse gauge never moved off 120 degree
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris in back prep area.
16-46-4Basic – Old labels stuck to food containers after cleaning.
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food in walk-in cooler.
Inspector observations synchronized from DBPR on September 20, 2026 12:34 PM.
Violation category totals
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
2 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.