K-POT
474 W STATE RD 436
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/30/2025
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. -lid missing from women's restroom trash can.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. -ice scoop, ice paddle on edge of ice machine.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in bulk sugar. Corrected On-Site
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -small ice cream spoons.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -rewrapped frozen chicken above rewrapped frozen beef in walk-in freezer. Operator moved products. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -reconstituted miso broth 118 less than 1 hour. Product reheated to 187 to hold at 135 or greater. **Corrective Action Taken**
- 11-26-1:Intermediate - 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. -missing for multiple kitchen employees. Operator provided forms to employees. **Corrective Action Taken**
Food safety inspection conducted on 1/30/2025 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 7/23/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/15/2024
High Priority
6
Intermediate
3
Basic
2
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. -some cases and containers of food on floor in walk in freezer and walk in cooler Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -missing from Pepsi cooler, cook line cooler. Warning
- 22-41-4:High 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. -0ppm main dishwasher. -0ppm bar glass washer. Operator called for repair. Repeat Violation Warning
- 09-01-4:High 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. -kitchen employee handling washed mushrooms. Advised. Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw meats on shelf above cut produce. Corrected On-Site Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -kimchi (50F - Cold Holding); sausage (49F - Cold Holding) less than 4 hours in make table, cooler not set up properly to hold refrigeration. -beef (77F - Cold Holding); shrimp (85F - Cold Holding) in prep sink after thawing. Ice added, product moved to walk in cooler. Repeat Violation Warning
- 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -kimchi in walk in cooler. Warning
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -heads of Napa cabbage cut in half to make kimchi 70° after 4 hours. Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. -establishment has 4 tags, 2 not date marked. Establishment serves 10 bags of clams per week per operator. Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. 3-203.12(C)(2)(b) FC: (C) The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under Paragraph B of this section, by: (2) If shellstock are removed from its tagged or labeled container: (b) Ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the consumer Repeat Violation Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. -no soap at hand wash sink on cook line or dish area. Corrected On-Site Repeat Violation Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -multiple spray bottles of degreaser. Warning
Food safety inspection conducted on 7/15/2024 revealed 11 total violations (6 high priority, 3 intermediate, 2 basic).
Inspection on 1/11/2024
High Priority
4
Intermediate
8
Basic
3
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 21-17-4:Basic - Clean linens stored on floor. -in storage room. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife and cleaver on cook line. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoops in water 68°f. Water removed.
- 22-41-4:High 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. Container empty. Operator will use 3 compartment sink behind bar until sanitizer delivered.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -pans of raw chicken, beef and pork above washed potatoes, watercress, cabbage in walk-in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -majority of items (kimchi (46-50F - Cold Holding); cut melon (55F - Cold Holding); mussels (38-52F - Cold Holding); shrimp (46F - Cold Holding); pork (40-56F - Cold Holding); chicken (40F - Cold Holding); spam (60F - Cold Holding); lobster balls (53F - Cold Holding); fried tofu (51F - Cold Holding) on buffet for hot pot self service. Operator filled out time plan, printed and laminated sheets for time marking. Operator will monitor and use 4 or 6 hour plan. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -miso holding at 127 on cook line less than 1 hour. Product heated. Corrected On-Site
- 01C-03-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Clam/mussel/oyster tags not marked with last date served. -no tags for clams. Provided handout on shore stock tags.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled. Operator washed, rinsed and sanitized. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -pan in hand wash sink on cook-line. Operator removed. -hand wash sink in corner of prep area blocked by buckets, covered with cutting board. Operator removed. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -for chlorine dish machine.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -manager arrived during inspection. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by kitchen entrance. Corrected On-Site
- 11-26-1:Intermediate - 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. -all employees present read and signed forms. All others will complete forms on next shift. Provided forms to operator in English and Spanish. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. -no soap at hand wash sink in dish room. Operator purchased next door. Corrected On-Site
Food safety inspection conducted on 1/11/2024 revealed 15 total violations (4 high priority, 8 intermediate, 3 basic).
Inspection on 7/7/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Operator received wrong size glass for sneeze guards. Will correct prior to opening.
Food safety inspection conducted on 7/7/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).