K POT KOREAN BBQ & HOT POT
2621 SW 19 AVE
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 8/20/2024
High Priority
4
Intermediate
0
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles stored above dry goods storage area Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee water bottles stored on top of flip-top make table container covers
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on clean ware rack Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (Kiwi ) stored over ready-to-eat food ( Kimchee ) in walk in cooler
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored on floor out side back door..
- 12A-13-4:High 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. Dishwasher loaded dishmachine and then removed clean cups on the other end of dishmachine, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup on cook line art 120F, had been on stove for one hour. Soup reheated to 181F **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cooking unit coil cleaner can stored above soft drink Carbon dioxide displeased. Manager removed Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed "Y" connector at mop sink with missing vacuum breaker on the non-chemical side of the "Y" connector. Also missing vacuum breaker at hose under dishmachine Admin Complaint
Food safety inspection conducted on 8/20/2024 revealed 10 total violations (4 high priority, 0 intermediate, 6 basic).
Inspection on 6/11/2024
High Priority
4
Intermediate
2
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - 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. Walk in cooler has an ambient temperature of 60F. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Unopened drink on shelf in walk in cooler. Bag on shelf over sauce in dry storage area. Both were moved. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in two server stations. Repeat Violation
- 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 of sprinkles in product in server station.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops at buffet in water at 74F. Repeat Violation
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At kitchen entrance near soups. Manager covered during this inspection. Corrected On-Site
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Box cutter on top of sauce bucket. Moved during this inspection.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Three towels in prep area. Manager removed. Corrected On-Site Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler: cooked chicken 55-57F. Chicken in unit with an ambient temperature of 51F overnight. Stop sale issued. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: cooked chicken 55-57F. Chicken in unit with an ambient temperature of 51F overnight, all other TCS items placed in unit today. Kitchen manager began moving products and propped open walk in freezer door in unit. Stop sale issued for pan of chicken. **Corrective Action Taken** Repeat Violation Admin Complaint
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two splitters added at mop sink with no devices. Three needed. Also, hose Bibb under dish machine with no device. Repeat Violation Admin Complaint
- 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate provided is servsafe. One certificate provided is a photocopy of a card, must be original certificates. Repeat Violation Admin Complaint
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle of pink soap
Food safety inspection conducted on 6/11/2024 revealed 15 total violations (4 high priority, 2 intermediate, 9 basic).
Inspection on 6/11/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - 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 - From follow-up inspection 2024-02-26: Items on time due to unit not bearing working properly. **Time Extended** - From follow-up inspection 2024-06-11: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High 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 - From follow-up inspection 2024-02-26: On time. Some items placed on time didn't started at 41F or bellow. Items will be discarded at 4:00pm. **Time Extended** - From follow-up inspection 2024-06-11: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - 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 - From follow-up inspection 2024-02-26: Books on site. **Time Extended** - From follow-up inspection 2024-06-11: Administratively complied **Time Extended**
Food safety inspection conducted on 6/11/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 2/26/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - 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 - From follow-up inspection 2024-02-26: Items on time due to unit not bearing working properly. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High 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 - From follow-up inspection 2024-02-26: On time. Some items placed on time didn't started at 41F or bellow. Items will be discarded at 4:00pm. **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - 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 - From follow-up inspection 2024-02-26: Books on site. **Time Extended**
Food safety inspection conducted on 2/26/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 2/21/2024
High Priority
8
Intermediate
9
Basic
11
Total
28
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine heavily soiled. Corrected On-Site
- 14-74-7:Basic - 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-07-4:Basic - 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
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked cups and containers wet.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Containers lid cracked.
- 08B-38-4:Basic - Food stored on floor. At the main cook line, observed oil jug on floor under wok.
- 10-07-4:Basic - 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**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under in used cutting boards.
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Cleaned stacked containers with old food debris.
- 06-01-5:Basic - 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-01-5:Basic - Working containers of food removed from original container not identified by common name. At the dry storage area, observed bulk containers no labeled.
- 12A-13-4:High 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.
- 09-01-4: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. 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**
- 22-45-4:High 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-05-6:High 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-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For salad. Warning
- 03A-02-5:High 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-01-6:High 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
- 29-42-4:High 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.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. For fresh clams.
- 12A-03-4:Intermediate - 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**
- 11-27-4:Intermediate - 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-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. For fresh clams.
- 31A-11-4:Intermediate - 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-01-5:Intermediate - 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
- 11-26-1: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. For approximately 50 employees Warning
- 53A-14-4:Intermediate - 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.
- 27-16-4:Intermediate - 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.
Food safety inspection conducted on 2/21/2024 revealed 28 total violations (8 high priority, 9 intermediate, 11 basic).
Inspection on 9/14/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory posted on menu or on premises, inspector provided a digital copy, manager posted. Corrected On-Site
Food safety inspection conducted on 9/14/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).