K-POT KOREAN BBQ & HOT POT
5535 S Kirkman Road
Orlando, Florida, 32819
Florida Center
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/24/2025
High Priority
8
Intermediate
6
Basic
16
Total
30
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair dish area
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Fryer baskets
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door
- 36-22-4:Basic - Floor area(s) covered with standing water throughout kitchen
- 08B-31-4:Basic - Food stored in undrained ice fish and rice noodles
- 22-20-5:Basic - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-24-5:Basic - Hole in or other damage to wall under sink in prep room
- 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. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 67°f
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled in back kitchen
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 29-08-4:Basic - Plumbing system in disrepair. Hand sink dish area leaking Ice machine filters leaking
- 08B-12-5:Basic - Stored food not covered on sheet pans in walk in freezer Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen
- 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 Warning
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Sneeze guard not properly protecting food at the buffet
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm
- 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 chicken over raw beef out of original containers walk in freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over ready to eat seaweed walk in cooler Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. clam (69F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than 4 hours clam (69F - Cold Holding) see stop sale
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical wipe stored over food across from Wok Station Corrected On-Site
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times in prep area Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
- 01C-07-4:Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Clams in kitchen and buffet bar
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in kitchen
Food safety inspection conducted on 3/24/2025 revealed 30 total violations (8 high priority, 6 intermediate, 16 basic).
Inspection on 12/16/2024
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above meat slicer in the kitchen
- 14-69-4:Basic - Ice buildup in reach-in freezer with portioned ice cream in buffet area .
- 36-62-4:Basic - Light not functioning. In prep kitchen and in mop sink room
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above cook line equipment
- 29-11-4:Basic - Water leaking from faucet by three comp sink
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Salt and cumin bowl on buffet line Placed under sneeze guard Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb under three comp sink Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served and in chronological order Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Scrubbies in bar hand sink Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Food safety inspection conducted on 12/16/2024 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).
Inspection on 5/17/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/oyster tags not marked with last date served. - From follow-up inspection 2024-05-17: **Time Extended**
Food safety inspection conducted on 5/17/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 5/16/2024
High Priority
5
Intermediate
3
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. -15 dead roaches under prep sink. -2 dead roaches under three compartment sink. -2 dead roaches under reach in cooler. -2 dead roaches on shelf above reach in cooler. -4 dead roaches on reach in cooler. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -heavy grease accumulation under cooking equipment.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cooking equipment soiled with grease and food debris. -shelving in prep area soiled with food debris.
- 36-27-5:Basic - Wall soiled with accumulated black mold like substance behind handwash sink in dish-wash area.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Curry soup, tomato soup and mushroom soups between 53°f and 68°f. Cooked last night and placed in walk in cooler in covered 10 gallon stockpots.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Curry soup, tomato soup and mushroom soups between 53°f and 68°f. Cooked last night and placed in walk in cooler in covered 10 gallon stockpots.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer (bar area dish machine and kitchen dish machine) not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw chicken thawing in sink overnight at 68°f.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken thawing in sink overnight 68°f.
- 01C-05-4:Intermediate - Clam/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 01C-03-4:Intermediate - Clam/oyster tags not marked with last date served.
- 01C-02-4:Intermediate - Establishment not maintaining clam/oyster tags for 90 days.
Food safety inspection conducted on 5/16/2024 revealed 13 total violations (5 high priority, 3 intermediate, 5 basic).
Inspection on 11/1/2023
High Priority
4
Intermediate
3
Basic
5
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 36-62-4:Basic - Couple Light not functioning on hood system on cooks line
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Shelves in walk in cooler not labeled
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic soda cups next to soda machine behind the expo line in the kitchen.
- 10-12-5:Basic - In-use ice metal paddle stored on soiled surface between uses. Corrected On-Site
- 36-36-4:Basic - Two Ceiling tile missing by dish machine Corrected On-Site
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Sauces and salt container on buffet line Manager Placed under sneeze guard Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw proteins over ready to eat sauces in walk in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shelf next to cooks line Less than four hours per manager Rice noodles 51F Fried Taro 51F Added ice to noodles And placed taro in fridge for temperature recovery 20 minutes later Rice noodles 41F Fried taro 47F **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet and under dish machine with hose hooked up
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. By three comp sink blocked by ingredient bins Corrected On-Site
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed and they printed and posted Corrected On-Site
- 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. Emailed and they printed and posted Corrected On-Site
Food safety inspection conducted on 11/1/2023 revealed 12 total violations (4 high priority, 3 intermediate, 5 basic).