K-POT KOREAN BBQ & HOT POT
5535 S Kirkman Road
Orlando, Florida, 32819
Florida Center
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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).