DirtyFLRestaurant Inspection Data

K POT BBQ & BAR

With 7 inspections documented, K POT BBQ & BAR maintains a 3.1/5 food safety rating in PANAMA CITY BEACH. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

7715 Front Beach Road
Florida, 32408
Bay County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 7 health inspection reports

All Inspection Reports

3/12/2026· 1mo ago

Visit ID: 13649451

Met Inspection Standards
  • N/A:No Violations Were Observed

3/11/2026· 1mo ago

Visit ID: 13647179

Follow-up Inspection Required

3 high, 1 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on clean dish shelf. Manager discarded drink at time of inspection. Corrected On-Site
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Unfinished wood in beer walk-in cooler and dry storage.
  • 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. Tested at 0ppm. Manager connected new bucket of chlorine sanitizer to machine. Machine tested at 100ppm chlorine. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw pork stored over cucumbers and butternut squash in expo area reach in cooler. Manager moved pork to bottom. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet: Kim chi 57F, macaroni and cheese 48F, bean sprouts 55F, per manager items on buffet approximately 2 hours. Operator decided to switch to using time as a public health control for buffet items. Time marked at time of inspection. Repeat Violation Warning
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Stem thermometer reading 34.3F in ice water.

1/21/2026· 2mo ago

Visit ID: 13615581

Met Inspection Standards
  • N/A:No Violations Were Observed

1/20/2026· 2mo ago

Visit ID: 13493155

Follow-up Inspection Required

5 high, 1 int, 1 basic

  • 14-11-5:Basic - Equipment in poor repair. Broken plastic on food containers in kitchen.
  • 01B-07-4:High Priority - Food with mold-like growth. Mold on cream cheese in 3 door reach in. See stop sale.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over clean plates in reach in freezer. Raw chicken over stew and sauce in walk-in cooler. Raw meats moved to bottom of coolers during inspection. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Kim Chi made 1-8-26 not used by 1-20-26. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door upright cooler: Bean sprout 49F, corn on the cob 49F, raw shell eggs 48F ambient temp per operators these items in cooler over night, see stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door upright cooler: Bean sprout 49F, corn on the cob 49F, raw shell eggs 48F ambient temp per operators these items in cooler over night, see stop sale. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in expo area. Restocked during inspection. Corrected On-Site

10/14/2025· 6mo ago

Visit ID: 13493008

Met Inspection Standards

2 int

  • 03G-46-2:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Kim chi made from chopped cabbage, fermented at room temperature. Warning - From follow-up inspection 2025-10-14: Operator states Kim chi being done under refrigeration until HACCP plan is approved. **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, making Kim chi with chopped cabbage, fermented at room temperature, without a HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2025-10-14: Operator states Kim chi being done under refrigeration until HACCP plan is approved. **Time Extended**

8/14/2025· 8mo ago

Visit ID: 10923646

Follow-up Inspection Required

3 high, 5 int, 2 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
  • 36-52-4:Basic - Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unfinished wood shelves in dry storage area outside walkin cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over lemons and cut onions. Employees moved items at time of inspection. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kim chi 48F/50F in walk-in cooler. Per person in charge at time of inspection, Kim chi fermented at room temperature for 3 days before being transferred to walkin cooler. See stop-sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kim chi 48F/50F in walk-in cooler. Per person in charge at time of inspection, Kim chi fermented at room temperature for 3 days before being transferred to walkin cooler. See stop-sale.
  • 03G-46-2:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Kim chi made from chopped cabbage, fermented at room temperature. Warning
  • 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/. 4 cooks and 2 servers on duty at time of inspection. Manager arrived at time of inspection Corrected On-Site
  • 03G-50-1:Intermediate - Operator is doing a special process, making Kim chi with chopped cabbage, fermented at room temperature, without a HACCP plan approved by the Division of Hotels and Restaurants. Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 cooks, no proof of food handler training.
  • 41-17-4:Intermediate - Spray bottles containing toxic substance not labeled. Per employee, bottles contain degreaser and chlorine sanitizer. Employee labeled bottles Corrected On-Site

4/9/2025· 1y ago

Visit ID: 10756084

Met Inspection Standards

1 int

  • 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.