DirtyFLRestaurant Inspection Data

8 POT KOREAN BBQ AND HOTPOT

8 POT KOREAN BBQ AND HOTPOT in WEST PALM BEACH has 4 health inspections on record with an overall food safety rating of 2.7/5. Food safety practices have remained consistent.

801 VILLAGE BLVD STE 309

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 11/6/2025

Inspection #: Visit ID: 10892384

  • 08B-38-4:Basic - Food stored on floor. Oil, soy sauce Operator stored properly Corrected On-Site
  • 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. Employee grabbed garbage can , than grabbed clean container with vegetables without washing hands. Operator washed hands Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw chicken over raw shrimp Operator stored properly Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer Raw chicken and raw beef on same container. Operator removed and fixed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler front counter area egg rolls 45F Flip top cooler raw beef 44F cold holding Per operator both products stored for approximately 3 hours and not prepared or portioned today. Operator moved to freezer **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner next to sugar, cleaner above sake. Operator stored properly Corrected On-Site
  • 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. Emailed to operator
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep covered container with Cooked noodles at 2:10pm(48F cooling) since 12pm at 2:55pm (same temperature) at this current cooling rate product will not cool to 41F within 4 hours. Operator moved to freezer **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. Emailed to operator
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Operator provided Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler Cooked kimchi made more than 24 hours Operator dated marked Corrected On-Site

Inspection Date: 6/24/2025

Inspection #: Visit ID: 10865460

  • 10-08-5:Basic - Ice scoop handle in contact with ice inside kitchen soda fountain drink station ice bin. Operator removed. Corrected On-Site
  • 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. Scoop handle touching rice inside storage container. Operator removed scoop from rice. Corrected On-Site
  • 21-10-4:Basic - Visibly soiled dry wiping cloth in use on prep table at cook line. Operator removed. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. 3 #10 cans tomato ketchup dented. See stop sale.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth while using to wipe hands and then handled clean equipment and utensils at cook line without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; portioned/plastic wrapped chicken stored over ready to eat full cooked dumplings. Operator moved raw below ready to eat. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over ready to eat kimchi. Operator moved raw chicken below kimchi. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing single-use gloves to peel raw shrimp then went to cook line and handled clean equipment and utensils without changing gloves. Operator discussed with employee who then washed hands and changed gloves. Corrected On-Site

Inspection Date: 3/24/2025

Inspection #: Visit ID: 10724563

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored in between equipment. Operator removed. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, spoon used for rice stored in standing water of 80F. Operator removed utensil. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen, raw chicken thawing in standing water.
  • 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. No written plan for items on buffet. Provided form to operator. Operator completed form with items on buffet listed. Corrected On-Site

Inspection Date: 11/19/2024

Inspection #: Visit ID: 8837840

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At all handwashing sinks no handwashing sign.