8 POT KOREAN BBQ AND HOTPOT

Name: 8 POT KOREAN BBQ AND HOTPOT
Address: 801 VILLAGE BLVD STE 309, WEST PALM BEACH, FL, 33409, US
Rating: 73.7

801 VILLAGE BLVD STE 309, WEST PALM BEACH, FL 33409

License #6022205

🥘 Korean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

73.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

8 POT KOREAN BBQ AND HOTPOT in WEST PALM BEACH currently holds an InspectFL Health Score of 73.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 19, 2026. Across those visits, inspectors documented 23 total violations — 14 critical, 8 major, 1 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 19, 2026 shows 12 observation rows: 9 critical, 3 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler by walk in freezer: raw beef stored over noodles Operator stored properly
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm) Operator corrected Triple Sink to (Quaternary 200ppm)
[41-10-4] Toxic substance/chemical improperly stored. Febreeze fragrance bottle stored over beer bottles Operator stored properly
[12A-13-4] 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 picked up thermometer off floor then put gloves on and touched flip top door; no handwash Employee washed hands and sanitize equipment
[41-07-4] Container of medicine improperly stored. Medicine mucinex stored above flip top cooler Operator stored properly
[11-26-1] 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, operator had employee sign form
[01B-02-5] 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. At walk in cooler: kimchi (44F - Cold Holding) as per stored overnight Not prepped or portioned today See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: kimchi (44F - Cold Holding) as per stored overnight Not prepped or portioned today See stop sale
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in: melon (44F at 1:45pm / 44F at 2:15pm- Cooling) as per operator cooling since 11:00am At the current rate of cooling the product will not reach 41F within a total of 4 hours Operator moved into reach in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: Raw chicken stored above raw shell eggs and fresh clams Operator stored properly
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. No tag for clams at walk in cooler No tags for clams and oysters at buffet line Operator provided tags
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee sliced raw meat then grabbed cooler door; no handwash Employee washed hands and sanitized equipment

Disposition: Inspection Completed - No Further Action
[02C-02-5] 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
[11-27-4] 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
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. Operator provided
[03D-15-4] 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
[03A-02-5] 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
[41-10-4] Toxic substance/chemical improperly stored. Cleaner next to sugar, cleaner above sake. Operator stored properly
[12A-13-4] 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
[11-26-1] 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
[08A-20-5] 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
[08B-38-4] Food stored on floor. Oil, soy sauce Operator stored properly
[08A-17-6] 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

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