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: 65

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

License #6022205

🥘 Korean ℹ️

65 Grade F / 100

Failing Health Score

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Latest inspection

March 19, 2026 · 12 findings · 9 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

8 POT KOREAN BBQ AND HOTPOT in WEST PALM BEACH currently holds an InspectFL Health Score of 65 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 19, 2026. Across those visits, inspectors documented 36 total violations — 19 critical, 9 major, 8 minor.

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

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Inspection coverage

100%

Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

8 POT KOREAN BBQ AND HOTPOT has a rough inspection history. Would you risk it?

F record

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*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: Warning Issued
[41-07-4] Container of medicine improperly stored. Medicine mucinex stored above flip top cooler 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
[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
[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)
[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
[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
[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
[41-10-4] Toxic substance/chemical improperly stored. Febreeze fragrance bottle stored over beer bottles Operator stored properly
[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
[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
[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

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Oil, soy sauce 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
[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
[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
[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
[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
[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
[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
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. Operator provided
[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