K-POT KOREAN BBQ & HOT POT

Name: K-POT KOREAN BBQ & HOT POT
Address: 9120 WILES RD, CORAL SPRINGS, FL, 33065, US
Rating: 38.3

9120 WILES RD, CORAL SPRINGS, FL 33065

License #1617208

🥘 Korean ℹ️

38.3 Grade F / 100

Failing Health Score

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Latest inspection

January 16, 2026 · 9 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

K-POT KOREAN BBQ & HOT POT in CORAL SPRINGS currently holds an InspectFL Health Score of 38.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on January 16, 2026. Across those visits, inspectors documented 86 total violations — 29 critical, 23 major, 34 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 12, 2025

The latest inspection on January 16, 2026 shows 9 observation rows: 3 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

K-POT KOREAN BBQ & HOT POT 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
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pitcher handle buried in sauce inside bulk container located in walk in cooler
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Rags under cutting boards
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. Food debris in sani ice bucket at ice machine not inverted
[08B-54-4] Uncovered food stored near sink exposed to splash. Container of lemons next to hand wash sink with no splash guard or cover
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed food prep cooks at buffet line with gloves on clean a counter with a used soiled rag, and with the same gloves immediately touched food on buffet line with the same gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Flip top; crawfish (50F - Cold Holding); pooled eggs (50F - Cold Holding). As per operator foods in unit not portioned or prepared today and in unit less than 4hrs. observed food not properly seated in flip top to receive cold air. Operator moved food to freezer for quick chill 2)Buffet line; cut melons (49F - Cold Holding). As per operator food not portioned or prepared today. In unit less than 4 hours. Observed food not properly seated in ice pile. Discarded voluntarily
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels unable to dispense in kitchen near triple sink. Operator fixed
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle filled with pink substance not labeled

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Metal can with no handle used to dispense rice. Operator discarded can.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverages stored on prep tables by walk in coolers. Operator removed.
[08B-38-4] Food stored on floor. Multiple boxes of food stored on floor in walk in freezer. Boxes of live crab stored on floor in prep area.
[12B-12-5] Multiple employees drinking from an unenclosed beverage container in back food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Educated operator on proper employee beverage use and storage.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw beef and raw squid thawing in standing water in triple sink at back prep line. Operator placed items under running water.
[02D-01-5] Working containers of food removed from original container not identified by common name. Working container of flour not labled at back prep area.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from unenclosed beverage and then engage in meat cutting at back food preparation area without handwash. Educated operator on proper handwashing. Employee washes hands.
[35A-02-7] Live, small flying insects found. Observed 4 small flying insects landing on dry storage racks in back prep area near dishwashing machine.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink at 0ppm. Operator drained solution and prepared new solution retesting at 200ppm.
[08A-04-5] Raw animal food stored over or with unwashed produce. Container of raw beef stored on top of unwashed box of carrots in walk in cooler. Operator reorganized.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw squid stored over container of ready to eat sauce in walk in cooler. Operator reorganized.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef and raw whole shell eggs in walk in cooler. Operator reorganized.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed multiple employees wearing gloves who exited the establishment and re-enter through the back door and return to food preparation without proper glove change or handwash. Operator informed employees of handwashing and glove change requirements.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab stick (51F - Cold Holding); cut melon (51F - Cold Holding); cooked sausage (51F - Cold Holding); shrimp gyoza (51F - Cold Holding) held in over filled containers at buffet line for less than three hours per operator. Operator added ice to quick chill. butter (69F - Cold Holding) held at room temperature on cook line for less than three hours per operator. Operator placed item into reach in cooler to ensure proper cold holding.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink left of cook line used to stored plastic containers. Operator removed.
[16-37-1] No quaternary chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
[41-17-4] Spray bottle containing glass cleaner and surface cleaner not labeled at bus carts and warewashing areas.

Disposition: Warning Issued
[16-07-4] Accumulation of debris in three-compartment sink. Observed in dish area
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open drink observed at dish wrack.
[52-11-4] Food offered in a way that misleads/misinforms the consumer. Establishment serves raw clams and raw oysters but is not identified on menu
[08B-38-4] Food stored on floor. Container of short ribs stored on floor in walk in cooler. Operator elevated
[21-10-4] Soiled dry wiping cloth in use. Observed at kitchen cookline. Operator removed
[22-41-4] 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. Dishwasher (Chlorine 0ppm)
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched face with hand and proceeded to work with food. Operator washed hands
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat crab in walk in cooler. Operator separated
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed at front display case.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front dlisplay case ; cut lettuce (52F - Cold Holding); bean sprouts (46F - Cold Holding); noodles (56F - Cold Holding). Per operator food out of temperature less than 4 hour. Operator placed food on ice to quick chill. Food not prepared or portioned today.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline, miso soup (132F - Hot Holding); Thai Tom yum soup (119F - Hot Holding). Per operator food out of temperature less than four hours. Operator put food under heat to reheat to 165F
[31A-11-4] Handwash sink used for purposes other than handwashing. Cooking equipment and gloves stored in hand sink by dish area
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels sat cookline hand sink and wait station hand sink

Disposition: Warning Issued
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage. Operator removed tags for wild caught clams. Educated operator on proper tag maintenance
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open container in kitchen. Operator placed lid on drink
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[52-11-4] Food offered in a way that misleads/misinforms the consumer. Raw oysters served but not identified on menu
[08B-38-4] Food stored on floor. Container of chicken stored on floor in kitchen. Operator elevated
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between kitchen table and flip top cooler. Operator removed knife
[22-41-4] 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. Dishwasher (Chlorine 0ppm)
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned to kitchen from outside and began handling clean utensils without first washing hands. Educated employee on proper hand washing procures. Employee washed hands
[12A-19-4] Employee washed hands with cold water. Employee in kitchen washed hands with cold water. Educated employee on proper hand washing procedures. Employee washed hands with hot water
[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 0ppm). Operator changed solution. Quaternary test 200ppm
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw pork over unwashed carrots in walk in cooler. Operator began reorganizing
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over RTE imitation crab in kitchen left flip top cooler. Operator properly separated
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guards on front buffet display cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Front display cooler ; cut lettuce (50F- cold holding); bean sprouts (42-47F - Cold Holding); fried tofu (54F - Cold Holding). Per operator placed on cooler for less than four hours. Operator placed food on ice to quick chill. Food not prepared or portioned today Kitchen right 2. flip top cooler raw pork belly (41-47F - Cold Holding). Per operator item in cooler less than 4 hours ago. Observed food overfilled in unit. Operator removed extra food and placed in walk in cooler to cool. Food not prepared or portioned today
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line miso soup (122F - Hot Holding). Observed food hot holding under no temperature control. Per operator food out of temperature for less than 4 hours. Operator turned on heat to reheat soup to 165F
[31A-11-4] Handwash sink used for purposes other than handwashing. Food containers in hand sinks through out kitchen
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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. No employee Health agreement for all employees. Emailed form to operator for employees to fill out
[02A-01-4] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided hand out
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of sanitizer in kitchen