K-POT KOREAN BBQ & HOT POT

Name: K-POT KOREAN BBQ & HOT POT
Address: 3280 MARGARITAVILLE BLVD, KISSIMMEE, FL, 34747, US
Rating: 81.3

3280 MARGARITAVILLE BLVD, KISSIMMEE, FL 34747

License #5911895

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

81.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

K-POT KOREAN BBQ & HOT POT in KISSIMMEE currently holds an InspectFL Health Score of 81.3 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 May 14, 2026. Across those visits, inspectors documented 19 total violations — 4 critical, 6 major, 9 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 14, 2026 shows 7 observation rows: 1 critical, 2 major, and 4 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: Inspection Completed - No Further Action
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment using frozen oysters that provide an oyster tag. Tags not kept for 90 days.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and raw shell eggs over soy sauce containers in walk-in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee rinsing wiping cloth at handwashing sink at start of cookline.
[36-17-5] Floor tiles missing and/or in disrepair. Some tiles at warewashing area.
[08B-38-4] Food stored on floor. Bottles of water on floor at bar. Operator removed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door of kitchen, along the bottom.
[02D-01-5] Working containers of food removed from original container not identified by common name. Seasoning at bottom shelf with seasoning containers at end of cookline not labeled. Bulk container of flour in prep area by walk-in cooler not labeled. Operator labeled.

Disposition: Inspection Completed - No Further Action
[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. Provided operator.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment.
[51-13-4] No Heimlich maneuver/choking sign posted.
[29-49-6] Standing water in bottom of wait station glass door, reach-in-cooler. Operator removed water .
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Operator placed thermometer.
[36-22-4] Floor area(s) covered with standing water, by mop sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet line kimchi (45F - Cold Holding); placed 30 minutes ago. Operator placed more ice. Kitchen glass door reach in cooler kimchi (53F - Cold Holding); /1 hour ; cheese cake (53F - Cold Holding); operator relocated .
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[02A-01-5] 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. operator placed on wall.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. spring rolls (90F - Hot Holding)/ 30 minutes ago , placed on buffet line. Operator instructed to reheat .
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator placed asterisks on menu for raw beef .
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Tapioca at bar area. Operator placed time mark. .

Community reaction

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Community pulse