K POT KOREAN BBQ & HOT POT

Name: K POT KOREAN BBQ & HOT POT
Address: 2621 SW 19 AVE, OCALA, FL, 34471, US
Rating: 37

2621 SW 19 AVE, OCALA, FL 34471

License #5203224

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

37 Grade F / 100

Failing Health Score

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Quick take

K POT KOREAN BBQ & HOT POT in OCALA currently holds an InspectFL Health Score of 37 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 6, 2026. Across those visits, inspectors documented 45 total violations — 16 critical, 6 major, 23 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 April 6, 2026 shows 14 observation rows: 5 critical, 2 major, and 7 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
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Sausage in kitchen area prep sink being thawed in standing water. Manager placed sausage in cooler thirty minutes running water.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop on cook line stored in standing water, 75F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
[24-17-4] Silverware/utensils dried with a towel/cloth. Employee dried pans with wiping cloth. Manager had employee rewash pans.
[31A-11-4] Handwash sink used for purposes other than handwashing. Pans stored in cook line hand washing sink. Manager had employee remove pans during inspection.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of dish soap stored next to cooking oil on cook line. Spray bottle of Febreeze stored next to bottles of hot sauce in dry storage room next to walk-in cooler. Manager moved both items to area where chemicals are stored.
[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 handle garbage can, then proceeded to handle clean pans without washing hands and changing gloves. Manager had employee wash hands and change gloves.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from walk-in cooler stained.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf next to kitchen ice machine.
[08B-38-4] Food stored on floor. Case of cooking oil stored on cook line floor. Plastic bottles of water stored in dry storage room next to walk-in cooler. Multiple items stored on floor in both walk-in freezers.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. One of the hose side of splitters in mop sink.
[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. Employee touched face while talking on phone and proceeded to handle octopus without washing hands and changing gloves. Manager had employee wash hands and change gloves.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cook line counter. Manager had employee remove drink during inspection.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored on top of seaweed in kitchen walk-in freezer. Manager moved pork to rolling cart with pork.

Disposition: Administrative complaint recommended
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used to hold up bags on kitchen ice machine.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating in kitchen prep area in front of walk-in cooler. Manager had employee finishing eating in dining room.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter in mop sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table in front of kitchen prep sinks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line fryers greasy.
[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. Handle for scoop stored in kitchen sugar barrel. Manager placed scoop in sugar properly.
[08B-12-5] Stored food not covered. Pan of beef stored in walk-in freezer across from kitchen prep sinks. Manager cover pan of beef.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched shirt and pants then handled pan of chicken in kitchen without changing gloves and washing hands. Manager had employee wash hands and change gloves.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Tic Tacs stored on kitchen ice machine. Manager removed Tic Tacs during inspection.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken on cook line then rinsed gloves and proceeded to handle clean pan without properly washing hands and changing no gloves. Manager had employee wash hands and change gloves.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employees food stored in walk-in cooler across from kitchen prep sinks not identified.
[08B-38-4] Food stored on floor. Case of chicken and fish stored on floor in walk-in freezer across from kitchen prep sinks.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk-in cooler across from kitchen prep sinks. Manager placed chicken on bottom shelf.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed pan in kitchen three compartment sink, then placed pan on clean dish rack without sanitizing pan. Manager had employee wash pan in dish machine.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers stored over cut lettuce in walk-in cooler closest to dining room. Manager placed cucumbers on bottom shelf.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table across from kitchen prep sinks.

Disposition: Administrative complaint recommended
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf next to kitchen ice machine.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers on shelf next to kitchen entrance. Employee turned containers over.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee rinsed thermometer in wait station hand washing sink.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter for mop sink.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice stored in standing water on cook line, 80F. Manager returned scoop to dish area.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of degreaser on shelf next to mop sink.
[08B-12-5] Stored food not covered. Noodles stored on shelf above prep tables in front of walk-in cooler. Manager had employee place plastic wrap over noodles.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating in prep area across from mop sink.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee eating food in kitchen and proceeded to chop vegetables without changing gloves and washing hands. Manager had employee wash hands and change gloves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauces in walk-in cooler. Manager placed chicken on bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from walk-in cooler. Manager stated eggs were placed in cooler 30 minutes prior to temperature being taken.
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab. Establishment serves imitation crab on buffet but is labeled as crab.
[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. Employee touched hair while talking on phone and then proceeded to place rice in barrel without washing hands and changing gloves. Manager had employee wash hands and change gloves.
[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. Raw chicken stored over raw beef in walk-in freezer. Manager placed chicken on bottom shelf.

Community reaction

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