K POT KOREAN BBQ & HOT POT

Name: K POT KOREAN BBQ & HOT POT
Address: 2621 SW 19 AVE, OCALA, FL, 34471, US
Rating: 59.3

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

59.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

K POT KOREAN BBQ & HOT POT in OCALA currently holds an InspectFL Health Score of 59.3 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 29 total violations — 10 critical, 6 major, 13 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 included 4 critical violations, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

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.
[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.
[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.
[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.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
[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.
[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.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse