KPOT KOREAN BBQ & HOTPOT

Name: KPOT KOREAN BBQ & HOTPOT
Address: 1025 W BRANDON BLVD, BRANDON, FL, 33511, US
Rating: 66.7

1025 W BRANDON BLVD, BRANDON, FL 33511

License #3906650

🥘 Korean ℹ️

66.7 Grade F / 100

Failing Health Score

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Latest inspection

October 1, 2026 · 5 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

KPOT KOREAN BBQ & HOTPOT in BRANDON currently holds an InspectFL Health Score of 66.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 1, 2026. Across those visits, inspectors documented 38 total violations — 5 critical, 15 major, 18 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 18, 2026

The latest inspection on October 1, 2026 shows 5 observation rows: 1 critical, 2 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

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?

KPOT KOREAN BBQ & 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.

Official DBPR inspection report ↗

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Torn gasket on cookline flip top cooler door.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk sugar and mushroom seasoning containers not labeled. Operator placed labels.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed operator dump ice in bar hand sink.
[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. Tested at 0ppm. Operator set up 3 compartment sink for manual sanitizing, Sink and Surface, 700ppm
[31A-09-4] Handwash sink not somewhere in this box remove that accessible for employee use at all times. Dish pit hand sink blocked by strainer cart. Operator moved cart.

Disposition: Met Inspection Standards
[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. Open bottle of Powerade zero(fruit punch) on the shelf a container of maraschino cherries inside the Pepsi cooler across from the end of the cook line next to the hand washing sink against the wall. The beverage was relocated.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Black jacket on the rack with condiments across from the rice cooker.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf in dishwasher/kitchen area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in water in seltzer water at 69F. The water was discarded and the ice scoop was wa, rinsed and sanitized.
[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 washing dishes removed his hat and rubbed his hands through his hair without washing his hands before handling clean dishes. I had the employee to discontinue wash dishes until he washed his hands.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken wings 115F buffet. Discussed withe the person in charge about using Time As A Public Health Control
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Reviewed the procedures with the person in charge. Tags not in order.
[31A-11-4] Handwash sink used for purposes other than handwashing. Utensils (strainer) in the hand washing sink next to the fryers in the kitchen. The strainer was removed.