K-POT KOREAN BBQ & HOT POT

Name: K-POT KOREAN BBQ & HOT POT
Address: 9120 WILES RD, CORAL SPRINGS, FL, 33065, US
Rating: 78.6

9120 WILES RD, CORAL SPRINGS, FL 33065

License #1617208

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

78.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

K-POT KOREAN BBQ & HOT POT in CORAL SPRINGS currently holds an InspectFL Health Score of 78.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 16, 2026. Across those visits, inspectors documented 25 total violations — 9 critical, 9 major, 7 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.

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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
[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.
[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
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[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
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle filled with pink substance not labeled
[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
[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
[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

Warning Issued
[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.
[16-37-1] No quaternary chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink left of cook line used to stored plastic containers. Operator removed.
[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.
[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.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[41-17-4] Spray bottle containing glass cleaner and surface cleaner not labeled at bus carts and warewashing areas.
[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.
[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.
[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.
[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.
[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.
[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.

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