KPOT KOREAN BBQ & HOT POT

Name: KPOT KOREAN BBQ & HOT POT
Address: 8255 W FLAGLER ST, MIAMI, FL, 33144, US
Rating: 95

8255 W FLAGLER ST, MIAMI, FL 33144

License #2338668

95 Grade A / 100

Excellent Health Score

How is this score calculated? →

Quick take

KPOT KOREAN BBQ & HOT POT in MIAMI currently holds an InspectFL Health Score of 95 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 6, 2026. Across those visits, inspectors documented 20 total violations — 6 critical, 2 major, 12 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.

Inspection Completed - No Further Action
[01B-01-4] Dented/rusted cans present. See stop sale. Observed slice peaches at shelves near the ice machine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (99F - Cold Holding) at room temperature on shelves across cook line. As per manager for less than an hour.
[14-69-4] Observed Ice buildup at vents in walk-in freezer. Observed at reach in freezer near buffet line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at reach in cooler across cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers above the triple sink .
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwash sink block with white bin. Manager removed bin.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed white sugar bin next to ice machine.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed melons store over cook shrimp at walk in cooler.
[10-08-5] Ice scoop handle in contact with ice. Observed at bar ice bin.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket stored over tofu,cut lettuce at shelves across cook line.
[08B-38-4] Food stored on floor. Observed chopped raw beef in grey container stored on floor. Manager removed product. Observed 2 gallos of oil store on floor at cook line. Observed 3 white buckets or sugar store on floor under cooking equipment.
[31B-03-4] No soap provided at handwash sink. Observed at handwash sink next to soda dispenser in the kitchen.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at prep table across triple sink.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed manager touched multiple soiled surfaces with gloves on and then proceeded to engage in food preparation. Coach manager
[08B-35-4] Packaged foods not properly protected from cuts when the case-overwrap is opened. Observed raw beef and raw pork at raw meat in reach in freezer at cook line. Coach manager.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored with raw pork at reach in freezer across cook line.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed manager put on gloves to prep krab legs. No handwash. Coach manager.

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