Kpot Korean Bbq & Hot Pot: health inspection history

Oct 28, 2025 Cycle Inspection / Initial Inspection

• 02BCritical Hot TCS food item not held at or above 140 °F.

Sep 18, 2025 Administrative Miscellaneous / Initial Inspection

No violations listed in this record.

Aug 7, 2024 Cycle Inspection / Re-inspection

• 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• 03BCritical Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.

Jun 17, 2024 Cycle Inspection / Initial Inspection

• 09CNot critical Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
• 06BCritical Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
• 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• 06FCritical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• 06CCritical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
• 04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• 10BNot critical Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
• 05DCritical No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

Dec 19, 2022 Cycle Inspection / Re-inspection

• 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• 06ECritical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.