K Pot BBQ & Bar
7715 Front Beach Rd, Panama City Beach, FL 32407 · Permanent Food Service · License 1306067
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection4 high priority (1 fixed by the Aug 20 follow-up, 2 fixed on the spot, 1 repeat), 2 basic-19
- Administrative complaint on Aug 17, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
No TCS food stored in upright 3 door cooler.
Administrative complaint
- 1st follow-up visitAug 19, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Upright 3 door cooler: cut cabbage 45°F, cooked udon noodles 47°F, rice cakes 46°F, per employee items in cooler approximately 2 hours. Employee moved items to colder unit during inspection. Cook line cooler: raw pork 40°F, raw beef 39°F, cooked corn 40°F, rice noodles 40°F,
Administrative complaintFixed on the spot
- First visitAug 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Upright 3 door cooler: bean sprouts 47°F, cooked udon noodles 47°F, rehydrated rice noodles 47°F, per operator all items in cooler over 4 hours. See stop sale. Low cook line reach in: tofu 48°F, raw beef 47°F, rehydrated rice noodles 46°F, per employee all items in cooler over 4 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Upright 3 door cooler: bean sprouts 47°F, cooked udon noodles 47°F, rehydrated rice noodles 47°F, per operator all items in cooler over 4 hours. See stop sale. Low cook line reach in: tofu 48°F, raw beef 47°F, rehydrated rice noodles 46°F, per employee all items in cooler over 4 hours. See stop sale. Repeat violation from 3-11-26.
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: 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. New bucket of chlorine connected to machine and primed during inspection, corrected to 100ppm chlorine.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Can of Raid on prep table near dried peppers. RAID removed during inspection.
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Kim chi tong handles resting in product.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
In front of upright 3 door reach in cooler.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.