K Pot
8594 Palm Parkway, Orlando, FL 32836 · Permanent Food Service · License 5812638
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection3 high priority (fixed by the Jul 23 follow-up), 2 intermediate (1 fixed on the spot), 6 basic (1 repeat)-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Checked stainless steel floor peeling up inside walk in cooler, must be repaired.
More time given
Floor tiles missing and/or in disrepair.
More time given
- First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Checked temperatures kimchi 44°f, seaweed salad 44°f tofu 46°F, bean sprouts 48°F, pork belly 46°F stored in the top panel of reach in cooler less than 4 hours recommend to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Checked miso soup 117f°f on the cook line, must maintain 135°f for hot holding.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
Observed three flying insects in the dishmachine room one in the back kitchen near trash can soup area. Notify supervisor on duty next unannounced inspection.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed green cutting board has white residue left on the surface.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels provided for hand wash sink located in the prep kitchen.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Food stored in undrained ice.
Observed several items stored in undrained ice on top panel reach in cooler.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed scoop laying on the ice inside ice machine.
Code 12, Handwashing and hygienic practices: 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.
Observed two drinking cup on the top counter located in the dish machine room.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed standing water on the bottom reach in cooler located in the soup area.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Observed stainless steel floor peeling up inside walk in freezer.
Floor tiles missing and/or in disrepair.
Observed broken tile and concrete near the floor drain holding water in dishmachine room.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.