K and L Hot Pot and Grill
1035 W Gateway Blvd Suite 206-208, Boynton Beach, FL 33426 · Permanent Food Service · License 6021565
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 1 intermediate, 3 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 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.
cut cabbage (77°F - Cold Holding) Observed in container of water in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Advised operator to add to time control. Advised operator to place time stamp for remaining 2.5 hours.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw chicken not in commercial packaging over cake, raw pork not in commercial packaging over fried tofu at walk in freezer. Educated operator on proper storage procedures. Operator stored products properly.
Fixed on the spotRepeat violation
Displayed food not properly protected from contamination.
Sweet potatoes, tofu, ramen noodles on rotating carousel not covered or protected. Operator covered products with lids.
Fixed on the spot
Intermediate1
Code 08, Food protection and cross-contamination: Serving utensil not provided for each food item at self-service buffet.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Soy sauce, cooking oil stored on floor at cook line.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Faucet broken off on hand wash sink in kitchen.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.