Kpot Korean Barbecue & Hot Pot
Last inspected: Jan 8, 2026
61
Score
Kpot Korean Barbecue & Hot Pot appears in inspection records three times, starting in 2024. The latest inspection on file is from Jan 8, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly three violations before.
“Proper date marking and disposition” comes up most often, recorded two times in the inspection record.
Restaurants in Atlanta average 90, so Kpot Korean Barbecue & Hot Pot trails the local norm. The inspection history reads as standard for a restaurant of this size.
3
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 8, 2026
Routine
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed mechanical warewashing machine not supplying sanitizer during rinse cycle, chlorine concentration registered 0 ppm on test strip. Corrective action - PIC reported that he would contact EcoLab for servicing and warewashing machine and would use 3-compartment sink to sanitize dishes until repairs has been completed. Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as fo...
511-6-1.05(6)(l)
8-2B - toxic substances properly identified, stored, used
Inspector notes: Observed an unlabeled chemical bottle containing purple liquid stored on shelving in the warewashing area. Observed unlabeled chemical bottle containing pink liquid stored near handwashing sink in bar area. Corrective action- PIC advised to have all chemical bottles labeled with the common name of the contents. Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
511-6-1.07(6)(b)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed preset tableware (tongs, scissors, plates) unprotected from contamination (plates not inverted, utensils not wrapped). Corrective action - PIC advised to protect tableware or remove preset tableware when customer is seated. Preset Tableware. 1. Except as specified in subsection 2(i) below, tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. 2. Preset tableware may be exposed if: (i) Unused settings are removed when a consumer is seated; or (ii) Settings not removed when a consumer is seated are cleaned and sanitized before further use.
511-6-1.05(10)(i)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed large bucket of sauce being stirred while stored on the floor of the food prep area near the walk-in cooler. Corrective action - PIC advised to raise container at least 6 inches above the floor during preparation. Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.
511-6-1.04(4)(q)
12C - wiping cloths: properly used and stored
Inspector notes: Observed wiping cloths stored on countertops and prep surfaces throughout the main kitchen area. Observed wiping cloths stored in bucket of soapy water without sanitizer near self-service buffet area. Corrective action - PIC advised to store wiping cloths in sanitizer at appropriate concentration between uses.
511-6-1.04(4)(m)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed an old inspection report posted for public view. Corrective action - PIC advised to post most recent inspection report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
511-6-1.02(1)(d)
14A - in-use utensils: properly stored
Inspector notes: Observed stirring spoon and strainer stored in cold soda water at the bar area. Corrective action - PIC advised to store in-use utensils in hot water above 135*F, on a clean, sanitized surface, or in the food being dispensed with the handles not touching the food. Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooki...
511-6-1.04(4)(k)
61
Jun 3, 2025
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
6-2 - proper date marking and disposition
Inspector notes: Observed no date marking on several items throughout the reach in coolers and walk in cooler. Time/temperature for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on teh premises, sold, or discarded, when held at a temperature of 41F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. EHS advised PIC to label and date mark everything when moved from original packaging.
511-6-1.04(6)(g)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed certain items in reach in coolers stored in direct contact with ice. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water. 2. Except as specified in paragraphs 3 and 4 of this subsection, unpackaged food may not be stored in direct contact with undrained ice. 3. Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. 4. Raw poultry and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale. Explained process of ice baths to PIC and i...
511-6-1.04(4)(i)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed water bottles stored throughout facility on top of prep tables. Observed purse stored next to containers of leafy greens. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. PIC removed items.
511-6-1.07(4)(b)
82
Apr 4, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed different meats stored together on same shelf in walk in cooler. Observed raw meats stored above ready to eat foods in walk in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw ani...
511-6-1.04(4)(c)
6-2 - proper date marking and disposition
Inspector notes: Observed no date marking on several items throughout the reach in coolers and walk in cooler. Time/temperature for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on teh premises, sold, or discarded, when held at a temperature of 41F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. EHS advised PIC to label and date mark everything when moved from original packaging.
511-6-1.04(6)(g)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed phone stored on top of prep cooler above food. Observed purse stored on top of packs of noodles. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. PIC removed items.
511-6-1.07(4)(b)
74
Frequently Asked Questions
When was Kpot Korean Barbecue & Hot Pot last inspected?
The most recent health inspection at Kpot Korean Barbecue & Hot Pot on file is from Jan 8, 2026. The public record contains three inspections in total.
What is the most common violation at Kpot Korean Barbecue & Hot Pot?
Across the inspection record, “proper date marking and disposition” has been cited two times, more than any other issue at Kpot Korean Barbecue & Hot Pot.
How does Kpot Korean Barbecue & Hot Pot compare to other restaurants in Atlanta?
Kpot Korean Barbecue & Hot Pot most recently scored 61 out of 100, which is lower than the Atlanta average of 90.
Has Kpot Korean Barbecue & Hot Pot's inspection record improved over time?
No. Recent inspections at Kpot Korean Barbecue & Hot Pot have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Kpot Korean Barbecue & Hot Pot means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Kpot Korean Barbecue & Hot Pot inspected?
Based on the inspection history on file, Kpot Korean Barbecue & Hot Pot is inspected around two times per year on average.
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