HANWOO KOREAN BBQ
5790 JOURNEYS END WAY · PORT ORANGE · Volusia County · FL 32127
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
16 full violation description(s) documented by the inspector during this visit.
High Priority 4
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry above precooked chicken dumplings inside walk in cooler **Corrected On-Site**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw comminuted beef stored above raw seafood inside walk in cooler
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken 81F, cooked broccoli 70F, sitting at room temperature next to fryers/in station for 2 hours per manager, advised to use 4 hour time as a public health control with time marked if intention is to leave chicken at room temperature during use. -manager cooked chicken to 165F and placed under hot holding warmer **Corrected On-Site**
41-10-4High Priority – Toxic substance/chemical improperly stored. -can of pesticides above bin of clean food contact surface equipment inside ware washing area **Corrected On-Site**
Intermediate 4
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -soiled can opener blade
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. -hand sink blocke **Corrected On-Site**
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
41-04-4Intermediate – Toxic substance/chemical on premise that is not required for the operation of establishment. -chemical spray bottle without any english labeling regarding chemical specifications inside ware washing area **Corrected On-Site**
Basic 8
16-07-4Basic – Accumulation of debris in three-compartment sink. **Corrected On-Site**
36-36-4Basic – Ceiling tile missing. -can storage area
16-24-4Basic – Data plate/operating specifications provided on dishmachine do not match type of sanitizer method in use. -operator using low temp chemicals inside dish machine that is 170F/155F, low temp settings on data plate call for 120F/140F. Advised to have technician switch to either low temp settings or high temp.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting.
08B-47-4Basic – Food not stored at least 6 inches off of the floor. -inside walk in freezer
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of hand wash sink
06-03-5Basic – Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -precooked noodles thawed to 65F, 2 hours prior. Advised to lessen batch to allow to cool back down to 41F within 4 total hours
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. -behind grill
Inspector observations synchronized from DBPR on September 10, 2026 12:16 PM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.