KIMCHI KOREAN RESTAURANT Inspection – September 11, 2025

High Priority 1

#11High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. – garlic in oil 76°, less than 4 hours. Operator placed in freezer for quick cool. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#12Intermediate53A-02-7

Intermediate – Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.

#13Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -kimchi prepared day prior. **Corrected On-Site**

Corrected On-Site

Basic 10

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#3Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. – employee wallet and food items stored on prep table.

#4Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside. – back door

#5Basic36-73-4

Basic – Floor soiled/has accumulation of debris. – under all cooking equipment.

#6Basic51-18-6

Basic – No copy of latest inspection report available.

#7Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. – hood filters -stove top – speed racks in walk in cooler

#8Basic22-16-4

Basic – Walk-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**

Repeat Violation

#9Basic14-17-4

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.

#10Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**

Repeat Violation

Florida Food Watch