GEN KOREAN BBQ HOUSE Inspection – April 8, 2026

High Priority 2

#4High Priority22-49-4

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High heat temperature machine the strips not turn black . **Warning**

Warning

#5High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stomachs stored over raw pork at the cook line bottom table . Operator switch it . **Corrected On-Site**

Corrected On-Site

Intermediate 2

#6Intermediate16-62-1

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

#7Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing some employees.

Basic 3

#1Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. All the plate at the storage area by the dishwasher not inverted. **Repeat Violation**

Repeat Violation

#2Basic36-22-4

Basic – Floor area(s) covered with standing water. Standing water At the walk-in cooler floor . Operator clean it . **Corrected On-Site**

Corrected On-Site

#3Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Bottom of line beef table .

Florida Food Watch