KOREA HOUSE RESTAURANT Inspection – February 25, 2026

High Priority 4

#3High Priority14-15-4

High Priority – Nonfood-grade containers used for food storage – direct contact with food.

#4High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. – raw chicken over raw pork at walk in cooler

#5High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. – rice (109f-122f – Hot Holding). Operator turned up warming unit. **Corrective Action Taken**

Corrective Action Taken

#6High Priority41-27-4

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. – Sanitizer Bucket (Chlorine >200ppm). Operator diluted. Final reading 100ppm **Corrected On-Site**

Corrected On-Site

Intermediate 1

#7Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic 2

#1Basic51-11-4

Basic – Carbon dioxide tanks not adequately secured. **Repeat Violation**

Repeat Violation

#2Basic08B-38-4

Basic – Food stored on floor. – bag of onions at storage room

Florida Food Watch