SWEET KRUNCH KOREAN FRIED CHICKEN Inspection – June 3, 2026

High Priority 2

#4High Priority09-01-4

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched raw chicken with bare hand then touched container with washed lettuce. Inspector spoke with operator about proper hand washing procedures.

#5High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license. Establishment open and serving guests. **Admin Complaint**

Admin Complaint

Intermediate 2

#6Intermediate12A-03-4

Intermediate – Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink.

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boa4fs in kitchen.

Basic 3

#1Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf over reach in cooler on cooks line. Operator removed. **Corrected On-Site**

Corrected On-Site

#2Basic08B-38-4

Basic – Food stored on floor. Boxes of shrimp and multiple items on floor in walk in freezer.

#3Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Multiple tongs on oven door handle.

Florida Food Watch