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
41 full violation description(s) documented by the inspector during this visit.
High Priority 14
22-41-4High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. – 0 ppm -checked numerous times, unable to verify either method of sanitizing for dish machine **Warning**
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. – employees went outside, returned to food prep without washing hands **Warning**
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. – dishwasher **Warning**
09-01-4High 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 handling cut lettuce with bare hands **Warning**
12A-19-4High Priority – Employee washed hands with cold water. – hot water at cookline handsink not fully operational, causing water to temp at 80F. **Warning**
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. – knife used to cut raw chicken wiped off with cloth and placed on magnetic stick **Warning**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live flying insects inside dry storage room **Warning**
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. – chicken and dumplings at cookline **Warning**
01D-01-5High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. – sea bass, shrimp cooked by customers **Warning**
08A-14-5High Priority – Raw animal food not separated from ready-to-eat food during preparation. -pan of raw chicken being prepped in back leaning up against pan of prepped/cut beef **Warning**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. – cooks handling raw animal foods, then clean utensils without changing gloves and washing hands **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. – fresh garlic in oil, 62F, less than 1 hour at cookline – sushi rolls 72F, held off temperature control at cookline less than 1 hour **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. – dumplings 108F, chicken 113F, held off temperature control at cookline less than 1 hour **Warning**
Intermediate 8
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board in prep area, black substance -can opener blade **Warning**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. -hand sink at cookline blocked by large trash can, making pedals to turn in water inaccessible. **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. – utensils stored in front handsink -handsink in bar used to store used glasses **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. – all handsinks in kitchen lacking paper towels **Warning**
53B-01-5Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
11-26-1Intermediate – 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. **Warning**
31B-03-4Intermediate – No soap provided at handwash sink. -handsink inside warewashing area **Warning**
31B-05-4Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -handsink near warewashing area **Warning**
Basic 19
22-20-5Basic – Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
35A-06-4Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. – dead flying insects in sticky tapes **Warning**
14-01-5Basic – Bowl or other container with no handle provided to dispense food. – sauce in walk in cooler – dry food in bucket, back prep area **Warning**
06-09-1Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. – whole tuna loin placed to thaw in walk in cooler still in ROP packaging **Warning**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. – employee beverages on shelf, band saw **Warning**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. – employee lunch bag stored in shelf in walk in cooler with guest food – cellphone, keys on shelf with dry food at cookline **Warning**
14-11-5Basic – Equipment in poor repair. – band saw blade rusted -damaged walk in freezer gasket **Warning**
36-17-5Basic – Floor tiles missing and/or in disrepair. – dry storage area **Warning**
08B-47-4Basic – Food not stored at least 6 inches off of the floor. -dry storage room, cases of seasoning/buckets containing soda bib – boxes in walk in freezer **Warning**
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. – small chest freezer near ice machine -walk in freezer door **Warning**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. – Small cooler and glass door cooler at cookline **Warning**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. – spatulas at cookline in water temping 97F **Warning**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. **Warning**
35B-08-4Basic – Multiple Fly sticky tapes hanging over food/food preparation area/food-contact equipment. **Warning**
35B-02-4Basic – Multiple Insect control sticky tapes installed over food preparation area. -prep area in back **Warning**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. – ware washing area -bar **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. – walk in cooler gasket – exterior of ricepot **Warning**
33-16-4Basic – Open dumpster lid. **Warning**
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. – black mold like substance in wall near dish machine **Warning**
Inspector observations synchronized from DBPR on September 21, 2026 2:04 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
6 observation(s)
4 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
6 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.