DirtyFLRestaurant Inspection Data

GEN KOREAN BBQ HOUSE

1301 East Las Olas Boulevard
Fort Lauderdale, Florida, 33301
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/17/2024

Inspection #: Visit ID: 8889908

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in right side Cookline flip top drawers. Operator stored all items properly. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Kimchi on cart in prep area.
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Kimchi on cart in prep area.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee used bar hand sink to wash container. Reviewed proper use of hand sinks. Employee removed items. Corrected On-Site

Inspection Date: 7/25/2024

Inspection #: Visit ID: 8835748

  • 14-69-4:Basic - Ice buildup on floor - walk-in freezer.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at cookline. Operator cleaned during inspection. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline steam table - cooked vegetables (119F - Hot Holding). Per operator item in unit over 4 hours. Same unit - potato noodles (129F - Hot Holding). Per operator item cooked 4.25 hours ago and held in unit for that time. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline steam table - cooked vegetables (119F - Hot Holding). Per operator item in unit over 4 hours. Same unit - potato noodles (129F - Hot Holding). Per operator item cooked 4.25 hours ago and held in unit for that time. See stop sale.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by garbage can. Operator moved. Corrected On-Site
  • 11-26-1: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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.

Inspection Date: 7/16/2024

Inspection #: Visit ID: 8828822

  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2024-07-16: Observed same. **Time Extended**

Inspection Date: 7/15/2024

Inspection #: Visit ID: 8788126

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline right flip top drawers - raw pork stored over ready to eat dumplings and ready to eat pork cutlets. Operator stored all items properly. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked potato (54-55F); raw chicken (54-55F); shrimp (54-55F); tofu (60F). Per operator items held in unit overnight. No items prepped or portioned today. Per operator delivery just received. Waited 1/2 hour and temperatures have not changed. Operator moved all items to freezer to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns and holsters. Warning

Inspection Date: 5/29/2024

Inspection #: Visit ID: 8598287

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner throughout. Operator inverted. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open beverage on prep table at back kitchen area and front counter next to food. Operator removed. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed container stacked wet. Operator separated containers. Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle below rim of container. Operator removed. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed cloths in sanitizer solution. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (47-53F - Cold Holding) at cook-line flip top cooler. As per operator item was placed in cooler 1 hour prior to inspection. Operator covered and placed bags of ice on top to lower temperature. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed one missing vacuum breaker on splitter at mop sink.
  • 32-11-5:Intermediate - Lack of toilet tissue at each toilet. Operator replaced. Corrected On-Site

Inspection Date: 1/24/2024

Inspection #: Visit ID: 8387142

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-69-4:Basic - Ice buildup in walk-in cooler around condensing fan.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Expo hand sink used for dumping. Reviewed proper use of hand sinks.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish wash area. Operator replaced. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed Time as a Public Health Control Form to operator. Operator filled out during inspection. Corrected On-Site