GANGNAM KOREAN RESTAURANT
Fairmont Street
Jacksonville, Florida, 32216
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 6 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/14/2025
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-03-5:High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 55f shelled eggs in upright cooler, overnight, stop sale, discarded **Corrective Action Taken** Warning - From follow-up inspection 2025-02-14: 50f shelled eggs in cooler at 50f per my probe thermometer, employee moved them here at 10am from other cooler, manager placed them back to other cooler at 41f now Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f tofu, wontons, cut cabbage in upright cooler, overnight, discarded, stop sale **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-02-14: 47f wonton, tofu, sprouts, raw seafood in upright cooler at 50f per my probe thermometer, she moved them at 10am from other cooler because person came to fix it yesterday, she moved everything back to front cooler at 41f now Admin Complaint
Food safety inspection conducted on 2/14/2025 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 2/11/2025
High Priority
3
Intermediate
6
Basic
7
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at front counter by food, employee discarded it Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Container for fish in freezer
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart by fryer Repeat Violation
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. By triple sink
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 55f shelled eggs in upright cooler, overnight, stop sale, discarded **Corrective Action Taken** Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f tofu, wontons, cut cabbage in upright cooler, overnight, discarded, stop sale **Corrective Action Taken** Repeat Violation Admin Complaint
- 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. Wrote 4 pm to discard and should be 3 pm, employee changed it Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Misuk Kim 9/2/24, she didn't take it because she is selling restaurant in a month
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat Repeat Violation
- 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. One new employee, he read and signed it Corrected On-Site Repeat Violation
- 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. Couldn't find it, emailed one
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes on Sunday, dated by manager Corrected On-Site
- 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here with servsafe only employee training, explained to him
Food safety inspection conducted on 2/11/2025 revealed 16 total violations (3 high priority, 6 intermediate, 7 basic).
Inspection on 7/9/2024
High Priority
5
Intermediate
4
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-10-4:Basic - Abrasives and detergents not removed during the rinse process. Washing and placing in sanitizer, explained to her
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on prep area, employee discarded it
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Manager working with open foods Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in cooler by fryer Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar, mgr removed it Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f water for cooking utensils, employee discarded it Corrected On-Site Repeat Violation
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By upright cooler close to fryer Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Good filter, cart by fryer Repeat Violation
- 12A-13-4:High 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. Employee washed dishes then she came to scoop food, explained to her and she washed hands Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/24
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork on shelf above tofu, employee rearranged upright cooler by water heater Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 70f, no time no procedure, employee wrote time on Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f soup on stove, burner off, employee turned it on, got to 165f Corrected On-Site Repeat Violation Admin Complaint
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat Repeat Violation
- 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. For new employee
- 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. For shelled eggs and tofu with time
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance in closet by restroom, chlorine per employee Repeat Violation
Food safety inspection conducted on 7/9/2024 revealed 17 total violations (5 high priority, 4 intermediate, 8 basic).
Inspection on 1/24/2024
High Priority
9
Intermediate
6
Basic
10
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old one
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods
- 14-11-5:Basic - Equipment in poor repair. Gasket torn on bottom area in upright cooler by fryer
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 79f water for rice scoop, discarded by employee Corrected On-Site Repeat Violation
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By upright cooler close to fryer
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in upright cooler by water heater
- 25-32-4:Basic - Reuse of single-service or single-use articles. Jug cut into a rice scoop container, discarded by employee Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. Cups in box on floor in storage by restroom
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee discarded it Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder on kimchi bucket, storage, labeled salt Corrected On-Site Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. Above customer food, upright cooler at front counter, mgr moved them Corrected On-Site Repeat Violation Admin Complaint
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken then rinse hands, put on gloves and scooped cooked chicken from fryer, explained to her and she washed hands Corrected On-Site Repeat Violation Admin Complaint
- 12A-20-4:High Priority - Employee washed hands with no soap. Rinsed hands only in between raw chicken and cooked chicken, explained to her and she washed hands properly Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed and rinsed container only and put it to dry, explained to her and she placed it in sanitizer Corrected On-Site Repeat Violation Admin Complaint
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Shoe box on label, container used for cut mushrooms in upright cooler by water heater
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shelled eggs on shelf above tofu and raw seafood on shelf above cut veggies, upright cooler by water heater, employee rearranged Corrected On-Site Repeat Violation Admin Complaint
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. Employee discarded one Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f cooked beef on table, explained time as public health control, mgr wrote time and she wrote it processed **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 113f bullion on stove off, employee turned it on, got to 165f Corrected On-Site
- 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. Emailed one Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in hand sink, cook line, employee moved it Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
- 53B-01-5:Intermediate - 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. One employee here stated she left it at home and other employee on the phone expired in 2023 Repeat Violation Admin Complaint
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance in back storage by restroom, table cleaner per employee Repeat Violation
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. By mop sink Repeat Violation
Food safety inspection conducted on 1/24/2024 revealed 26 total violations (9 high priority, 6 intermediate, 10 basic).
Inspection on 7/25/2023
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-03-5:High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 50f shelled eggs in glass door cooler, less than 4hr, mgr moved them Warning - From follow-up inspection 2023-07-25: 66f shelled eggs in upright cooler, stop sale, overnight, Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f sprouts, cut cabbage, raw pork, tofu, kimchi, dumpling in in glass door cooler at 52f , some stop sale, some less than 4 hrs, employee relocated Warning - From follow-up inspection 2023-07-25: 66f cut cabbage, dumplings, sprouts in upright cooler, someone came and mgr thought it was fixed, overnight, stop sale Admin Complaint
Food safety inspection conducted on 7/25/2023 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 7/21/2023
High Priority
11
Intermediate
9
Basic
9
Total
30
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. For scooping soup
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on prep counter, mgr moved it but didn't cover it
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f for spatulas and spoons used for cooking, mgr discarded it Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. By triple sink
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In upright cooler Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass cooler in back kitchen
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under prep table
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder, employee wrote name on Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. On shelf above food from customer, mgr moved her pharmacy pills Corrected On-Site Repeat Violation Admin Complaint
- 22-47-4:High Priority - Dishmachine quaternary ammonium 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 quat in triple sink, employee placed 2 tablets in 6 gallon of water, added more tablets, 300 ppm Corrected On-Site
- 12A-13-4:High 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. Employee washing dirty dishes then she got food to cook for customer, explaining and she washed hands Corrected On-Site Warning
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw pork then removed changed gloves and grabbed raw onions, explained to her and she washed hands Corrected On-Site Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing food dishes only, explained to employee
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. On 6/1/23, paid Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork on shelf above above sprouts, glass cooler, employee rearranged
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 50f shelled eggs in glass door cooler, less than 4hr, mgr moved them Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kimchi
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f sprouts, cut cabbage, raw pork, tofu, kimchi, dumpling in in glass door cooler at 52f , some stop sale, some less than 4 hrs, employee relocated Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120-125f bullions hot held ion stove off, turned it in and reached 165f, 120f rice on warmer, employee wrote time on Corrected On-Site Warning
- 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. Emailed one Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container in hand sink, cook line, employee removed it Corrected On-Site Repeat Violation
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 53B-01-5:Intermediate - 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. On,y employee here for 3 months couldn't proved it to me Warning
- 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. One week here Repeat Violation
- 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. For front counter tcs foods, times but not written in procedure, employee wrote them down Corrected On-Site Repeat Violation
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Employee placed another container with soap Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In back closet by restroom, mgr labeled it cleaner Corrected On-Site
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. By mop sink
Food safety inspection conducted on 7/21/2023 revealed 30 total violations (11 high priority, 9 intermediate, 9 basic).