GANGNAM KOREAN RESTAURANT
Fairmont Street
Jacksonville, Florida, 32216
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 3 health inspection reports
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).