DirtyFLRestaurant Inspection Data

KBOP KOREAN KITCHEN

KBOP KOREAN KITCHEN maintains a 2.7/5 food safety rating based on 7 health department inspections in JACKSONVILLE. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

11700 SAN JOSE BLVD UNIT 24

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

2/9/2026· 1mo ago

Visit ID: 13628479

Met Inspection Standards

1 high

  • 22-41-4:High Priority - - From initial inspection : High Priority - 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. Dish machine chlorine 0 ppm. Chlorine supply not coming through. Warning - From follow-up inspection 2026-02-06: At callback :time needed to fix Dish machine. Establishment using Three compartment sink Quaternary ammonium 300 ppm. Until Dish machine fixed. **Time Extended** - From follow-up inspection 2026-02-09: At today's callback : still waiting for service Company to come to fix Dish machine. Three compartment sink is being used during repair time for Dish machine. **Time Extended**

2/6/2026· 1mo ago

Visit ID: 13627159

Follow-up Inspection Required

1 high, 1 int

  • 22-41-4:High Priority - - From initial inspection : High Priority - 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. Dish machine chlorine 0 ppm. Chlorine supply not coming through. Warning - From follow-up inspection 2026-02-06: At callback :time needed to fix Dish machine. Establishment using Three compartment sink Quaternary ammonium 300 ppm. Until Dish machine fixed. **Time Extended**
  • 03G-46-2:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment has commercially processed Kimchi that shows date life of 30 days. Establishment has no process waiver for such item. Warning - From follow-up inspection 2026-02-06: At todays callback : Establishment unable to provide invoice or receipt for 5 gallons of commercially prepared Kimchi. Person In Charge says owner not available and needs to obtain. **Time Extended**

2/5/2026· 1mo ago

Visit ID: 13519569

Follow-up Inspection Required

2 high, 3 int, 5 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled employee apron on rack by cleaned pans. Moved by manager. Corrected On-Site
  • 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. Spoon handle touching ice.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. Moved by manager. Corrected On-Site
  • 22-41-4:High Priority - 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. Dish machine chlorine 0 ppm. Chlorine supply not coming through. Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for sushi rice in bowl in kitchen. Made at about 11 am. Marked by manger. Corrected On-Site Warning
  • 03G-46-2:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment has commercially processed Kimchi that shows date life of 30 days. Establishment has no process waiver for such item. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Kitchen Hand Wash Sink blocked by garbage can. Moved by manager. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. All purpose cleaner. Repeat Violation

9/11/2025· 6mo ago

Visit ID: 10923774

Met Inspection Standards

2 high, 1 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
  • 29-18-4:Basic - Drain cover(s) missing. Missing drain cover at mop sink.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal drinks on prep areas. Moved by manager. **Corrective Action Taken**
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal drinks personal cell phon on prep area. Moved by manager. **Corrective Action Taken**
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen. Moved by manager. **Corrective Action Taken**
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In use water spray bottle not labeled. Marked by manger. Kitchen. **Corrective Action Taken**
  • 35A-02-7:High Priority - Live, small flying insects found One fly in rear kitchen by Three compartment sink.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Noodles at 115° .kitchen. Made at 11 am. Operator discarded item. Cooked wontons at 110°. 115°. Fry line. Made about 1 hr ago. Operator discarded item. **Corrective Action Taken**
  • 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Unlabeled chemical spray bottle at frontline. Degreaser. Marked by manger.
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Mini fryer in rear kitchen with no hood system. (Opposite grill ) Repeat Violation

11/13/2024· 1y 3mo ago

Visit ID: 10717837

Met Inspection Standards
  • N/A:No Violations Were Observed

11/12/2024· 1y 4mo ago

Visit ID: 8855538

Follow-up Inspection Required

4 high, 1 int, 2 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine 0ppm Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fermented Corn batter at 89°. Kitchen. Per Person In Charge placed about 11 am. Moved by manager to cooler. ( Time Temperature Controlled for Safety may be used as an option). **Corrective Action Taken** 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. Noodles made at 11 am at 110°. Person In Charge chose to discard item. **Corrective Action Taken** Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled sanitizer chemical spray bottle. Marked by manger. Corrected On-Site
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Mini fryer in rear kitchen area with no hood system.

8/9/2024· 1y 7mo ago

Visit ID: 8656698

Met Inspection Standards

1 int

  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.towel dispenser not working. Fixed by manger. Corrected On-Site