SAMWON GARDEN
University Boulevard West
Jacksonville, Florida, 32217
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/29/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint - From follow-up inspection 2024-01-25: Still the same **Time Extended** - From follow-up inspection 2024-01-29: Still the same **Time Extended**
Food safety inspection conducted on 1/29/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 1/25/2024
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter (61F - Cold Holding), stored in small pan on cook line, place there from main walk in cooler approximately 15 mins ago as per employee to maintain cold. Discuss placing item on Time and added to Time paperwork. cooked pork (65-66F - Cold Holding), stored in cooking pan on stove top, place there at 10am as per employee and left sitting until they open at 11am and when customer to order and then will reheat. Provided technical assistance. Employee reheated to 169F kimchi (46-47F - Cold Holding), stored in upright double door glass reach in cooler on cook line and place there from other reach in cooler around 8am but employee left out prior to putting away **Corrective Action Taken** Warning - From follow-up inspection 2024-01-25: Kimchi 47F stored in upright double door glass reach in cooler from other reach in cooler but was left out for few minutes. Employee place it in reach in freezer to cool down quickly Admin Complaint **Corrective Action Taken**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup (109-122F - Hot Holding, re-temp 189F), stored on cook line, place there around 8 am after reheating for hot holding as per employee. Employee reheated. Corrected On-Site Warning - From follow-up inspection 2024-01-25: Tofu stew 70F Soup 125F 85-110F cooked steak All items stored on cook line grill area and place there after cooking for hot holding around 11am as per employee. Employee reheating Admin Complaint **Corrective Action Taken**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint - From follow-up inspection 2024-01-25: Still the same **Time Extended**
Food safety inspection conducted on 1/25/2024 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 1/23/2024
High Priority
4
Intermediate
2
Basic
10
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Two CO2 tanks next to ice machine not secured
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over sushi bar area
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at make table with excessive cut marks Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink bottle stored on prep table in kitchen. Employee removed Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employees personal belongs stored on front line cook area next to food. Employee removed Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint in kitchen area Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple in use utensils stored in standing water at 108F on cook line. Employee turn up heat and now at 178F Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave on cook line with food debris
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
- 08B-12-5:Basic - Stored food not covered. Multiple foods in walk in cooler uncovered Repeat Violation
- 09-01-4:High 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. Observed employee cutting cabbage in kitchen area with bare hands and placing in container for later storage in make table reach in cooler to be used. Reviewed with person in charge and employee put on gloves Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pan of prep beef stored over pan of cooked pork in bottom make table reach in cooler on cook line. Employee properly stored. Raw fish stored over uncovered cooked tofu in double door glass reach in cooler on shelf. Employee properly stored 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. Butter (61F - Cold Holding), stored in small pan on cook line, place there from main walk in cooler approximately 15 mins ago as per employee to maintain cold. Discuss placing item on Time and added to Time paperwork. cooked pork (65-66F - Cold Holding), stored in cooking pan on stove top, place there at 10am as per employee and left sitting until they open at 11am and when customer to order and then will reheat. Provided technical assistance. Employee reheated to 169F kimchi (46-47F - Cold Holding), stored in upright double door glass reach in cooler on cook line and place there from other reach in cooler around 8am but employee left out prior to putting away **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. Soup (109-122F - Hot Holding, re-temp 189F), stored on cook line, place there around 8 am after reheating for hot holding as per employee. Employee reheated. Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Kitchen hand wash sink with bowl inside. Sushi bar hand wash sink with bowl inside. All items removed by employee Corrected On-Site Repeat Violation
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint
Food safety inspection conducted on 1/23/2024 revealed 16 total violations (4 high priority, 2 intermediate, 10 basic).
Inspection on 8/25/2023
High Priority
5
Intermediate
5
Basic
10
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored next to clean equipment at ware washing area
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drinking in kitchen area
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal raw fish food stored over restaurant cooked foods in walk In cooler and not separated. Moved by manager. Corrected On-Site
- 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 apron stored next to dry storage food in back kitchen area. Moved by manager. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Open bag of dry rice gored on floor in back kitchen area at dry storage area. Manager closed bag and removed rice off floor Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Stored on door handle on equipment on cook line
- 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. Scoop handle stored in sugar container touching food. Manager properly stored Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Open bag of dry rice gored on floor in back kitchen area at dry storage area. Manager closed bag and removed rice off floor Case of plastic bottle water stored on floor in dry storage area near wine **Corrective Action Taken** Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. Employee medicine stored over prep table on cook line. Moved by manager. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw prep beef stored in direct contact inside non food grade bag in upright reach in freezer next to ice machine. Employee properly stored Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator license expired June 1, 2023. Operator paid license during inspection Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Employee personal raw fish food stored over restaurant cooked foods in walk In cooler and not separated. Moved by manager. Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution at ware washing area over 200ppm. Employee remade solution at 200ppm Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table stained
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee using hand wash sink at front line to wet cloth to wipe tables Spoon stored in hand wash sink at sushi bar area. Moved by manager. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to walk in cooler. Employee provided paper towel 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. Operator has sushi rice on time mark but no paperwork. Completed Time/Temperature Control for Safety (Potentially Hazardous) Foods during inspection Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has some employees hired over 60 days with no proof of employee training
Food safety inspection conducted on 8/25/2023 revealed 20 total violations (5 high priority, 5 intermediate, 10 basic).