VAGABOND KOREAN STEAKHOUSE
9726 TOUCHTON RD STE A108
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 5/5/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/5/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/22/2025
High Priority
8
Intermediate
3
Basic
4
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of clean cups at wait station area
- 08B-38-4:Basic - Food stored on floor. Case of food stored on floor in walk in cooler
- 35B-02-4:Basic - Insect control device installed over food preparation area. Bug light device stored on wall over 2 make table reach in cooler with raw meats in kitchen
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powdered substance stored in container in dry storage shelf. Manager stated it's flour
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observe employee using high temperature dish machine but unit not sanitizing properly. Ran several times and only at 145F. Manager have employee to set up three compartment sink with quaternary Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe employee using high temperature dish machine but unit not sanitizing properly. Ran several times and only at 145F. Manager have employee to set up three compartment sink with quaternary Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep chicken stored over raw prep pork in walk in cooler. Moved by manager. Corrected On-Site Repeat Violation Admin Complaint
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 2 buckets of 5 gallon of homemade kimchi not date marked. Employee stated was made on Monday April 14 and validated date with manager. Stop sale issued. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 buckets of 5 gallon of homemade kimchi not date marked. Employee stated was made on Monday April 14 and validated date with manager. Stop sale issued. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. White rice (109-114F - Hot Holding), 5 trays of individual small pans of rice prep in containers stored in glass hot holding unit from over night. Manager stated intention is to be maintained hot with lower setting over night. Unit setting was set and showing digital at 109F. Unit was not touch today since overnight as per manager. Stop sale issued. Manager discarded 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. White rice (109-114F - Hot Holding), 5 trays of individual small pans of rice prep in containers stored in glass hot holding unit from over night. Manager stated intention is to be maintained hot with lower setting over night. Unit setting was set and showing digital at 109F. Unit was not touch today since overnight as per manager. Stop sale issued. Manager discarded Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Blue unlabeled spray bottle stored next to clean equipment in kitchen. Manager stated it's sanitizer and properly stored Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Produce stored in hand wash sink in kitchen. Employee removed Corrected On-Site
- 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. Homemade kimchi not date marked in kitchen reach in cooler in prep area. Manager stated was made 2 days ago
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue unlabeled spray bottle stored next to clean equipment in kitchen. Manager stated it's sanitizer and properly stored
Food safety inspection conducted on 4/22/2025 revealed 15 total violations (8 high priority, 3 intermediate, 4 basic).
Inspection on 12/12/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/11/2024
High Priority
4
Intermediate
1
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee prep food with bracelets on wrist
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food Raw fish stored over cake in glass hot box across from oven. Moved by manager. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kimchi, cut lettuce and noodles (63-64F - Cold Holding), all items stored at wait station on food cart rack and place there at 3pm. Discussed placing items on TIME and provided paperwork 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. Fried tofu, dumplings and cooked chicken (92-114F - Hot Holding), all stored in kitchen hot box across from oven, place there around 3pm. Discussed placing items in TIME. Provided Paperwork Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at spigot on splitter next to oven area Repeat Violation Admin Complaint
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified manager present and more than 4 food handler employees working
Food safety inspection conducted on 12/11/2024 revealed 7 total violations (4 high priority, 1 intermediate, 2 basic).
Inspection on 6/1/2024
High Priority
5
Intermediate
2
Basic
1
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf across from dishwashing machine unable to properly air dry
- 41-07-4:High Priority - Container of medicine improperly stored. Container of medicine stored next to fish sauce on shelf in prep area. Operator removed medicine to properly store. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw beef stored in direct contact of non food grade bag in reach-in cooler in kitchen area. Operator ordered food grade bags during this inspection. **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. fried tofu (115-117F - Hot Holding); cooked chicken (121F - Hot Holding) in food warming box across from grill. Operator raised temp of box to reheat items to 165F **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Two containers and one spray bottle containing toxic substance stored next to single use wrapped straws on shelf on front service station. Operator removed containers and spray bottle of cleaner/ sanitizer to properly store. Corrected On-Site Repeat Violation Admin Complaint
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in prep area near microwaves soiled. Also, middle cutting board on reach-in cooler on front service line soiled/ stained.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in corner of cookline. Operator replenished paper towels. Corrected On-Site
Food safety inspection conducted on 6/1/2024 revealed 8 total violations (5 high priority, 2 intermediate, 1 basic).
Inspection on 10/4/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/4/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/2/2023
High Priority
3
Intermediate
7
Basic
5
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed main ice machine soiled at the top of unit next to ice chute with mold-like substance.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks throughout kitchen. Observed 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.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple employees engaging in food preparation without hair restraints.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at back exit door of kitchen.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign provided at a hand sink used by food employees near grill across from ware washing station. Observed no paper towels at hand sink at entrance of grill room.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen raw beef in a non food grade bag in stand alone freezer near mop sink area. Employee removed and stored proper. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of sanitizer no lid over prep area near drink station, and over prep table near meat cutting area.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter installed without back flow device on non chemical side of splitter at mop sink. Observed hose bib with hose attached to splitter across from ware washing area with no back flow device on either side of splitter.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by a cart and box stored inside sink not accessible for employee use at all in kitchen next to grill and breading station. Employee removed cart and box from sink. Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed establishment with more than 4 employees engaging in food preparation without a certified food manager present. Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment using high temperature dishwashing machine without measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Observed establishment without a probe thermometer. Repeat Violation
- 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. Observed establishment without proof of required state approved employee training provided for any employees. 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. Observed establishment without 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. Discussed and provided Food Employee Reporting Agreement Form.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple spray bottles containing toxic substance not labeled through out kitchen and in dining area.
Food safety inspection conducted on 8/2/2023 revealed 15 total violations (3 high priority, 7 intermediate, 5 basic).