DirtyFLRestaurant Inspection Data

KOREA HOUSE RESTAURANT

Food safety records indicate KOREA HOUSE RESTAURANT in LONGWOOD has 6 inspections with a 2.9/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 6 reports on file

1155 W SR 434 STE 121

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

2/25/2026· 2w ago

Inspection #: 3667633

Inspection Completed - No Further Action

9/22/2025· 5mo ago

Visit ID: 10883081

Met Inspection Standards

1 high, 1 int, 3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler
  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - gauged concrete at cookline
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rice. Operator turned up heat **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test strip

3/24/2025· 11mo ago

Visit ID: 8994186

Met Inspection Standards

2 high, 1 int, 1 basic

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. - at cook line causing retention of standing water - at triple sink
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. - Home Depot buckets storing short ribs
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken wings over kimchi in walk in cooler 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. - kimchi

10/2/2024· 1y 5mo ago

Visit ID: 8787202

Met Inspection Standards

1 high, 2 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - metal bowl no handle used to scoop bulk rice Repeat Violation
  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. - in kitchen 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. - scoop handle buried inside bulk cornstarch Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - spatulas in container of room temperature water
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. - observed Rubbermade Roughneck plastic containers in direct contact with foods.
  • 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. - provided to operator
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - bar hand wash sink used to soak glasses

1/16/2024· 2y 1mo ago

Visit ID: 8513740

Met Inspection Standards

1 high, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl instead of scoop in the container of rice
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on make tables across from wok station on cooks line
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler left door does not close all the way
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In front of wok station
  • 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 in direct contact with sugar Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken temping at 44F. Per operator item was in reach in cooler at cooks line less than two hours. Operator moved chicken to walk in cooler. **Corrective Action Taken**

9/29/2023· 2y 5mo ago

Visit ID: 8386064

Met Inspection Standards

2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the make cooler
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At the dish washer