SHIN JUNG KOREAN RESTAURANT
1638 East Colonial Drive
Orlando, Florida, 32803
Colonialtown
Orange County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 7 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 2/20/2025
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on clean shelf with clean containers Employee removed drink Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Buckets of kimchi stored on floor walk in cooler Operator removed off floor Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink back prep area need sign
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service spoons d forks in container not inverted with handles up
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with chemical unlabeled by meat make in kitchen Operator labeled bottle Corrected On-Site
Food safety inspection conducted on 2/20/2025 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 9/3/2024
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice in chest freezer Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop by back rice cooker in 88° water
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No sign or paper towels at back hand sink at back 3 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. Beef broth held off stove 120° per operator less than 1 hour. Employee put broth on stove to reheat to 165° **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Back hand wash sink by back 3 compartment blocked with measuring utensil in sink
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at front ware wash no label
Food safety inspection conducted on 9/3/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 7/10/2024
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 7/10/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 6/4/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior rust streaks - From follow-up inspection 2024-06-04: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in-freezer ice build up Repeat Violation - From follow-up inspection 2024-06-04: **Time Extended**
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 gallons of beef broth cooling in walk-in-cooler per operator over night 47 - From follow-up inspection 2024-06-04: No items cooling from prior day. **Time Extended**
- 03G-42-1:Intermediate - - From initial inspection : Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Operation makes own kimchi to hold over 7 days Warning - From follow-up inspection 2024-06-04: Per operator Greg HACCP plan submitted approximately 5 days ago, not yet listed on status report. Time extend 30 days. **Time Extended**
Food safety inspection conducted on 6/4/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 4/4/2024
High Priority
3
Intermediate
5
Basic
6
Total
14
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. Ice machine interior rust streaks
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top shelf over noodles Operator removed drink Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Bucket soy sauce stored on floor Operator moved to shelf Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in-freezer ice build up Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided operator with poster Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes over washed ready to eat leaks and romaine lettuce Operator moved potatoes Corrected On-Site Repeat Violation
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 gallons of beef broth cooling in walk-in-cooler per operator over night 47°
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in pans over pork in walk-in-freezer Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 gallons of beef broth cooling in walk-in-cooler per operator over night 47°
- 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 operator with form Corrected On-Site
- 03G-42-1:Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Operation makes own kimchi to hold over 7 days 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. Employee just started no reporting agreement. Other employees has food handler training. Provided operator with form, had employee fill out form during inspection 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. Items prepared and stored in freezer not date marked
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles in ware wash no label
Food safety inspection conducted on 4/4/2024 revealed 14 total violations (3 high priority, 5 intermediate, 6 basic).
Inspection on 1/9/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table cooler. And on prep table while employee cuts vegetables Corrected On-Site - From follow-up inspection 2024-01-09: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket in chest freezer torn - From follow-up inspection 2024-01-09: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer - From follow-up inspection 2024-01-09: **Time Extended**
- 03G-42-1:Intermediate - - From initial inspection : Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Establishment is pickling to preserve Daikon and squash up to 30 days Warning - From follow-up inspection 2024-01-09: Operator has made contact with DBPR -OPQ and is starting the process of getting the variance/HACCP plan. Time extended until next unannounced inspection **Time Extended**
Food safety inspection conducted on 1/9/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 11/9/2023
High Priority
2
Intermediate
1
Basic
7
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table cooler. And on prep table while employee cuts vegetables Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gasket in chest freezer torn
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer
- 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. In sweet rice container Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over sauces in walk in cooler
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sweet rice container Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef removed from original packaging over raw pork removed from original packaging Corrected On-Site
- 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 in warmer 109F-120F advised operator to reheat to165F. Recheck rice at 165F Corrected On-Site
- 03G-42-1:Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Establishment is pickling to preserve Daikon and squash up to 30 days Warning
Food safety inspection conducted on 11/9/2023 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).