OH KOREAN KITCHEN
1860 N UNIVERSITY DR
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/21/2025
High Priority
3
Intermediate
0
Basic
2
Total
5
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean glasses stored unprotected on table at front counter. **Warning**
- 08B-38-4:Basic - Food stored on floor. Observed tub of oil stored on floor in dry storage area. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed: - Raw beef stored above ready to eat stock in reach in cooler in storage area. - Raw beef stored with cooked dumplings in chest freezer next to cook line. PIC are,iced and stored appropriately. **Corrected On-Site** **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in low boy cooler across from cook line, kimchi sauce (50F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in low boy cooler across from cook line, kimchi sauce (50F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 2/21/2025 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).
Inspection on 12/10/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/10/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/6/2024
High Priority
4
Intermediate
1
Basic
1
Total
6
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in reach in freezer employee item stored with chicken used in the establishment. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
- 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. Observed less than 50ppm. **Warning**
- 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in low boy cooler across from cook line, kimchi sauce (43-45F - Cold Holding); spicy vegetable sauce (45F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temp for more than four hours. See stop sale. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in low boy cooler across from cook line, kimchi sauce (43-45F - Cold Holding); spicy vegetable sauce (45F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temp for more than four hours. See stop sale. **Warning**
- 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. Observed sauces cooked 11/03/24 not date marked. **Warning**
Food safety inspection conducted on 11/6/2024 revealed 6 total violations (4 high priority, 1 intermediate, 1 basic).