HANWOO KOREAN BBQ
5790 JOURNEYS END WAY
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/27/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. - band saw blade rusted -damaged walk in freezer gasket **Warning** - From follow-up inspection 2024-11-18: **Time Extended** - From follow-up inspection 2025-02-27: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - dry storage area **Warning** - From follow-up inspection 2024-11-18: **Time Extended** - From follow-up inspection 2025-02-27: **Time Extended**
Food safety inspection conducted on 2/27/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 2/27/2025
High Priority
0
Intermediate
0
Basic
9
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. -backside of some wood serving plates showing significant breakage -gaskets in disrepair inside small cooler inside bar
- 36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -significant grease built up above grill/stove on left side of cook line. Grease dripping below filters
- 36-22-4:Basic - Floor area(s) covered with standing water. -under 3 compartment sink
- 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. -handles resting inside bulk grain container **Corrected On-Site**
- 33-16-4:Basic - Open dumpster lid.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 32-23-5:Basic - Toilet not flushing/functioning properly. -minor repairs for toilet waiting on part, womens restroom. **Corrective Action Taken**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink
- 14-06-4:Basic - Wood food-contact surface not properly sealed. -some minor deterioration on food contact surface of some wood serving plates.
Food safety inspection conducted on 2/27/2025 revealed 9 total violations (0 high priority, 0 intermediate, 9 basic).
Inspection on 11/18/2024
High Priority
5
Intermediate
3
Basic
12
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Warning** - From follow-up inspection 2024-11-18: **Time Extended**
- 35A-06-4:Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. - dead flying insects in sticky tapes **Warning** - From follow-up inspection 2024-11-18: **Time Extended**
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle provided to dispense food. - sauce in walk in cooler - dry food in bucket, back prep area **Warning** - From follow-up inspection 2024-11-18: -utensils used to dispense bull food from containers must have handles/left inside for usage **Time Extended**
- 06-09-1:Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - whole tuna loin placed to thaw in walk in cooler still in ROP packaging **Warning** - From follow-up inspection 2024-11-18: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. - band saw blade rusted -damaged walk in freezer gasket **Warning** - From follow-up inspection 2024-11-18: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - dry storage area **Warning** - From follow-up inspection 2024-11-18: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - small chest freezer near ice machine -walk in freezer door **Warning** - From follow-up inspection 2024-11-18: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - spatulas at cookline in water temping 97F **Warning** - From follow-up inspection 2024-11-18: -utensils in standing water 90F, manager stated will use available steam well or warm side of grill to maintain 135F **Time Extended** **Corrected On-Site**
- 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. **Warning** - From follow-up inspection 2024-11-18: **Time Extended** **Corrected On-Site**
- 35B-08-4:Basic - - From initial inspection : Basic - Multiple Fly sticky tapes hanging over food/food preparation area/food-contact equipment. **Warning** - From follow-up inspection 2024-11-18: **Time Extended** **Corrected On-Site**
- 35B-02-4:Basic - - From initial inspection : Basic - Multiple Insect control sticky tapes installed over food preparation area. -prep area in back **Warning** - From follow-up inspection 2024-11-18: **Time Extended** **Corrected On-Site**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - black mold like substance in wall near dish machine **Warning** - From follow-up inspection 2024-11-18: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 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. - 0 ppm -checked numerous times, unable to verify either method of sanitizing for dish machine **Warning** - From follow-up inspection 2024-11-18: Operator using 3 compartment sink, dish machine must be in compliance on 60 day followup inspection **Time Extended**
- 12A-13-4:High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - dishwasher **Warning** - From follow-up inspection 2024-11-18: Dishwasher did not wash hands prior to placing bins for air drying -manager had discussion with employee, must be in compliance upon 60 day followup inspection **Time Extended** **Corrective Action Taken**
- 12A-19-4:High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. - hot water at cookline handsink not fully operational, causing water to temp at 80F. **Warning** - From follow-up inspection 2024-11-18: sink on cook line not allowing for 85F or above water. Must be in compliance upon followup inspection **Time Extended**
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live flying insects inside dry storage room **Warning** - From follow-up inspection 2024-11-18: 2 flies near bulk sugar **Time Extended**
- 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. - dumplings 108F, chicken 113F, held off temperature control at cookline less than 1 hour **Warning** - From follow-up inspection 2024-11-18: -steamed broccoli, manager placed on hour time as public health control, **Time Extended** **Corrected On-Site**
- 53B-01-5:Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-11-18: Time extended 60 days to verify compliance **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-11-18: **Time Extended**
- 31B-05-4:Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -handsink near warewashing area **Warning** - From follow-up inspection 2024-11-18: **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 11/18/2024 revealed 20 total violations (5 high priority, 3 intermediate, 12 basic).
Inspection on 11/15/2024
High Priority
14
Intermediate
8
Basic
19
Total
41
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. - dead flying insects in sticky tapes **Warning**
- 14-01-5:Basic - Bowl or other container with no handle provided to dispense food. - sauce in walk in cooler - dry food in bucket, back prep area **Warning**
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - whole tuna loin placed to thaw in walk in cooler still in ROP packaging **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee beverages on shelf, band saw **Warning**
- 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 lunch bag stored in shelf in walk in cooler with guest food - cellphone, keys on shelf with dry food at cookline **Warning**
- 14-11-5:Basic - Equipment in poor repair. - band saw blade rusted -damaged walk in freezer gasket **Warning**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. - dry storage area **Warning**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -dry storage room, cases of seasoning/buckets containing soda bib - boxes in walk in freezer **Warning**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - small chest freezer near ice machine -walk in freezer door **Warning**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. - Small cooler and glass door cooler at cookline **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - spatulas at cookline in water temping 97F **Warning**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- 35B-08-4:Basic - Multiple Fly sticky tapes hanging over food/food preparation area/food-contact equipment. **Warning**
- 35B-02-4:Basic - Multiple Insect control sticky tapes installed over food preparation area. -prep area in back **Warning**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - ware washing area -bar **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler gasket - exterior of ricepot **Warning**
- 33-16-4:Basic - Open dumpster lid. **Warning**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - black mold like substance in wall near dish machine **Warning**
- 22-41-4:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 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. - 0 ppm -checked numerous times, unable to verify either method of sanitizing for dish machine **Warning**
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - employees went outside, returned to food prep without washing hands **Warning**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - dishwasher **Warning**
- 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. -employee handling cut lettuce with bare hands **Warning**
- 12A-19-4:High Priority - Employee washed hands with cold water. - hot water at cookline handsink not fully operational, causing water to temp at 80F. **Warning**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - knife used to cut raw chicken wiped off with cloth and placed on magnetic stick **Warning**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live flying insects inside dry storage room **Warning**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. - chicken and dumplings at cookline **Warning**
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - sea bass, shrimp cooked by customers **Warning**
- 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. -pan of raw chicken being prepped in back leaning up against pan of prepped/cut beef **Warning**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - cooks handling raw animal foods, then clean utensils without changing gloves and washing hands **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil, 62F, less than 1 hour at cookline - sushi rolls 72F, held off temperature control at cookline less than 1 hour **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. - dumplings 108F, chicken 113F, held off temperature control at cookline less than 1 hour **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board in prep area, black substance -can opener blade **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink at cookline blocked by large trash can, making pedals to turn in water inaccessible. **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - utensils stored in front handsink -handsink in bar used to store used glasses **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - all handsinks in kitchen lacking paper towels **Warning**
- 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. **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. **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. -handsink inside warewashing area **Warning**
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -handsink near warewashing area **Warning**
Food safety inspection conducted on 11/15/2024 revealed 41 total violations (14 high priority, 8 intermediate, 19 basic).