DirtyFLRestaurant Inspection Data

KOREAN SSAM BAR

KOREAN SSAM BAR maintains a 1.7/5 food safety rating based on 6 health department inspections in SARASOTA. Recent inspections show improving food safety practices.

1303 N WASHINGTON BLVD, STE #4

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/12/2025

Inspection #: Visit ID: 13510701

  • 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back exit of the kitchen has no self closing device. Repeat Violation Warning - From follow-up inspection 2025-09-12: **Time Extended**

Inspection Date: 9/3/2025

Inspection #: Visit ID: 10935184

  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back exit of the kitchen has no self closing device. Repeat Violation Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. Containers of employee medicine stored on a shelf next to food across from the cook line. Employee removed the medicine. Corrected On-Site Repeat Violation 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. Dish machine sanitizer reading 00ppm chlorine. Establishment stoped using the dish machine called the technician and set up the three component sink to properly sanitizer dishes and equipment. 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. Observed an employee handling washed and peeled cucumber with their bare hands while cutting them. Cucumber were not intended to be cooked. Owner discarded the cucumbers. Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in the reach in cooler on the cook line. Owner removed the chicken. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed an employee handling washed and peeled cucumber with their bare hands while cutting them. Cucumber were not intended to be cooked. Owner discarded the cucumbers. Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired on 3/12/25 Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at the hand wash sink in the front counter area shut off. Owner turned the hot water on. Corrected On-Site Repeat Violation Warning

Inspection Date: 1/14/2025

Inspection #: Visit ID: 8886891

  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back exit of the kitchen. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat sauces in the reach in cooler on the cook line. Owner removed the eggs. Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Printed copy, operator posted before the end of the inspection. Corrected On-Site Repeat Violation
  • 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. Printed copy, operator posted before the end of the inspection. Corrected On-Site Repeat Violation
  • 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. Prepared rice cakes stored in the reach in cooler on the cook line with no date mark. Owner stated the rice cakes were prepared on 1/12. Owner placed a date mark on the item. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at the hand washing sink in the front counter area. Operator turned on the water. Corrected On-Site Repeat Violation

Inspection Date: 9/11/2024

Inspection #: Visit ID: 8791203

  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back exit of the kitchen.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed the wiping cloths in the sanitizer bucket. Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Employee medicine stored next to food in the front counter area. Employee removed the medicine. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over soy sauce in the stand up reach in cooler in the kitchen. Employee removed the beef. Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts to the operator Repeat Violation
  • 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. Emailed handouts to the operator Repeat Violation
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at the hand washing sink in the front counter area. Owner turned the hot water on. Corrected On-Site

Inspection Date: 1/26/2024

Inspection #: Visit ID: 8505040

  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back exit of the kitchen. Repeat Violation
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked raw shell then changed their gloves and handed clean utensils without washing their hand. Employee removed the utensils to be sanitized, washed their hands and changed gloves. **Corrective Action Taken**
  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee rewashed their hand using soap. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottles of cleaning fluid stored next to fresh carrots in the back kitchen area. Employee removed the carrots. Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts to the operator.
  • 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. Emailed handouts to the operator. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bottled beverages stored in the hand washing sink in the front counter area. Owner removed the bottles. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to the cook line. Owner placed paper towels at the hand washing sink. Corrected On-Site

Inspection Date: 9/20/2023

Inspection #: Visit ID: 8371249

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in the cook line area missing a shield.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back exit of the kitchen. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over processed pineapple in the reach in cooler on the cook line. Owner placed the pineapple above the shrimp. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer ready +200 chlorine. Owner replaced the sanitizer new reading 100ppm. Corrected On-Site
  • 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. Emailed handouts to the operator.
  • 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. Provided handout to operator. Operator filled out one form before the end of the inspection. **Corrective Action Taken**