DirtyFLRestaurant Inspection Data

KOREAN SSAM BAR

KOREAN SSAM BAR maintains a 1.6/5 food safety rating based on 7 health department inspections in SARASOTA. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 7 reports on file

1303 N WASHINGTON BLVD, STE #4

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 7 health inspection reports

All Inspection Reports

2/11/2026· 4w ago

Visit ID: 13510959

Met Inspection Standards

3 high, 1 int, 2 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water in the front counter area. Owner removed the scoop to be sanitized. **Corrective Action Taken**
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door of the kitchen has no self closing device. Repeat Violation
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. **Corrective Action Taken**
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty plates then clean utensils without washing their hands. Server removed the utensils to be sanitized and washed their hands. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to canned food in the dry storage area. Owner removed the bottles. 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 at the hand wash sink in the front counter area shut off. Owner turned the hot water on. Corrected On-Site Repeat Violation

9/12/2025· 6mo ago

Visit ID: 13510701

Met Inspection Standards

1 basic

  • 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**

9/3/2025· 6mo ago

Visit ID: 10935184

Follow-up Inspection Required

5 high, 2 int, 1 basic

  • 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

1/14/2025· 1y 1mo ago

Visit ID: 8886891

Met Inspection Standards

1 high, 4 int, 1 basic

  • 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

9/11/2024· 1y 6mo ago

Visit ID: 8791203

Met Inspection Standards

2 high, 3 int, 2 basic

  • 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

1/26/2024· 2y 1mo ago

Visit ID: 8505040

Met Inspection Standards

4 high, 4 int, 1 basic

  • 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

9/20/2023· 2y 5mo ago

Visit ID: 8371249

Met Inspection Standards

2 high, 2 int, 3 basic

  • 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**