DirtyFLRestaurant Inspection Data

SA RI ONE KOREAN RESTAURANT

With 5 inspections documented, SA RI ONE KOREAN RESTAURANT maintains a 1.4/5 food safety rating in TAMPA. Recent inspections indicate some food safety concerns.

3940 West Cypress Street
Tampa, Florida, 33607
Hillsborough County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/14/2025

Inspection #: Visit ID: 10932678

  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair reach-in cooler door gaskets.
  • 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 backpack store on dry food products in dry food storage room. Employee removed backpack. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Multiple reach-in coolers and freezers have torn door gaskets. Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. In dry food storage room.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At cook line and food prep area in kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. A employee drink with no lid stored in reach-in cooler over food items. Employee discarded drink. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.
  • 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee left employee restroom then entered kitchen, engaged to washing food equipment in prep sink without washing hand first. Discussed with employee about proper handwash technique.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over a case of unwashed lettuce in walk-in cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored kimchi in reach-in cooler at cook line. Pooled egg stored over cooked pork in large reach-in cooler in kitchen. Raw chicken stored over cut vegetables in walk-in cooler. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of raw beef short rib 43-47 F stored in flip top reach-in cooler. Discussed fill line with food employee.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Household use pesticide stored with food spices on dry food storage shelf in food storage room.
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. At food prep area by walk-in freezer.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed 2 container of ware washing soap water stored in handwash sink at wait station.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 employees working at time of inspection.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. In employee restroom.
  • 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. Cooked beef, cooked chicken and various cooked/prepped food items in walk-in cooler.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At cook line.

Inspection Date: 4/9/2025

Inspection #: Visit ID: 8889251

  • 14-11-5:Basic - Equipment in poor repair. Observed door gaskets on reach in coolers are torn at time of inspection.
  • 08B-38-4:Basic - Food stored on floor. Buckets of soy sauce stored on floor in walk in cooler at time of inspection.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers are soiled at time of inspection.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed case of raw shell eggs stored on top shelf over washed prepared vegetables in walk in cooler at time of inspection n
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards are stained at time of inspection.

Inspection Date: 9/13/2024

Inspection #: Visit ID: 8783194

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on back prep table
  • 36-24-5:Basic - Hole in or other damage to wall. Observed water damage and mold like substance on wall in dry storage room
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink next to single prep sink
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed draw steak thawing at room temperature on back prep table Corrected -observed employee place in walkin cooler Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed no food grade bag used to stored raw meat in walkin freezer
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored above sauce in reachin cooler Corrected observed employee place raw shelled eggs on bottom shelf Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (50 - Cold Holding)in reachin cooler on cook line
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Observed drain line form ac draining into hand sink in back kitchen

Inspection Date: 3/19/2024

Inspection #: Visit ID: 8458315

  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair reachin cooler handle on cookline next to rice cooker
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop stored in water temped at 90F on service line Corrected -observed employee discard Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink located adjacent from walk-in freezer
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Observed in back kitchen
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork and beef thawing at room temperature at prep sink Observed employee place in walk-in cooler Corrected On-Site
  • 36-04-5:Basic - Utility lines are unnecessarily exposed. Ac unit stored over cookline Repeat Violation
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shelled eggs stored over unwashed lemons in walk-in cooler Corrected observed employee remove Corrected On-Site
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Observed pipe draining into hand sink from washer machine in back kitchen

Inspection Date: 7/28/2023

Inspection #: Visit ID: 8381522

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handles with old debris .
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep tables , corrected, employees removed food during inspection. Corrected On-Site Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks stored in reach in cooler on cooks line not identified nor separated. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Foods stored on floor in walk in cooler / walk in freezer. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on stove handle . Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in coolers with old debris.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. To go bags reused .
  • 36-04-5:Basic - Utility lines are unnecessarily exposed. Exposed AC vents in kitchen over cooks line . Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
  • 21-01-4:Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink set up with 0 ppm of chlorine, corrected to 100 ppm of chlorine. Corrected On-Site
  • 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. Observed dishwasher prepping dirty dishes and removing clean dishes with no hand washing between duties, corrected action taken , inspector discussed with operator proper hand washing procedures. **Corrective Action Taken** Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 45° corrected action taken inspector had employee place ice on tofu. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in kitchen area , corrected , operator replaced paper towels during 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. Cooked noodles, cooked soup, all held over 24 hrs in walk in cooler not date marked. Repeat Violation