DirtyFLRestaurant Inspection Data

YUM KOREA

Based on 9 health inspections, YUM KOREA in WESTON has earned a 2.3/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

1669 MARKET ST, WESTON 33326

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 9 health inspection reports

All Inspection Reports

2/5/2026· 1mo ago

Visit ID: 13457245

Met Inspection Standards

1 high, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on cook line table. Employee removed. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee front counter engaging in food preparation with no hair restraint.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 Ppm quaternary. Operator added rechecked 200 Ppm Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in reach in cooler Ground beef 107F @ 2:30 cooling since 1:30 rechecked 95F @ 3:00 at current rate of cooling food will not reach 70F. Operator placed in shallow pans and placed in freezer to chill rapidly. **Corrective Action Taken**

7/9/2025· 8mo ago

Visit ID: 10903502

Met Inspection Standards

2 high, 1 int, 2 basic

  • 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 personal phone and earbuds stored over the microwave. Employee stored correctly. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen. Employee stored correctly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler in kitchen - raw shell eggs stored over fried chicken nuggets. Employee stored properly. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter - ground beef (130F - Hot Holding); fried eggs (116F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator turned up steam table.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on all menus - tuna and salmon not marked as raw.

4/10/2025· 11mo ago

Visit ID: 10773396

Met Inspection Standards
  • N/A:No Violations Were Observed

2/5/2025· 1y 1mo ago

Visit ID: 8840257

Follow-up Inspection Required

1 int

  • 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. Observed 3 employees engaged in food manipulation without proof of training.

7/25/2024· 1y 7mo ago

Visit ID: 8720363

Met Inspection Standards

1 high, 2 basic

  • 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 personal drink stored on top of preparation table across from grill.employee removed and stored properly. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer. Observed at front counter by expo window.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed at cook line - employee dropped on floor single service paper bowl - employee picked it up and continued to work with food without washing hands. Educated employee on proper handwashing techniques. Corrected On-Site

12/11/2023· 2y 3mo ago

Visit ID: 8567480

Met Inspection Standards

2 high, 1 int, 1 basic

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink inside reach in freezer- employee removed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Per employee food held less than 2 hours. -Front counter- mango boba (52F - Cold Holding); passion boba (50F - Cold Holding), observed container on front counter to ambient temperature. Manager removed and placed inside lower cooler, second temperature (42F) Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table- front counter- fried eggs (101F - Hot Holding), per employee food held less than 2 hours, observed eggs stored on double panel , employee removed panel and stored on container, inside steam table.second temperature, 167F. 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. Poster emailed- Repeat Violation

11/7/2023· 2y 4mo ago

Visit ID: 8509068

Met Inspection Standards

3 high, 2 int, 1 basic

  • 14-11-5:Basic - Equipment in poor repair. Dishwasher machine is not operating at the time of inspection
  • 22-52-4:High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. cut cabbage (52F - Cold Holding); garlic and oil mix (50F - Cold Holding), per employee food held less than one hour, observed container on lower ice, employee ice bath containers for a quick chill. **Corrective Action Taken** Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Faucet is hooked to a hose. Warning
  • 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee working in dish ware area, unable to answer hot to check the chlorine sanitizer in manual triple sink compartment Warning
  • 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. Poster emailed **Corrective Action Taken** Warning

9/5/2023· 2y 6mo ago

Visit ID: 8482208

Met Inspection Standards

5 high, 1 int, 3 basic

  • 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 employee bike helmet stored on food preparation table. Operator removed and sanitizer prep table. -Observed employee cellular phone stored on food preparation table. Operator removed and stored properly Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed 2 in-use wet wiping cloth stored on prep table not stored in sanitizer solution.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not identified by common name.
  • 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 chlorine sanitizer at dishwashing machine at 00 ppm. Operator replenished sanitizer . Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 1 live flying insect landing on wall in dishwashing area. Operator killed and sanitizer areas. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at 5:05 p.m.,hard boiled eggs at 67°F, cooked mixed vegetables 68°F and vegetable sauce 66°F cold held in make shift table. Per operator, all items placed in unit at 10:30 a.m.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 5:05 p.m.,hard boiled eggs at 67°F, cooked mixed vegetables 68°F and vegetable sauce 66°F cold held in make shift table. Per operator, all items placed in unit at 10:30 a.m. See stop sale.
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Observed chlorine sanitizer solution at bucket exceeds 200 ppm. Operator correct solution to 100 ppm. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink in kitchen used as dump sink, evidence by large waste foods particles found inside.

7/13/2023· 2y 8mo ago

Visit ID: 8342296

Met Inspection Standards

3 high, 1 basic

  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At front counter make station- avocados in use with stickers still attached- educated operator- employee removed to be properly washed. **Corrective Action Taken**
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. At tall reach in freezer- plastic/To-go shopping bags used to store chicken.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler-Raw chicken over steak sauce - operator moved chicken to lower shelf. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline- Cooked steak 126F- hot holding- food out of temperature for 30 minutes- operator placed to be reheated to 165F. **Corrective Action Taken**