GANGNAM KOREAN RESTAURANT
35 SE 6 ST #105, Miami FL 33131 · 917-715-3773
Last inspected Feb 6, 2026 · 7 visits since August 2023
OCT 24
NOV 24
JUL 25
AUG 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 6, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
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.
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.
Wet mop not stored in a manner to allow the mop to dry.
Aug 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate10 Basic
Show 17 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen employees.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Packaged food not labeled as specified by law. Container of rice, no labeling.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. ice machine is out of order.
Accumulation of debris in three-compartment sink.
Ceiling tile missing.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee cell phones on top of food preparation area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watches while manipulating food.
Floor not cleaned when the least amount of food is exposed. Observe, food debris underneath kitchen wok, kitchen area.
Ice buildup in reach-in freezer and/or walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen shelves solid throughout.
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (94F - Hot Holding) inside steam table, as per employee for approximately 11 AM ( more than 4 hours prior ).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (94F - Hot Holding) inside steam table, as per employee for approximately 11 AM ( more than 4 hours prior ).
Handwash sink not accessible for employee use at all times. Observed by 3 compartment sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta inside walk in cooler with no date marked, as per employee for more than 24 hours.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. Observed oil containers on floor by 3 compartment sink. Observed containers of raw chicken and raw beef on floor at walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside reach in freezer.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout cook line and ware washing area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of cutting board at cook line.
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate6 Basic
Show 15 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen employees touching Dirty apron and engaging in food preparation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mixed greens at 45 f inside walk in cooler. kitchen employee placed bags of ice on top of the mixed greens
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones.
Food-contact surface not cleaned and sanitized between contact with different raw animal products.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen top surfaces of all kitchen shelves.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
No child labor law poster. For reporting purposes only.
Oct 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate4 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried rice at 102 f hot holding. was reheated to over 165 f
Handwash sink not accessible for employee use at all times.
Handwash sink used for purposes other than handwashing. Observed kitchen utensils inside handwashing sink next to three comp sink.
No probe thermometer provided to measure temperature of food products.
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.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris in three-compartment sink.
Soiled dry wiping cloth in use.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate7 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw vegetables in contact with nonfood-grade bags inside WIC.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in 3 comp sink.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Probe thermometer not used to ensure proper food temperatures.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Floor soiled/has accumulation of debris. Cooking area.
No conspicuously located ambient air temperature thermometer in holding unit. Observed missing thermometer to most kitchen RIC.
Soiled dry wiping cloth in use.
Stored food not covered. Most cooked foods not covered inside walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Aug 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
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.
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.
No probe thermometer provided to measure temperature of food products.
Employee with no hair restraint while engaging in food preparation.
Reach-in cooler interior/shelves have accumulation of soil residues. Front service cooler.
Soiled dry wiping cloth in use.
Wet wiping cloth not stored in sanitizing solution between uses.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.