GANGNAM KOREAN RESTAURANT
5161 BEACH BLVD STE 5, Jacksonville FL 32207 · 9043964008
Last inspected Aug 25, 2026 · 10 visits since July 2023
FEB 25
MAR 25
SEP 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/24
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024019656 | Jan 24, 2024 | May 29, 2024 | $960 |
| 5--2018009145 | Feb 13, 2018 | Mar 15, 2018 | $400 |
Inspection history
10 visits, newest first
Aug 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw seafood soup stored over ready to eat bean sprouts in glass door reach-in cooler next to water heater. Operator rearranged. Also, observed raw beef stored over raw pork katzu in reach-in freezer-foods not commercially packaged.operator rearranged.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open container of milk that was opened on Friday. Operator date marked milk.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink on cook line. Operator replenished paper towels.
Cardboard used to line nonfood-contact shelves. Observed cardboard/ newspaper lining shelves on cook line with clean pans.
Show the remaining 3 findings ▾
Employee personal food not properly identified and segregated from food to be served to the public. Observed bowl of rice on counter across from grill not identified and segregated from vegetables being served to the public. Operator removed bowl of personal rice to properly store.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezers in back room area.
Reach-in cooler/ Reach in freezer interior/shelves have accumulation of soil residues. Observed interior of reach in freezers in back room soiled with debris.
Mar 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 108f water with utensil for food, manager turned burner in, got to 165f
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork on shelf above kimchi, upright cooler by rice cooker, raw seafood mix on shelf above sprouts in upright cooler in back, manager rearranged
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Liquid egg opened a couple of days ago, cooked zucchini and spinach a couple of days ago
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Kimchi and cooked beef taken out of freezer a couple of days ago
Ceiling/ceiling tile shows damage or is in disrepair. Water damage in a couple of ceiling tiles
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened can drink for son and daughter, in reach in cooler at front counter, manager moved them
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal food on shelf above customer food, upright cooler by water heater, manager rearranged
No copy of latest inspection report available. Could not find it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf with old build up on shelf by triple sink.
Objectionable odors in bathroom or other areas of the establishment. By triple sink
Wall soiled with accumulated grease, food debris, and/or dust. Food splatter on wall by upright freezers in back
Sep 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority2 Intermediate11 Basic
Show 18 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook went outside to get hair cover and then stirred soup, explained to her a and she washed hands
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Cook dipped two utensils in sanitizer after washing them, explained and she placed them back in
Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood mix on shelf above tofu in upright cooler at back, cook rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cut cabbage and sprouts taken out of cooler at 11:30 am, employee wrote them in 4 hrs procedure
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Time frame states 11-4, explained to her and she changed to 11-3
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked beef taken out of freezer yesterday
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at front counter
Bowl or other container with no handle used to dispense food. On flour, removed by cook
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open employee drink by rice warmer
Employee with no hair restraint while engaging in food preparation. Cook cooking, employee put a hat on
Food contaminated by unsanitized equipment or utensil. See stop sale. Cook tasted soup for customer then she tasted it again with same spoon, explained to her, cook discarded soup
Food storage container/container lid cracked or broken. Cracked container for cooked meat in freezer, cook removed it
No conspicuously located ambient air temperature thermometer in holding unit. Cooler at front counter with cut lettuce
Objectionable odors in bathroom or other areas of the establishment. By triple sink
Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler by cook line and at front counter with
Water leaking from pipe and/or faucet/handle. Faucet in mop sink
Working containers of food removed from original container not identified by common name. White powder, bulk in shelf at back, flour per cook
Mar 5, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Container of medicine improperly stored. Pain killer above rice warmer, employee moved it
Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood on shelf above kimchi, owner rearranged
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi made on Monday, employee dated it
Spray bottle containing toxic substance not labeled. In closet by restroom, employee discarded, didn't know what it was
Ceiling/ceiling tile shows damage or is in disrepair. One with water damage by restroom
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink by rice warmer, employee discarded it
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By rice warmers
No conspicuously located ambient air temperature thermometer in holding unit. In new upright cooler at back
Objectionable odors in bathroom or other areas of the establishment. By triple sink
Single-service articles not stored inverted or protected from contamination. Aluminum trays above upright freezer, inverted by manager
Water leaking from pipe and/or faucet/handle. Base on faucet at triple sink
Feb 14, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 55f shelled eggs in upright cooler, overnight, stop sale, discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f tofu, wontons, cut cabbage in upright cooler, overnight, discarded, stop sale
Feb 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority6 Intermediate7 Basic
Show 16 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 55f shelled eggs in upright cooler, overnight, stop sale, discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f tofu, wontons, cut cabbage in upright cooler, overnight, discarded, stop sale
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Wrote 4 pm to discard and should be 3 pm, employee changed it
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Misuk Kim 9/2/24, she didn't take it because she is selling restaurant in a month
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
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. One new employee, he read and signed it
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Couldn't find it, emailed one
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes on Sunday, dated by manager
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here with servsafe only employee training, explained to him
Current Hotel and Restaurant license not displayed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at front counter by food, employee discarded it
Food storage container/container lid cracked or broken. Container for fish in freezer
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart by fryer
Objectionable odors in bathroom or other areas of the establishment. By triple sink
Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler
Jul 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority4 Intermediate8 Basic
Show 17 findings ▾
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. Employee washed dishes then she came to scoop food, explained to her and she washed hands
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/24
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork on shelf above tofu, employee rearranged upright cooler by water heater
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 70f, no time no procedure, employee wrote time on
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f soup on stove, burner off, employee turned it on, got to 165f
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
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. For new employee
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For shelled eggs and tofu with time
Spray bottle containing toxic substance not labeled. Yellow substance in closet by restroom, chlorine per employee
Abrasives and detergents not removed during the rinse process. Washing and placing in sanitizer, explained to her
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on prep area, employee discarded it
Employee with no hair restraint while engaging in food preparation. Manager working with open foods
Equipment in poor repair. Gasket torn in cooler by fryer
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar, mgr removed it
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f water for cooking utensils, employee discarded it
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By upright cooler close to fryer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Good filter, cart by fryer
Jan 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 9 high priority.
9 High priority6 Intermediate10 Basic
Show 26 findings ▾
Container of medicine improperly stored. Above customer food, upright cooler at front counter, mgr moved them
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken then rinse hands, put on gloves and scooped cooked chicken from fryer, explained to her and she washed hands
Employee washed hands with no soap. Rinsed hands only in between raw chicken and cooked chicken, explained to her and she washed hands properly
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed and rinsed container only and put it to dry, explained to her and she placed it in sanitizer
Nonfood-grade containers used for food storage - direct contact with food. Shoe box on label, container used for cut mushrooms in upright cooler by water heater
Raw animal food stored in same container as ready-to-eat food. Raw shelled eggs on shelf above tofu and raw seafood on shelf above cut veggies, upright cooler by water heater, employee rearranged
Shell eggs in use or stored with cracks or broken shells. Employee discarded one
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f cooked beef on table, explained time as public health control, mgr wrote time and she wrote it processed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 113f bullion on stove off, employee turned it on, got to 165f
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 one
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
Handwash sink used for purposes other than handwashing. Pitcher in hand sink, cook line, employee moved it
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
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. One employee here stated she left it at home and other employee on the phone expired in 2023
Spray bottle containing toxic substance not labeled. Yellow substance in back storage by restroom, table cleaner per employee
Current Hotel and Restaurant license not displayed. Old one
Employee with no hair restraint while engaging in food preparation. Working with open foods
Equipment in poor repair. Gasket torn on bottom area in upright cooler by fryer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 79f water for rice scoop, discarded by employee
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By upright cooler close to fryer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in upright cooler by water heater
Reuse of single-service or single-use articles. Jug cut into a rice scoop container, discarded by employee
Single-service articles improperly stored. Cups in box on floor in storage by restroom
Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee discarded it
Working containers of food removed from original container not identified by common name. White powder on kimchi bucket, storage, labeled salt
Portable fire extinguisher gauge in red zone. For reporting purposes only. By mop sink
Jul 25, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 50f shelled eggs in glass door cooler, less than 4hr, mgr moved them
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f sprouts, cut cabbage, raw pork, tofu, kimchi, dumpling in in glass door cooler at 52f, some stop sale, some less than 4 hrs, employee relocated
Jul 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 11 high priority.
11 High priority9 Intermediate9 Basic
Show 30 findings ▾
Container of medicine improperly stored. On shelf above food from customer, mgr moved her pharmacy pills
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm quat in triple sink, employee placed 2 tablets in 6 gallon of water, added more tablets, 300 ppm
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. Employee washing dirty dishes then she got food to cook for customer, explaining and she washed hands
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw pork then removed changed gloves and grabbed raw onions, explained to her and she washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing food dishes only, explained to employee
Operating with an expired Division of Hotels and Restaurants license. On 6/1/23, paid
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork on shelf above above sprouts, glass cooler, employee rearranged
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 50f shelled eggs in glass door cooler, less than 4hr, mgr moved them
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kimchi
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f sprouts, cut cabbage, raw pork, tofu, kimchi, dumpling in in glass door cooler at 52f, some stop sale, some less than 4 hrs, employee relocated
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120-125f bullions hot held ion stove off, turned it in and reached 165f, 120f rice on warmer, employee wrote time on
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 one
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
Handwash sink used for purposes other than handwashing. Container in hand sink, cook line, employee removed it
No probe thermometer provided to measure temperature of food products.
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. On,y employee here for 3 months couldn't proved it to me
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. One week here
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For front counter tcs foods, times but not written in procedure, employee wrote them down
Soap dispenser at handwash sink not working/unable to dispense soap. Employee placed another container with soap
Spray bottle containing toxic substance not labeled. In back closet by restroom, mgr labeled it cleaner
Bowl or other container with no handle used to dispense food. For scooping soup
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on prep counter, mgr moved it but didn't cover it
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f for spatulas and spoons used for cooking, mgr discarded it
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Objectionable odors in bathroom or other areas of the establishment. By triple sink
Reach-in cooler interior/shelves have accumulation of soil residues. In upright cooler
Reach-in cooler shelves with rust that has pitted the surface. Glass cooler in back kitchen
Wall soiled with accumulated grease, food debris, and/or dust. Under prep table
Working containers of food removed from original container not identified by common name. White powder, employee wrote name on
Portable fire extinguisher gauge in red zone. For reporting purposes only. By mop sink
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.