GEN KOREAN BBQ HOUSE
1301 E LAS OLAS BLVD, Fort Lauderdale FL 33301 · 954-271-3343
Last inspected Jul 15, 2026 · 9 visits since January 2024
JUL 24
SEP 24
NOV 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections trending up, 12 points better than where it started.
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. Provided handout to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024046710 | Jul 15, 2024 | Sep 4, 2024 | $200 |
Inspection history
9 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate0 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. At the bar, the soda gun and nozzle on the left was solid with a pink substance. An employee washed and sanitized the gun and nozzle during the inspection.
Handwash sink used for purposes other than handwashing. At the bar, the hand wash sink was used to hold/rinse shaker cups and a strainer. The items were removed
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Feb 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on front line touching cell phone screen then put on gloves to prepare customers food orders without washing hands.
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 on front line touching cell phone screen then put on gloves to prepare customers food orders without washing hands.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. kimchi (53F); raw steak (54F); raw chicken (53F) no changes in temperature items stored in walk in cooler.
Handwash sink at bar area used as dump sink, purpose other than handwashing.
No soap provided at cookline handwash sink, operator provided.
Sep 17, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in right side Cookline flip top drawers. Operator stored all items properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Kimchi on cart in prep area.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Kimchi on cart in prep area.
Handwash sink used for purposes other than handwashing. Employee used bar hand sink to wash container. Reviewed proper use of hand sinks. Employee removed items.
Jul 25, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 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. Cookline steam table - cooked vegetables (119F - Hot Holding). Per operator item in unit over 4 hours. Same unit - potato noodles (129F - Hot Holding). Per operator item cooked 4.25 hours ago and held in unit for that time. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline steam table - cooked vegetables (119F - Hot Holding). Per operator item in unit over 4 hours. Same unit - potato noodles (129F - Hot Holding). Per operator item cooked 4.25 hours ago and held in unit for that time. See stop sale.
Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by garbage can. Operator moved.
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Ice buildup on floor - walk-in freezer.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at cookline. Operator cleaned during inspection.
Jul 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Old labels stuck to food containers after cleaning.
Jul 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline right flip top drawers - raw pork stored over ready to eat dumplings and ready to eat pork cutlets. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked potato (54-55F); raw chicken (54-55F); shrimp (54-55F); tofu (60F). Per operator items held in unit overnight. No items prepped or portioned today. Per operator delivery just received. Waited 1/2 hour and temperatures have not changed. Operator moved all items to freezer to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns and holsters.
Old labels stuck to food containers after cleaning.
May 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (47-53F - Cold Holding) at cook-line flip top cooler. As per operator item was placed in cooler 1 hour prior to inspection. Operator covered and placed bags of ice on top to lower temperature.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed one missing vacuum breaker on splitter at mop sink.
Lack of toilet tissue at each toilet. Operator replaced.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner throughout. Operator inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open beverage on prep table at back kitchen area and front counter next to food. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. Observed container stacked wet. Operator separated containers.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle below rim of container. Operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Operator placed cloths in sanitizer solution.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
Show 6 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. Provided handout to operator.
Handwash sink used for purposes other than handwashing. Expo hand sink used for dumping. Reviewed proper use of hand sinks.
No paper towels or mechanical hand drying device provided at handwash sink. Dish wash area. Operator replaced.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed Time as a Public Health Control Form to operator. Operator filled out during inspection.
Current Hotel and Restaurant license not displayed.
Ice buildup in walk-in cooler around condensing fan.
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.