HANWOO KOREAN BBQ
5790 JOURNEYS END WAY, Port Orange FL 32127 · 386-756-6663
Last inspected Jul 13, 2026 · 10 visits since March 2024
FEB 25
MAY 25
DEC 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. - dead flying insects in sticky tapes
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Live, small flying insects found -flying insect landed on prep table near thawing beef -flying insect above rice warmer/open trash can at cookline
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked dumplings 108F. Removed from temperature control and placed across from the cookline for use under heating element. Advised to use a 4 hour time as public health control with an approved if heating element is not adequately keeping food hot for less than 30 minutes -manager discarded out of caution
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee shoes on shelf above clean equipment next to hand sink in back
Fly sticky tape hanging over food/food preparation area/food-contact equipment. -back prep area
Show the remaining 3 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 114F utensil water
Standing water or very slow draining water in mop sink.
Wood food-contact surface not properly sealed. -worn wood serving plates. Manager discarded, stated new replacements have already been ordered
Feb 2, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked white rice 118-137F inside rice warmer. Manager stated less than 1 hour from being cooked, manager preferred to discard and cook new rice rather than reheating for hot holding
Handwash sink not accessible for employee use at all times. -blocked by garbage can
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. -Bryan
Employee eating in a food preparation or other restricted area. -employee eating at prep table near food service wrap
Food not stored at least 6 inches off of the floor. -containers of fryer oil inside prep area -sauce buckets inside cooler
Garbage on the ground and/or pad around dumpster.
Grease receptacle lid open.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -61F utensil water, manager replaced with hot water and kept on stove
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -backsplash behind grill -side of exterior of cooler across from grill -lid to cooler across from grill
Reach-in cooler interior/shelves have accumulation of soil residues. -bottom shelf of reach in cooler on cook line
Dec 12, 2025□ 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 ▾
Waste line missing at soda gun holster.
Dec 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority4 Intermediate13 Basic
Show 20 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - Dishwasher (Temperature 156f) after two tries
Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over cooked corn and cheese
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - cooked Gyoza sauce containing fresh garlic and oil datemarked 11/29. Operator states made yesterday. Employee didn't change date.
Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade rusted
Handwash sink not accessible for employee use at all times. - hand wash sink at bar storing bar utensils
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - at server side station
Accumulation of debris inside warewashing machine. - door flap
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. - plastic bowl used to scoop tempura flour
Buildup of food debris/soil residue on equipment door handles. - cookline cooler door handles and flip top handles - meat station cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over triple sink
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice buckets
Equipment and utensils not properly air-dried - wet nesting. - food pans above prep station
Food stored on floor. - buckets of soy sauce - soybean sauce
Ice buildup in reach-in freezer. - Small chest freezer
Ice scoop handle in contact with ice. - at server side station
Wall soiled with accumulated grease, food debris, and/or dust. - at dish station
Waste line missing at soda gun holster.
Working containers of food removed from original container not identified by common name. - flour - tempura flour
May 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate8 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry above precooked chicken dumplings inside walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw comminuted beef stored above raw seafood inside walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken 81F, cooked broccoli 70F, sitting at room temperature next to fryers/in station for 2 hours per manager, advised to use 4 hour time as a public health control with time marked if intention is to leave chicken at room temperature during use. -manager cooked chicken to 165F and placed under hot holding warmer
Toxic substance/chemical improperly stored. -can of pesticides above bin of clean food contact surface equipment inside ware washing area
Food-contact surface soiled with food debris, mold-like substance or slime. -soiled can opener blade
Handwash sink not accessible for employee use at all times. -hand sink blocke
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Toxic substance/chemical on premise that is not required for the operation of establishment. -chemical spray bottle without any english labeling regarding chemical specifications inside ware washing area
Accumulation of debris in three-compartment sink.
Ceiling tile missing. -can storage area
Data plate/operating specifications provided on dishmachine do not match type of sanitizer method in use. -operator using low temp chemicals inside dish machine that is 170F/155F, low temp settings on data plate call for 120F/140F. Advised to have technician switch to either low temp settings or high temp.
Equipment and utensils not properly air-dried - wet nesting.
Food not stored at least 6 inches off of the floor. -inside walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of hand wash sink
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -precooked noodles thawed to 65F, 2 hours prior. Advised to lessen batch to allow to cool back down to 41F within 4 total hours
Wall soiled with accumulated grease, food debris, and/or dust. -behind grill
Feb 27, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate9 Basic
Show 9 findings ▾
Equipment in poor repair. -backside of some wood serving plates showing significant breakage -gaskets in disrepair inside small cooler inside bar
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -significant grease built up above grill/stove on left side of cook line. Grease dripping below filters
Floor area(s) covered with standing water. -under 3 compartment sink
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handles resting inside bulk grain container
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues.
Toilet not flushing/functioning properly. -minor repairs for toilet waiting on part, womens restroom.
Water leaking from pipe and/or faucet/handle. -3 compartment sink
Wood food-contact surface not properly sealed. -some minor deterioration on food contact surface of some wood serving plates.
Feb 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. - band saw blade rusted -damaged walk in freezer gasket
Floor tiles missing and/or in disrepair. - dry storage area
Nov 18, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
5 High priority3 Intermediate12 Basic
Show 20 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 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. - 0 ppm -checked numerous times, unable to verify either method of sanitizing for dish machine
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. - dishwasher
Employee washed hands with cold water. - hot water at cookline handsink not fully operational, causing water to temp at 80F.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live flying insects inside dry storage room
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - dumplings 108F, chicken 113F, held off temperature control at cookline less than 1 hour
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.
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.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -handsink near warewashing area
Accumulation of black mold-like substance in the interior of the ice machine.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. - dead flying insects in sticky tapes
Bowl or other container with no handle provided to dispense food. - sauce in walk in cooler - dry food in bucket, back prep area
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - whole tuna loin placed to thaw in walk in cooler still in ROP packaging
Equipment in poor repair. - band saw blade rusted -damaged walk in freezer gasket
Floor tiles missing and/or in disrepair. - dry storage area
Ice buildup in reach-in freezer and/or walk-in freezer. - small chest freezer near ice machine -walk in freezer door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - spatulas at cookline in water temping 97F
In-use wet wiping cloth/towel used under cutting board.
Multiple Fly sticky tapes hanging over food/food preparation area/food-contact equipment.
Multiple Insect control sticky tapes installed over food preparation area. -prep area in back
Wall soiled with accumulated grease, food debris, and/or dust. - black mold like substance in wall near dish machine
Nov 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 41 recorded, 14 high priority.
14 High priority8 Intermediate19 Basic
Show 41 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 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. - 0 ppm -checked numerous times, unable to verify either method of sanitizing for dish machine
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - employees went outside, returned to food prep without washing hands
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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. - dishwasher
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee handling cut lettuce with bare hands
Employee washed hands with cold water. - hot water at cookline handsink not fully operational, causing water to temp at 80F.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - knife used to cut raw chicken wiped off with cloth and placed on magnetic stick
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live flying insects inside dry storage room
Non-food grade paper/paper towel used as liner for food container. - chicken and dumplings at cookline
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - sea bass, shrimp cooked by customers
Raw animal food not separated from ready-to-eat food during preparation. -pan of raw chicken being prepped in back leaning up against pan of prepped/cut beef
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - cooks handling raw animal foods, then clean utensils without changing gloves and washing hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil, 62F, less than 1 hour at cookline - sushi rolls 72F, held off temperature control at cookline less than 1 hour
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - dumplings 108F, chicken 113F, held off temperature control at cookline less than 1 hour
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board in prep area, black substance -can opener blade
Handwash sink not accessible for employee use at all times. -hand sink at cookline blocked by large trash can, making pedals to turn in water inaccessible.
Handwash sink used for purposes other than handwashing. - utensils stored in front handsink -handsink in bar used to store used glasses
No paper towels or mechanical hand drying device provided at handwash sink. - all handsinks in kitchen lacking paper towels
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.
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.
No soap provided at handwash sink. -handsink inside warewashing area
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -handsink near warewashing area
Accumulation of black mold-like substance in the interior of the ice machine.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. - dead flying insects in sticky tapes
Bowl or other container with no handle provided to dispense food. - sauce in walk in cooler - dry food in bucket, back prep area
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - whole tuna loin placed to thaw in walk in cooler still in ROP packaging
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee beverages on shelf, band saw
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee lunch bag stored in shelf in walk in cooler with guest food - cellphone, keys on shelf with dry food at cookline
Equipment in poor repair. - band saw blade rusted -damaged walk in freezer gasket
Floor tiles missing and/or in disrepair. - dry storage area
Food not stored at least 6 inches off of the floor. -dry storage room, cases of seasoning/buckets containing soda bib - boxes in walk in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. - small chest freezer near ice machine -walk in freezer door
In-use knife/knives stored in cracks between pieces of equipment. - Small cooler and glass door cooler at cookline
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - spatulas at cookline in water temping 97F
In-use wet wiping cloth/towel used under cutting board.
Multiple Fly sticky tapes hanging over food/food preparation area/food-contact equipment.
Multiple Insect control sticky tapes installed over food preparation area. -prep area in back
No handwashing sign provided at a hand sink used by food employees. - ware washing area -bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler gasket - exterior of ricepot
Open dumpster lid.
Wall soiled with accumulated grease, food debris, and/or dust. - black mold like substance in wall near dish machine
Mar 26, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -CHLORINE and QUATERNARY AMMONIA test kits both expired in 2022
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink at entrance to kitchen
No soap provided at handwash sink. -handwash sink at entrance to kitchen
No handwashing sign provided at a hand sink used by food employees. -handwash sink at entrance to kitchen, provided handwash signs, operator posted
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.