KBOP KOREAN KITCHEN
11700 SAN JOSE BLVD UNIT 24, Jacksonville FL 32223 · 9047086025
Last inspected Aug 17, 2026 · 10 visits since July 2023
AUG 24
NOV 24
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found One fly in rear kitchen by Three compartment sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2022049337 | Jul 14, 2022 | Nov 28, 2022 | $400 |
Inspection history
10 visits, newest first
Aug 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
What the inspector wrote — 10 findingsThe state's own report →
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. Dishmachine testing at 0ppm. Observed no sanitizer moving through tubing when priming. Establishment will utilize triple sink until unit is serviced.
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6.1.26.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over gochujang sauce. Person in charge moved to appropriate location.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hot dogs, mozzarella cheese with a discard date of 14 days in walk in cooler.
Show the remaining 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blanched broccoli, fish cakes, sauce with fresh garlic in oil stored above fill line in make line at 45-50F. Person in charge discarded broccoli and fish cakes.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in dining room with debris accumulated. Interior of main ice machine with debris accumulation.
Handwash sink used for purposes other than handwashing. Observed lid stored in back hand wash sink. Person in charge removed.
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. Person in charge unable to provide proof of employee training for employee on duty working at establishment for 2 years.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed large amount of dead insects in trap by mop sink.
Duct tape used to repair nonfood-contact surface. Tape utilized on top lid to make line.
Feb 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Dish machine chlorine 0 ppm. Chlorine supply not coming through.
Feb 6, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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. Dish machine chlorine 0 ppm. Chlorine supply not coming through.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment has commercially processed Kimchi that shows date life of 30 days. Establishment has no process waiver for such item.
Feb 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
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. Dish machine chlorine 0 ppm. Chlorine supply not coming through.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for sushi rice in bowl in kitchen. Made at about 11 am. Marked by manger.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment has commercially processed Kimchi that shows date life of 30 days. Establishment has no process waiver for such item.
Handwash sink not accessible for employee use at all times. Kitchen Hand Wash Sink blocked by garbage can. Moved by manager.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. All purpose cleaner.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled employee apron on rack by cleaned pans. Moved by manager.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle touching ice.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack.
Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. Moved by manager.
Sep 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 13 findings ▾
Live, small flying insects found One fly in rear kitchen by Three compartment sink.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Noodles at 115°.kitchen. Made at 11 am. Operator discarded item. Cooked wontons at 110°. 115°. Fry line. Made about 1 hr ago. Operator discarded item.
Original container of toxic substance or chemical does not bear the manufacturer's label. Unlabeled chemical spray bottle at frontline. Degreaser. Marked by manger.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Drain cover(s) missing. Missing drain cover at mop sink.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal drinks on prep areas. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal drinks personal cell phon on prep area. Moved by manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen. Moved by manager.
Working containers of food removed from original container not identified by common name. In use water spray bottle not labeled. Marked by manger. Kitchen.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Mini fryer in rear kitchen with no hood system. (Opposite grill )
Nov 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 8 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine 0ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fermented Corn batter at 89°. Kitchen. Per Person In Charge placed about 11 am. Moved by manager to cooler. ( Time Temperature Controlled for Safety may be used as an option).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Noodles made at 11 am at 110°. Person In Charge chose to discard item.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
Spray bottle containing toxic substance not labeled. Unlabeled sanitizer chemical spray bottle. Marked by manger.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Mini fryer in rear kitchen area with no hood system.
Aug 9, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.towel dispenser not working. Fixed by manger.
Dec 4, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One tiny fly by rear mop sink.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at non chemical side of splitter at mop sink.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Drain cover(s) missing. Missing drain cover at mop sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees hat above cleaned utensils. Moved by manager.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle touching shredded cheese in make table. Moved by manager.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets. Prepline. Soiled base of drawer cooler. Prepline.
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at non chemical side of splitter at mop sink.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers at prep line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over food containers. Rear rack. Moved by manager.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled base of drawer cooler.
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.