KOREA BARBECUE
5101 E COLONIAL DR, Orlando FL 32803 · 407-601-3119
Last inspected May 27, 2026 · 8 visits since July 2023
FEB 24
SEP 24
FEB 25
JUL 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles 54F cold holding. at buffet less than 4hrs per operator. Operator removed to be cooled for temperature recovery
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice 101-114F - Hot Holding less than 4hrs per operator. Advised to reheat to 165F for temperature recovery. Re check at 1hr. Temp was 147F reheating
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. kimchi, potatoes starch, cooked noodles, made less than 7 days per operator
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and phone above warewashing area. Operator removed
Floor soiled/has accumulation of debris. under prep cooler and counter on cook line Under grill
Show the remaining 2 findings ▾
Unnecessary items/unused equipment on the premises. Equipment Cooler at bar out of service
Wall soiled with accumulated grease, food debris, and/or dust. Behond grill
Mar 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Non-food grade paper/paper towel used as liner for food container. Lettuce container. Operator removed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice 101-114F - Hot Holding less than 4hrs per operator. Advised to reheat to 165F for temperature recovery. Re check at 1hr. Temp was 147F reheating
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Operator cleaned
Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by cart. Operator removed
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. kimchi, potatoes starch, cooked noodles, made less than 7 days per operator
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and phone above warewashing area. Operator removed
Floor soiled/has accumulation of debris. under prep cooler and counter on cook line Under grill
Ice scoop handle in contact with ice. At wait station and in ice machine. Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of baking sheets stored on shelf. Operator cleaned -Top of shelf and exterior of rice cooker above meat prep cooler. Operator began to clean
Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature. Operator put in cooler
Unnecessary items/unused equipment on the premises. Equipment Cooler at bar out of service
Wall soiled with accumulated grease, food debris, and/or dust. Behond grill
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles 54F cold holding. at buffet less than 4hrs per operator. Operator removed to be cooled for temperature recovery
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (101-120F - Hot Holding) in warmer box. Less than 4hrs per operator. Operator immediately reheated to 172F for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar operator immediately cleaned
Handwash sink not accessible for employee use at all times. Both hand sinks in kitchen blocked by trash can and carts. Operator immediately removed both.
Bowl or other container with no handle used to dispense food. In sugar. Operator immediately removed
Carbon dioxide/helium tanks not adequately secured. Immediately secured
Dead roaches on premises. 1 dead roach behind dry storage. Operator immediately discarded
Floor soiled/has accumulation of debris. -behind cooking equipment and under fryer
Food not stored at least 6 inches off of the floor. Bag in a box soda on floor. Operator immediately removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Directly Under stove In between fryers
Time/temperature control for safety food thawed in an improper manner. Pork thawing in room temperature. Operator immediately placed back in freezer
Unnecessary items/unused equipment on the premises. Out back.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork belly over butter in low boy end cook line Operator moved pork belly
No paper towels or mechanical hand drying device provided at handwash sink. Men's room sand wash sink missing paper towels Operator provided paper towels
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. Unable to find employee reporting agreement. Provided form, and employees signed during inspection
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in coolers prepared onsite no date markings
Floor soiled/has accumulation of debris. Floors under equipment soiled
Food not stored at least 6 inches off of the floor. Items in walk in freezer on shelf but not 6 inches off floor
Wall soiled with accumulated grease, food debris, and/or dust. Wall by ware wash soiled
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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. New employees no proof of employee reporting Provided form New employees signed form during inspection
Wet mop not stored in a manner to allow the mop to dry. Mop not stored correctly. Operator inverted mop to dry
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested sanitizer bucket at 0 ppm chlorine Operator added bleach tested 100 ppm chlorine
Wiping cloth sanitizing solution stored on the floor. Sani bucket store on floor Operator moved bucket off floor
Feb 21, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and pork belly in end 2 door cooler over ready to eat sausage and jelly. Operator moved raw items to other side of fridge
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at hose bib back mop sink
Handwash sink not accessible for employee use at all times. Ware wash Hand wash sink blocked with dish cart. Back hand wash sink with items inside. Operator moved cart and removed items
Ceiling tile missing. Ceiling tile kitchen entrance missing Operator mocked time back into place
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walls and ceiling pod walk-in-cooler soiled
Floor soiled/has accumulation of debris. Floors behind fryers soiled
Food stored on floor. Cases of dried noodles stored on lightly soiled floor. Operator moved noodles to shelf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters lift soil
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Operator unable to verify source of shellstock. See stop sale. Clams removed from original container and not able to provide original source. Operator discarded
Stop Sale issued due to food originating from an unapproved source. Clams removed from original container and not able to provide original source. Operator discarded
Handwash sink not accessible for employee use at all times. Hand sink by warewashing area blocked by trash can
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by warewashing area
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Salt container
Covered waste receptacle not provided in women's bathroom. In women's employee restroom
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on shelf above warewashing area
Floor not cleaned when the least amount of food is exposed. Under fryer and burner
Food stored on floor. Multiple buckets of soy sauce on floor in back kitchen area and in walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over open container of noodles in walk in cooler
Jul 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.