ROK PRIME KOREAN BBQ RESTAURANT
1727 S FEDERAL HWY, Boynton Beach FL 33435 · 954-681-5218
Last inspected Aug 26, 2026 · 7 visits since October 2024
OCT 24
JAN 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license 12.1.24.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 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. Dishwasher (Chlorine 10ppm)
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground pork over raw pork belly at walk in cooler. Educated operator.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed kimchi at walk in cooler made approximately 1 month ago per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cabbage (55F - Cold Holding); sweet soy marinade (oil and garlic) (48F - Cold Holding) Observed double panned at flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. Advised operator to place products in freezer to quick chill.
Show the remaining 6 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine and quaternary sanitizer.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pho broth made 8/24,
Floor soiled/has accumulation of debris. Throughout entire kitchen. Soiled cardboard, food debris, oil residue under cooking equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawer coolers have an accumulation off Food splatter and raw meat juices.
Standing water in bottom of reach-in-cooler. 4 drawer flip top cooler.
Apr 6, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
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. Dishwasher (Chlorine 0ppm) Operator placed new bottle of chlorine sanitizer on machine, rechecked 50ppm.
Feb 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority6 Intermediate2 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. Dishwasher (Chlorine 0ppm) Operator placed new bottle of chlorine sanitizer on machine, rechecked 50ppm.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer. Not available at time of inspection.
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. Not available at time of inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Raw beef in reduced oxygen packaging conducted onsite at flip top cooler and reach in freezer. Advised operator to remove raw beef from packaging. Please contact dhr.specialprocess@myfloridalicense.com for information regarding HACCP. EZ Templates emailed to operator.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink By entrance to kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: Chicken wings made 2/2, potato salad made 2/1 no date mark. Advised operator to date marked products.
Spray bottle containing toxic substance not labeled. Unknown chemical spray bottle not labeled by triple sink, soap and water spray bottle not labeled by server station. Advised operator to label all chemicals.
Food stored on floor. Raw Steaks on floor in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Various sauce spills and food debris in low boy cooler by register area.
Oct 13, 2025Inspection 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 paper towels or mechanical hand drying device provided at handwash sink. At the cook line hand wash sink. The paper towels were provided
Food stored on floor. In the walk in freezer, bins of steaks are stored on the floor.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over the cookline
Single-service articles improperly stored. In the back portion of the kitchen where the single service items are stored, a case of to go containers is stored on the floor. The case was moved.
Mar 13, 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 ▾
Lights in food preparation, on cook line missing the proper shield, sleeve coatings or covers.
Jan 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license 12.1.24.
Handwash sink not accessible for employee use at all times, dolly and boxes in front of sink across ice machine. Operator removed all items.
Employee beverage container on a food preparation table on cook line. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 72F in wait area. Operator discarded water.
Interior of flip top cooler on cook line has accumulation of black substance/grease/food debris.
Lights in food preparation, on cook line missing the proper shield, sleeve coatings or covers.
Oct 4, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
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.