SEOUL GARDEN
2510 S US HWY 1, Fort Pierce FL 34982 · 954-662-7436
Last inspected Jun 4, 2026 · 8 visits since December 2023
JUL 24
APR 25
SEP 25
FEB 26
JUN 26
— STEADY
5 inspections within 37 points of each other. Whatever this kitchen does, it does consistently.
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. Emailed to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 4, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
What the inspector wrote — 7 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. 0 ppm replaced chemical now 100ppm
Equipment in poor repair. Sandwich unit at end of cook line not working no tcs foods store in cooler at this time.
Food stored on floor. Oil and bag of rice in storage area, carrots bulk in walk in cooler and a bucket of meat in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at end of cook line
Show the remaining 3 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice water 78f employee removed
Old labels stuck to food containers after cleaning.
Water leaking from pipe and/or faucet/handle. On hand sink in kitchen
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 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. Tested 0 ppm, checked sanitation bucket, found it was half full of chemical, checked to make sure tube was in solution, it was not, fixed tube, primed machine, 50ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork in cook line make cooler. Manager put pork on top.
Toxic substance/chemical improperly stored. Spray bottle of sanitizer on prep table. Manager moved bottle to bottom shelf.
Dead roaches on premises. 1 dead roach on top of dishwasher. Manager discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Chicken store with restaurant food not segregated and marked. Manager moved food.
Food stored on floor. Bag of rice and cases of oil stored on floor. Manager moved food.
Wiping cloth sanitizing solution stored on the floor. Manager moved off the floor to cart.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 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. Reading 0ppm. Swapped chemicals and primed. Now reading 100ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked mussels in reach in freezer. Operator moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded beef (46F - Cold Holding) Operator states item was pulled out of cooler 1 hour ago. Manager iced down product
DM interior and exterior are soiled
Floors not maintained smooth and durable. Walk in cooler floor
Food stored on floor. Fryer oil and bag of sugar
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 87f.
Plumbing system in disrepair. PVC pipe is leaking into bucket on floor at hand sink
Apr 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in freezer repacked raw chicken over seafood. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw noodles thawed from the night before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw noodles (55F - Cold Holding); raw noodles (49F - Cold Holding); raw noodles (53F - Cold Holding) thawed from the night before. Operator disposed of all items.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink. Educated operator and he took a picture of the image that I showed him on my phone.
Certified Food Manager or person in charge in big 6. Emailed to operator and he printed and posted.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Reach in cooler with beef broth. Operator corrected. 3-501.17(A)(B) FC: (A) Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, and except as specified in paragraphs (E) and (F) of this section, refrigerated, ready-to-eat, time/
Ice buildup in reach-in freezer and/or walk-in freezer. Small bread reach in freezer.
In-use knife/knives stored in cracks between container used to store spices. Operator stored properly.
Single-service articles improperly stored. In storage area to-go styrofoam bowls stored in box on ground. Operator corrected.
Jul 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Equipment in poor repair. The floor of walk in cooler.
Floor soiled/has accumulation of debris. Under three compartment sink. Walk in cooler floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice in side reach in freezer.
Reach-in cooler interior/shelves have accumulation of soil residues. Inside of multiple reach-in cooler. One small reach in freezer is soiled.
Apr 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 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. Tested twice at 0 ppm. Informed Operator.
Handwash sink used for purposes other than handwashing. Front service hand sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Buildup of food debris/soil residue on equipment door handles. Multiple door handles of reach in coolers.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Heavy soiled in front of walk in cooler and under kitchen equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Out side of walk in cooler door.
Reach-in cooler interior/shelves have accumulation of soil residues. White reach in cooler on cooks line. Multiple reach in coolers in prep area and reach in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Wall at hand was sink in kitchen. Wall under dish washing machine and wall at three compartment sink.
Dec 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 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 was not sanitizing, tested 3x at 0 ppm, operator went and bought bleach, primed and 50ppm.
Nonfood-grade bags used in direct contact with food. Thank you bags used to store squid in.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw pork 47F in walk in cooler. Operator states he just received and put it in there. Recommend to rapid chill in freezer.
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. Emailed to operator.
Bowl or other container with no handle used to dispense food. Bowl used to scoop rice.
Floor tiles missing and/or in disrepair. Floor tiles in kitchen and back store room, titles are worn and cracked.
Water leaking from pipe and/or faucet/handle. Faucet has a steady stream of water in unisex bathroom. Leaking and won't shut off all the way.
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.