SEOUL POCHA KOREAN PUB
3610 SW 13 ST, Gainesville FL 32608 · 352-451-4117
Last inspected Jun 2, 2026 · 10 visits since August 2023
SEP 24
DEC 24
JUL 25
NOV 25
MAY 26
— STEADY
5 inspections within 40 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: squid in a cook line reach-in cooler at 45°. Ice was added.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jun 2, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 15, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 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. Observed : the dish wash machine at 0 ppm for chlorine. There was chlorine in the 5 gallon bucket, but would not prime to the unit. Set up 3 compartment sink dish washing with sanitizer. The is bleach on hand.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed : raw pork in the walk-in cooler stored over soft drinks. The soft drinks were moved above to a different self.
Toxic substance/chemical improperly stored. Observed multiple window cleaner and air freshener stored over and next to clean dishes. These were moved to the cleaning area for storage.
Handwash sink used for purposes other than handwashing. Observed : the hand wash sink in the office was storing a box on top of it. The box was removed.
No probe thermometer provided to measure temperature of food products. Observed : lack oF a probe thermometer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : employee drinks on the cook line on the same surface as food or clean dishes. The drink was moved to a lower different shelf.
Employee personal food not properly identified and segregated from food to be served to the public. Observed : house sauce for customer service stored under employee lunches in the silver reach-in cooler. The sauce was moved to the cook line reach-in cooler.
Food stored on floor. Observed : bulk oil on the floor at the end of the cook line. ALSO, multiple containers of food on the floor of the walk-in cooler.
In-use wet wiping cloth/towel used under cutting board. Observed : a wet yellow cloth under the cutting board.
Uncleanable knife block in use to store knives. Observed : a knife block in use on the cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed : multiple wet cloths not stored in sanitizer.
Nov 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
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. Observed : prep staff cutting scallions, no gloves. Scallions were not immediately being cooked to 145°.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed : 4 to go plates in a grab n go cooler in the lobby, dates are 11-5 to 11-7.
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. Observed : last time mark recorded for fried chicken was 7-19. Today's chicken was taken out at 4pm per the owner. A 3 hour adjusted time was added.
Toxic substance/chemical improperly stored. Observed : fryer cleaner stored on top of the apartment reach-in freezer. This (fryer cleaner)was moved to cleaning.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed : Soon Lee, owner, kitchen manager, no Certified Food Manager.
No paper towels or mechanical hand drying device provided at handwash sink. Observed : the square hand wash sink lacked drying devices. Paper towels were added.
Employee personal food not properly identified and segregated from food to be served to the public. Observed : a container of candy stored over clean dishes on the clean dish rack. ALSO, in the walk-in cooler, boxed pizza stored on prepped vegetables.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : employee jackets stored on top of dry goods in the back prep area. The jackets were moved to the dolly.
Floor tiles missing and/or in disrepair. Observed : the floor tiles in the dish wash machine area are loose/in disrepair.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed : the apartment reach-in freezer has an ice back building up on the back wall. ALSO, the walk-in freezer has ice building around the door frame.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed : plated kimchi in a grab n go reach-in cooler in the lobby, no labeling.
No copy of latest inspection report available. Observed : last inspection, not available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : the top of the dish wash machine has an accumulation of food debris.
Jul 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed: chicken cooked at noon still not used/cooled to 41°/froze. Over 4 hours.
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. Observed fried chicken lacking a time mark. 8 pounds of chicken discarded. ALSO, fried chicken lacking a time mark. It was discerned this chicken was cooked in the afternoon and still had 2.5 hours left under time as a public health control.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed: the hose connection by the front door lacks a vacuum breaker.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: Soon Lee, over 30 days as owner/manager, no Certified Food Manager.
Handwash sink used for purposes other than handwashing. Observed cook staff uses the large hand wash sink to get and dump water from the cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: 2 open drinks in the silver/black reach-in cooler, stored over guest food.
Floor tiles missing and/or in disrepair. Observed cracked tile by the dish wash machine.
Dec 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
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. Observed: beef on time as a public health control at the start of the cook line, no time mark. An adjusted time mark was added.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: Soon Lee, over 30 day no Certified Food Manager card.
No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of paper towels at multiple hand wash sink. Paper towels were added to every hand wash sink.
Food stored on floor. Observed multiple cases of food stored on the floor of the walk-in freezer.
No Heimlich maneuver/choking sign posted. Observed: lack of a choking poster. One was emailed...
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the top of the dish wash machine with an accumulation of debris.
Sep 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: squid in a cook line reach-in cooler at 45°. Ice was added.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: cooked pasta at 86° on a lower prep shelf in the kitchen. These were left out to cool. The pasta has now been moved to the walk-in cooler, uncovered.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: Soon, as an owner and manager is not a Certified Food Manager.
Handwash sink not accessible for employee use at all times. Observed: on the way to the office and where there is a large ice machine, the hand wash sink is covered by a printer.
No paper towels or mechanical hand drying device provided at handwash sink. Observed: the paper towels for the back kitchen hand wash sink were not with in a reasonable distance from the hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed: prepped pork and Kim hi in the walk-in cooler not dated. Both items per staff were made over 24 hours ago.
Current Hotel and Restaurant license not displayed. Observed: the current license is not available for review.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 1 employee drinks stored on prep area. This was moved below.
Employee personal food not properly identified and segregated from food to be served to the public. Observed: a reach-in cooler/reach-in freezer combo in the dish wash machine area. This turns out is for employee food only and was not yet marked for employees only.
Food stored on floor. Observed cases of food on the floor in the walk-in cooler and walk-in freezer.
No Heimlich maneuver/choking sign posted. Observed: lack of a visible choking poster. One was emailed.
No copy of latest inspection report available. Observed: the last inspection was not made available.
May 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: shredded cheese in a chest freezer used as a refrigerator, 47F. The cheese was moved to a reach-in freezer, dropping to 44F in 12 minutes. ALSO, sprouts in the cook line reach-in cooler, 45F. A scoop of ice was added.
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. Observed: batter fried chicken cooked at 3:30 pm, no time mark. An adjusted time mark was added.
Handwash sink not accessible for employee use at all times. Observed: the hand wash sink on the way to the ice machine has a printer covering it.
Manager or person in charge lacking proof of food manager certification. Observed: Sue the new owner lacks a Certified Food Manager certificate.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: multiple drinks throughout the kitchen. These were moved below to the lowest shelf.
Food stored on floor. Observed: onions on the floor in prep, these were moved to a rolling rack. ALSO, food stored on the floor in the walk-in cooler, walk-in freezer and in the side hallway by the office there was bags of rice.
Marked exit/path to marked exit blocked. For reporting purposes only. Observed: the back door marked Exit was blocked. All items were moved away to make the path clear.
Jan 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener with an accumulation of dried food debris on the blade.
Handwash sink used for purposes other than handwashing. Observed: the front line hand wash sink with ice in it. The ice was then being melted.
No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of paper towels at the 2nd hand wash sink in the kitchen.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed: the plan has not been finished being filled out.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: water unsealed water bottles stored on the dry goods rack by the walk-in cooler.
Food stored on floor. Observed: bulk oil stored on the floor by the back door.
Aug 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed: raw marinated beef stored over hotdogs and sausage. The items were switched.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: sprouts in a make table in the kitchen, 50F. Time prep was earlier, undetermined. Added ice. Other items were at complying temperature in this unit. ALSO, the stand up glass door reach-in cooler on the cook line: beef 48F, prepared(marinated) earlier today, undetermined time. This was placed in the reach-in freezer. Heavy whipping cream 50F in the reach-in cooler. No date. See stop sale for this item.
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. Observed: the time frames from 11-3 did not change. New time stamps were added with corrected times.
Handwash sink not accessible for employee use at all times. Observed a blocked hand wash sink near the dish wash machine. The large cart was moved to another area.
In-use tongs stored on equipment door handle between uses. Observed multiple tongs stored on equipment handles, protruding into the walkway. These were adjusted.
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.