SHIN JUNG KOREAN RESTAURANT
1638 E COLONIAL DR, Orlando FL 32803 · 407-237-0451
Last inspected Mar 17, 2026 · 10 visits since November 2023
APR 24
SEP 24
FEB 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections trending up, 39 points better than where it started.
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. Provided operator with form
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
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. 3 employee food handlers certificates expired
Spray bottle containing toxic substance not labeled. Bleach spray bottle with no label at dish area. Operator placed label
Accumulation of lime scale on the inside of the dishmachine.
Faucet/handle disrepair at plumbing fixture. Cold water handle in disrepair at Hand wash sink at prep station
Show the remaining 3 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in black chest freezer at cook line Buildup ice around walk in freezer door
No handwashing sign provided at a hand sink used by food employees. Hand wash sink located at prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled vent covers in walk in cooler
Oct 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Oct 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
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.
Spray bottle containing toxic substance not labeled. Spray bottle by dish machine. Operator labeled bleach. Spray bottle by walk in freezer. Operator labeled bleach.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Back of the house hand wash sink by 2nd 3 compartment sink removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Single-service articles not stored inverted or protected from contamination. Server station. Employees inverted Togo containers.
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Spray bottle containing toxic substance not labeled. Spray bottle with chemical unlabeled by meat make in kitchen Operator labeled bottle
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on clean shelf with clean containers Employee removed drink
Food stored on floor. Buckets of kimchi stored on floor walk in cooler Operator removed off floor
No handwashing sign provided at a hand sink used by food employees. Hand sink back prep area need sign
Single-service articles not stored inverted or protected from contamination. Single service spoons d forks in container not inverted with handles up
Sep 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef broth held off stove 120° per operator less than 1 hour. Employee put broth on stove to reheat to 165°
Handwash sink not accessible for employee use at all times. Back hand wash sink by back 3 compartment blocked with measuring utensil in sink
Spray bottle containing toxic substance not labeled. Spray bottle at front ware wash no label
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled
Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice in chest freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop by back rice cooker in 88° water
No handwashing sign provided at a hand sink used by food employees. No sign or paper towels at back hand sink at back 3 compartment sink
Jul 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 4, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 gallons of beef broth cooling in walk-in-cooler per operator over night 47
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Operation makes own kimchi to hold over 7 days
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior rust streaks
Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in-freezer ice build up
Apr 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 gallons of beef broth cooling in walk-in-cooler per operator over night 47°
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in pans over pork in walk-in-freezer
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 gallons of beef broth cooling in walk-in-cooler per operator over night 47°
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. Provided operator with form
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Operation makes own kimchi to hold over 7 days
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. Employee just started no reporting agreement. Other employees has food handler training. Provided operator with form, had employee fill out form during inspection
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items prepared and stored in freezer not date marked
Spray bottle containing toxic substance not labeled. Spray bottles in ware wash no label
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior rust streaks
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top shelf over noodles Operator removed drink
Food stored on floor. Bucket soy sauce stored on floor Operator moved to shelf
Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in-freezer ice build up
No Heimlich maneuver/choking sign posted. Provided operator with poster
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes over washed ready to eat leaks and romaine lettuce Operator moved potatoes
Jan 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Establishment is pickling to preserve Daikon and squash up to 30 days
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table cooler. And on prep table while employee cuts vegetables
Equipment in poor repair. Gasket in chest freezer torn
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer
Nov 9, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef removed from original packaging over raw pork removed from original packaging
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in warmer 109F-120F advised operator to reheat to165F. Recheck rice at 165F
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Establishment is pickling to preserve Daikon and squash up to 30 days
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table cooler. And on prep table while employee cuts vegetables
Equipment in poor repair. Gasket in chest freezer torn
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sweet rice container
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over sauces in walk in cooler
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Sweet rice container
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.