YUM KOREA
1669 MARKET ST, Weston FL 33326 · 954-900-5213
Last inspected Aug 11, 2026 · 10 visits since July 2023
JUL 24
FEB 25
JUL 25
FEB 26
AUG 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 1 live flying insect landing on wall in dishwashing area. Operator killed and sanitizer areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Handwash sink used for purposes other than handwashing. Plastic cup stored in handwashing sink. Employee removed.
In-use tongs stored on equipment door handle between uses. Multiple tongs on oven door handle.
Working containers of food sugar removed from original container not identified by common name. Operator labeled.
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in reach in cooler Ground beef 107F @ 2:30 cooling since 1:30 rechecked 95F @ 3:00 at current rate of cooling food will not reach 70F. Operator placed in shallow pans and placed in freezer to chill rapidly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on cook line table. Employee removed.
Employee with no hair restraint while engaging in food preparation. Observed employee front counter engaging in food preparation with no hair restraint.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 Ppm quaternary. Operator added rechecked 200 Ppm
Jul 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler in kitchen - raw shell eggs stored over fried chicken nuggets. Employee stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter - ground beef (130F - Hot Holding); fried eggs (116F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator turned up steam table.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on all menus - tuna and salmon not marked as raw.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone and earbuds stored over the microwave. Employee stored correctly.
In-use tongs stored on equipment door handle between uses. Observed in kitchen. Employee stored correctly.
Apr 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Observed 3 employees engaged in food manipulation without proof of training.
Jul 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed at cook line - employee dropped on floor single service paper bowl - employee picked it up and continued to work with food without washing hands. Educated employee on proper handwashing techniques.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drink stored on top of preparation table across from grill.employee removed and stored properly.
Ice buildup in reach-in freezer. Observed at front counter by expo window.
Dec 11, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Per employee food held less than 2 hours. -Front counter- mango boba (52F - Cold Holding); passion boba (50F - Cold Holding), observed container on front counter to ambient temperature. Manager removed and placed inside lower cooler, second temperature (42F)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table- front counter- fried eggs (101F - Hot Holding), per employee food held less than 2 hours, observed eggs stored on double panel, employee removed panel and stored on container, inside steam table.second temperature, 167F.
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. Poster emailed-
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink inside reach in freezer- employee removed
Nov 7, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. cut cabbage (52F - Cold Holding); garlic and oil mix (50F - Cold Holding), per employee food held less than one hour, observed container on lower ice, employee ice bath containers for a quick chill.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Faucet is hooked to a hose.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee working in dish ware area, unable to answer hot to check the chlorine sanitizer in manual triple sink compartment
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. Poster emailed
Equipment in poor repair. Dishwasher machine is not operating at the time of inspection
Sep 5, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate3 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. -Observed chlorine sanitizer at dishwashing machine at 00 ppm. Operator replenished sanitizer.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 1 live flying insect landing on wall in dishwashing area. Operator killed and sanitizer areas.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at 5:05 p.m.,hard boiled eggs at 67°F, cooked mixed vegetables 68°F and vegetable sauce 66°F cold held in make shift table. Per operator, all items placed in unit at 10:30 a.m.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 5:05 p.m.,hard boiled eggs at 67°F, cooked mixed vegetables 68°F and vegetable sauce 66°F cold held in make shift table. Per operator, all items placed in unit at 10:30 a.m. See stop sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Observed chlorine sanitizer solution at bucket exceeds 200 ppm. Operator correct solution to 100 ppm.
Handwash sink used for purposes other than handwashing. -Observed handwash sink in kitchen used as dump sink, evidence by large waste foods particles found inside.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee bike helmet stored on food preparation table. Operator removed and sanitizer prep table. -Observed employee cellular phone stored on food preparation table. Operator removed and stored properly
Wet wiping cloth not stored in sanitizing solution between uses. -Observed 2 in-use wet wiping cloth stored on prep table not stored in sanitizer solution.
Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not identified by common name.
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Nonfood-grade bags used in direct contact with food. At tall reach in freezer- plastic/To-go shopping bags used to store chicken.
Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler-Raw chicken over steak sauce - operator moved chicken to lower shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline- Cooked steak 126F- hot holding- food out of temperature for 30 minutes- operator placed to be reheated to 165F.
Raw fruits/vegetables not washed prior to preparation. At front counter make station- avocados in use with stickers still attached- educated operator- employee removed to be properly washed.
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.