92 Korean Chicken
952 NE 62 St, Oakland Park, FL 33334 · Permanent Food Service · License 1625190
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection6 high priority (1 fixed by the Oct 27 follow-up, 5 fixed on the spot), 2 intermediate (fixed on the spot), 2 basic (1 repeat)-25
- Administrative complaint on Oct 26, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Fryers: cooked chicken (73°F - Hot Holding) per operator, sitting in basket for 30 minutes. Operator moved chicken to be reheated to 165+ and being held at 135+
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
In walk in cooler Raw shell eggs stored over unwashed produce. Operator corrected storage
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler Raw shell eggs stored over bottled ranch sauce. Operator corrected storage
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee was washing dishes then proceeded to handle pan with cooked rice without washing hands first. Operator educated employee who then washed hands
Fixed on the spot
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched his nose and mouth, then engaged in food preparations without washing hands first. Educated employee who then washed hands
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Posted license expired on 12/1/2025. Per operator, he will go online and pay fees
Administrative complaint
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Gallon of milk open in walk in cooler not date marked. Per operator milk open 2 days ago. Educated operator who dated the milk
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee was cleaning wall next to steamer, then washed hands in a sink in the kitchen not designated to wash hands. Educated employee who then washed hands in handwashing sink
Fixed on the spot
Basic2
Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
Repeat violation
Employee eating in a food preparation or other restricted area.
Employee drinking in cook line in front of fryers. Operator educated employee who then washed hands
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.