Hallyu Korean BBQ

6800 N University Dr, Tamarac, FL 33321 · Permanent Food Service · License 1625866

Official report

out of 100

Grade F

Safety score 41 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Dented/rusted cans present.High priority · fixed by the Sep 22 follow-up · 20 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 complaint inspection
6 high priority (5 fixed by the Sep 22 follow-up, 1 fixed on the spot), 6 intermediate (1 repeat), 9 basic (2 repeats); intermediate violations cost 18 at most
-47
Administrative complaint on Sep 14, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score41

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep142026

Complaint inspection

21 violations found · Inspector came back once

Follow-up visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
First visitSep 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
- 6 High priority
- 6 Intermediate
- 9 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed a dented can with cheddar cheese sauce stored inside walk dry storage room.
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed veggie dumplings cold held in glass doors cooler at 52°F. Per operator, dumplings placed in unit from last night. Item did not remove from unit since.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Observed veggie dumplings cold held in glass doors cooler at 52°F. Per operator, dumplings placed in unit from last night. Item did not remove from unit since. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw pork stored over cooked chicken wings in walk in cooler. Operator relocate chicken wings to top shelf.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Observed additional vacuum breaker needed at mop sink where splitter added.
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed no date marked on cooked chicken wings stored in walk in cooler. Per operator, chicken wings cooked more than 24 hours.
- Code 11, Employee health: 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.
  Observed no proof of employee health responsibilities available at this time.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed accumulation of black substances buildup on can opener blade.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink in prep station.
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employees training available at this time.
  Repeat violationAdministrative complaint
Basic9
- Code 08, Food protection and cross-contamination: Stored food not covered.
  -Observed an uncovered container with cooked chicken wings stored inside walk in cooler. Operator covered.
  Fixed on the spot
  Damaged/spoiled/recalled food not properly segregated.
  -Observed a dented can with cheddar cheese sauce stored inside walk dry storage room.
  Food stored on floor.
  -Observed cases with food items stored on kitchen floor. Operator removed and stored properly.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee drinking water stored on food preparation table. Operator removed and stored properly.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Uncleanable knife block in use to store knives.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed heavy ice buildup inside walk in freezer.
  Administrative complaint
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed accumulation of rust buildup on shelves in dishwashing area.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee charger stored on food preparation table next to clean utensils.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.