Bap Bowl Korean Food
7534 Beach Blvd Bay 9, Jacksonville, FL 32216 · Permanent Food Service · License 2616326
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 9 intermediate (2 fixed on the spot), 10 basic (2 repeats); intermediate violations cost 18 at most-42
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
54f cut cabbage in prep area, employee placed them in cooler, less than 4 hrs
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw meats on shelf above sauces in walk on cooler
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Employee washed and rinsed bowl for food only, explained sanitation step
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Cleaner above plastic utensils, front counter, employee moved chemical
Intermediate9
Code 05, Thermometers provided and accurate: Probe thermometer not within the intended measuring range of use.
100-400f only, explained to her
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.
Wife that scoops food
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.
Emailed one
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For chlorine sanitizer
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Several trays on hand sink, employee moved them
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Hand sink at cook line
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Yellow substance under triple sink, employee stated it's cleaner
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Wife here scoops food for 9 months
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Employee not sanitizing dishes, explained to him
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
White powdery in soy buckets, storage shelf, employee stated it's sugar and salt
Code 08, Food protection and cross-contamination: Food stored on floor.
Soy sauce in bucket on floor, also boxes with food only flour in box freezer
Repeat violation
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
On oven handle, operator moved them
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
On soy sauce
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Door frame has blackish build up in 2 door prep cooler
Repeat violation
Code 25, Single-service items: Reuse of single-service or single-use articles.
Box fir raw meat used to store lids, explained to operator , employee discarded it and placed lids in triple sink
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Faucet dripping in triple sink
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
One dead roach on shelf, cook line area, cleaned by employee
Fixed on the spot
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.
Personal things on shelf above plastic utensils by cash register
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Couldn't find it
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.