Bibimbox Korean Kitchen & Wings
4463 Deerwood Lake Pkwy, Jacksonville, FL 32216 · Permanent Food Service · License 2616552
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 Nov 2 routine inspection9 high priority (4 fixed by the Nov 3 follow-up, 5 fixed on the spot, 4 repeats), 7 intermediate (1 fixed on the spot, 2 repeats), 10 basic; intermediate violations cost 18 at most-63
- Safety score37
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 visitNov 3, 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 visitNov 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
26 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Custard, bean paste, etc
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
48-55f cream cheese, custard, bean paste, batter with dairy in prep cooler with ice build up at front counter, overnight, stop sale, discarded by employee, 55f batter for chicken at cook line, explained 4 hrs procedure, employee added it to procedure.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
114f eggs under lamp, employee added them to 4 hrs procedure
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee grabbed raw beef then changed gloves and grabbed container with cooked beef to place there, explained to her and she washed hands
Fixed on the spotRepeat violationAdministrative complaint
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 placed dirty dishes in dish machine and then grabbed clean dishes, explained to him and he washed hand
Fixed on the spot
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 only a food utensils in prep sink at front counter, explained to her
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
At rinse sink by dish machine
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
On red hose side of splitter
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
+400 ppm quat in bucket at front counter, test strip bluish, diluted by employee, 300 ppm
Fixed on the spot
Intermediate7
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.
For 3 new employees here, has blank form
Repeat violation
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.
None, emailed one
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
For bucket
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For chlorine sanitizer
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Ice chute with blackish build up at self service
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Cook rinsing towel in hand sink at cook line
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. None, 2 employees here for more than 3 months
Repeat violationAdministrative complaint
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
White powdered in bulk container at cook line, labeled flour by employee
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Oil jug, by rear door, employee placed it on shelf, also some boxes with food on floor in walk in freezer
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
88f water for rice scoop, employee removed it
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
On crunchy, employee removed it
Fixed on the spot
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Ice build up in prep cooler at front counter
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
One on prep table at cook line
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Big cooking pans on top shelf, employee inverted them
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
In mop sink, employee placed it on
Fixed on the spot
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
None, emailed one
Fixed on the spot
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.
- 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.