Gangnam Korean Restaurant
5161 Beach Blvd Ste 5, Jacksonville, FL 32207 · Permanent Food Service · License 2613418
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection1 high priority (fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot, 1 repeat), 4 basic-14
- Administrative complaint on Aug 25Counts in full until a follow-up finds the problems fixed-20
- Safety score66
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 visitAug 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw seafood soup stored over ready to eat bean sprouts in glass door reach-in cooler next to water heater. Operator rearranged. Also, observed raw beef stored over raw pork katzu in reach-in freezer-foods not commercially packaged.operator rearranged.
Fixed on the spotRepeat violationAdministrative 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.
Observed open container of milk that was opened on Friday. Operator date marked milk.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sink on cook line. Operator replenished paper towels.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed bowl of rice on counter across from grill not identified and segregated from vegetables being served to the public. Operator removed bowl of personal rice to properly store.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
Observed cardboard/ newspaper lining shelves on cook line with clean pans.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup up in reach in freezers in back room area.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler/ Reach in freezer interior/shelves have accumulation of soil residues.
Observed interior of reach in freezers in back room soiled with debris.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.