K-Bop Korean Kitchen
4320 Deerwood Lake Pkwy 106, Jacksonville, FL 32216 · Permanent Food Service · License 2615023
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 Aug 14 routine inspection3 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot), 5 basic-24
- Safety score76
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 visitAug 17, 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 visitAug 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
48-56f ice cream mix in machine, employee placed them in walk in cooler, less than 4 hrs
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
123f noodles and 120f beef, in warmer, employee turned it up
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
On hanging hose side, employee placed one
Fixed on the spot
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Greenish build up around nozzles
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand sinks at front counter and back kitchen have things in them, employee moved them
Fixed on the spot
Soap dispenser at handwash sink not working/unable to dispense soap.
In hand sink at cook line, employee placed some
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Green substance by cart, front counter area, employee stated it's cleaner
Basic5
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed cabbage on shelf above cooked chicken, employee rearranged walk in cooler
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Employee food on shelf above customer food in prep reach in cooler by cook line, employee rearranged
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In soy sauce, employee removed it
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Shelves with food build up in reach in cooler at front counter
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Base of handle in hand sink by prep sink and mop sink
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.