Korean Kimchi

10950 San Jose Blvd Ste 13, Jacksonville, FL 32223 · Permanent Food Service · License 2616549

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Sep 9, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · 7 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
3 high priority (2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 3 basic
-22
Administrative complaint on Sep 9
Counts in full until a follow-up finds the problems fixed
-20
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 visit

Sep92026

Routine inspection

8 violations found

First visitSep 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
- 3 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Kimchi, kimchi in glass door reach in cooler at 46-50°F. Person in charge states has had door open frequently. Ambient temperature of unit 49°F. Ambient temperature reached 39°F by end of inspection.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Vegetable soup at 109°F at cookline. Person in charge began reheating.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  In reach in freezer raw beef no longer commercially packaged stored over packages of vegetables in reach in freezer. Person in charge began rearranging.
  Fixed on the spot
Intermediate2
- Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
  Establishment is par cooking eggs below 155°F, cooling, then cooking at 155°F or above to customer order. No non continuous cooking procedure available. Inspector emailed to operator. Will fully cook eggs at first cook from now on.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
  Observed water filter drain line in front hand wash sink.
Basic3
- Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
  Observed tape on exterior of squeeze bottle holding sesame sauce in back kitchen.
- Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
  Observed soap and bleach in front counter area sanitizer bucket. Also, stored on floor. Person in charge raised.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  Cases of single service lids stored on floor at front counter. Person in charge raised.
  Fixed on the spot
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.