Sam Won Garden
4345-1 University Blvd S, Jacksonville, FL 32216 · Permanent Food Service · License 2610568
What drove the grade
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection3 high priority (2 fixed on the spot, 1 repeat), 7 intermediate (2 fixed on the spot), 13 basic (2 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most-44
- Administrative complaint on Aug 11Counts in full until a follow-up finds the problems fixed-20
- Safety score36
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 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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.
Raw squid in open bag on shelf above cooked pork belly, upright freezer by cook line, raw fish on shelf above boiled eggs, in upright reach in cooler, employee rearranged
Fixed on the spotRepeat violationAdministrative complaint
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw chicken in open bag on shelf above raw shrimp in upright freezer by cook line,
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Opened soap above pots in prep area, employee moved soap
Fixed on the spot
Intermediate7
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Kimchi made on Sunday, boiled eggs yesterday morning
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Cooked beef taken out of freezer
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Doesn't turn on
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 new cook, 1 month here, emailed agreement
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.
Don't have it, emailed
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Vent in reach in cooler by cook line is dusty, fryer basked has old build up
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
In hand sink by rear door next to cook line, employee placed a roll
Fixed on the spot
Basic13
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
In prep teach in cooler by cook line, no ambient thermometer
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag with onions and big pot with beef bullion in walk in cooler
Repeat violation
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
On oven handle, employee moved them
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
On soy sauce
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Old build up on top of dish machine
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Black build up inside ice machine
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelves in walk in cooler with old build up
Code 25, Single-service items: Single-service articles improperly stored.
Box with chopsticks on floor, front counter prep area
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Black build up on wall by mop sink
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Old one
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Not secured by upright cooler at entrance to kitchen
No Heimlich maneuver/choking sign posted.
Emailed one
Fixed on the spot
No copy of latest inspection report available.
Could not find
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.