Korea House II
4501 E Colonial Dr, Orlando, FL 32803 · Permanent Food Service · License 5813735
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 Oct 21 routine inspection2 high priority (fixed on the spot, 2 repeats), 3 intermediate, 13 basic (3 repeats); basic violations cost 12 at most-31
- Safety score69
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 visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shrimp and raw squid stored above ready to eat soy sauce on make table in kitchen. Operator removed. Raw beef stored above ready to eat edamame in reach in freezer. Operator removed
Fixed on the spotRepeat violation
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored above raw squid and raw shrimp in walk in cooler. Operator removed
Fixed on the spotRepeat violation
Intermediate3
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.
Cooked bean sprouts and cooked vegetables prepped more than 24 hours prior not date marked
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Meat slicer Vegetable slicer
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All employee food safety training certificates expired
Basic13
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Multiple containers with white powder unlabeled. Operator labeled flour
Fixed on the spot
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed carrots stored above cooked and ready to eat potatoes and soy sauce buckets in walk in cooler. Operator removed
Fixed on the spotRepeat violation
Employee personal food not properly identified and segregated from food to be served to the public.
Several items in reach in coolers and walk in coolers. Operator removed
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Multiple open water bottles on shelves in kitchen
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing watches while prepping and serving food
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In flour container
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Walk-in coolers interior/shelves have accumulation of soil residues.
Also shelves are rusty
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters Make table gaskets soiled Walk in cooler gasket Dish machine racks soiled
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Plates and bowls on front counter unprotected
Cleaned and sanitized equipment or utensils not properly stored.
Ice buckets not inverted by ice machine. Operator flipped them
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone stored on slicer in kitchen. Operator removed
Fixed on the spot
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.