Rok Prime Korean BBQ Restaurant
1727 S Federal Hwy, Boynton Beach, FL 33435 · Permanent Food Service · License 6023048
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection4 high priority (fixed by the Sep 3 follow-up, 1 repeat), 3 intermediate (2 repeats), 3 basic (1 repeat)-29
- Administrative complaint on Aug 26, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score59
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 visitSep 3, 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 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed kimchi at walk in cooler made approximately 1 month ago per operator.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
sliced cabbage (55°F - Cold Holding); sweet soy marinade (oil & garlic) (48°F - Cold Holding) Observed double panned at flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. Advised operator to place products in freezer to quick chill.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw ground pork over raw pork belly at walk in cooler. Educated operator.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm)
Repeat violationAdministrative complaint
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.
Pho broth made 8/24,
Repeat violationAdministrative complaint
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For chlorine and quaternary sanitizer.
Repeat violationAdministrative complaint
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Drawer coolers have an accumulation off Food splatter and raw meat juices.
Repeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
4 drawer flip top cooler.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Throughout entire kitchen. Soiled cardboard, food debris, oil residue under cooking equipment.
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.
- Stop sale
- An order that the food can’t be sold or served.