Seoul Garden
2510 S US Hwy 1, Fort Pierce, FL 34982 · Permanent Food Service · License 6602707
What drove the grade
In-use utensil stored in unclean water at or above 135°F.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot, 1 repeat), 2 intermediate, 9 basic (2 repeats)-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 visitNov 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Removed by cook.
Fixed on the spotRepeat violation
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. 0 ppm operator fixed dish machine primed 100 ppm
Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse must sanitize dishes. Had operator set up 3 bay sink correctly for proper ware washing.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Aspirin stored on shelf with foods. Removed by cook
Fixed on the spot
Intermediate2
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 rice in walk in cooler
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. For Kim
Basic9
Code 08, Food protection and cross-contamination: Bucket of raw chicken stored on floor in the walk in cooler.
Soy sauce on the floor in the dry storage area.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach in cooler outside rusted not in use.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. U it stored outside needs to be removed.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Removed by operator
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Gasket soiled on all reach in coolers.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Clean serving silverware, cook ware. Some corrected by cook.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Kitchen back area
Floor tiles missing and/or in disrepair.
Inner kitchen area
Ceiling tile missing in the kitchen.
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.