Hanwoo Korean BBQ
5790 Journeys End Way, Port Orange, FL 32127 · Permanent Food Service · License 7407366
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection2 high priority (no follow-up needed), 5 basic-11
- Safety score89
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 visitJul 13, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-cooked dumplings 108°F. Removed from temperature control and placed across from the cookline for use under heating element. Advised to use a 4 hour time as public health control with an approved if heating element is not adequately keeping food hot for less than 30 minutes -manager discarded out of caution
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
-flying insect landed on prep table near thawing beef -flying insect above rice warmer/open trash can at cookline
Basic5
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
114°F utensil water
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
-worn wood serving plates. Manager discarded, stated new replacements have already been ordered
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in mop sink.
Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
-back prep area
Fixed on the spot
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 shoes on shelf above clean equipment next to hand sink in back
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.