Bulgogi House- Korean BBQ
Last inspected: Sep 15, 2025
25
Score
Inspectors have visited Bulgogi House- Korean BBQ seven times, with records going back to 2022. The newest entry in the record is dated Sep 15, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around 11 violations lately compared to roughly eight violations before.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up three times.
Restaurants in Orlando average 79, so Bulgogi House- Korean BBQ trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
3
Critical latest
4
Major latest
11
Minor latest
Inspection History
Sep 15, 2025
Complaint Full
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used to cover pork
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pork over corn
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over chili sauce. Manager changed storage. **Corrected On-Site**
08A-05-6
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quart strip for chlorine use on dishwasher.
16-32-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-14-5
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Grass killer. Stored on the floor on cook line under hand sink.
41-04-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink in dish area doesn't work. manager fixed the water. **Corrected On-Site**
31A-04-4
Basic - Hole in or other damage to wall. Located on the front counter.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. On the stove handle.
10-20-4
Basic - Light not functioning. Hood
36-62-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of prep tables located under slicer.
14-47-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly trap located in dry storage area. Operator removed trap. **Corrected On-Site**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Used for sesame and sugar. Manager removed. **Corrected On-Site**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food storage container/container lid cracked or broken. Large plastic bin with rice.
14-38-4
Basic - Food stored on floor. Soybean paste and fennel
08B-38-4
25
May 16, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid during inspection. **Corrected On-Site** **Repeat Violation**
50-17-3
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in white cutting board by ice machine.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine. Employee provided paper towels at hws. **Corrected On-Site**
31B-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Underneath 3 compartment machine and by clean dish rack. By hws on cooks line.
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar, operator removed. **Corrected On-Site**
14-01-5
Basic - Floor soiled/has accumulation of debris. Underneath all reach in coolers and cooking equipment on cooks line.
36-73-4
Basic - Hole in or other damage to wall. By hws on cooks line.
36-24-5
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at front by entrance to back of the house.
22-16-4
47
Dec 3, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
64
Jun 13, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By prep station next to reach in cooler.
31B-02-4
Intermediate - No soap provided at handwash sink. By prep station reach in cooler and dish machine. **Corrected On-Site**
31B-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
16-37-1
Basic - Ceiling tile missing. One missing ceiling tile by reach in freezer room.
36-36-4
Basic - Floor soiled/has accumulation of debris. Underneath all kitchen equipment.
36-73-4
Basic - Interior of ice machine/bin with rust that has pitted the surface
14-34-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
52
Dec 15, 2023
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Beef lined with paper towel in reach in cooler at cooks line
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. Frozen fish stored in grocery bag in reach in freezer at dry storage area
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork ribs stored over sauces I reach in cooler at cooks line Raw beef stored over ready to eat at reach in cooler on cooks line Aw shell eggs stored over kimchi in reach in cooler at dry storage area Printed operator proper storage hand out
08A-05-6
High Priority - 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 beef stored over raw fish
08A-17-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee wash cup in hand wash sink at cooks line
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at dish wash area **Corrected On-Site**
31B-02-4
Intermediate - 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. Printed operator food employee reporting agreement **Corrective Action Taken**
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed operator consumer advisory since customers have heating element at each table to cook food from raw **Corrective Action Taken**
02B-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food not stored at least 6 inches off of the floor. Sauce stored on floor at dry storage area **Corrected On-Site**
08B-47-4
33
May 19, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
52
Dec 13, 2022
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over celery in cooler. **Corrected On-Site**
08A-05-6
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door of kitchen.
35B-01-4
Basic - Light not functioning. Hood system lights burned out. **Repeat Violation**
36-62-4
Basic - Outer openings not protected with self-closing doors. Back door of kitchen. **Repeat Violation**
35B-03-4
Basic - Bowl or other container with no handle used to dispense food. Cup in bulk container. **Corrected On-Site**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. All bulk containers. **Repeat Violation**
02D-01-5
67
Frequently Asked Questions
When was Bulgogi House- Korean BBQ last inspected?
The most recent health inspection at Bulgogi House- Korean BBQ on file is from Sep 15, 2025. The public record contains seven inspections in total.
What is the most common violation at Bulgogi House- Korean BBQ?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Bulgogi House- Korean BBQ.
How does Bulgogi House- Korean BBQ compare to other restaurants in Orlando?
Bulgogi House- Korean BBQ most recently scored 25 out of 100, which is lower than the Orlando average of 79.
Has Bulgogi House- Korean BBQ's inspection record improved over time?
No. Recent inspections at Bulgogi House- Korean BBQ have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Bulgogi House- Korean BBQ means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bulgogi House- Korean BBQ inspected?
Based on the inspection history on file, Bulgogi House- Korean BBQ is inspected around three times per year on average.
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