Chop Chop Korean
Last inspected: Oct 3, 2024
35
Score
Chop Chop Korean has been inspected five times since 2022. On Oct 3, 2024, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around 12 violations each.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited three times.
That's lower than the typical South Daytona restaurant, which scores around 62. There are enough flags in the record to merit a second thought.
5
Inspections
1
Critical latest
7
Major latest
4
Minor latest
Inspection History
Oct 3, 2024
Routine - Food
1 critical violation. 7 major violations. 4 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over dressing, upright cooler **Warning**
08A-05-6
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. **Warning**
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Making Kim chee in house **Warning**
03G-50-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Self cook items **Warning**
02B-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front hand sink **Warning**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. **Warning**
31A-09-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Basic - Ceiling tile/vent in disrepair. AC vent hanging with loose insulation over rice cookers **Warning**
36-32-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Warning**
16-55-4
Basic - Food stored on floor. Open bag of ice, **Warning**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Upright freezer, 2 drinks **Warning**
12B-13-4
35
Feb 8, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -tall white reach-in cooler: raw chicken over raw pork in reach-in cooler, operator reorganized reach-in cooler **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board stained on top of reach-in cooler -inside of reach-in cooler has a significant accumulation of grease and food debris **Warning**
22-02-4
Basic - Floor soiled/has accumulation of debris. -floors throughout the kitchen have a significant accumulation of grease and food debris **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair throughout the kitchen. **Warning**
36-17-5
Basic - Food not stored at least 6 inches off of the floor. -buckets of sauce and produce stored on the floor in walk-in cooler -bucket of noodles stored on the floor **Corrected On-Site** **Warning**
08B-47-4
Basic - Ice buildup in multiple reach-in freezers **Warning**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, operator discarded water **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove has a significant accumulation of grease and food debris -sides of cooking equipment have a significant accumulation of grease and food debris -exterior of reach-in cooler has a significant accumulation of grease and food debris **Warning**
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls throughout the kitchen have a significant accumulation of grease and food debris **Warning**
36-27-5
52
Aug 23, 2023
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
27
Feb 20, 2023
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. -2 cans of Raid under front counter, operator discarded **Corrected On-Site**
41-05-4
High Priority - Raw animal food stored over or with unwashed produce. -raw beef stored above unwashed produce
08A-04-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bibb on rear of building
29-34-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -provided clean-up plan, operator posted **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris. -inside of microwave ovens lightly soiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in front service area used as dump sink and to store scoop, operator removed **Corrected On-Site**
31A-11-4
Basic - Floor soiled/has accumulation of debris. -floor throughout kitchen has accumulation of grease and food debris **Repeat Violation**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -bucket of bean sprouts stored on floor in walk in cooler -buckets of sauce stored on floor throughout kitchen and walk in cooler -bags of onions and carrots stored on floor in walk in cooler Operator reorganized walk in cooler **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - Garbage cans located outside have no lid or lid open/broken.
33-15-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoon for rice in water 72F -tongs in water 70F Operator discarded water **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish racks soiled -exterior of reach in cooler in cookline area soiled -exterior of microwaves soiled
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. -reach in cooler in cookline area
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. -raw chicken thawing on prep counter at room temperature, operator placed under continuously flowing cold water in prep sink **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above triple sink soiled with food debris -wall above cookline soiled with grease
36-27-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
30
Sep 26, 2022
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
43
Frequently Asked Questions
When was Chop Chop Korean last inspected?
The most recent health inspection at Chop Chop Korean on file is from Oct 3, 2024. The public record contains five inspections in total.
What is the most common violation at Chop Chop Korean?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Chop Chop Korean.
How does Chop Chop Korean compare to other restaurants in South Daytona?
Chop Chop Korean most recently scored 35 out of 100, which is lower than the South Daytona average of 62.
Has Chop Chop Korean's inspection record improved over time?
Results have been roughly steady. Inspections at Chop Chop Korean have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Chop Chop Korean 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 Chop Chop Korean inspected?
Based on the inspection history on file, Chop Chop Korean is inspected around two times per year on average.
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