Gangnam Korean Restaurant
Last inspected: Mar 17, 2026
43
Score
Inspectors have visited Gangnam Korean Restaurant nine times, with records going back to 2022. The most recent visit was on Mar 17, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has improved over the last few visits: recent inspections have averaged around 13 violations, down from roughly 18 violations earlier in the record.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited four times.
Restaurants in Jacksonville average 74, so Gangnam Korean Restaurant trails the local norm. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
2
Critical latest
2
Major latest
7
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork on shelf above kimchi, upright cooler by rice cooker, raw seafood mix on shelf above sprouts in upright cooler in back, manager rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 108f water with utensil for food, manager turned burner in, got to 165f **Corrected On-Site**
10-05-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Liquid egg opened a couple of days ago, cooked zucchini and spinach a couple of days ago
02C-03-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Kimchi and cooked beef taken out of freezer a couple of days ago **Repeat Violation**
02C-08-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Food splatter on wall by upright freezers in back
36-27-5
Basic - Objectionable odors in bathroom or other areas of the establishment. By triple sink **Repeat Violation**
36-64-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf with old build up on shelf by triple sink.
23-03-4
Basic - No copy of latest inspection report available. Could not find it
51-18-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal food on shelf above customer food, upright cooler by water heater, manager rearranged **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened can drink for son and daughter, in reach in cooler at front counter, manager moved them **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage in a couple of ceiling tiles
36-32-5
43
Sep 16, 2025
Routine - Food
5 critical violations. 2 major violations. 11 minor violations.
View 18 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook went outside to get hair cover and then stirred soup, explained to her a and she washed hands **Corrected On-Site**
12A-25-4
High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Cook dipped two utensils in sanitizer after washing them , explained and she placed them back in **Corrected On-Site**
22-50-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood mix on shelf above tofu in upright cooler at back, cook rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cut cabbage and sprouts taken out of cooler at 11:30 am, employee wrote them in 4 hrs procedure **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Time frame states 11-4, explained to her and she changed to 11-3 **Corrective Action Taken**
03F-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked beef taken out of freezer yesterday
02C-08-5
Basic - Water leaking from pipe and/or faucet/handle. Faucet in mop sink **Repeat Violation**
29-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler by cook line and at front counter with
22-16-4
Basic - Objectionable odors in bathroom or other areas of the establishment. By triple sink **Repeat Violation**
36-64-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler at front counter with cut lettuce **Repeat Violation**
05-09-4
Basic - Food storage container/container lid cracked or broken. Cracked container for cooked meat in freezer, cook removed it **Corrected On-Site**
14-38-4
Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Cook tasted soup for customer then she tasted it again with same spoon, explained to her, cook discarded soup **Corrective Action Taken**
08B-19-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, employee put a hat on **Corrected On-Site**
13-03-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open employee drink by rice warmer **Repeat Violation**
12B-12-5
Basic - Bowl or other container with no handle used to dispense food. On flour, removed by cook **Corrected On-Site**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at front counter
22-20-5
Basic - Working containers of food removed from original container not identified by common name. White powder, bulk in shelf at back, flour per cook
02D-01-5
22
Mar 5, 2025
Food-Licensing Inspection
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
43
Feb 11, 2025
Routine - Food
3 critical violations. 6 major violations. 7 minor violations.
View 16 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 55f shelled eggs in upright cooler, overnight, stop sale, discarded **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f tofu, wontons, cut cabbage in upright cooler, overnight, discarded, stop sale **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Wrote 4 pm to discard and should be 3 pm, employee changed it **Corrected On-Site**
03F-01-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Misuk Kim 9/2/24, she didn't take it because she is selling restaurant in a month
53A-03-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat **Repeat Violation**
16-37-1
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. One new employee, he read and signed it **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Couldn't find it, emailed one
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes on Sunday, dated by manager **Corrected On-Site**
02C-02-5
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here with servsafe only employee training, explained to him
53B-03-5
Basic - Food storage container/container lid cracked or broken. Container for fish in freezer
14-38-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at front counter by food, employee discarded it **Corrected On-Site**
12B-12-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler
22-16-4
Basic - Objectionable odors in bathroom or other areas of the establishment. By triple sink
36-64-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart by fryer **Repeat Violation**
23-03-4
Basic - No copy of latest inspection report available.
51-18-6
25
Jul 9, 2024
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
Food Obtained from Approved Sources
FL-11
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
21
Jan 24, 2024
Routine - Food
9 critical violations. 6 major violations. 10 minor violations.
View 25 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 113f bullion on stove off, employee turned it on, got to 165f **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f cooked beef on table, explained time as public health control, mgr wrote time and she wrote it processed **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. Employee discarded one **Corrected On-Site**
01B-14-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shelled eggs on shelf above tofu and raw seafood on shelf above cut veggies, upright cooler by water heater, employee rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-08-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Shoe box on label, container used for cut mushrooms in upright cooler by water heater
14-15-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed and rinsed container only and put it to dry, explained to her and she placed it in sanitizer **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-45-4
High Priority - Employee washed hands with no soap. Rinsed hands only in between raw chicken and cooked chicken, explained to her and she washed hands properly **Corrected On-Site**
12A-20-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken then rinse hands, put on gloves and scooped cooked chicken from fryer, explained to her and she washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Container of medicine improperly stored. Above customer food, upright cooler at front counter, mgr moved them **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-07-4
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. Emailed one **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in hand sink, cook line, employee moved it **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here stated she left it at home and other employee on the phone expired in 2023 **Repeat Violation** **Admin Complaint**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance in back storage by restroom, table cleaner per employee **Repeat Violation**
41-17-4
Basic - Current Hotel and Restaurant license not displayed. Old one
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods
13-03-4
Basic - Equipment in poor repair. Gasket torn on bottom area in upright cooler by fryer
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 79f water for rice scoop, discarded by employee **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By upright cooler close to fryer
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in upright cooler by water heater
23-03-4
Basic - Reuse of single-service or single-use articles. Jug cut into a rice scoop container, discarded by employee **Corrected On-Site**
25-32-4
Basic - Single-service articles improperly stored. Cups in box on floor in storage by restroom
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee discarded it **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. White powder on kimchi bucket, storage, labeled salt **Corrected On-Site** **Repeat Violation**
02D-01-5
9
Jul 25, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f sprouts, cut cabbage, raw pork, tofu, kimchi, dumpling in in glass door cooler at 52f , some stop sale, some less than 4 hrs, employee relocated **Warning** - From follow-up inspection 2023-07-25: 66f cut cabbage, dumplings, sprouts in upright cooler, someone came and mgr thought it was fixed, overnight, stop sale **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 50f shelled eggs in glass door cooler, less than 4hr, mgr moved them **Warning** - From follow-up inspection 2023-07-25: 66f shelled eggs in upright cooler, stop sale, overnight, **Admin Complaint**
03A-03-5
74
Mar 1, 2023
Routine - Food
3 critical violations. 6 major violations. 9 minor violations.
View 18 violations
High Priority - Nonfood-grade bags used in direct contact with food. Multiple foods stored in direct contact in non food grade bags in reach in freezer
14-31-5
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wash hands at three compartment sink and dry with hand towel when done. Reviewed with manager
12A-18-4
High Priority - Container of medicine improperly stored. Employee medicine stored next to food container in kitchen and above food prep on shelf on cook line. Moved by manager. **Corrected On-Site**
41-07-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at three compartment sink and dry with hand towel when done. Reviewed with manager
12A-03-4
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 operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Bowl stored in hand wash sink on cook line. Moved by manager. **Corrected On-Site**
31A-11-4
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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has TCS food time mark but no written procedure available during inspection for Time. Completed new Time/Temperature Control for Safety (Potentially Hazardous) Foods during inspection **Corrected On-Site**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Homemade kimchi in back upright reach in cooler in storage area not date marked. Manager stated was prep on Monday
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. Multiple CO2 tanks stored in back hall way not secured
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over reach in coolers and dry storage in back hall way area **Repeat Violation**
36-37-5
Basic - Food stored on floor. Prep bowl of food stored on floor in kitchen area. Moved by manager. Case of produce stored in back hall way area on floor
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In upright reach in freezer
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 82F standing water next to rice steamer on front line and also next to back kitchen upright reach in freezer. Manager discarded water **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple reach in coolers with no ambient thermometer
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease build up
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright Reach in cooler in back hall way storage area with soiled bottom interior
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork stored in pan in back storage area thawing at room temperature. Moved by manager. **Corrected On-Site**
06-01-5
22
Aug 23, 2022
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking on Tofu, shell eggs and cooked potatoes. Manager time marked food items during inspection **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
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.
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork belly stored over noodles in reach in freezer, manager properly stored food items during inspection **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2022 **Admin Complaint**
50-17-2
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in storage area **Repeat Violation**
36-37-5
Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints on employees preparing food items
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf above triple sink
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. White rice spoon stored in water 85F **Repeat Violation**
10-07-4
Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. No light in reach in cooler at entrance to kitchen
38-08-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled container with a white powdery substance per employee the unlabeled container is salt
02D-01-5
41
Frequently Asked Questions
When was Gangnam Korean Restaurant last inspected?
The most recent health inspection at Gangnam Korean Restaurant on file is from Mar 17, 2026. The public record contains nine inspections in total.
What is the most common violation at Gangnam Korean Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Gangnam Korean Restaurant.
How does Gangnam Korean Restaurant compare to other restaurants in Jacksonville?
Gangnam Korean Restaurant most recently scored 43 out of 100, which is lower than the Jacksonville average of 74.
Has Gangnam Korean Restaurant's inspection record improved over time?
Yes. Recent inspections at Gangnam Korean Restaurant have averaged around 13 violations per visit, down from roughly 18 earlier in the record.
What does a high risk rating mean?
A high risk rating at Gangnam Korean Restaurant 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 Gangnam Korean Restaurant inspected?
Based on the inspection history on file, Gangnam Korean Restaurant is inspected around three times per year on average.
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