Hanwoo Korean BBQ
Last inspected: Feb 2, 2026
50
Score
Public records show eight inspections at Hanwoo Korean BBQ stretching back to 2024. The newest entry in the record is dated Feb 2, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 12 violations earlier on.
Across the inspection history, “time/temperature control for safety food” is the issue that surfaces most often, recorded two times.
That's lower than the typical Port Orange restaurant, which scores around 67. The pattern in the record is worth a careful look.
8
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Feb 2, 2026
Complaint Full
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
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
Toilet Rooms Maintained
FL-53
50
Dec 12, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. - From follow-up inspection 2025-12-12: **Time Extended**
29-17-4
95
Dec 8, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
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
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
22
May 2, 2025
Complaint Full
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw comminuted beef stored above raw seafood inside walk in cooler
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry above precooked chicken dumplings inside walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken 81F, cooked broccoli 70F, sitting at room temperature next to fryers/in station for 2 hours per manager, advised to use 4 hour time as a public health control with time marked if intention is to leave chicken at room temperature during use. -manager cooked chicken to 165F and placed under hot holding warmer **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. -can of pesticides above bin of clean food contact surface equipment inside ware washing area **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soiled can opener blade
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink blocke **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. -chemical spray bottle without any english labeling regarding chemical specifications inside ware washing area **Corrected On-Site**
41-04-4
Basic - Accumulation of debris in three-compartment sink. **Corrected On-Site**
16-07-4
Basic - Ceiling tile missing. -can storage area
36-36-4
Basic - Data plate/operating specifications provided on dishmachine do not match type of sanitizer method in use. -operator using low temp chemicals inside dish machine that is 170F/155F, low temp settings on data plate call for 120F/140F. Advised to have technician switch to either low temp settings or high temp.
16-24-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food not stored at least 6 inches off of the floor. -inside walk in freezer
08B-47-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -precooked noodles thawed to 65F, 2 hours prior. Advised to lessen batch to allow to cool back down to 41F within 4 total hours
06-03-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind grill
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of hand wash sink
23-03-4
25
Feb 27, 2025
Complaint Full
7 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
64
Nov 18, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
19
Nov 15, 2024
Routine - Food
14 critical violations. 8 major violations. 19 minor violations.
View 41 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 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 -checked numerous times, unable to verify either method of sanitizing for dish machine **Warning**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - employees went outside, returned to food prep without washing hands **Warning**
12A-16-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - dishwasher **Warning**
12A-13-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee handling cut lettuce with bare hands **Warning**
09-01-4
High Priority - Employee washed hands with cold water. - hot water at cookline handsink not fully operational, causing water to temp at 80F. **Warning**
12A-19-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - knife used to cut raw chicken wiped off with cloth and placed on magnetic stick **Warning**
22-45-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live flying insects inside dry storage room **Warning**
35A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. - chicken and dumplings at cookline **Warning**
14-86-1
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - sea bass, shrimp cooked by customers **Warning**
01D-01-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. -pan of raw chicken being prepped in back leaning up against pan of prepped/cut beef **Warning**
08A-14-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - cooks handling raw animal foods, then clean utensils without changing gloves and washing hands **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil, 62F, less than 1 hour at cookline - sushi rolls 72F, held off temperature control at cookline less than 1 hour **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - dumplings 108F, chicken 113F, held off temperature control at cookline less than 1 hour **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. - utensils stored in front handsink -handsink in bar used to store used glasses **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - all handsinks in kitchen lacking paper towels **Warning**
31B-02-4
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. **Warning**
53B-01-5
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 - No soap provided at handwash sink. -handsink inside warewashing area **Warning**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -handsink near warewashing area **Warning**
31B-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board in prep area, black substance -can opener blade **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink at cookline blocked by large trash can, making pedals to turn in water inaccessible. **Warning**
31A-09-4
Basic - Equipment in poor repair. - band saw blade rusted -damaged walk in freezer gasket **Warning**
14-11-5
Basic - Floor tiles missing and/or in disrepair. - dry storage area **Warning**
36-17-5
Basic - Food not stored at least 6 inches off of the floor. -dry storage room, cases of seasoning/buckets containing soda bib - boxes in walk in freezer **Warning**
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - small chest freezer near ice machine -walk in freezer door **Warning**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. - Small cooler and glass door cooler at cookline **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - spatulas at cookline in water temping 97F **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Multiple Fly sticky tapes hanging over food/food preparation area/food-contact equipment. **Warning**
35B-08-4
Basic - Multiple Insect control sticky tapes installed over food preparation area. -prep area in back **Warning**
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. - ware washing area -bar **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler gasket - exterior of ricepot **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - black mold like substance in wall near dish machine **Warning**
36-27-5
Basic - Bowl or other container with no handle provided to dispense food. - sauce in walk in cooler - dry food in bucket, back prep area **Warning**
14-01-5
Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. - dead flying insects in sticky tapes **Warning**
35A-06-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - whole tuna loin placed to thaw in walk in cooler still in ROP packaging **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee beverages on shelf, band saw **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee lunch bag stored in shelf in walk in cooler with guest food - cellphone, keys on shelf with dry food at cookline **Warning**
40-06-5
2
Mar 26, 2024
Food-Licensing Inspection
2 major violations.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
70
Frequently Asked Questions
When was Hanwoo Korean BBQ last inspected?
The most recent health inspection at Hanwoo Korean BBQ on file is from Feb 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Hanwoo Korean BBQ?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Hanwoo Korean BBQ.
How does Hanwoo Korean BBQ compare to other restaurants in Port Orange?
Hanwoo Korean BBQ most recently scored 50 out of 100, which is lower than the Port Orange average of 67.
Has Hanwoo Korean BBQ's inspection record improved over time?
Yes. Recent inspections at Hanwoo Korean BBQ have averaged around seven violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Hanwoo 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 Hanwoo Korean BBQ inspected?
Based on the inspection history on file, Hanwoo Korean BBQ is inspected around four times per year on average.
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