Korea Barbecue
Last inspected: Mar 23, 2026
35
Score
Inspectors have visited Korea Barbecue eight times, with records going back to 2022. The newest entry in the record is dated Mar 23, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up more issues than earlier ones, averaging around 10 violations lately compared to roughly eight violations before.
“Handwash sink not accessible for employee use” accounts for the largest share of issues, appearing four times across the record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. There are enough flags in the record to merit a second thought.
8
Inspections
2
Critical latest
4
Major latest
7
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Lettuce container. Operator removed **Corrected On-Site**
14-86-1
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice 101-114F - Hot Holding less than 4hrs per operator. Advised to reheat to 165F for temperature recovery. Re check at 1hr. Temp was 147F reheating **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Operator cleaned **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by cart. Operator removed **Corrected On-Site**
31A-09-4
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. kimchi, potatoes starch, cooked noodles , made less than 7 days per operator
02C-02-5
Basic - Floor soiled/has accumulation of debris. under prep cooler and counter on cook line Under grill
36-73-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and phone above warewashing area. Operator removed **Corrected On-Site**
40-06-5
Basic - Ice scoop handle in contact with ice. At wait station and in ice machine. Operator removed **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of baking sheets stored on shelf. Operator cleaned -Top of shelf and exterior of rice cooker above meat prep cooler. Operator began to clean **Corrective Action Taken**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature. Operator put in cooler **Corrected On-Site**
06-01-5
Basic - Unnecessary items/unused equipment on the premises. Equipment Cooler at bar out of service
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behond grill
36-27-5
35
Jul 24, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (101-120F - Hot Holding) in warmer box. Less than 4hrs per operator. Operator immediately reheated to 172F for temperature recovery **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles 54F cold holding. at buffet less than 4hrs per operator. Operator removed to be cooled for temperature recovery **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar operator immediately cleaned **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Both hand sinks in kitchen blocked by trash can and carts. Operator immediately removed both. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. In sugar. Operator immediately removed **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Immediately secured **Corrected On-Site**
51-11-4
Basic - Dead roaches on premises. 1 dead roach behind dry storage. Operator immediately discarded **Corrected On-Site**
35A-03-4
Basic - Floor soiled/has accumulation of debris. -behind cooking equipment and under fryer
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Bag in a box soda on floor. Operator immediately removed **Corrected On-Site**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Directly Under stove In between fryers
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing in room temperature. Operator immediately placed back in freezer **Corrected On-Site**
06-01-5
Basic - Unnecessary items/unused equipment on the premises. Out back.
33-31-5
41
Feb 24, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
55
Sep 11, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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. New employees no proof of employee reporting Provided form New employees signed form during inspection **Corrected On-Site**
11-26-1
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not stored correctly. Operator inverted mop to dry **Corrected On-Site**
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested sanitizer bucket at 0 ppm chlorine Operator added bleach tested 100 ppm chlorine **Corrected On-Site**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sani bucket store on floor Operator moved bucket off floor **Corrected On-Site**
21-38-4
78
Feb 21, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and pork belly in end 2 door cooler over ready to eat sausage and jelly. Operator moved raw items to other side of fridge **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at hose bib back mop sink
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Ware wash Hand wash sink blocked with dish cart. Back hand wash sink with items inside. Operator moved cart and removed items **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walls and ceiling pod walk-in-cooler soiled
36-34-5
Basic - Floor soiled/has accumulation of debris. Floors behind fryers soiled
36-73-4
Basic - Food stored on floor. Cases of dried noodles stored on lightly soiled floor. Operator moved noodles to shelf **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters lift soil
23-03-4
Basic - Ceiling tile missing. Ceiling tile kitchen entrance missing Operator mocked time back into place **Corrected On-Site**
36-36-4
52
Oct 18, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Operator unable to verify source of shellstock. See stop sale. Clams removed from original container and not able to provide original source. Operator discarded **Corrected On-Site**
01A-09-4
High Priority - Stop Sale issued due to food originating from an unapproved source. Clams removed from original container and not able to provide original source. Operator discarded
01B-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by warewashing area blocked by trash can **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by warewashing area
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Covered waste receptacle not provided in women's bathroom. In women's employee restroom
32-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on shelf above warewashing area **Corrected On-Site**
40-06-5
Basic - Floor not cleaned when the least amount of food is exposed. Under fryer and burner
36-01-4
Basic - Food stored on floor. Multiple buckets of soy sauce on floor in back kitchen area and in walk in cooler
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over open container of noodles in walk in cooler **Corrected On-Site**
08B-17-4
Basic - Bowl or other container with no handle used to dispense food. Salt container **Corrected On-Site**
14-01-5
41
Jul 7, 2023
Routine - Food
No violations found.
100
Oct 7, 2022
Food-Licensing Inspection
1 major violation.
View 1 violation
Plumbing Maintained; Sewage Disposal
FL-51
90
Frequently Asked Questions
When was Korea Barbecue last inspected?
The most recent health inspection at Korea Barbecue on file is from Mar 23, 2026. The public record contains eight inspections in total.
What is the most common violation at Korea Barbecue?
Across the inspection record, “handwash sink not accessible for employee use” has been cited four times, more than any other issue at Korea Barbecue.
How does Korea Barbecue compare to other restaurants in Orlando?
Korea Barbecue most recently scored 35 out of 100, which is lower than the Orlando average of 79.
Has Korea Barbecue's inspection record improved over time?
No. Recent inspections at Korea Barbecue have averaged around 10 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Korea Barbecue 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 Korea Barbecue inspected?
Based on the inspection history on file, Korea Barbecue is inspected around two times per year on average.
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