Korean BBQ & More
Last inspected: Feb 25, 2026
74
Score
The health department has logged eight inspections at Korean BBQ & More, the earliest from 2022. The newest entry in the record is dated Feb 25, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
The most common issue across all inspections has been “food stored on floor”, showing up four times.
By comparison, the average Tallahassee facility scores 87, putting Korean BBQ & More on the weaker side. Nothing in the record is alarming, but there's room to improve.
8
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
2 major violations. 2 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. **Warning**
11-26-1
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. **Warning**
53B-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease,
23-03-4
74
May 27, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
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. Observed employee prepare salad and touch lettuce with bare hands. Employee washed hands and put gloves on. Operator added fresh lettuce to salad. **Corrected On-Site**
09-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food dumped inside handwashing sink on cook line.
31A-11-4
Intermediate - No soap provided at handwash sink. No soap provided at hand sink. Operator added soap during time of inspection. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to salad station soiled with food debris.
36-27-5
Basic - Food stored on floor. Observed vegetable oil stored on floor in dry storage room. **Repeat Violation**
08B-38-4
64
Apr 2, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed Raw shell eggs at an ambient temperature of 68F held less than 4 hours. Operator placed eggs inside reach in cooler during inspection. **Corrective Action Taken**
03A-03-5
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. No soap at handwashing sink next to rice cooker. Operator added soap to hand sink during inspection. **Corrected On-Site**
31B-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation with no hair restraint. Employee tied hair during inspection. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Food stored on floor. Observed boxes of sweet potato noodles stored on floor near the back of the establishment. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets across from stove soiled with mold like substance.
23-03-4
55
Jan 16, 2024
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed owner touch hair and hat and then attempt to prepare an order, educated owner on hand washing etiquette, owner washed hands properly. **Corrected On-Site**
12A-10-4
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 operator flyer. **Corrected On-Site**
11-27-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths stored on prep table in front of expo.
21-12-4
Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelves in reach in cooler.
14-05-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed owner preparing food no hair restraint, owner put on hat. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Observed soy sauce stored on the floor in dry storage area.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 67F.
10-07-4
61
Nov 7, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Food stored on floor. Observed soy sauce and sesame oil stored on floor storage area.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water 76F. Owner changed water temp 202F **Corrected On-Site**
10-07-4
Basic - Ripped/worn tin foil used to cover walls behind stove.
14-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths stored on counter front area.
21-12-4
82
Oct 24, 2023
Routine - Food
No violations found.
100
Jun 28, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Seunghwan Lee 4-19-18 **Warning**
53A-03-7
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.
11-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
78
Nov 9, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Korean BBQ & More last inspected?
The most recent health inspection at Korean BBQ & More on file is from Feb 25, 2026. The public record contains eight inspections in total.
What is the most common violation at Korean BBQ & More?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Korean BBQ & More.
How does Korean BBQ & More compare to other restaurants in Tallahassee?
Korean BBQ & More most recently scored 74 out of 100, which is lower than the Tallahassee average of 87.
Has Korean BBQ & More's inspection record improved over time?
Results have been roughly steady. Inspections at Korean BBQ & More have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Korean BBQ & More means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Korean BBQ & More inspected?
Based on the inspection history on file, Korean BBQ & More is inspected around two times per year on average.
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