Sam Won Garden
Last inspected: Feb 9, 2026
55
Score
Going back to 2022, Sam Won Garden has 15 inspections in the public record. The newest entry in the record is dated Feb 9, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has been favorable: violation counts have eased from around 12 violations to closer to five violations per visit over the last few inspections.
Looking across the full record, “carbon dioxide/helium tanks not adequately secured” is the recurring theme, flagged four times.
The city-wide average sits at 74, which Sam Won Garden's 55 doesn't quite reach. The record is unremarkable in either direction.
15
Inspections
1
Critical latest
0
Major latest
6
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
55
Oct 9, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 4 deep buckets of homemade kimchi and 3 pans (51-53F - Cooling), stored in walk in cooler and was prepared yesterday as per employee with no additional preparation today. No heat applied to food when prep. All food was covered with film wrap or lid. Stop sale issued 1 deep metal pot soup (55F - Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-08: Still the same: 3 deep buckets of homemade kimchi and 3 pans (50-51F - Cooling), stored in walk in cooler and was prepared yesterday as per employee with no additional preparation today. No heat applied to food when prep. All food was covered with film wrap or lid. Stop sale issued 1 deep metal pot soup (53F - Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued. **Admin Complaint** - From follow-up inspection 2025-10-09: 1 pan cooked beef (47F cooling) 1 pan cooked pork (49F cooling). Both stored in walk in cooler covered with condensation under lid from over night with no additional preparation today. Stop sale issued. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 deep metal pot soup (55F - Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-08: 1 deep metal pot soup (53F - Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued. **Admin Complaint** - From follow-up inspection 2025-10-09: 1 pan cooked beef (47F cooling) 1 pan cooked pork (49F cooling). Both stored in walk in cooler covered with condensation under lid from over night with no additional preparation today. Stop sale issued. **Admin Complaint**
03D-02-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 4 deep buckets of homemade kimchi and 3 pans (51-53F - Cooling), stored in walk in cooler and was prepared yesterday as per employee with no additional preparation today. No heat applied to food when prep. All food was covered with film wrap or lid. Stop sale issued 1 deep metal pot soup (55F - Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued. - From follow-up inspection 2025-10-08: 3 deep buckets of homemade kimchi and 3 pans (50-51F - Cooling), stored in walk in cooler and was prepared yesterday as per employee with no additional preparation today. No heat applied to food when prep. All food was covered with film wrap or lid. Stop sale issued 1 deep metal pot soup (53F - Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued. **Time Extended** - From follow-up inspection 2025-10-09: 1 pan cooked beef (47F cooling) 1 pan cooked pork (49F cooling). Both stored in walk in cooler covered with condensation under lid from over night with no additional preparation today. Stop sale issued. **Admin Complaint**
03D-15-4
67
Oct 8, 2025
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 4 deep buckets of homemade kimchi and 3 pans (51-53F - Cooling), stored in walk in cooler and was prepared yesterday as per employee with no additional preparation today. No heat applied to food when prep. All food was covered with film wrap or lid. Stop sale issued **Warning** - From follow-up inspection 2025-10-08: 3 deep buckets of homemade kimchi and 3 pans (50-51F - Cooling), stored in walk in cooler and was prepared yesterday as per employee with no additional preparation today. No heat applied to food when prep. All food was covered with film wrap or lid. Stop sale issued **Admin Complaint**
03D-06-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 4 deep buckets of homemade kimchi and 3 pans (51-53F - Cooling), stored in walk in cooler and was prepared yesterday as per employee with no additional preparation today. No heat applied to food when prep. All food was covered with film wrap or lid. Stop sale issued 1 deep metal pot soup (55F - Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-08: Still the same: 3 deep buckets of homemade kimchi and 3 pans (50-51F - Cooling), stored in walk in cooler and was prepared yesterday as per employee with no additional preparation today. No heat applied to food when prep. All food was covered with film wrap or lid. Stop sale issued 1 deep metal pot soup (53F - Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Employee washed hands with no soap. Observed employee washing hands with no soap and then return to put on gloves to handling food prep **Warning** - From follow-up inspection 2025-10-08: Observed employee washing hands with gloves on with no soap after touching her nose **Admin Complaint**
12A-20-4
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 deep metal pot soup (55F - Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-08: 1 deep metal pot soup (53F - Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued. **Admin Complaint**
03D-02-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 4 deep buckets of homemade kimchi and 3 pans (51-53F - Cooling), stored in walk in cooler and was prepared yesterday as per employee with no additional preparation today. No heat applied to food when prep. All food was covered with film wrap or lid. Stop sale issued 1 deep metal pot soup (55F - Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued. - From follow-up inspection 2025-10-08: 3 deep buckets of homemade kimchi and 3 pans (50-51F - Cooling), stored in walk in cooler and was prepared yesterday as per employee with no additional preparation today. No heat applied to food when prep. All food was covered with film wrap or lid. Stop sale issued 1 deep metal pot soup (53F - Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued. **Time Extended**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee wash hands in prep sink **Warning** - From follow-up inspection 2025-10-08: Still the same **Time Extended**
12A-03-4
45
Oct 6, 2025
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
14
Jan 17, 2025
Routine - Food
3 critical violations. 7 major violations. 15 minor violations.
View 25 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beef and cooked pork (51-59F - Cooling), both items stored in walk in cooler from over night with lid and condensation under lid with no additional preparation today as per employee. Stop sale issued **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Prep raw beef stored over sauces in walk in cooler. Frozen prep squid stored over cheese in reach in freezer **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beef and cooked pork (51-59F - Cooling), both items stored in walk in cooler from over night with lid and condensation under lid with no additional preparation today as per employee. Stop sale issued **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked beef and cooked pork (51-59F - Cooling), both items stored in walk in cooler from over night with lid and condensation under lid with no additional preparation today as per employee. Stop sale issued **Repeat Violation**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hand wash sink **Repeat Violation**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 or more food handler employees working with no certified manager present. Manager arrived during inspection **Corrected On-Site**
53A-05-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some cook employee hired over 60 days with no proof of training **Repeat Violation** **Admin Complaint**
53B-02-5
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. Some employees with no proof of form **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. At bar area. Employee provided **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Homemade kimchi not date marked. Employee stated was made 3 days ago
02C-02-5
Basic - Floor soiled/has accumulation of debris. Floor soiled under cooking equipment
36-73-4
Basic - Equipment in poor repair. Reach in cooler with torn gasket
14-11-5
Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen area
21-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw seafood thawing in standing water in kitchen
06-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Bluetooth speaker stored above prep table. Employee removed **Repeat Violation**
40-06-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior cooler shelves soiled
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior fryer soiled
23-03-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Carbon dioxide/helium tanks not adequately secured. Multiple CO2 tanks not secured at wait station **Repeat Violation**
51-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Under handle of reach in freezer soiled
23-24-4
Basic - Stored food not covered. Multiple foods in walk in cooler uncovered **Repeat Violation**
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in sauces in walk in cooler
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils stored in 63F standing water on cook line
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door
10-20-4
Basic - Food stored on floor. Case of cabbage and bag of onions produce stored on floor in walk in cooler
08B-38-4
15
Sep 4, 2024
Routine - Food
No violations found.
100
Aug 30, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 18 live roaches in restaurant in following areas: 15 live roaches on cook line prep table next to cooked foods hot holding and inside foil pop up sheets and on in use utensils 1 live roach under microwave on prep table next to food 1 live roach on floor under grill cook line **Warning** - From follow-up inspection 2024-08-29: Observed two live roaches under wok station on wall and pipe. Person in charge began killing. Also, observed four rodent droppings in front bar area, two on top of white reach in coolers, two on floor around reach in coolers. Person in charge cleaned and discarded. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-08-30: Observed one live roach on chemical container under dishmachine. Person in charge killed and discarded. **Admin Complaint** **Corrective Action Taken**
35A-05-4
Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 2 dead roaches on cook line prep table next to food prep and single use foil pop up sheets **Warning** - From follow-up inspection 2024-08-29: Observed four dead roaches in left side oven on cookline. Observed two dead roaches on floor under clean dishware storage shelf in middle of kitchen. Person in charge cleaned and discarded. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-08-30: Observed one dead roach on floor next to wheel of reach in freezer. Person in charge discarded. **Admin Complaint** **Corrective Action Taken**
35A-03-4
82
Aug 29, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 18 live roaches in restaurant in following areas: 15 live roaches on cook line prep table next to cooked foods hot holding and inside foil pop up sheets and on in use utensils 1 live roach under microwave on prep table next to food 1 live roach on floor under grill cook line **Warning** - From follow-up inspection 2024-08-29: Observed two live roaches under wok station on wall and pipe. Person in charge began killing. Also, observed four rodent droppings in front bar area, two on top of white reach in coolers, two on floor around reach in coolers. Person in charge cleaned and discarded. **Admin Complaint** **Corrective Action Taken**
35A-05-4
Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 2 dead roaches on cook line prep table next to food prep and single use foil pop up sheets **Warning** - From follow-up inspection 2024-08-29: Observed four dead roaches in left side oven on cookline. Observed two dead roaches on floor under clean dishware storage shelf in middle of kitchen. Person in charge cleaned and discarded. **Admin Complaint** **Corrective Action Taken**
35A-03-4
82
Aug 26, 2024
Routine - Food
10 critical violations. 8 major violations. 5 minor violations.
View 23 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing back flow preventer on bib with attached water hose at mop sink **Repeat Violation** **Admin Complaint**
29-42-4
High Priority - Toxic substance/chemical improperly stored. Cleaning chemical sprays bottle stored next to clean cutting board under prep table. Employee removed **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Noodles (90F - Hot Holding), stored sitting on prep table on cook line. Place there at 10am for hot holding after cooking. Discussed placing on Time but operator wanted to maintain under temperature. Operator reheating. chicken (131F - Hot Holding), stored in steam table and place there at 10am for hot holding after cooking. Discussed placing on Time but operator wanted to maintain under temperature. Operator reheating. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soup (49-51F - Cooling); homemade kimchi (46-48F - Cooling), soup is stored in huge metal deep pot and kimchi stored in 5 gallon bucket with lid, both in walk in cooler from overnight with no additional preparation today as per employees. Stop sale issued **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found. Observed 18 live roaches in restaurant in following areas: 15 live roaches on cook line prep table next to cooked foods hot holding and inside foil pop up sheets and on in use utensils 1 live roach under microwave on prep table next to food 1 live roach on floor under grill cook line **Warning**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep beef stored over open sauces in walk in cooler on shelf Raw prep fish stored over cooked foods in walk in cooler Raw frozen pork stored over frozen Krab in upright reach in freezer **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Raw meats stored in direct contact inside non food grade bag in white reach in freezer. Employee removed **Corrected On-Site** **Warning**
14-31-5
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. Observed dish washer employee handling soiled equipment and then clean equipment without washing hands. Reviewed with person in charge **Warning**
12A-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup (49-51F - Cooling); homemade kimchi (46-48F - Cooling), soup is stored in huge metal deep pot and kimchi stored in 5 gallon bucket with lid, both in walk in cooler from overnight with no additional preparation today as per employees. Stop sale issued **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse and putting equipment away without sanitizing to dry. Reviewed with person in charge **Warning**
22-45-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup (49-51F - Cooling); homemade kimchi (46-48F - Cooling), soup is stored in huge metal deep pot and kimchi stored in 5 gallon bucket with lid, both in walk in cooler from overnight with no additional preparation today as per employees. Stop sale issued **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table stained **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Both hand wash sinks in kitchen with bowls stored inside. Employee removed
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to kitchen back door **Repeat Violation**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees hired over 60 days with no proof of employee training
53B-02-5
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. Some employees with no proof of form
11-26-1
Intermediate - No soap provided at handwash sink. At hand wash sink next to kitchen back door
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator has no sign posted or on menu when informing customers who are able to cook their on raw meats at table under cooked. Provided operator with consumer advisory sign * operator posted **Corrected On-Site** **Warning**
02B-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. C02 tanks next to ice machine not secured. Employee secured **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board under prep table with excessive cut marks **Repeat Violation**
14-09-4
Basic - Dead roaches on premises. Observed 2 dead roaches on cook line prep table next to food prep and single use foil pop up sheets **Warning**
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food in kitchen with no hair restraint . Employee with facial beard preparing food with no beard guard
13-03-4
Basic - Stored food not covered. Raw meats in deep reach in freezer on front line not covered
08B-12-5
8
Jun 26, 2024
Food-Licensing Inspection
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing back flow preventer on left side spigot at mop sink **Warning** - From follow-up inspection 2024-06-26: Still the same **Time Extended**
29-42-4
86
Jun 25, 2024
Food-Licensing Inspection
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 pans homemade kimchi and 1 pan fish cake (49-56F - Cold Holding), stored in wait station reach in cooler from over night with no additional preparation today. Ambient temperature at 55F. Employee turn dial setting to lower temperature. Stop sale issued. 3 packs cream cheese and 1 tray krab sticks (51-54F - Cold Holding), stored in sushi station reach in cooler from over night with no additional preparation today. Ambient temperature at 55F. Employee turn dial setting to lower temperature. Stop sale issued. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 pans homemade kimchi and 1 pan fish cake (49-56F - Cold Holding), stored in wait station reach in cooler from over night with no additional preparation today. Ambient temperature at 55F. Employee turn dial setting to lower temperature. Stop sale issued. 3 packs cream cheese and 1 tray krab sticks (51-54F - Cold Holding), stored in sushi station reach in cooler from over night with no additional preparation today. Ambient temperature at 55F. Employee turn dial setting to lower temperature. Stop sale issued. 1 pan cooked beef (51-54F - Cooling), stored in sushi station reach in cooler from over night with no additional preparation today. Ambient temperature at 55F. Employee turn dial setting to lower temperature. Stop sale issued. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep beef stored over butter in make table reach in cooler. Employee properly stored **Corrected On-Site** **Warning**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 pan cooked potato (49-56F - Cooling), stored in wait station reach in cooler from over night with no additional preparation today. Ambient temperature at 55F. Employee turn dial setting to lower temperature. Stop sale issued. 1 pan cooked beef (51-54F - Cooling), stored in sushi station reach in cooler from over night with no additional preparation today. Ambient temperature at 55F. Employee turn dial setting to lower temperature. Stop sale issued. **Warning**
03D-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing back flow preventer on left side spigot at mop sink **Warning**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table stained
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink next to back door. Employee provided **Corrected On-Site**
31B-02-4
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 walk in cooler not date marked. Employee stated was prep 2 days ago
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. Three CO2 tanks stored next to ice machine not secured. Employee secured **Corrected On-Site**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at make table
14-09-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Non food grade drill with attached spindle at dry storage area
14-10-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching rice in rice bin at dry storage. Employee properly stored **Corrected On-Site**
10-01-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Bottom shelf in upright double door reach in freezer with rust build up
14-33-4
27
Jan 25, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup (109-122F - Hot Holding, re-temp 189F), stored on cook line, place there around 8 am after reheating for hot holding as per employee. Employee reheated. **Corrected On-Site** **Warning** - From follow-up inspection 2024-01-25: Tofu stew 70F Soup 125F 85-110F cooked steak All items stored on cook line grill area and place there after cooking for hot holding around 11am as per employee. Employee reheating **Admin Complaint** **Corrective Action Taken**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter (61F - Cold Holding), stored in small pan on cook line, place there from main walk in cooler approximately 15 mins ago as per employee to maintain cold. Discuss placing item on Time and added to Time paperwork. cooked pork (65-66F - Cold Holding), stored in cooking pan on stove top, place there at 10am as per employee and left sitting until they open at 11am and when customer to order and then will reheat. Provided technical assistance. Employee reheated to 169F kimchi (46-47F - Cold Holding), stored in upright double door glass reach in cooler on cook line and place there from other reach in cooler around 8am but employee left out prior to putting away **Corrective Action Taken** **Warning** - From follow-up inspection 2024-01-25: Kimchi 47F stored in upright double door glass reach in cooler from other reach in cooler but was left out for few minutes. Employee place it in reach in freezer to cool down quickly **Admin Complaint** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-01-25: Still the same **Time Extended**
53B-14-5
67
Aug 25, 2023
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
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
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
17
Jan 11, 2023
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
26
Sep 23, 2022
Routine - Food
9 critical violations. 3 major violations. 14 minor violations.
View 26 violations
High Priority - Container of medicine improperly stored. Employee medicine stored above prep table next to food on cook line. Employee removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White rice (57F - Cooling), stored in walk in cooler over night in metal pan covered with film wrap. Items has not left walk in cooler as per employee this morning. Stop sale issued. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing hands in single prep sink next to back door with using any soap and for under 10 seconds after handling cut green onions with bare hands. **Repeat Violation** **Admin Complaint**
12A-17-4
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. Observed employee preparing cut green onions with bare hands in kitchen area and placing for storage. Onions will be used later for service and not immediately heat treated as per employee and manager. Provided technical assistance. Employee put on gloves **Corrected On-Site** **Warning**
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse pan at single prep sink next to back door and place pan away under cook line dry storage area without sanitizing. Reviewed with person in charge and person in charge removed pan and place at ware washing area **Corrective Action Taken** **Warning**
22-45-4
High Priority - Raw animal food stored over or with unwashed produce. Raw prep pork stored over cut washed vegetables in make table reach in cooler on cook line. Employee properly stored **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. White rice (57F - Cooling), stored in walk in cooler over night in metal pan covered with film wrap. Items has not left walk in cooler as per employee this morning. Stop sale issued. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Three compartment sink sanitizer solution exceeds the maximum concentration allowed. Three compartment sink chlorine sanitizer over 200 ppm making it too strong showing black in color on test strip. Employee remade solution proper strength at 200ppm **Corrected On-Site** **Warning**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kimchi (49F - Cold Holding), stored in pan under ice at wait station area, place here from walk in cooler approximately 2 hours ago as per employee. Employee place more ice around pan **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in single prep sink next to back door with using any soap and for under 10 seconds after handling cut green onions with bare hands. **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table is stained **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to three compartment sink area has bowl stored inside. Employee removed **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. Container of white powdered substance stored not labeled in back storage area near mop sink. Employee stated it sugar and flour
02D-01-5
Basic - Stored food not covered. Multiple food uncovered in walk in cooler
08B-12-5
Basic - Single-service articles improperly stored. Multiple cases of to go container boxes stored on floor at bar area
25-05-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop with handle touching food inside flour bin container. Employee properly stored **Corrected On-Site**
10-01-5
Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs stored on equipment handle at level below employee waist line where it can be make contact with employee clothing while working on cook line **Repeat Violation**
10-20-4
Basic - Ice scoop handle in contact with ice. Inside ice machine in kitchen area. Employee properly stored
10-08-5
Basic - Food stored on floor. 1. Case of soy sauce stored on floor in kitchen area 2. Unwashed bag of produce stored on floor in walk in cooler
08B-38-4
Basic - Floor soiled/has accumulation of debris. 1. In walk in cooler 2. Under cooking equipments **Repeat Violation**
36-73-4
Basic - Equipment in poor repair. Upright double door reach in freezer next to back door has torn gasket **Repeat Violation**
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food in kitchen with no hair restraint
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee phone stored above prep table on cook line. Employee removed 2. Employee purse stored sitting on top of bag of flour in back storage area near mop sink **Corrective Action Taken** **Repeat Violation**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drink cups stored on prep table on cook line next to food . Person in charge removed **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at make table with excessive cut marks
14-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. Four CO2 tanks stored next to ice machine in kitchen not secured **Repeat Violation**
51-11-4
10
Frequently Asked Questions
When was Sam Won Garden last inspected?
The most recent health inspection at Sam Won Garden on file is from Feb 9, 2026. The public record contains 15 inspections in total.
What is the most common violation at Sam Won Garden?
Across the inspection record, “carbon dioxide/helium tanks not adequately secured” has been cited four times, more than any other issue at Sam Won Garden.
How does Sam Won Garden compare to other restaurants in Jacksonville?
Sam Won Garden most recently scored 55 out of 100, which is lower than the Jacksonville average of 74.
Has Sam Won Garden's inspection record improved over time?
Yes. Recent inspections at Sam Won Garden have averaged around five violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sam Won Garden 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 Sam Won Garden inspected?
Based on the inspection history on file, Sam Won Garden is inspected around four times per year on average.
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