Seoul Korean Restaurant

9355 Atlantic Blvd Ste 7, Jacksonville, FL 32225
Korean
Last inspected: Apr 20, 2026
55
Score
Medium Risk

The inspection history at Seoul Korean Restaurant is still short, with only two visits logged. On Apr 20, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.

Things have been moving the wrong way, with the rolling count rising from around three violations to closer to nine violations per visit.

“Nonfood-grade bags used in direct contact with food” comes up most often, recorded two times in the inspection record.

That's lower than the typical Jacksonville restaurant, which scores around 74. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.

2
Inspections
1
Critical latest
1
Major latest
7
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Lettuce in thank you bag in reach in cooler
14-31-5
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.
53B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks over flip top cooler. Personal drink on back prep area. Moved **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes on flip top cooler, moved **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Pan of cooked beef on floor of kitchen under stove, Pan moved **Corrected On-Site**
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in reach in cooler in between side walls, moved **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoopers in water 69f Tongs and spoons in water bucket 78f Waters discarded **Corrective Action Taken**
10-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook in kitchen no hair restraint
13-03-4
Basic - Bowl or other container with no handle used to dispense food.cups used to scoop sugar and msg
14-01-5
55
Sep 23, 2025
Food-Licensing Inspection
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Nonfood-grade bags used in direct contact with food. Beef bone stored in thank you to go recycled bags, moved to rewrap in clear bags **Corrected On-Site**
14-31-5
Basic - No Heimlich maneuver/choking sign posted. Provided via email, **Corrected On-Site**
51-13-4
Basic - Stored food not covered. Sesame oil no covered while being stored
08B-12-5
78

Frequently Asked Questions

When was Seoul Korean Restaurant last inspected?

The most recent health inspection at Seoul Korean Restaurant on file is from Apr 20, 2026. The public record contains two inspections in total.

What is the most common violation at Seoul Korean Restaurant?

Across the inspection record, “nonfood-grade bags used in direct contact with food” has been cited two times, more than any other issue at Seoul Korean Restaurant.

How does Seoul Korean Restaurant compare to other restaurants in Jacksonville?

Seoul Korean Restaurant most recently scored 55 out of 100, which is lower than the Jacksonville average of 74.

Has Seoul Korean Restaurant's inspection record improved over time?

No. Recent inspections at Seoul Korean Restaurant have averaged around nine violations per visit, up from roughly three earlier in the record.

What does a medium risk rating mean?

A medium risk rating at Seoul Korean Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.