Seoul Korean Restaurant
Last inspected: Oct 24, 2025
70
Score
Going back to 2022, Seoul Korean Restaurant has 10 inspections in the public record. The latest inspection on file is from Oct 24, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly two violations before.
The pattern that stands out is “handwash sink used for purposes other than handwashing”, which has been cited four times.
The city-wide average sits at 81, which Seoul Korean Restaurant's 70 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
10
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Oct 24, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (65F - Cold Holding.) operator stated rice was sitting out for less than one hour. Discussed time as a public health control with restrictions. Operator time marked cooked rice and began filling out time as a public health control form. **Warning** - From follow-up inspection 2025-10-24: Cooked rice 65F with no time mark, operator stated rice has been out for 10 minutes. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface (the slicer) soiled with food debris. **Warning** - From follow-up inspection 2025-10-24: The slicer is soiled with food debri. **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. Employees began to sign form. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-10-24: Operator unable to provide employee health reporting agreement form at time of callback inspection. Different employees present from last routine inspection. **Time Extended**
11-26-1
70
Oct 15, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
52
Apr 7, 2025
Routine - Food
2 critical violations. 6 major violations. 4 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored by rice cooker. Operator removed chemical. **Corrected On-Site**
41-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/24. **Admin Complaint**
50-17-3
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. Provided operator with written procedures. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in food prep area used to store colander. Operator removed collander. **Corrected On-Site**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. Operator completed form. **Corrected On-Site**
11-26-1
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.
53B-14-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in back food prep area.
27-16-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on having smooth and easily cleanable ceilings. **Repeat Violation**
36-37-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator dumped out water. **Corrected On-Site**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
33
Oct 30, 2024
Routine - Food
3 minor violations.
View 3 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
86
Mar 11, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen has acoustic ceiling tiles
36-37-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Several hood filters missing.
14-42-4
86
Oct 2, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Near hot water heater, assorted containers and steel scrubber inside Hand washing sink **Warning** - From follow-up inspection 2023-09-15: Near hot water heater observed assorted containers and steel scrubbers inside Hand washing sink this visit **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
31A-11-4
90
Sep 15, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - 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. Dishwasher (Chlorine 0ppm); Triple Sink (Quaternary 0ppm); Operator set up sanitizing sink,Triple Sink (Chlorine 50ppm) **Corrective Action Taken** **Admin Complaint** - From follow-up inspection 2023-09-15: Dishwasher tested 0 ppm chlorine this visit. Educated operator about sanitizing. Operator will set up triple sink with sanitizer and called technician **Admin Complaint**
22-41-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Near hot water heater, assorted containers and steel scrubber inside Hand washing sink **Warning** - From follow-up inspection 2023-09-15: Near hot water heater observed assorted containers and steel scrubbers inside Hand washing sink this visit **Time Extended**
31A-11-4
Intermediate - - From initial inspection : 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. Provided Operator with Employee Illness Agreement Hand out. **Warning** - From follow-up inspection 2023-09-15: Operator unable to find them owner is off this morning **Time Extended**
11-26-1
70
Aug 22, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
61
Apr 5, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - 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. Chlorine at 10 ppm approximately. I told operator to set up triple sink sanitizer solution. Operator complied and called the technician. **Corrective Action Taken**
22-41-4
High Priority - Toxic substance/chemical improperly stored. On dishwasher, WD 40 being stored. 9-14-22 **Repeat Violation**
41-10-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. I provided operator with information and handouts on employee reporting agreements and illness policy.
11-03-5
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. Provided operator with handout for cleanup of vomit/ diarrhea, and discussed having employees know the establishment's process.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. times. In rear of kitchen, near woks, soapy water container and steel scrubber being stored
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Near triple sink, reach in refrigerator has cell phone on shelf above. Employee moved phone **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Near dishwasher, utensils in 80f water for scooping rice.
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. At rear of kitchen in utility sink, swai thawing without running water
06-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in kitchen. 9-14-22 **Repeat Violation**
36-37-5
45
Sep 14, 2022
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Wd 40 stored on top of dish machine. **Corrected On-Site**
41-10-4
High Priority - Container of medicine improperly stored. Medicine stored on shelf over reach in refrigerator **Corrected On-Site**
41-07-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink near walk-in coolers blocked
31A-09-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sunny side up egg offered on menu, per discussion operator hung printed sign on wall. **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marks in walk-in cooler on fish cakes, chicken and hard cooked eggs.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen porous 1-4-2022 **Repeat Violation**
36-37-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cutting boards stacked and not air drying near triple sink
24-08-4
Basic - Food stored on floor. Frozen Beef on freezer floor in bus tub
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hoods have accumulated grease and debris.
36-68-5
43
Frequently Asked Questions
When was Seoul Korean Restaurant last inspected?
The most recent health inspection at Seoul Korean Restaurant on file is from Oct 24, 2025. The public record contains 10 inspections in total.
What is the most common violation at Seoul Korean Restaurant?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Seoul Korean Restaurant.
How does Seoul Korean Restaurant compare to other restaurants in Naples?
Seoul Korean Restaurant most recently scored 70 out of 100, which is lower than the Naples average of 81.
Has Seoul Korean Restaurant's inspection record improved over time?
No. Recent inspections at Seoul Korean Restaurant have averaged around six violations per visit, up from roughly two 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.
How often is Seoul Korean Restaurant inspected?
Based on the inspection history on file, Seoul Korean Restaurant is inspected around three times per year on average.
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