Seoul Pocha
Last inspected: Nov 21, 2025
32
Score
Going back to 2022, Seoul Pocha has nine inspections in the public record. The latest inspection on file is from Nov 21, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
The most common issue across all inspections has been “food stored on floor”, showing up six times.
Restaurants in Gainesville average 75, so Seoul Pocha trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
4
Critical latest
2
Major latest
7
Minor latest
Inspection History
Nov 21, 2025
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 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
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
32
Jul 18, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
47
Dec 13, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: beef on time as a public health control at the start of the cook line, no time mark. An adjusted time mark was added. **Corrected On-Site**
03F-02-5
Intermediate - Food service manager not certified within 30 days of employment. 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: Soon Lee, over 30 day no Certified Food Manager card. **Repeat Violation**
53A-04-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of paper towels at multiple hand wash sink. Paper towels were added to every hand wash sink. **Corrected On-Site**
31B-02-4
Basic - Food stored on floor. Observed multiple cases of food stored on the floor of the walk-in freezer.
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. Observed: lack of a choking poster. One was emailed... **Repeat Violation**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the top of the dish wash machine with an accumulation of debris.
23-03-4
61
Sep 6, 2024
Routine - Food
2 critical violations. 4 major violations. 6 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. Observed: cooked pasta at 86° on a lower prep shelf in the kitchen. These were left out to cool. The pasta has now been moved to the walk-in cooler, uncovered. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: squid in a cook line reach-in cooler at 45°. Ice was added. **Corrective Action Taken**
03A-02-5
Intermediate - Food service manager not certified within 30 days of employment. 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: Soon, as an owner and manager is not a Certified Food Manager.
53A-04-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed: on the way to the office and where there is a large ice machine, the hand wash sink is covered by a printer. **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: the paper towels for the back kitchen hand wash sink were not with in a reasonable distance from the hand wash sink.
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. Observed: prepped pork and Kim hi in the walk-in cooler not dated. Both items per staff were made over 24 hours ago.
02C-02-5
Basic - Current Hotel and Restaurant license not displayed. Observed: the current license is not available for review.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 1 employee drinks stored on prep area. This was moved below. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed: a reach-in cooler/reach-in freezer combo in the dish wash machine area. This turns out is for employee food only and was not yet marked for employees only.
08B-49-4
Basic - Food stored on floor. Observed cases of food on the floor in the walk-in cooler and walk-in freezer.
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. Observed: lack of a visible choking poster. One was emailed.
51-13-4
Basic - No copy of latest inspection report available. Observed: the last inspection was not made available.
51-18-6
37
May 3, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: shredded cheese in a chest freezer used as a refrigerator, 47F. The cheese was moved to a reach-in freezer, dropping to 44F in 12 minutes. ALSO, sprouts in the cook line reach-in cooler, 45F. A scoop of ice was added. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: batter fried chicken cooked at 3:30 pm, no time mark. An adjusted time mark was added. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed: the hand wash sink on the way to the ice machine has a printer covering it.
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed: Sue the new owner lacks a Certified Food Manager certificate.
53A-01-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: multiple drinks throughout the kitchen. These were moved below to the lowest shelf. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Observed: onions on the floor in prep, these were moved to a rolling rack. ALSO, food stored on the floor in the walk-in cooler, walk-in freezer and in the side hallway by the office there was bags of rice. **Corrective Action Taken**
08B-38-4
55
Jan 19, 2024
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener with an accumulation of dried food debris on the blade.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed: the front line hand wash sink with ice in it. The ice was then being melted. **Corrective Action Taken**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of paper towels at the 2nd hand wash sink in the kitchen.
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed: the plan has not been finished being filled out.
03F-10-5
Basic - Food stored on floor. Observed: bulk oil stored on the floor by the back door.
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: water unsealed water bottles stored on the dry goods rack by the walk-in cooler.
12B-07-4
61
Aug 10, 2023
Routine - Food
No violations found.
100
Mar 24, 2023
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing toxic substance not properly labeled identifying contents ( glass cleaner ).
41-17-4
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. Observed person in charge at 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. Inspector provided vomitting and diarrhea procedure. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed two pots in hand wash sink on cook line.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen between clean ware rack . Also no hand wash sign in handicap rest room. Inspector provided sign to post. **Corrective Action Taken**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled with grease on cook line
23-03-4
Basic - Food stored on floor. Observed seven boxes of frozen food on floor of walk-in-freezer. Employee placed boxes on shelf Observed multiple boxes of soft drinks in plastic bottles stored on floor near dining area. **Corrected On-Site**
08B-38-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed accumulation of oil and debris behind cook line equipment.
36-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee mp3 player on cutting board in cook line. Observed employee jacket handing on clean ware rack
40-06-5
Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in women's bathroom.
32-12-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve trays not inverted at bar.
25-06-4
50
Dec 2, 2022
Routine - Food
5 critical violations. 1 major violation. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the Walk-in Cooler that had been kept overnight in Walk-in Cooler : Stew (52F - Cold Holding); Beef (48F - Cold Holding)
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the Walk-in Cooler that had been kept overnight in Walk-in Cooler : Stew (52F - Cold Holding); Beef (48F - Cold Holding)
01B-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash tongs in three compartment sink and not sanitize the tongs before placing them for use on the cook line.
22-45-4
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 employee washing dishes handle dirty dishes and clean sink then proceeded to put away clean dishes without washing hands.
12A-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed large pot of stew and container of beef cooked the day before with temperature of 52 F and 48 F respectively
03D-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed large pot of stew and container of meat cooked the day before and not marked.
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table.
40-06-5
Basic - Floor not cleaned when the least amount of food is exposed. Observed accumulation of oil and grease on the floor behind fryer and stove in kitchen
36-01-4
Basic - Food stored on floor. Observed multiple boxes of food stored on the floor in Walk-in Freezer.( Corndgos, Yaki soda, beef **Repeat Violation**
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels not removed on containers stored on clean ware rack in kitchen
16-46-4
Basic - Open dumpster lid. Observed dumpster lid open behind establishment in enclosed area.
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service take out trays at bar area not inverted or protected and on the floor.
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on cutting board of prep table in kitchen
21-12-4
30
Frequently Asked Questions
When was Seoul Pocha last inspected?
The most recent health inspection at Seoul Pocha on file is from Nov 21, 2025. The public record contains nine inspections in total.
What is the most common violation at Seoul Pocha?
Across the inspection record, “food stored on floor” has been cited six times, more than any other issue at Seoul Pocha.
How does Seoul Pocha compare to other restaurants in Gainesville?
Seoul Pocha most recently scored 32 out of 100, which is lower than the Gainesville average of 75.
Has Seoul Pocha's inspection record improved over time?
Results have been roughly steady. Inspections at Seoul Pocha have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Seoul Pocha 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 Seoul Pocha inspected?
Based on the inspection history on file, Seoul Pocha is inspected around three times per year on average.
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