Shin Jung Korean Restaurant
Last inspected: Mar 17, 2026
64
Score
Inspectors have visited Shin Jung Korean Restaurant 12 times, with records going back to 2022. Inspectors last stopped by on Mar 17, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
“Ice buildup in reach-in freezer and/or walk-in freezer” accounts for the largest share of issues, appearing seven times across the record.
Shin Jung Korean Restaurant's latest score of 64 falls below the Orlando average of 79. The record is unremarkable in either direction.
12
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
64
Oct 23, 2025
Routine - Food
1 major violation.
View 1 violation
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. - From follow-up inspection 2025-10-23: **Time Extended**
53B-14-5
90
Oct 15, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
67
Feb 20, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
70
Sep 3, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef broth held off stove 120° per operator less than 1 hour. Employee put broth on stove to reheat to 165° **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Back hand wash sink by back 3 compartment blocked with measuring utensil in sink
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at front ware wash no label
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled **Repeat Violation**
22-20-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice in chest freezer **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop by back rice cooker in 88° water
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No sign or paper towels at back hand sink at back 3 compartment sink
31B-04-4
58
Jul 10, 2024
Routine - Food
No violations found.
100
Jun 4, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
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. 2 gallons of beef broth cooling in walk-in-cooler per operator over night 47 - From follow-up inspection 2024-06-04: No items cooling from prior day. **Time Extended**
03D-02-5
Intermediate - - From initial inspection : Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Operation makes own kimchi to hold over 7 days **Warning** - From follow-up inspection 2024-06-04: Per operator Greg HACCP plan submitted approximately 5 days ago, not yet listed on status report. Time extend 30 days. **Time Extended**
03G-42-1
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in-freezer ice build up **Repeat Violation** - From follow-up inspection 2024-06-04: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior rust streaks - From follow-up inspection 2024-06-04: **Time Extended**
22-20-5
70
Apr 4, 2024
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 gallons of beef broth cooling in walk-in-cooler per operator over night 47°
01B-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in pans over pork in walk-in-freezer **Repeat Violation**
08A-17-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 gallons of beef broth cooling in walk-in-cooler per operator over night 47°
03D-02-5
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 form **Corrected On-Site**
11-27-4
Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Operation makes own kimchi to hold over 7 days **Warning**
03G-42-1
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. Employee just started no reporting agreement. Other employees has food handler training. Provided operator with form, had employee fill out form during inspection **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items prepared and stored in freezer not date marked
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles in ware wash no label
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior rust streaks
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top shelf over noodles Operator removed drink **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Bucket soy sauce stored on floor Operator moved to shelf **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in-freezer ice build up **Repeat Violation**
14-69-4
Basic - No Heimlich maneuver/choking sign posted. Provided operator with poster **Corrected On-Site**
51-13-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes over washed ready to eat leaks and romaine lettuce Operator moved potatoes **Corrected On-Site** **Repeat Violation**
08B-17-4
29
Jan 9, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Establishment is pickling to preserve Daikon and squash up to 30 days **Warning** - From follow-up inspection 2024-01-09: Operator has made contact with DBPR -OPQ and is starting the process of getting the variance/HACCP plan. Time extended until next unannounced inspection **Time Extended**
03G-42-1
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer - From follow-up inspection 2024-01-09: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table cooler. And on prep table while employee cuts vegetables **Corrected On-Site** - From follow-up inspection 2024-01-09: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket in chest freezer torn - From follow-up inspection 2024-01-09: **Time Extended**
14-11-5
78
Nov 9, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in warmer 109F-120F advised operator to reheat to165F. Recheck rice at 165F **Corrected On-Site**
03B-01-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef removed from original packaging over raw pork removed from original packaging **Corrected On-Site**
08A-17-6
Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Establishment is pickling to preserve Daikon and squash up to 30 days **Warning**
03G-42-1
Basic - Working containers of food removed from original container not identified by common name. Sweet rice container **Corrected On-Site**
02D-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over sauces in walk in cooler
08B-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sweet rice container **Corrected On-Site**
10-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer
14-69-4
Basic - Equipment in poor repair. Gasket in chest freezer torn
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table cooler. And on prep table while employee cuts vegetables **Corrected On-Site**
12B-07-4
47
Mar 17, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer and reach in freezer. - walk in freezer curtains has ice buildup and white chest freezer in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2023-03-17: **Time Extended**
14-69-4
95
Nov 15, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw portioned chicken in covered pans stored above covered vegetable dumplings in walk in freezer.
08A-05-6
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. - Tested approximately at 35ppm.
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled. - Sanitizer in clear bottle at front service station. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. - For bucket of rice and soy sauce at back prep station. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. - Bucket of soy sauce and rice at back prep station.
08B-38-4
Basic - Ice buildup in reach-in freezer. - Chest freezer in kitchen next to tall white freezer.
14-69-4
58
Frequently Asked Questions
When was Shin Jung Korean Restaurant last inspected?
The most recent health inspection at Shin Jung Korean Restaurant on file is from Mar 17, 2026. The public record contains 12 inspections in total.
What is the most common violation at Shin Jung Korean Restaurant?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited seven times, more than any other issue at Shin Jung Korean Restaurant.
How does Shin Jung Korean Restaurant compare to other restaurants in Orlando?
Shin Jung Korean Restaurant most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has Shin Jung Korean Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Shin Jung Korean Restaurant have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Shin Jung 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 Shin Jung Korean Restaurant inspected?
Based on the inspection history on file, Shin Jung Korean Restaurant is inspected around four times per year on average.
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