GANGNAM KOREAN RESTAURANT

Name: GANGNAM KOREAN RESTAURANT
Address: 5161 BEACH BLVD STE 5, JACKSONVILLE, FL, 32207, US
Rating: 82.3

5161 BEACH BLVD STE 5, JACKSONVILLE, FL 32207

License #2613418

🥘 Korean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GANGNAM KOREAN RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 82.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 29 total violations — 7 critical, 4 major, 18 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 17, 2026 shows 11 observation rows: 2 critical, 2 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf with old build up on shelf by triple sink.
[51-18-6] No copy of latest inspection report available. Could not find it
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 108f water with utensil for food, manager turned burner in, got to 165f
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal food on shelf above customer food, upright cooler by water heater, manager rearranged
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Kimchi and cooked beef taken out of freezer a couple of days ago
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened can drink for son and daughter, in reach in cooler at front counter, manager moved them
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Food splatter on wall by upright freezers in back
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Water damage in a couple of ceiling tiles
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork on shelf above kimchi, upright cooler by rice cooker, raw seafood mix on shelf above sprouts in upright cooler in back, manager rearranged
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. By triple sink
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Liquid egg opened a couple of days ago, cooked zucchini and spinach a couple of days ago

Disposition: Administrative complaint recommended
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cooking, employee put a hat on
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet in mop sink
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. By triple sink
[22-50-4] Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Cook dipped two utensils in sanitizer after washing them , explained and she placed them back in
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Cooler at front counter with cut lettuce
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler by cook line and at front counter with
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket
[14-38-4] Food storage container/container lid cracked or broken. Cracked container for cooked meat in freezer, cook removed it
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open employee drink by rice warmer
[14-01-5] Bowl or other container with no handle used to dispense food. On flour, removed by cook
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked beef taken out of freezer yesterday
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Time frame states 11-4, explained to her and she changed to 11-3
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder, bulk in shelf at back, flour per cook
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood mix on shelf above tofu in upright cooler at back, cook rearranged
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at front counter
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook went outside to get hair cover and then stirred soup, explained to her a and she washed hands
[08B-19-4] Food contaminated by unsanitized equipment or utensil. See stop sale. Cook tasted soup for customer then she tasted it again with same spoon, explained to her, cook discarded soup
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cut cabbage and sprouts taken out of cooler at 11:30 am, employee wrote them in 4 hrs procedure

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