ONE FAMILY KOREAN RESTAURANT

Name: ONE FAMILY KOREAN RESTAURANT
Address: 7030 B HILLSBOROUGH AVE, TAMPA, FL, 33634, US
Rating: 44.5

7030 B HILLSBOROUGH AVE, TAMPA, FL 33634

License #3915508

🥘 Korean ℹ️

44.5 Grade F / 100

Failing Health Score

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Latest inspection

May 22, 2026 · 12 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

ONE FAMILY KOREAN RESTAURANT in TAMPA currently holds an InspectFL Health Score of 44.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 22, 2026. Across those visits, inspectors documented 55 total violations — 11 critical, 20 major, 24 minor.

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Record snapshot

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The latest inspection on May 22, 2026 shows 12 observation rows: 5 critical, 4 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Would you eat here?

ONE FAMILY KOREAN RESTAURANT has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Located in dry storage area. Manager provided paper towels at time of inspection.
[08B-38-4] Food stored on floor. Two tins of hot pepper paste are stored on floor in dry storage area next to three compartment sink.
[08B-12-5] Stored food not covered. Ready to eat beans sprouts, onions, and cut lettuce inside walk-in cooler are not covered.
[08B-17-4] Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed zucchini, potatoes, lemons, and green bell peppers are stored over ready to eat kimchi inside walk-in cooler.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Anchovy broth 117°F at 2:36 PM began cooling in room temperature at 12 PM. Beef and vegetable broth 128°F at 2:36 PM began cooling in room temperature at 12 PM.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe an employee wash a colander but not sanitize. Discussed with manager to always sanitize food contact surfaces/equipment after washing. Manager sanitized colander at time of inspection.
[14-31-5] Nonfood-grade bags used in direct contact with food. Cooked chicken wings and raw beef short rib ribs are stored inside shopping bags in storage area Reach in freezer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Anchovy broth 117°F at 2:36 PM began cooling in room temperature at 12 PM. Beef and vegetable broth 128°F at 2:36 PM began cooling in room temperature at 12 PM.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer tested at over 200 PPM. Employee readjusted chlorine sanitizer to 50 PPM at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soiled.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training for Maoli J. hired 1 year ago. No training for Nadeline G. hired August 2025.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks.
[08B-38-4] Food stored on floor. Spices and dry goods stored on floor inside three hot pepper paste containers located in back storage area. Three buckets of kimchi stored on floor inside walk-in cooler.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee personal beverage store inside reach in cooler for salads located adjacent to rice cooker.
[08B-12-5] Stored food not covered. Bean sprouts and pot of soup not covered inside walk in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple squeeze bottles with sauces, liquids, and spices are not labeled in establishment.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed mixing bowls at three punk compartment sink, but did not sanitize after. Discussed with employee to sanitize all food contact surfaces after cleaning. Employee sanitize mixing bowls at time of inspection.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired for Pilwon Lee on April 14, 2025.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cotton boards inside establishment soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink in front line cook blocked by speed cart with large pots of soup. Employee unblocked sink at time of inspection.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training for Maoli J. hired 1 year ago.
[53B-14-5] 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. Expired for Kwonyoung K, Chelsea S, Young W, and Storm R.

Disposition: Met Inspection Standards
[31A-09-4] Handwash sink not accessible for employee use at all times. 3 pots of broth stored on floor blocked handwash sink in kitchen. Operator relocated broth to get access. Handwash sink used for purposes other than handwashing. Steam rack stored in handwash sink by back door.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observe fly sticky tape hanging in kitchen over reach-in cooler with cutting boards.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed 2 pots of beef broth and a pot of vegetable broth stored on floor not at least 6 inches above.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in standing water temped 73 F.
[16-46-4] Old labels stuck to food containers after cleaning.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed ripped tin foil soiled with accumulation of grease used as shelf cover above stove.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on reach-in coolers on cook line.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a large pot of vegetable broth (126F - Hot Holding) and a small pot beef broth (105F - Hot Holding) stored not at least 6 inches above floor in kitchen.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands with no soap. Observed employee washed hands in three compartment sink with no soap. Discussed property handling wash procedures in handwash sink with operator.
[11-27-4] 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 by email.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 4 employees working at time of inspection.
[31B-03-4] No soap provided at handwash sink. Handwash sink by back door. No handwashing sign provided at a hand sink used by food employees. Handwash sink in kitchen.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 food employees hired more than 60 days has no food handler training.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked spinach in large reach-in cooler at storage room, and cooked beef in walk-in cooler.