SEOUL BOL

Name: SEOUL BOL
Address: 5845 WINTER GARDEN VINELAND RD #100, WINDERMERE, FL, 34786, US
Rating: 67.7

5845 WINTER GARDEN VINELAND RD #100, WINDERMERE, FL 34786

License #5814849

🥘 Korean ℹ️

67.7 Grade F / 100

Failing Health Score

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Latest inspection

May 19, 2026 · 10 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SEOUL BOL in WINDERMERE currently holds an InspectFL Health Score of 67.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 49 total violations — 5 critical, 12 major, 32 minor.

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Record snapshot

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Inspections on file

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The latest inspection on May 19, 2026 shows 10 observation rows: 2 critical, 2 major, and 6 minor.

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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SEOUL BOL 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
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -Salmon.
[08B-38-4] Food stored on floor. -Soda syrup box on floor under front counter.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Spoons at front counter in 83f water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelf under microwave.
[25-05-4] Single-service articles improperly stored. -Paper towels on floor under front counter.
[29-11-4] Water leaking from pipe and/or faucet/handle. -Drain at front hand sink.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -Salmon thawed out in walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Noodles 121f; ( - Hot Holding), Chicken Breast 121f, Chicken tenders 113f. Less than 4 hours. Advised to reheat. Manager turned on high.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board.
[31A-09-4] Handwash sink not accessible for employee use at all times. -At ware wash.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food./paper cup used to scoop garlic powder/
[51-11-4] Carbon dioxide/helium tanks not adequately secured./near exit door.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored./not on same direction/front counter/
[50-09-4] Current Hotel and Restaurant license not displayed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[08B-36-4] Food stored in a location that is exposed to splash/dust./sauce cup stored under soap dispenser/front counter/removed immediately/
[08B-37-4] Food stored in a prohibited area./several containers of dried hot peppers stored inside employees restroom in kitchen/
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched./knives, forks at front counter/
[21-45-1] Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions./sink and surface 0ppm/rechecked 700ppm/
[02D-01-5] Working containers of food removed from original container not identified by common name./garlic powder bin under kitchen prep table.
[03F-02-5] 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./fried chicken on cook line.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips/
[11-26-1] 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./two new employees less than 60 days/forms emailed to operator. No other employee per manager.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured./bar back exit door/
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils./kitchen table/
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation./two cooks.
[13-03-4] Employee with no hair restraint while engaging in food preparation./one cook.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting./front counter soda cups.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour scoop handle/back kitchen/
[36-62-4] Light not functioning./two light bulbs out, cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen hand sink soiled/next to dish machine. Cook line cold drawers gasket soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination./to go boxes on top shelves, kitchen/
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over ready to eat Kimchee, walk in cooler/
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./fried egg offered undercooked on restaurant and kiosk menus. Adding asterisk on both menu immediately/
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/restaurant took over 2 months without an inspection. Kitchen adding a dish machine, front counter adding an ice machine and relocate some equipments at front and cook line.
[11-26-1] 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./one new hired employee. Form provided/employee read and signed/
[41-21-4] Original container of toxic substance or chemical does not bear the manufacturers label./one chemical bottle at front counter.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Shell eggs offered undercooked per manager. Consumer advisory provided and posted immediately. No consumer advisory in kiosk for undercooked eggs. Adding consumer advisory immediately/