SHIN JUNG KOREAN RESTAURANT

Name: SHIN JUNG KOREAN RESTAURANT
Address: 1638 E COLONIAL DR, ORLANDO, FL, 32803, US
Rating: 69.7

1638 E COLONIAL DR, ORLANDO, FL 32803

License #5815281

🥘 Korean ℹ️

69.7 Grade F / 100

Failing Health Score

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Latest inspection

March 17, 2026 · 7 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SHIN JUNG KOREAN RESTAURANT in ORLANDO currently holds an InspectFL Health Score of 69.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 58 total violations — 7 critical, 17 major, 34 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 10, 2024

The latest inspection on March 17, 2026 shows 7 observation rows: no critical rows, 2 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

SHIN JUNG 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
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[29-09-4] Faucet/handle disrepair at plumbing fixture. Cold water handle in disrepair at Hand wash sink at prep station
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in black chest freezer at cook line Buildup ice around walk in freezer door
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sink located at prep area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled vent covers in walk in cooler
[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. 3 employee food handlers certificates expired
[41-17-4] Spray bottle containing toxic substance not labeled. Bleach spray bottle with no label at dish area. Operator placed label

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior rust streaks
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top shelf over noodles Operator removed drink
[08B-38-4] Food stored on floor. Bucket soy sauce stored on floor Operator moved to shelf
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in-freezer ice build up
[51-13-4] No Heimlich maneuver/choking sign posted. Provided operator with poster
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes over washed ready to eat leaks and romaine lettuce Operator moved potatoes
[03D-02-5] 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°
[08A-17-6] 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
[01B-02-5] 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°
[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 operator with form
[03G-42-1] 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
[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. Employee just started no reporting agreement. Other employees has food handler training. Provided operator with form, had employee fill out form during inspection
[02C-02-5] 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
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottles in ware wash no label