ONE FAMILY KOREAN RESTAURANT

High Priority - 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.

High Priority - 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. Repeat Violation

High Priority - 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.

High Priority - 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.

High Priority - 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. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soiled. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.

Intermediate - 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. Corrected On-Site

Intermediate - 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. Repeat Violation

Basic - Food stored on floor. Two tins of hot pepper paste are stored on floor in dry storage area next to three compartment sink.

Basic - Stored food not covered. Ready to eat beans sprouts, onions, and cut lettuce inside walk-in cooler are not covered. Repeat Violation

Basic - 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.

High Priority - 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. Corrected On-Site

Intermediate - 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cotton boards inside establishment soiled.

Intermediate - 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. Corrected On-Site Repeat Violation

Intermediate - 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.

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. Expired for Kwonyoung K, Chelsea S, Young W, and Storm R.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks.

Basic - 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.

Basic - 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.

Basic - Stored food not covered. Bean sprouts and pot of soup not covered inside walk in cooler.

Basic - 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.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Large pot of chicken broth 116 F and pork bone broth 117 F stored on utility cart in kitchen. A pot of cooked beef 89 F stored on stove top. Operator reheating items at time of inspection, re temped chicken broth 186 F, pork bone broth 173 F, cooked beef 167 F. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at kitchen blocked by utility cart with multiple pot of soup on it. Operator moved cart away from handwash sink. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water at 78 F.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at kitchen.

Basic - Water leaking from faucet in handwash sink by back door. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Cooked spinach directly stored in grocery plastic bag in walk-in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pot of pork broth 112 F and a container of cooked beef 97 F stored on reach-in cooler top at cook line. Operator starts reheating items on stove top. Re temped: pork broth 183 F, coked beef 129 F. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. A water pitcher stored in handwash sink to catch leaking water from faucet. Operator removed pitcher. Corrected On-Site

Intermediate - No soap provided at handwash sink. At back kitchen by back door. No handwashing sign provided at a hand sink used by food employees. At cook line. Provided a copy to operator. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Homemade kimchi and beef broth in walk-in cooler. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee stored on ice machine. Removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop in ice machine. Operator moved handle up. Corrected On-Site

Basic - Water leaking from faucet in handwash sink at back kitchen by back door.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024.

High Priority - 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.

Intermediate - 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.

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 by email. Repeat Violation

Intermediate - 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. Repeat Violation

Intermediate - 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.

Intermediate - 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. Repeat Violation

Intermediate - 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.

Intermediate - 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.

Basic - 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.

Basic - 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.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in standing water temped 73 F.

Basic - Old labels stuck to food containers after cleaning.

Basic - Ripped/worn tin foil used as shelf cover. Observed ripped tin foil soiled with accumulation of grease used as shelf cover above stove.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on reach-in coolers on cook line.

High Priority - Container of medicine improperly stored. Multiple bottles of vitamins stored on storage shelf with/over clean food equipments and dishes.

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 by email. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher stored in handwash sink by back door. Removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. Handwash sink by back door. Operator provided. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. At dry storage area by walk-in cooler.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. At kitchen. Repeat Violation

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 by email.

Intermediate - Handwash sink not accessible for employee use at all times. A large pot of ox bone soup blocked handwash sink on cook line. Operator removed. Water pitcher stored in handwash sink next to back door. Corrective Action Taken

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. Provided by email.

Intermediate - Nonservice animals in the food establishment or on premises. Observed customers holding their dog on the booth while eating at the dining room.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ox bone soup and homemade Kimchi in walk-in cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks opened and no lid stored on the ice machine at kitchen. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee working on cook line.

Basic - Floor tiles missing and/or in disrepair.

Basic - Food stored on floor. A large pot of ox bone soup stored on floor in front of handwash sink at kitchen. Operator removed from floor. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets. Hood filters. Warning - From follow-up inspection 2022-10-07: Time Extended Corrective Action Taken