How many inspections has Kimchi Mart at Hollywood INC in Hollywood had?

Kimchi Mart at Hollywood INC in Hollywood has 7 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Kimchi Mart at Hollywood INC in Hollywood find?

Kimchi Mart at Hollywood INC in Hollywood was most recently inspected by FDACS on March 24, 2026 (Failure to Renew Food Permit; Focused Inspection).

Has Kimchi Mart at Hollywood INC in Hollywood had any stop-sale or stop-use orders?

Yes, Kimchi Mart at Hollywood INC in Hollywood has 8 stop-sale or stop-use enforcement action(s) on record with Florida FDACS.

Does Kimchi Mart at Hollywood INC in Hollywood have any repeat violations?

Yes, Kimchi Mart at Hollywood INC in Hollywood has had the following violations cited on multiple FDACS inspections: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P.

Kimchi Mart at Hollywood INC in Hollywood

Name: Kimchi Mart at Hollywood INC in Hollywood Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: March 24, 2026

2420 N Dixie Hwy, Hollywood, FL 33020

Miami-Dade County · Grocery Store < 15,000 sq ft · FDACS
Owner: Dae Gil Jung
FDACS Estab #: 404976

Overview

Kimchi Mart at Hollywood has experienced repeated temperature control violations and multiple stop-use orders related to ready-to-eat food processing since October 2025. Between October 16 and December 9, 2025, FDACS inspectors issued four stop-use orders for sushi processing and dispensing equipment and two stop-sale orders requiring voluntary destruction of temperature-abused products. On October 16, inspectors found sushi, kimbab, and other ready-to-eat items displayed in open-air coolers at temperatures between 63 and 72 degrees Fahrenheit, far exceeding the required 41°F maximum. On November 18, a follow-up inspection documented kimbab items at 48 to 60 degrees Fahrenheit in the retail cooler. The facility also received a priority violation on October 9 for chemical storage — Microban spray in the bubble tea prep area, butane cans above the three-compartment sink, and Clorox gallon on the sink — and another for an employee who did not wash hands before donning gloves. A certified food protection manager certificate was unavailable during that inspection. Most recently, on March 24, 2026, the facility was found operating with an expired food permit, resulting in a focused inspection with 2 violations. Seven inspections on record total zero baseline violations, but enforcement activity has been concentrated in focused inspections and check-back visits tied to the stop-use orders.

Summary generated from Florida FDACS public inspection records.

7FDACS Insp.

33Violations

8Stop-Sale Orders

Last inspected FDACS: March 24, 2026

Kimchi Mart at Hollywood INC in Hollywood: FDACS Inspection History (7)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 2 inspections

Mar 24, 2026 — Failure to Renew Food Permit; Focused Inspection· 2 violations· Focused Inspection

Inspector: PEDRO LLANOS

Comments: Visit conducted in response to request # 5154377. This food establishment was found to be operating with an expired food permit. To renew a food permit, visit https://foodpermit.fdacs.gov or contact the Business Center at 850-245-5520.

Good Retail Practice Violations

100 The Food Establishment failed to timely submit its permit renewal application and/or fee as required by rule 5K-4.020(4)-(5), Florida Administrative Code and section 500.12, Florida Statutes.

The Food Establishment failed to timely submit its permit renewal application and/or fee as required by rule 5K-4.020(4)-(5), Florida Administrative Code and section 500.12, Florida Statutes. o

97 Food has been produced, prepared, packed, transported or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered diseased, unwholesome, or injurious to health. 500.10(1)(f), F.S.

FDACS Food analysis report found Enoki Mushrooms positive for Listeria Monocytogenes. o

Mar 16, 2026 — Failure to Renew Food Permit; Focused Inspection· 1 violation· Focused Inspection

Inspector: PEDRO LLANOS, EVNIRONMENTAL SPECIALIST II

Comments: Focused Visit - Retail Samples This food establishment was found to be operating with an expired food permit. To renew a food permit, visit https://foodpermit.fdacs.gov or contact the Business Center at 850-245-5520.

Good Retail Practice Violations

100 The Food Establishment failed to timely submit its permit renewal application and/or fee as required by rule 5K-4.020(4)-(5), Florida Administrative Code and section 500.12, Florida Statutes.Repeat

The Food Establishment failed to timely submit its permit renewal application and/or fee as required by rule 5K-4.020(4)-(5), Florida Administrative Code and section 500.12, Florida Statutes A Sample Report was also issued during the visit which includes important information for management.

2025 — 5 inspections

Dec 9, 2025 — Focused Inspection· 2 stop-sale orders· Focused Inspection

Inspector: PEDRO LLANOS, EVNIRONMENTAL SPECIALIST II

Comments: Visit conducted in response to request # 5145824. Check-Back release issued for Stop Use Order on all sushi processing and dispensing. Food establishment will utilize proper cooling parameters for sushi rice. Establishment has created procedures and has trained sushi area staff.

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Reason: FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance with approved procedures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Adequate documentation was provided.

STOP USE ORDER

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Safe Food and Water: Special process approval obtained for processing method.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Adequate documentation was provided.

Nov 18, 2025 — Focused Inspection - Check-back Needed· 1 violation· 1 stop-sale order· Re-Inspection Required

Inspector: 404976

Comments: This check-back inspection was conducted to verify compliance with Orders issued during previous inspection. The original Stop-Use Order issued for all sushi processing and dispensing on 10/16/2025 remains in effect. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to request food safety inspector visit for written release of product and/or equipment. Failure to comply with the request for written release may or will result in Administrative Action. Repeated violations for cold holding.

Risk-Based Violations

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PPRepeat

Retail area: Kimbab items (Korean rice dish with fillings) including Spicy Tuna Kimbab, Spam Kimbab, Tuna Mayo Kimbab, and Kimbab Korea displayed inside open-air cooler next to the sushi department founs with internal temperatures between 48 - 60 degrees F when checked with an accurate probe thermometer. COS: Items were voluntarily discarded during inspection. Stop Sale Order and Release issued. A Supplemental Report was also issued during the visit which includes important information for management.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

Oct 21, 2025 — Focused Inspection· 1 stop-sale order· Focused Inspection

Inspector: PEDRO LLANOS, EVNIRONMENTAL SPECIALIST II

Comments: Remaining stop use orders issued on 10/16/2025 remain in effect. Visit conducted in response to request # 5141850. Check-Back release issued for Stop Use Order.

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment was obtained, repaired or replaced, checked, and released.

Oct 16, 2025 — Focused Inspection - Check-back Needed· 3 violations· 4 stop-sale orders· Re-Inspection Required

Inspector: 404976

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Consultation visit with food establishment management. Stop Use Orders issued for all sushi processing and dispensing and for the open-air sushi display cooler. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to request food safety inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in Administrative Action. General HACCP Plan Development Guidelines at Retail and Application for Special Process Approval for Retail Food Establishments.

Risk-Based Violations

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Retail Area: Packages of sushi (salmon avocado rolls, shrimp avocado rolls, sweet potato rolls, eel avocado rolls, California rolls, cooked salmon rolls, sp-tuna crunch rolls), kimbab, samgak kimbab, stir fried tofu, and japachae-stir fry noodles displayed between sushi and boba areas in open air cooler, countertop display cases, and on counter found with temperatures between 63 - 72 degrees F when checked with an accurate probe thermometer. COS: All items were voluntarily discarded and verified during inspection. Stop Sale Order and Release issued. x

8-201.13(A) Properly prepared HACCP plan not submitted to the Florida Department of Agriculture and Consumer Services for approval before engaging in an activity that requires a HACCP plan. 8-201.13(A)

Sushi Area: HACCP plan not provided for acidified sushi rice that is used to make sushi at ambient air temperature. Stop Use Order issued.

Good Retail Practice Violations

4-501.11 Special process approval not obtained from the Florida Department of Agriculture and Consumer Services before smoking food as a method of preservation, curing food, using food additives or adding components as a method of preservation or to render a food non-time/temperature control for safety, packaging time/temperature control for safety food using a reduced oxygen method, operating a molluscan shellfish life-support system, custom processing animals, or sprouting seeds or beans. 5K-4.0050(1)Repeat

Sushi Area: Special process approval not obtained for acidified sushi rice that is used to make sushi at ambient air temperature. Stop Use Order issued.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used. Comments: When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business Center at (850) 245-5520 or [email protected]. Print Date: 10/16/2025 Page 1 of 3

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP USE ORDER

Reason: FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance with approved procedures. Comments: To request a Food Safety Inspector visit for written release when appropriate documentation has been obtained, contact the Business Center at (850) 245-5520 or [email protected].

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

STOP USE ORDER

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Safe Food and Water: Special process approval obtained for processing method. Comments: To request a Food Safety Inspector visit for written release when appropriate documentation has been obtained, contact the Business Center at (850) 245-5520 or [email protected]. Print Date: 10/16/2025 Page 2 of 3 When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes. Release - Other The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1 for destruction. The Food Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction. ___________________________________ Signature of Food Establishment Representative AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS SUPPLEMENTAL REPORT If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must contain: 1. Your name, address, and telephone number, and facsimile number (if any). 2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of pleadings and other papers shall be made. 3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts alleged by the department (informal hearing). 4. A statement of when (date) you received the Notice and the file number of this Notice. Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by Florida Law. HEARING WAIVER AND WAIVER OF RIGHTS Pyongho Kim I, _____________________________________________________ the person in charge of Kimchi Mart at Hollywood Inc hereby waive a notice and a hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report. ____________________________________________ (Signature) ACKNOWLEDGEMENT I acknowledge receipt of a copy of this document. (Signature of FDACS Representative) (Signature of Representative) KAITLYN FORD, SANITATION AND SAFETY SUPERVISOR - SES PYONGHO KIM, MANAGER Print Name and Title FDACS-14325 Rev. 07/13 Print Date: 10/16/2025 Page 3 of 3

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Oct 9, 2025 — Met Sanitation Inspection Requirements· 26 violations· Met Requirements

Inspector: PEDRO LLANOS, EVNIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Employee Health Guidelines, Reporting agreement, Certified Food Protection Manager Certification Guidance and Guidance for the Written Procedures for Clean-Up of Vomiting and Diarrheal Events documents provided. Visit conducted in response to request # 5140923.

Risk-Based Violations

2-102.11(A) Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf

Demonstration of knowledge not in compliance as evidenced by unavailable certified food protection manager certificate, priority violations observed, and person in charge not answering relevant food safety questions correctly. o

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Backroom Area: White and black mold-like substances found on interior ledge and ice dispenser inside ice machine next to mop sink. COS: Ice machine was washed, rinsed, sanitized, and verified during inspection.

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge did not answer questions related to foodborne illnesses and symptoms. Employee health guide provided. o

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Bubble Tea Area: Gallon of milk stored inside reach-in cooler next to three compartment sink not labeled with date. Backroom Area: Gallon of milk stored inside reach-in cooler not labeled with date. COS: Both gallons of milk were properly labeled during inspection. x Print Date: 10/9/2025 Page 2 of 5 24 Pf Citation Description: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf Observation: Establishment does not have written employee procedures for cleanup of a vomit and diarrhea event

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Bubble Tea Area: Observed a spray bottle of Microban bathroom cleaner stored on prep table. Sushi Area: Observed spray cans of butane stored on shelves above three compartment sink. Produce Area: Observed a gallon of Clorox stored on three compartment sink. COS: Chemicals were moved to appropriate location during inspection. x

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Sushi Area: Open employee beverages stored on prep table next to hand sink.

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Sushi Area: Food employee did not wash hands before donning gloves. COS: Hands were washed upon instruction. x Print Date: 10/9/2025 Page 1 of 5 8 Pf Citation Description: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf Observation: Backroom Area: Hand wash sink in produce prep area being blocked with a strainer in basin. Sushi Area: Hand wash sink being blocked with a plastic container in basin. Bubble Tea Area: Hand wash sink being blocked with a container in basin. Seafood Area: Hand wash sink being blocked with a quilt in basin. Meat Area: Hand wash sink being blocked with a drill in basin. Produce Area: Hand wash sink being blocked with a plastic container in basin. COS: All items were moved to appropriate location during inspection.

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Backroom Area: Soap and paper towels (or other hand drying device) not available at hand wash sink inside employee restroom. Soap and paper towels (or other hand drying device) not available at hand wash sink in produce prep area. Sushi Area: Soap and paper towels (or other hand drying device) not available at hand wash sink . Bubble Tea Area: Soap and paper towels (or other hand drying device) not available at hand wash sink. Seafood Area: Soap and paper towels (or other hand drying device) not available at hand wash sink . Meat Area: Soap and paper towels (or other hand drying device) not available at hand wash sink. Produce Area: Soap and paper towels (or other hand drying device) not available at hand wash sink.

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Backroom Area: Hand wash sign not available at hand wash sink inside employee restroom. Hand wash sign not available at hand wash sink in produce prep area. Sushi Area: Hand wash sign not available at hand wash sink. Bubble Tea Area: Hand wash sign not available at hand wash sink. Seafood Area: Hand wash sign not available at hand wash sink. Meat Area: Hand wash sign not available at hand wash sink. Produce Area: Hand wash sign not available at hand wash sink.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.Repeat

Certified food protection manager certificate not available during inspection.

Good Retail Practice Violations

3-501.13 Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)

Sushi Area: Observed a packages of salmon & ell defrosting in the three compartment sink. Meat Area: Observed several boxes of meat on floor in front of three compartment sink defrosting. COS: All packages were put into a proper defrosting method during inspection.

3-501.13(E) Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration, or prior to or immediately upon completion of thawing under cold running water. 3-501.13(E)

Sushi Area: Observed a package of salmon in reduced oxygen packaging, unpunctured, defrosting in the three compartment sink. COS: The process of defrosting ROP fish was explained and the package of salmon was put into the proper defrosting processing during inspection.

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

"No probe thermometer available for assessing , receiving and holding of temperature control for safety foods."

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail Area: Packaged cucumbers, sprouts & yellow squash displayed in a produce reach-in cooler not labeled with source information. COS: Food items were removed from consumer reach during inspection. x Print Date: 10/9/2025 Page 3 of 5 35 Citation Description: Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12 Observation: Sushi Area: Observed two squeeze bottles of sauces not labeled with name of food on prep table.

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Backroom Area: Small, visible gaps at bottom receiving door.

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf

Outside Area: Numerous small, flying insects observed around opened dumpster.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Sushi Area: Food employee not wearing effective hair restraint while working in area with open food.

3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)

Seafood Area: Wet wiping cloths stored on prep table not held in sanitizer solution between uses. Produce Area: Wet wiping cloths stored on prep tables not held in sanitizer solution between uses.

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Backroom Area: Observed an ice scoop, stored in between use, in ice machine with handle touching the ice. COS: Scoop was moved to appropriate location during inspection.

4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)

Meat Area: Single-use containers stored under prep table not inverted. Seafood Area: Single-use containers stored under prep table not inverted.

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Backroom Area: Observed unsealed wood used for shelving throughout.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Produce Area: Observed water leaking from under 3 compartment sink compartment pipes. Observed water leaking from pipes on condenser unit in walk-in cooler.

5-501.11 Drains in receptacles or waste handling units for refuse, recyclables, and returnables do not have drain plugs in place. 5-501.114

Outdoor Area: Dumpster missing drain plug.

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outside Area: Dumpster not covered during inspection.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Produce Area: Heavy dust buildup on fan guards in processing room. Heavy dust buildup on fan guards in walk-in cooler.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Sushi Area: Employee personal phones and purse stored on prep table.

Kimchi Mart at Hollywood INC in Hollywood: Stop-Sale & Stop-Use Orders (8)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Kimchi Mart at Hollywood INC in Hollywood
Date	Order Type	Product	Brand/Lot	Reason
Dec 9, 2025	STOP USE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance with approved proc…
Dec 9, 2025	STOP USE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Safe Food and Water: Special process approval obtained for processing m…
Nov 18, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Oct 21, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Oct 16, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Oct 16, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Oct 16, 2025	STOP USE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 HAACP Plan Missing Or Incomplete.* Conformance With Approved Procedures: Conformance with approved proc…
Oct 16, 2025	STOP USE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Safe Food and Water: Special process approval obtained for processing m…

Kimchi Mart at Hollywood INC in Hollywood: Frequently Asked Questions

When was Kimchi Mart at Hollywood INC in Hollywood last inspected?: Kimchi Mart at Hollywood INC in Hollywood was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 24, 2026. Inspection type: Failure to Renew Food Permit; Focused Inspection.
How many inspections has Kimchi Mart at Hollywood INC in Hollywood had?: Kimchi Mart at Hollywood INC in Hollywood has 7 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Kimchi Mart at Hollywood INC in Hollywood find?: Kimchi Mart at Hollywood INC in Hollywood was most recently inspected by FDACS on March 24, 2026 (Failure to Renew Food Permit; Focused Inspection).
Has Kimchi Mart at Hollywood INC in Hollywood had any stop-sale or stop-use orders?: Yes, Kimchi Mart at Hollywood INC in Hollywood has 8 stop-sale or stop-use enforcement action(s) on record with Florida FDACS.
What are the most common violations at Kimchi Mart at Hollywood INC in Hollywood?: The most frequently cited FDACS violations at Kimchi Mart at Hollywood INC in Hollywood are: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 2-102.11(A): Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) Pf; 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf.
Does Kimchi Mart at Hollywood INC in Hollywood have any repeat violations?: Yes, Kimchi Mart at Hollywood INC in Hollywood has had the following violations cited on multiple FDACS inspections: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P.