TAMPA, FL. An inspector visiting One Family Korean Restaurant at 7030 B Hillsborough Ave on May 22 found that food was not being cooked to required minimum temperatures, a violation that means live pathogens can survive and reach a customer's plate.
The restaurant was not closed. It remained open to the public despite six high-severity violations documented during that single visit.
What Inspectors Found
The cooking temperature violation sits at the top of the list because its consequences are the most direct. Salmonella in poultry survives below 165 degrees Fahrenheit. When food is pulled from heat before reaching required temperatures, that margin between safe and unsafe is invisible to the customer ordering it.
Alongside that finding, the inspector cited employees for not reporting symptoms of illness. That violation means a worker who is sick may have been handling food without triggering any internal protocol to pull them from service.
Food contact surfaces were also found not properly cleaned or sanitized. Cutting boards, prep counters, and other surfaces that touch food can carry bacterial contamination from one item to the next if they are not cleaned between uses. The inspector also noted improper hand and arm washing technique, meaning that even when employees attempted to wash their hands, the method used was insufficient to remove pathogens.
The restaurant had no consumer advisory posted for raw or undercooked foods. Korean restaurant menus frequently include dishes served rare or raw, and without a posted advisory, customers who are elderly, pregnant, or immunocompromised have no way to make an informed choice about what they are ordering.
A person in charge was either not present or not performing required supervisory duties during the inspection. The two intermediate violations involved multi-use utensils not properly cleaned and inadequate or improperly maintained toilet facilities.
What These Violations Mean
The combination of undercooking and illness reporting failures is particularly serious because both violations operate on the same timeline. A sick employee handling undercooked food creates a compounding exposure risk. Norovirus, one of the most common pathogens spread by food workers who continue working while symptomatic, requires an extremely small viral load to infect a person. It does not require a large outbreak to cause serious illness.
Improperly cleaned food contact surfaces extend that risk beyond any single dish. Bacterial biofilms, which form on surfaces that are not fully sanitized, can protect colonies of pathogens from standard cleaning agents within 24 hours. A surface that looks clean may not be.
The absence of a person in charge performing supervisory duties explains, in part, how multiple high-severity violations accumulate in a single visit. CDC data indicates that facilities without active managerial control document critical violations at roughly three times the rate of those with engaged supervision on the floor. When no one is monitoring compliance, gaps in cooking temperatures, handwashing, and surface sanitation tend to appear together, not in isolation.
The inadequate toilet facilities violation compounds the handwashing problem. Restroom infrastructure that is poorly maintained discourages proper hygiene by employees. When handwashing technique is already flagged as deficient, the facilities supporting that practice need to be fully functional.
The Longer Record
The May 22 inspection was not an outlier. State records show 31 total inspections on file for this address, with 403 total violations documented across that history.
The most recent prior inspection, on April 17, 2026, produced five high-severity violations and one intermediate. The visit before that, in May 2025, found four high-severity violations and two intermediate. Going back further, the November 2024 inspection matched May 22 exactly: six high-severity violations and two intermediate. The March 2024 inspection was worse, with nine high-severity violations and two intermediate.
This is a pattern that spans years, not a recent decline. The January 2023 inspection logged six high-severity violations and three intermediate. The July 2022 visit found seven high-severity violations and one intermediate. In eight of the inspections with available violation breakdowns, every single one included at least one high-severity citation.
The restaurant has never been emergency-closed in its inspection history on record. After 403 documented violations and multiple inspections each year showing repeated high-severity findings in the same categories, including food temperature, illness reporting, and management oversight, the facility has remained in continuous operation.
Still Open
State inspectors left One Family Korean Restaurant open on May 22, 2026, after documenting six high-severity violations including undercooked food and employees not reporting illness symptoms.
The restaurant was open for business that evening.