When was Han Gook Mart in Tampa last inspected?

Han Gook Mart in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 22, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Han Gook Mart in Tampa had?

Han Gook Mart in Tampa has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Han Gook Mart in Tampa find?

Han Gook Mart in Tampa was most recently inspected by FDACS on May 22, 2025 (Met Sanitation Inspection Requirements).

Has Han Gook Mart in Tampa had any stop-sale or stop-use orders?

No, Han Gook Mart in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.

Han Gook Mart in Tampa

Name: Han Gook Mart in Tampa Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

7030 W Hillsborough Ave, Tampa, FL 33634

Pinellas County · Grocery Store < 15,000 sq ft · FDACS
Owner: Foodmint LLC
FDACS Estab #: 350148

Overview

Han Gook Mart in Tampa, FL has 3 FDACS food safety inspections on record with 23 violations.

3FDACS Insp.

23Violations

Last inspected FDACS: May 22, 2025

Han Gook Mart in Tampa: FDACS Inspection History (3)

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.

2025 — 1 inspection

May 22, 2025 — Met Sanitation Inspection Requirements· 9 violations· Met Requirements

Inspector: SARA FELDHAUS, SANITATION AND SAFETY SPECIALIST

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. Establishment has 30 calendar days to provide updated proof of water source (municipal/well) to inspector via email to [email protected]. Failure to comply may result in administrative action. Certified Food Protection Manager Accredited Programs can be found online using the following link: ANAB - ANSI National Accreditation Board https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/AlLdirectoryListing? menuID=8&prgID=8&statusID=4 Dishwashing Procedures, Food Temperature Guide, Employee Health and Foodborne Illnesses handout, Employee Health Guidelines and reporting agreement provided.

Risk-Based Violations

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Walk IN Cooler: Bulk container of kimchi prepared on site adulterated. COS: Kimchi voluntarily discarded by management. x

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Walk In Cooler: Raw shells eggs and package of raw meat held on shelves directly over ready to eat foods and produce. COS: Raw animal foods relocated to bottom shelf. Y x

4-602.11(C) Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) PPRepeat

Food Prep Area: Old food buildup on food pusher of deli slicer. COS: Deli slicer properly disassembled and cleaned and sanitized by person in charge. Y x Print Date: 5/22/2025 Page 1 of 3 95 Citation Description: 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. Observation: Person in charge unable to correctly respond to questions relating to Foodborne Illnesses. Employee Health Policy was reviewed with person in charge.

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 unable to correctly respond to questions relating to Foodborne Illnesses. Employee Health Policy was reviewed with person in charge.

5-205.11 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 PfPf

Food Prep Area: Handwashing sink blocked by utensil and gloves. COS: Handwashing sink made accessible.

Good Retail Practice Violations

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: Large jars of baking flour held on shelf for retail sale not labeled with common name, net weight, or store's name and address. COS: Jars properly labeled.

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

Retail Area: Cardboard used to line shelving of corn syrup display.

5-203.14 Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation of an approved backflow prevention device. 5-203.14 Pf

Food Prep Area: No backflow prevention device installed on hose bibb with hose attached near handwashing sink.

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

Food Prep Area: Soiled floors under shelving and equipment.

2023 — 2 inspections

Sep 2, 2023 — Focused Inspection· Focused Inspection

Inspector: JOSE LARES, ENVIRONMENTAL SPECIALIST II

Comments: Offsite Focused Visit to conduct assessment for Hurricane Idalia

No violations or enforcement actions recorded for this inspection.

Apr 18, 2023 — Met Inspection Requirements· 14 violations· Met Requirements

Inspector: RICHARD BRASHER

Comments: Guidance for Written Procedures Responding to Vomiting and Diarrheal Events, Norovirus Cleanup Procedures, Cooling Methods, Dishwashing Procedures, Certified Food Protection Manager Accredited Programs, updated Employee Health Guidelines and reporting agreement provided. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

Walk In Cooler: Raw shell eggs held on shelf over ready to eat foods. COS: Shelves reorganized to have raw animal foods on the bottom shelf. x

Food Preparation Area: Old food buildup on food contact surfaces of deli slicer and band saw. COS: Deli slicer and band saw disassembled and properly cleaned and sanitized. Proper 4 hour cleaning requirements and methods discussed with person in charge. x Print Date: 4/18/2023 Page 1 of 5 20 P Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P Observation: Retail Area: Commercially processed and packaged on site seaweed salad, kimchi prepared on site, and bean sprouts packaged on site recently placed in two door cooler internal temperatures measure between 47 F and 50 F. COS: Temperature controlled for safety foods relocated to freezer to quick chill to 41 F or below before placed in proper refrigeration or discarded as needed. x

Person in charge unable to correctly respond to questions relating to Foodborne Illnesses. Employee Health Policy was reviewed with person in charge. o

2-501.11 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 PfPf

Establishment does not have written procedures for responding to a vomiting or diarrheal event. Information regarding written procedures provided to the person in charge. o

3-201.11(C) Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf

Retail Area: Large packages of mushrooms on shelf and reduced oxygen packaged rice cakes in walk in cooler not labeled with common names, ingredients (where applicable), net weights, and manufacturer's name and address. COS: All mentioned items properly labeled during inspection. x

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.

Establishment does not have a Certified Food Protection Manager. o Print Date: 4/18/2023 Page 2 of 5

Good Retail Practice Violations

3-501.15(B) Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B)

Food Preparation Area: Firm is attempting to cool cooked foods in deep, tightly plastic wrapped containers in walk in cooler. Proper cooling requirements and methods discussed with person in charge. o

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

Food Preparation Area: Establishment does not have a probe thermometer. COS: Probe thermometer obtained during inspection. x

Retail Area: Sprouts and seaweed salad held in retail two door cooler not labeled with common names, ingredients (where applicable), net weights, or store's name and address. COS: All mentioned items properly labeled. x

4-904.14 After being cleaned and sanitized, equipment or utensils are rinsed before air drying or use. The rinse is not applied directly from a potable water supply by a warewashing machine or is not applied in a warewashing machine after hot water sanitization or chemical sanitization with a solution whose EPA-registered label use instructions call for rinsing after sanitizer is applied. 4-904.14

Warewashing Area: Observed employee wash dishes with soap and chlorine sanitizer mixture in3-compartment sink and proceed to rinse dishes. COS: Dishes properly cleaned and sanitized. Proper washing, rinsing, and sanitizing methods demonstrated to person in charge. x

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Food Preparation Area: Single-service containers on counter near deli slicer not stored inverted. o

Food Preparation Area: No back flow prevention device on hose bibb of hose near handwashing sink. o

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Outside Area: Mops not hung to dry. o

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

2023 Food Permit not displayed. Permit was verified to be active. o

Han Gook Mart in Tampa: Frequently Asked Questions

When was Han Gook Mart in Tampa last inspected?: Han Gook Mart in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 22, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Han Gook Mart in Tampa had?: Han Gook Mart in Tampa has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Han Gook Mart in Tampa find?: Han Gook Mart in Tampa was most recently inspected by FDACS on May 22, 2025 (Met Sanitation Inspection Requirements).
Has Han Gook Mart in Tampa had any stop-sale or stop-use orders?: No, Han Gook Mart in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Han Gook Mart in Tampa?: The most frequently cited FDACS violations at Han Gook Mart in Tampa are: 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; 3-201.11(C): Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) Pf; 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P.