Sa Ri One Korean Restaurant
Last inspected: Oct 14, 2025
16
Score
Sa Ri One Korean Restaurant, located at 3940 Cypress St in Tampa, FL, underwent a high-risk inspection on 2025-10-14. This inspection identified 5 critical, 6 major, and 10 minor violations. Notably, the inspection report documented duct tape used for repairs on nonfood-contact surfaces and equipment in poor repair, including torn reach-in cooler door gaskets, which was a repeat violation.
7
Inspections
5
Critical latest
6
Major latest
10
Minor latest
Inspection History
Oct 14, 2025
Routine - Food
5 critical violations. 6 major violations. 10 minor violations.
16
Apr 9, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
67
Sep 13, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
47
Mar 19, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
52
Jul 28, 2023
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
29
Mar 30, 2023
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
37
Nov 9, 2022
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
32
Violations — Oct 14, 2025 Inspection
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair reach-in cooler door gaskets.
14-71-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack store on dry food products in dry food storage room. Employee removed backpack. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Multiple reach-in coolers and freezers have torn door gaskets. **Repeat Violation**
14-11-5
Basic - Hole in or other damage to wall. In dry food storage room.
36-24-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. At cook line and food prep area in kitchen.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. A employee drink with no lid stored in reach-in cooler over food items. Employee discarded drink. **Corrected On-Site**
12B-13-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee left employee restroom then entered kitchen, engaged to washing food equipment in prep sink without washing hand first. Discussed with employee about proper handwash technique.
12A-11-4
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over a case of unwashed lettuce in walk-in cooler.
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored kimchi in reach-in cooler at cook line. Pooled egg stored over cooked pork in large reach-in cooler in kitchen. Raw chicken stored over cut vegetables in walk-in cooler. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of raw beef short rib 43-47 F stored in flip top reach-in cooler. Discussed fill line with food employee.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Household use pesticide stored with food spices on dry food storage shelf in food storage room.
41-10-4
Intermediate - Equipment drain line draining into handwash sink. At food prep area by walk-in freezer.
31A-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed 2 container of ware washing soap water stored in handwash sink at wait station.
31A-11-4
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/ 7 employees working at time of inspection.
53A-05-6
Intermediate - No soap provided at handwash sink. In employee restroom.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, cooked chicken and various cooked/prepped food items in walk-in cooler.
02C-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At cook line.
31B-06-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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