Seoul BBQ & Sushi
B°11025 N Black Canyon Hwy, Phoenix 85029
Food Establishment - Eating & Drinking · Permit FD-88142
Score based on 10 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works
County record last checked Sep 21, 2026.
Score over time
Inspection history10 on record
2026
Jun 4, 2026Routine1 priority1 coreB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Breaded fried chicken in reach in cooler in cook line cooked last night has an internal temperature of 46 degrees F.
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PRIORITY VIOLATION-3-501.14 - Priority: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Predefined Comment: Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. PIC discarded the food item. Corrective Action: Corrected at time of inspection.
Inspector's notes
Several kind of syrup mix with juices removed from the original package stored in the dispensing bottles without any label.
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3-602.11 (A)(B1-4)(B6-7)(C)(D) - Core: Food Labels Predefined Comment: All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin.
Mar 27, 2026Routine1 coreall corrected on siteA
Predefined Comment: No County legal action will result from this inspection.Establishment has removed sushi from the menu and does not prepare any food with under cooked fish.
Inspector's notes
Covered containers of radish and cooked shredded beef stored under raw marinated pork containers in reach in cooler in food prep area. PIC removed these two food items and stored on top shelf of reach in cooler.
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3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.
2025
Oct 31, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
Jul 25, 2025Routine2 priorityall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed case of purple yams near back kitchen on the floor with sections of white organic matter. Discussed making sure stored food remains free of contaminates. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source. Predefined Comment: All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection.
Inspector's notes
Observed beef stock still in cooling process from previous day holding 45*f in a deep pot inside walk-in cooler. Embargoed. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.14 - Priority: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Predefined Comment: Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling.
Apr 18, 2025Routine1 priorityall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed employee rinsing off bowl and spoon in main kitchen hand sink intended for use with spices for line cooking. Discussed washing items in the dish area involving a sanitation step. Items sent to dish pit to be cleaned. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Predefined Comment: PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection.
2024
Dec 13, 2024Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.Reviewed: datemarking guidelines; marking time on items held on time as a control; proper food storage order; instructions on cleaning up vomit and diarrhea - PIC was given handout.
Inspector's notes
Observed chlorine sanitizer concentration of the in-use low-temp dishwashing machine to be over 200 ppm, as measured on chlorine test strips. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. PIC called to have dishwashing machine serviced during time of inspection. Instructed PIC to wash, rinse and sanitize all wares in the three-compartment sink with manually mixed chlorine sanitizer until dishwashing machine is fixed; use test strips to ensure concentration is between 50-100 ppm chlorine. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals
Sep 6, 2024Routine1 priority2 coreall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Discussed safe raw food storage.
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Observed various boxes of food being stored on floor below shelves in walk-in freezers. Please ensure all food items are stored at least 6 inches above the floor. 3-305.11 - Core: Food Storage - Preventing Contamination from the Premises
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Observed containers of cooked potatoes being stored on counter at ambient temperature, items measured 81 degrees F. Person in charge said they had been there for less than 2 hours and are moved back to the cooler after about 4 hours. Discussed controlling food items with either temperature or using time as a control. Time as a control procedure was developed at time and these items will be discarded after 4 hours moving forward. Please ensure all time/temperature controlled for safety food items are maintained at 41 degrees F or below when cold holding, or are documented and discarded after 4 hours without temperature control. PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Inspector's notes
Corrective Action: Corrected at time of inspection.
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Observed tray of frozen packaged muscles thawing on counter at ambient temperature. Items were moved to sink to thaw at time. Please ensure frozen food items are thawed under cold running water, or refrigeration. 3-501.13 - Core: Thawing
Apr 11, 2024Routine2 foundation1 coreB°
This establishment is not participating in the award program at this time and had 0 Priority, 2 Priority Foundation violations on this inspection.Discussed tool wear, date marking, cooling. Inspection report sent via email.No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Award: Not Participating,Food Manager Licenses: 1,Signer: Senna S.
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed bowls of soup pulled out of the freezer and placed in the walk-in cooler without any date marking. The cook had indicated the product was removed out of the freezer and placed in the cooler two days prior to inspection. Upon removing the food product from the freezer, the product must be dated with the date it was removed. The cooks dated the product with the new date. Correct By: Corrected At Time Of Inspection
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed cooked mashed potatoes (46F) and beef ribs (70F) with a temperature placed in the cooler with tight wrapping while cooling down. The PIC indicated the potatoes were placed 3 hours prior and the beef ribs 30 mins prior to inspection in the cooler. All TCS food products cooling down must be loosely covered to maximize cooling efficiency as quickly as possible. The PIC removed the covers from the food products to let cool to 41F. Correct By: Corrected At Time Of Inspection
Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed food debris and a dead roach in the dry stock area. The establishment must be cleaned as frequently as necessary in order to prevent a buildup of debris. Correct By: Correct Prior To Next Routine Inspection
2023
Dec 8, 2023Routine1 priority1 foundation1 coreall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.Discussed with PIC about getting rid of worn out utensils. Inspection report sent via email.No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Award: Not Participating,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QA,Signer: Senna S.
PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed the dishwasher scraping dirty dishes, running them through the dishwasher, and taking clean dishes out without washing hands. All employees must wash their hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. The employee ran the dish again through the washer and washed their hands before putting away clean dishes. Correct By: Corrected At Time Of Inspection
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed the hand wash sink in the back by the walk-in fridge without any soap. All hand wash sinks must be properly equipped with hand cleanser in order to allow for proper hand washing. The PIC refilled the soap dispenser. Correct By: Corrected At Time Of Inspection
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed a buildup of organic matter around the shield inside of the ice machine. All equipment surfaces must be kept clean in order to prevent any potential contamination of food products. Correct By: Corrected At Time Of Inspection
Sep 14, 2023Routine1 priority2 foundation1 coreall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 2 Priority Foundation violations on this inspection.Discussed with PIC about installing a curtain in the cooler closest to the stoves to lessen fluctuation of temperatures, date marking for thawing products, dishwashing processes, ice maintenance.Inspection report sent via email.No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Award: Not Participating,Food Manager Licenses: 1,Signer: Thomas S.
Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Observed multiple containers of raw seafood and raw shellfish stored above Ready to Eat dumplings in the reach in cooler next to the slicer. All raw animal foods must be properly separated during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods to prevent any potential cross contamination. The PIC moved the dumpling to the top shelf. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed fried chicken, fried pork and other thawed products with date marking indicating the date it was prepared and not the date that it was taken out to thaw. TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. Once product is taken out of the freezer, TCS food products must be properly labeled 6 days after taken to thaw. The PIC placed dates on the food products. Correct By: Corrected At Time Of Inspection
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed raw sliced pork in the front prep cooler and the walk-in cooler closer to the stoves covered with a lid and plastic wrap with a temperature of 45F. All food products prepared at ambient must properly cool down to 41F by removing any lids or via other cooling methods. The PIC removed the lids to allow for the products to cool faster. Correct By: Corrected At Time Of Inspection
Core-4-901.11, C: Equipment and Utensils, Air-Drying Required Observed the dish washer drying off dishes with a cloth before storing them on the shelf. All washed and sanitized utensils and equipment must only be air dried. The PIC discussed with the dishwasher about letting the dishes air dry. Correct By: Corrected At Time Of Inspection
Nearby restaurants
Other places to eat within a short walk, with their current scores.
- 91Pappadeaux Seafood KitchenA°11051 N Black Canyon Hwy · 90 m away
- 94Hyatt Place North PhoenixB10838 N 25th Ave · 220 m away
- 100Canyon CafeA10851 N Black Canyon Hwy · 300 m away
- 100Gopuff/StarbucksA2433 W Desert Cove Ave · 410 m away
- 100In-N-Out BurgerA°2770 W Peoria Ave · 620 m away
- 100Ambar FoodsA2432 W Peoria Ave · 610 m away
- 97Olive GardenA°2710 W North Ln · 660 m away
- 100Raising Cane's Chicken FingersA2715 W Peoria Ave · 670 m away
Data from Maricopa County Environmental Services public records, last checked Sep 21, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →