Georgia › Chatham County › Pooler
Seoul Soontofu LLC
155 TRADERS WAY STE 150 , POOLER, GA 31322 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on December 22, 2025, scoring 62/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 95. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (August 5, 2026): Inspectors recorded 2 violations involving food storage and facility upkeep.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
A95August 5, 20262 violations
Inspectors recorded 2 violations involving food storage and facility upkeep.
Observed raw chicken and cooked pork to be stored uncovered in bottom of reach-in cooler. COS: PIC covered items with lids.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed employee drink stored on prep-top counter. COS: PIC discarded of drink.
−1 point · Cited as “511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)”A100January 2, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
U62December 22, 202519 violations
Inspectors recorded 19 violations, 10 of them critical, involving food storage, cleaning & sanitizing and plumbing & water.
Observed raw beef being thawed over ready to eat vegetables and cooked food in walk-in cooler. Observed raw beef stored over radish kimchi. Observed bean sprouts stored next to raw shell eggs. COS: PIC rearranged foods. Ready to eat TCS and raw animal foods shall be separated to prevent cross-contamination.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed employee washing pots in prep sink without sanitizing and then wet stacking. COS: PIC had employee remove dishware for proper dishwashing at 3-compartment sink.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed hot water in 3-compartment sink with a weak flow. RCA: A plumbing system shall be repaired according to law; and maintained in good repair.
−2 points · Cited as “511-6-1.06(2)(r) - system maintained in good repair (p, c)”Observed that there is a pattern of non-compliance and failure by the PIC to ensure facility is in compliance with GA state food rules as evidenced by the numerous critical violations observed such as correct sanitization methods, separation of TCS foods, and proper date labeling of TCS ready to eat foods. RCA: Facility will implement a system of active managerial control to ensure for safe food handling and practices.
−4 points · Cited as “511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)”Observed facility did not have a CFSM certificate, only a food handler's certificate on display. RCA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation.
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Observed owner/MOD was unable to verify that employees know when to notify management in case of certain foodborne illnesses. RCA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.
−4 points · Cited as “511-6-1.03(2)(o) - person-in-charge duties (pf)”Observed handwashing sink in men's restroom without hot water available. COS.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed slime in ice maker machine. RCA: Burn ice, clean and sanitize before refilling. All food contact surfaces shall be clean to sight and touch.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed no TCS ready to eat foods with date labels. RCA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed most cold holding units did not have internal thermometers. RCA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit.
−3 points · Cited as “511-6-1.05(2)(x) - tmd, located in refrigerators/ hot holding (pf, c)”Observed multiple employee drinks on prep tables and on prep stations while prep area was in use. RCA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed numerous foods items in freezer and in walk-cooler stored on the floor (beef, radish kimchi, kimchi, brisket, etc). RCA: Food shall be protected from contamination by storing the food:(i) In a clean, dry location;(ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed multiple wet towels around in facility. RCA: Cloths in-use for wiping counters and other equipment surfaces shall be Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and(ii) Laundered daily.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed facility had back door wide open without any barriers such as a screen door. COS.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”Observed knives and sharp utensils stored between prep sink and wall. RCA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed cups being used as scoops in raw chicken and flour. COS: Employee removed cups. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed employee stacking "cleaned" dishware while still wet. RCA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”Observed most dishware stored improperly, not inverted or with covers. RCA: Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored In a self-draining position that allows air drying; and Covered or inverted.
−1 point · Cited as “511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)”Observed employee items including food (dried coffee), medicine (pepto), and jackets stored on top of food items and supplies on dry storage rack. COS.
−1 point · Cited as “511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)”A96April 15, 20251 violation
Inspectors recorded 1 violation involving handwashing & hygiene.
Observed hand wash sink up front to have dishes/utensils sitting in the sink. RCA: Told PIC that hand wash sink should be kept free of dish's and utensils at all time. A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a handwashing sink.
−4 points · Cited as “511-6-1.07(3)(c) - handwashing aids & devices, use restrictions (c)”B87January 18, 20242 violations
Inspectors recorded 2 violations, 1 of them critical, involving food storage.
Observed raw meats (pork, beef, eggs) over RTE foods (cabbage, vegetables). CA/COS: PIC rearranged food items based on cook temperatures. PIC was also provided with a food storage diagram.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed various food items throughout the facility uncovered and not in active use (kimchi, tofu, meats, etc). CA/COS: PIC provided lids for food items and will ensure usage.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”A100November 1, 2023No violations recorded
No individual violations are recorded for this inspection in the published data.
Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-025-005337. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.