Seoul Meat Co
12600 120Th Ave Ne Blg F#146, 98034
(310) 782-5349
NIScore: 37
Last inspected: October 22, 2025
Score Trajectory
Lower score = better. Dots colored by grade.
Inspection History
October 22, 2025
Routine Inspection/Field Review
Unsatisfactory
NIScore: 37
1710Proper hot holding temperatures (less than130 degrees)
2120Proper cold holding temperatures ( 42° F to 45° F)
4100Warewashing facilities properly installed, maintained, used;
5000Posting of permit; mobile establishment name easily visible
February 24, 2025
Return Inspection
Satisfactory
EScore: 0
February 10, 2025
Routine Inspection/Field Review
Unsatisfactory
NIScore: 43
0100PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on
0600Adequate handwashing facilities
1900No room temperature storage; proper use of time as a control
3700In-use utensils properly stored
September 10, 2024
Routine Inspection/Field Review
Unsatisfactory
OKScore: 28
0600Adequate handwashing facilities
1400Raw meats below and away from ready-to-eat food; species separated
2110Proper cold holding temperatures (greater than 45° F)
3700In-use utensils properly stored
December 20, 2023
Return Inspection
Satisfactory
EScore: 0
December 5, 2023
Routine Inspection/Field Review
Unsatisfactory
NIScore: 95
0200Food Worker Cards current for all food workers; new food workers trained
0600Adequate handwashing facilities
1500Proper preparation of raw shell eggs
1600Proper cooling procedure
1710Proper hot holding temperatures (less than130 degrees)
2120Proper cold holding temperatures ( 42° F to 45° F)
2200Accurate thermometer provided and used to evaluate temperature of TCS foods
2300Proper consumer advisory posted for raw or undercooked foods
4100Warewashing facilities properly installed, maintained, used;
4400Plumbing properly sized, installed,...
October 13, 2023
Consultation/Education - Field
Complete
NIScore: 73
0100PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on
0200Food Worker Cards current for all food workers; new food workers trained
0600Adequate handwashing facilities
1400Raw meats below and away from ready-to-eat food; species separated
1900No room temperature storage; proper use of time as a control
2200Accurate thermometer provided and used to evaluate temperature of TCS foods
2300Proper consumer advisory posted for raw or undercooked foods
2600Compliance with valid permit; operating and risk control plans and required written procedure
3000Proper thawing methods used