RED BOWL
Durbin Lake Drive
Jacksonville, Florida, 32258
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/17/2025
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Container used to dispense tea. Operator replaced with approved utensil. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bucket of corn starch not labeled in storage area. Operator labeled. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ Operator reduced amount. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee filling pitcher in kitchen hand sink. Educated operator. **Corrective Action Taken**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 3/17/2025 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 8/5/2024
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle stored on top of baking sheets l Corrected On-Site
- 36-73-4:Basic - Food storage area floor, soiled/has accumulation of debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen soled with grease and grime.
- 14-05-4:Basic - Soiled cardboard on used to line food-contact shelves, Below make table. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.
- 41-22-4:High Priority - Medicine not labeled properly.vitamins and prescribed medicine stored on shelf over make line. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Krab 48F /30 minutes at sushi bar. Operator relocated to another cold holding unit, . **Corrective Action Taken**
Food safety inspection conducted on 8/5/2024 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 1/31/2024
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Knife stored under kitchen equipment . Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker at cook line wearing watch. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Whole tomatoes in walk in cooler stored above tofu. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw poultry placed over tofu in walk in cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table Bowl of tofu (43-47F - Cold Holding), placed on top of container.2 hours. Operator placed in unit, **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm. Operator reduced amount to 100. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke tuna bowl on layer menu ,not identified as raw. Corrected On-Site
Food safety inspection conducted on 1/31/2024 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 9/11/2023
High Priority
6
Intermediate
3
Basic
4
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Container used to dispense corn starch at storage area.
- 13-03-4:Basic - Food Employee with no hair restraint while engaging in food preparation. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Bucket of onions stored on refrigerated unit floor. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Corn starch , flor containers not labeled in storage area.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Repeat Violation
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker at cookline ha died cell phone and then handles clean equipment without washing hands, Educated operator, **Corrective Action Taken**
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Corrected On-Site
- 08B-27-4:High Priority - Food placed in soiled container/equipment. Vinegar, baking soda, soy sauce stored at cookline in soiled styrofoam box.
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wontons at steam table 101F/ 1.5 hours. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with dirt.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pots stored in washware area hand sink.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrected On-Site
Food safety inspection conducted on 9/11/2023 revealed 13 total violations (6 high priority, 3 intermediate, 4 basic).