RED DOOR
625 E LAS OLAS BLVD
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/7/2025
High Priority
7
Intermediate
3
Basic
0
Total
10
Disposition: Facility Temporarily Closed
Inspection Details:
- 12A-16-4:High Priority - Employee entered Cookline and began working with food - preparing rice- without first washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site Warning
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cookline - flip top - raw shell eggs and raw chicken in upper section stored over ready to eat tofu and noodles in lower section. Operator stored all items properly. Corrected On-Site Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches in dining room at hibachi area in back of restaurant. Operator exterminated and removed roaches. Warning
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. Cookline - 2 cracked shell eggs in Cookline flip top. See stop sale. Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook used personal cell cell with gloves on, then engaged in food preparation - cooking on grill without changing gloves and washing hands. Cooked washed hands and out on new gloves. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline area - triple door Atosta - cooked rice (46-48F); cooked chicken (45-46F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline area - triple door Atosta - cooked rice (46-48F); cooked chicken (45-46F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cookline hand sink being used for food preparation. Reviewed proper use of hand sinks. Warning
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Sushi bar added upstairs - formerly office. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Warning
Food safety inspection conducted on 4/7/2025 revealed 10 total violations (7 high priority, 3 intermediate, 0 basic).
Inspection on 4/7/2025
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline area - triple door Atosta - cooked rice (46-48F); cooked chicken (45-46F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Warning - From follow-up inspection 2025-04-07: **Time Extended**
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Sushi bar added upstairs - formerly office. Warning - From follow-up inspection 2025-04-07: Time extended 60 days **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Warning - From follow-up inspection 2025-04-07: **Time Extended**
Food safety inspection conducted on 4/7/2025 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 3/24/2025
High Priority
1
Intermediate
1
Basic
1
Total
3
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler, tuna in reduced oxygen packed not removed before thawing. Operator stated thawed out less than two hours ago. Operator removed tuna from package. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar upstairs, raw salmon and tuna stored over ready to eat sauces and vegetables. Employee moved raw items to bottom shelf Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At handwashing sink by reach in coolers, pot stored in sink.operator removed pot. Corrected On-Site
Food safety inspection conducted on 3/24/2025 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 8/28/2024
High Priority
3
Intermediate
2
Basic
2
Total
7
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cookline. Operator removed drink. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Cookline. Operator stored properly. Corrected On-Site
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cookline prep area - Raw fish in upper section over ready to eat sauce in lower section. Sushi area - raw fish stored over ready to eat milk. Operator stored all items properly. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened packages of raw chicken stored over open container of raw shrimp. Operator stored all items properly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - raw chicken (50-59F); raw beef (50-55F). Per operator items were placed in unit almost 4 hours ago. Items not prepped or portioned today. Operator moved items to freezer to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
- 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 8/28/2024 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).
Inspection on 5/29/2024
High Priority
3
Intermediate
2
Basic
11
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner throughout. Operator inverted. Corrected On-Site
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored at dish area. Sin reward. Operator inverted. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food stored with food to be served. Operator removed. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers stored wet at dish wash area. Operator separated to dry. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed boxes of oil and buckets of soy sauce stored on floor at dish washing area. Operator moved. Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator placed utensils in clean/sanitized container. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted. Corrected On-Site Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Oil. Operator wrote common name. Corrected On-Site Repeat Violation
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food at reach-in coolers and freezers throughout. Operator removed. Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed bowl of raw beef set over ready to eat vegetables in flip top at kitchen area. Operator removed. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (43-47F - Cold Holding). As per operator items were placed in cooler 3 hours prior. Operator discarded. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided plan via email.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. Operator labeled with common name. Corrected On-Site Repeat Violation
Food safety inspection conducted on 5/29/2024 revealed 16 total violations (3 high priority, 2 intermediate, 11 basic).
Inspection on 4/2/2024
High Priority
4
Intermediate
4
Basic
9
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed box of sweet potatoes stored on floor at walk-in cooler. Operator moved. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Operator removed. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed clean stored containers with old labels still present in kitchen area. Operator removed. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve boxes at hostess stand not inverted. Operator turned over. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At bar area.
- 08B-12-5:Basic - Stored food not covered. Observed spring rolls and crab Rangoon uncovered in reach-in freezer at cook-line area. Operator covered. Corrected On-Site
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Operator turned utensils over. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wipe cloths not stored in sanitizer solution throughout. Operator placed clean wipe rags in sanitizer solution. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed working container of bread crumbs not in original packaging not labeled at cook-line area. Operator wrote common name. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed one dented can of lychees. Operator removed. Corrected On-Site
- 12A-08-4:High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Observed employee wash hands at handwashing sink using cold water at cook-line area. Employee used a different hand wash sink.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed cucumbers in direct contact with nonfood-grade bags stored in walk-in cooler. Operator removed. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed unwashed produce stored over sauce and dressings. Operator moved. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Operator printed sent document. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand-wash sink at kitchen area. Operator provided. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of sanitizer not in original bottle not labeled. Operator wrote common name. Corrected On-Site
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water temperature at 76F at handwashing sink at cook-line area. Operator fixed hot water knob. Corrected On-Site
Food safety inspection conducted on 4/2/2024 revealed 17 total violations (4 high priority, 4 intermediate, 9 basic).