BOWLS DELICIOUS FOOD
219 NW 10 AVE UNIT 209
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/21/2025
High Priority
4
Intermediate
4
Basic
3
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses on top of black reach in cooler.
- 08B-38-4:Basic - Food stored on floor. Jug of oil on floor under shelf, operator placed up off of floor. **Corrected On-Site**
- 50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- 01A-03-4:High Priority - Food prepared in a private home. See stop sale. Cooked foods such as beef and chicken thawing at room temperature operator stated they made inside their house kitchen. **Admin Complaint**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon and bags of cheese stored in the fridge door together, operator moved bacon the bottom. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot dog (51F - Cold Holding); cheese (50F - Cold Holding); beef (48F - Cold Holding) items sitting out at room temperature.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (77F - Hot Holding)item on cooks line on stove but burner is not on.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk container, operator stated it is 4 days old.
- 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.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for sanitizer.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed napkins by Handwash sink. **Corrected On-Site**
Food safety inspection conducted on 1/21/2025 revealed 11 total violations (4 high priority, 4 intermediate, 3 basic).
Inspection on 7/18/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).