DirtyFLRestaurant Inspection Data

RED HOUSE

400 S DIXIE HWY STE 11

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 11/20/2024

Inspection #: Visit ID: 8837449

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Cooked sweet and sour chicken cooling in cardboard lids. Explained use food grade containers.
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Fried rice cooker lid.
  • 08B-38-4:Basic - Food stored on floor. Box of chicken wings stored on floor in walk in cooler.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in a tub on prep table. Temperaturé 30 f. Explained . Manager put chicken tub under running water. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several cloth towels on cook line. Manager setup the bucket and put towels in sanitizer solution. Corrected On-Site
  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee touched raw chicken with bare hand then washed hands without soap. Explained and he washed with soap. 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. wings 90 f hot holding. As per manager 30 minutes .explained 135 f hot hold ,41 f cold hold or use time as public health control. Operator decided to use time. Emailed the time as public health control form.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tso chicken and sweet and sour chicken cooked 25 hours ago not date marked in walk in cooler. Manager date marked. Corrected On-Site

Inspection Date: 7/23/2024

Inspection #: Visit ID: 8719921

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Round plastic container in rice cooker. Manager removed the container. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under white cutting board. Manager removed the container Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Light yellow color spray bottle not labeled. Manager labeled Lysol. Corrected On-Site

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8438197

  • 08B-38-4:Basic - Food stored on floor. Onions on floor in walk-in cooler Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Egg rolls at room temperature Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Mouthwash and medication over prep table 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. Raw beef over cooked chicken one door freezer. Not commercially packaged Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken made 2/11 in walk in cooler Corrected On-Site

Inspection Date: 7/7/2023

Inspection #: Visit ID: 8438027

  • N/A:No Violations Were Observed

Inspection Date: 7/6/2023

Inspection #: Visit ID: 8341794

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt container at end of cook line Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork two door sliding glass cooler. Removed. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (48F - Cold Holding); pork (48F - Cold Holding); eggs (48F); beef (48F - Cold Holding); shrimp (48F - Cold Holding) bane Marie on cook line. Operator states food out of temperature less than four hours. Moved to walk in cooler. Bane Marie kept open. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink in kitchen. Warning