DirtyFLRestaurant Inspection Data

RED BOWL ASIAN BISTRO

1482 W GRANADA BLVD STE 615, ORMOND BEACH 32174

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 4/10/2025

Inspection #: Visit ID: 10804387

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -plastic container used to dispense rice. Corrected On-Site
  • 21-05-5:Basic - Cloth used as a food-contact surface. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 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.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris under cooking equipment. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -grease buildup on side of cooler next to fryer. -hood filters soiled with grease.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler by window. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation
  • 35A-02-7:High Priority - 1 Live, small flying insects found by dishwasher.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over sauce containers in walk in cooler. Corrected On-Site
  • 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. -raw chicken stored over raw salmon in walk in freezer. Corrected On-Site Repeat Violation

Inspection Date: 3/12/2025

Inspection #: Visit ID: 10792809

  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - next to ice machine - near walk in cooler - From follow-up inspection 2025-03-05: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
  • 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. - torn gasket at small prep cooler near fryers - door on large prep cooler Repeat Violation - From follow-up inspection 2025-03-05: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**

Inspection Date: 3/5/2025

Inspection #: Visit ID: 10792033

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -reach in coolers -microwave Repeat Violation - From follow-up inspection 2025-03-05: **Time Extended**
  • 14-45-4:Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Repeat Violation - From follow-up inspection 2025-03-05: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2025-03-05: **Time Extended**
  • 21-05-5:Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. - on raw onion at prep table - From follow-up inspection 2025-03-05: **Time Extended**
  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - next to ice machine - near walk in cooler - From follow-up inspection 2025-03-05: **Time Extended**
  • 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. - torn gasket at small prep cooler near fryers - door on large prep cooler Repeat Violation - From follow-up inspection 2025-03-05: **Time Extended**
  • 16-13-5:Basic - - From initial inspection : Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Corrected On-Site - From follow-up inspection 2025-03-05: Admin Complaint
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below dry storage shelving - under cooking equipment - walk in cooler - walk in freezer - From follow-up inspection 2025-03-05: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of ice machine - exterior of food bins - walk in cooler door - speed rack next to glass door cooler - exterior of rice pot - exterior of sauce barrels - equipment door handles - shelves below tables - rice barrel -exterior of microwave -shelving in walk in cooler Repeat Violation - From follow-up inspection 2025-03-05: **Time Extended**
  • 24-18-4:Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. - at cookline - From follow-up inspection 2025-03-05: **Time Extended**
  • 33-34-4:Basic - - From initial inspection : Basic - Storage area not maintained clean and organized. - storage area cluttered with personal items, tools, cardboard, unused items - From follow-up inspection 2025-03-05: **Time Extended**
  • 25-02-4:Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. - at condiment grab and go station - From follow-up inspection 2025-03-05: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - near cleaned utensil magnetic strip Corrected On-Site - From follow-up inspection 2025-03-05: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. - sugar at cookline Repeat Violation - From follow-up inspection 2025-03-05: **Time Extended**
  • 12A-07-5:High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - From follow-up inspection 2025-03-05: -during callback inspection seversl employees put on gloves without washing hands. Admin Complaint
  • 09-01-4:High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - employee handling celery with barehands - From follow-up inspection 2025-03-05: At callback inspection employee handling/cutting lettuce with bare hands. Admin Complaint
  • 22-45-4:High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishware being washed, rinsed, and set to air dry without sanitizing Repeat Violation - From follow-up inspection 2025-03-05: At callback inspection employee rinsed mixing bowl and set to air dry without sanitizing. Admin Complaint

Inspection Date: 3/4/2025

Inspection #: Visit ID: 8888116

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice machine - ice bin at soda station
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - panko crumbs
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -reach in coolers -microwave Repeat Violation
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 21-05-5:Basic - Cloth used as a food-contact surface. - on raw onion at prep table
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. - next to ice machine - near walk in cooler
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. - torn gasket at small prep cooler near fryers - door on large prep cooler Repeat Violation
  • 12B-07-4:Basic - Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. - on prep table at cook line Corrected On-Site Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. - jugs of beverages in bar
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - below dry storage shelving - under cooking equipment - walk in cooler - walk in freezer
  • 08B-38-4:Basic - Food stored on floor. - bagged onions by back handsink - multiple items in walk in freezer Repeat Violation
  • 08B-25-4:Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. - waxed box lid from raw chicken box in contact with cut cabbage, walk in cooler
  • 10-07-4:Basic - In-use utensils stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of ice machine - exterior of food bins - walk in cooler door - speed rack next to glass door cooler - exterior of rice pot - exterior of sauce barrels - equipment door handles - shelves below tables - rice barrel -exterior of microwave -shelving in walk in cooler Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - large prep cooler at cookline Repeat Violation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. - jug cut and reused as food storage container Corrected On-Site
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. - at cookline
  • 33-34-4:Basic - Storage area not maintained clean and organized. - storage area cluttered with personal items, tools, cardboard, unused items
  • 08B-12-5:Basic - Stored food not covered. - rice barrel
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. - chicken thawing at room temperature
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. - at condiment grab and go station
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - near cleaned utensil magnetic strip Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloths not stored in sanitizing solution between uses. - throughout kitchen Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. - sugar at cookline Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. - on top of cooler in bar
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Repeat Violation
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 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. - dishwasher - servers
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - employee handling celery with barehands
  • 08B-27-4:High Priority - Food containers placed onsoiled container/equipment. - bowls of panko crumbs stored on egg flats
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishware being washed, rinsed, and set to air dry without sanitizing Repeat Violation
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. - fried wonton strips stored in direct contact with cardboard
  • 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 chicken over raw beef, walk in freezer Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over cooked chicken, small prep cooler at cook line - raw chicken over sauces, walk in cooler Repeat Violation
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. - held at room temperature Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken, 45F, 58F, cut cabbage, 57F; off temperature control less than 30 minutes. Corrective action taken- product returned to walk in cooler
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - sushi rice, 125F, less than 1 hour
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine exceeds 200ppm, corrected to 100ppm.
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - portable cutting board stained - knife on magnetic strip - vegetable peeler - vegetable chopper
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - soda gun parts stored in bar hand sink Repeat Violation

Inspection Date: 10/16/2024

Inspection #: Visit ID: 8887539

  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2024-10-16: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -trays of raw chicken stored over sauce containers in walk in cooler. Repeat Violation Warning - From follow-up inspection 2024-10-16: **Time Extended**
  • 08A-17-6:High Priority - - From initial inspection : 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. -raw chicken stored over raw beef in walk in freezer. Warning - From follow-up inspection 2024-10-16: **Time Extended**

Inspection Date: 9/12/2024

Inspection #: Visit ID: 8759335

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Warning
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense sugar. Repeat Violation Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -cooler and microwave door handles. Warning
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Repeat Violation Warning
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. -shelf in kitchen wrapped with duct tape. -reach in cooler gasket repaired with duct tape. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning
  • 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. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -box of employee personal items stored on top of flour. Corrected On-Site Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
  • 08B-38-4:Basic - Food stored on floor. -beef stored on floor in walk in freezer. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site Repeat Violation Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. -shelving at cook line soiled with old food debris and grease. Repeat Violation Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -container of sugar at cook line not labeled. Repeat Violation Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed stainless bowls in three compartment sink and did not sanitize. operator placed bowls in dish machine. Corrected On-Site Warning
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. -raw shell egg stored in container with unpeeled avocado in sushi area. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -trays of raw chicken stored over sauce containers in walk in cooler. Repeat Violation Warning
  • 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. -raw chicken stored over raw beef in walk in freezer. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -large container with cucumber stored in handwashing sink in sushi area. Warning
  • 16-06-4:Intermediate - No cleaning agent provided in wash compartment of sink. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Warning
  • 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.
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Repeat Violation

Inspection Date: 1/22/2024

Inspection #: Visit ID: 8594750

  • 14-01-5:Basic - Bowl used to dispense tea.
  • 23-24-4:Basic - Buildup of food debris/soil residue on microwave door handles.
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves.
  • 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,ahi tuna.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 14-11-5:Basic - Equipment in poor repair, gasket pulled away from door of cookline reach in cooler.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris at cookline.
  • 08B-38-4:Basic - Food stored on floor, case of chicken in walk in freezer.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -prep table with microwave, blender. -blender base.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers in dry storage area.
  • 41-07-4:High Priority - Container of medicine improperly stored at cookline. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef stored over sauces in reach in cooler. -raw chicken stored over sauce in walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg roll at 44°f and Krab stick at 45°f in cooler next to fryer. Advised operator that foods should be stored below the fill line of the containers in the top area of the cooler. **Corrective Action Taken**
  • 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. Cut tofu in reach in cooler.
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Corrected On-Site

Inspection Date: 8/8/2023

Inspection #: Visit ID: 8460544

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles: -microwave -reach in coolers at cookline Repeat Violation Warning - From follow-up inspection 2023-08-08: **Time Extended**
  • 24-06-4:Basic - - From initial inspection : Basic - Clean knives stored on a dirty rack. Warning - From follow-up inspection 2023-08-08: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2023-08-08: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair, torn gasket in reach in cooler at end of cook line by window. Warning - From follow-up inspection 2023-08-08: **Time Extended**
  • 22-20-5:Basic - - From initial inspection : Basic - Heavy accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning - From follow-up inspection 2023-08-08: **Time Extended**
  • 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning - From follow-up inspection 2023-08-08: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation Warning - From follow-up inspection 2023-08-08: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust: -food storage containers with MSG and salt. -shelf under prep table at cook line. -container holding jars of spices at cook line. -hood filters. -blender base Warning - From follow-up inspection 2023-08-08: **Time Extended**

Inspection Date: 8/1/2023

Inspection #: Visit ID: 8368290

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles: -microwave -reach in coolers at cookline Repeat Violation Warning
  • 24-06-4:Basic - Clean knives stored on a dirty rack. Warning
  • 21-05-5:Basic - Cloth used as a food-contact surface. Cloth used to cover food in reach in cooler. Repeat Violation Warning
  • 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. Tuna in sushi cooler. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning
  • 40-06-5:Basic - Employee cell phone stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Warning
  • 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. Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Warning
  • 14-11-5:Basic - Equipment in poor repair, torn gasket in reach in cooler at end of cook line by window. Warning
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Chicken cooling under handwash sink. Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor, beef in walk in freezer. Warning
  • 22-20-5:Basic - Heavy accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit, cook line reach in cooler. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust: -food storage containers with MSG and salt. -shelf under prep table at cook line. -container holding jars of spices at cook line. -hood filters. -blender base Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Warning
  • 08B-12-5:Basic - Stored food not covered, shredded cabbage in walk in cooler, rice in dry storage area. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Corn starch in dry storage area. Warning
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Operator has incorrect type of chlorine bleach (not a germicidal bleach). Operator stated all equipment will be sanitized in dish machine. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed metal bowls with detergent, rinsed and then put back on shelf. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ice tea dispenser in walk in cooler. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice at cookline at 64°f. Out of cooler less than 1 hour. Repeat Violation Warning
  • 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. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: soda gun in bar area, interior of food storage containers with salt, msg. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 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. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink by hot water dispenser. Repeat Violation Warning
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink by back door. Corrected On-Site Repeat Violation Warning