RED BOWL ASIAN BISTRO
1482 W GRANADA BLVD STE 615, ORMOND BEACH 32174
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/10/2025
High Priority
4
Intermediate
0
Basic
10
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 4/10/2025 revealed 14 total violations (4 high priority, 0 intermediate, 10 basic).
Inspection on 3/12/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 3/12/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 3/5/2025
High Priority
3
Intermediate
0
Basic
14
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 3/5/2025 revealed 17 total violations (3 high priority, 0 intermediate, 14 basic).
Inspection on 3/4/2025
High Priority
14
Intermediate
3
Basic
29
Total
46
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 3/4/2025 revealed 46 total violations (14 high priority, 3 intermediate, 29 basic).
Inspection on 10/16/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 10/16/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 9/12/2024
High Priority
5
Intermediate
5
Basic
16
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 9/12/2024 revealed 26 total violations (5 high priority, 5 intermediate, 16 basic).