DirtyFLRestaurant Inspection Data

RED PHOENIX

RED PHOENIX maintains a 2.2/5 food safety rating based on 2 health department inspections in PALM BEACH GARDENS. Recent inspections show improving food safety practices.

2401 PGA BLVD STE 160, PALM BEACH GARDENS 33410

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 8/13/2025

Inspection #: Visit ID: 13489909

  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface- cooler at cook line reach Warning - From follow-up inspection 2025-08-13: **Time Extended**
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2025-08-13: **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2025-08-13: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-08-13: **Time Extended**

Inspection Date: 8/12/2025

Inspection #: Visit ID: 13456043

  • 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. Multiple types of fish like tuna no longer frozen in the ROP package at the reach in coolers at cook line; educated; less than 24 hours; advised to remove from packaging while still frizen ; Warning
  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses- spatulas and knife at cook line; Operator removed Corrected On-Site Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- at cook line reach in cooler; discarded Corrected On-Site Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface- cooler at cook line reach Warning
  • 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. Observed dishwasher touching dirty dishes to load the dishwasher and unloading clean sanitized dishes without washing hands first. Educated . Employee washed hands Corrected On-Site Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cream in cooler at cook line; stored properly 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. tuna (45F - Cold Holding); wahoo (47F - Cold Holding); salmon (47F - Cold Holding)in cooler at sushi bar; food not prepared or portend today; food out of temperature for more than four hours; See Stop Sale Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (45F - Cold Holding); wahoo (47F - Cold Holding); salmon (47F - Cold Holding)in cooler at sushi bar; food not prepared or portend today; food out of temperature for more than four hours; See Stop Sale Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (101F - Hot Holding); clam chowder (124F - Hot Holding); in steam table at cook line; per operator food reheated earlier in the steamer and placed inside steam table 20 minutes ago. Advised to reheat back to 165 F ; food double panned Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Advised to mark Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance- cutting boards at cook line Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 31B-03-4:Intermediate - No soap and paper towel provided at handwash sink at sushi bar; Advised operator to provide 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. Warning
  • 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed and operator printed during inspection Corrected On-Site Warning
  • 01C-10-4:Intermediate - mussels and oysters tag removed from original container prior to container being emptied- inside walk-in cooler; Operator placed tags with food; Corrected On-Site Warning