PO REDBOWL LLC
1820 DUNLAWTON AVE #105
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/18/2025
High Priority
3
Intermediate
1
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soup containers used to dispense bulk food inside walk in cooler, sauce
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -underneath drain boards
- 14-05-4:Basic - Cardboard used to line for direct food-contact. -cardboard box used for fried wonton strips, manager voluntarily discarded
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee device on top of cutting board out front. Manager removed and sent board back to be cleaned **Corrected On-Site**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -buckets of various food items inside walk in cooler -case of fryer oil inside dry storage
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -beverage cooler in sushi prep area
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets to walk in
- 35B-13-4:Basic - Screening on back door is not maintaining 16-mesh to the inch due to disrepair.
- 32-23-5:Basic - Toilet not flushing/functioning properly. -1 restroom toilet inside women's restroom out of order
- 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. -employees touching smoked/cooked pork with bare hands while cutting/preparing. -Employees put gloves on after washing hands. **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 chicken on sheet pan above beef inside walk in freezer, removed from commercial packaging.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw lobster tail stored above cut vegetables inside refrigerator on cook line **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -blocked by sushi rice out front **Corrected On-Site**
Food safety inspection conducted on 3/18/2025 revealed 13 total violations (3 high priority, 1 intermediate, 9 basic).
Inspection on 9/20/2024
High Priority
2
Intermediate
8
Basic
8
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -some dark substance in corners of plastic splash guard
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -underneath dish machine
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor inside walk in cooler/freezer
- 33-29-4:Basic - Grease receptacle lid open. **Corrected On-Site**
- 25-32-4:Basic - Reuse of single-service or single-use articles. -no.10 cans
- 35B-13-4:Basic - Screening is not 16-mesh to the inch/adequate to cover exposure from gap in door
- 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 inside freezer above bags of ice/sauce bucket **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 61F inside walk in cooler, manager states just recently thawed from frozen less than 1 hour prior -cooked shrimp 70F in front sushi cooler display, manager stated unit not turned on during preparation. Moved recently loaded product into cooler below maintaining 41F or less. **Corrective Action Taken**
- 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.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -blocked by large bowl
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -(cold)smoked salmon noted as cooked throughout menu. Disclosure is present on menu noting * for raw/undercooked. Manager added * To cold smoked salmon **Corrected On-Site**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -shall be in compliance upon next unannounced inspection
Food safety inspection conducted on 9/20/2024 revealed 18 total violations (2 high priority, 8 intermediate, 8 basic).