PO REDBOWL LLC
1820 DUNLAWTON AVE #105
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 4 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).
Inspection on 1/23/2024
High Priority
1
Intermediate
1
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -bowl in dried rice Corrected On-Site Repeat Violation
- 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 cell phone on sushi bar cutting board, operator removed Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -large stainless steel bowl of chicken stored on the floor in walk-in cooler, operator relocated Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses, operator removed Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls in dishwashing area heavily soiled Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -sushi rice lacking time, per employee less than 2.5 hours, operator marked time Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in sushi bar area blocked by sushi rice pot, operator relocated Corrected On-Site
Food safety inspection conducted on 1/23/2024 revealed 9 total violations (1 high priority, 1 intermediate, 7 basic).
Inspection on 8/22/2023
High Priority
6
Intermediate
2
Basic
8
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -2 bowls in dried rice container, operator removed Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -buckets of bean sprouts and cut cabbage stored on floor in walk-in cooler Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -tongs hanging off oven door handle, operator relocated Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler shelves have an accumulation food debris -sprayer and hose at dishwasher heavily soiled
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -stainless steel wall behind dishwasher heavily soiled
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth on prep table Repeat Violation
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed and rinsed frying pan then failed to sanitize
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -raw shell eggs stored above unwashed produce Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork stored over buckets of sauce in walk-in cooler
- 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 over raw pork, all products not commercially packaged.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs ambient air temperature 79F, per operator less than 30 minutes on prep table shelf, operator relocated to walk-in cooler **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice 99F, in stainless steel bowl on prep table, per operator less than 30 min, operator relocated to rice cooker to reheat to 165F **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards in sushi bar area stained
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -pink solution spray bottle lacking label with common name, operator labeled Corrected On-Site
Food safety inspection conducted on 8/22/2023 revealed 16 total violations (6 high priority, 2 intermediate, 8 basic).