RED BOWL ASIAN BISTRO

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

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

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

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

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Repeat Violation - From follow-up inspection 2025-03-05: Time Extended

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

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

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

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

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

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

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

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

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

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

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

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

High Priority - Container of medicine improperly stored. - on top of cooler in bar

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

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

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

High Priority - Food containers placed onsoiled container/equipment. - bowls of panko crumbs stored on egg flats

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

High Priority - Nonfood-grade containers used for food storage - direct contact with food. - fried wonton strips stored in direct contact with cardboard

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

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

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. - held at room temperature Corrected On-Site

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

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine exceeds 200ppm, corrected to 100ppm.

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.

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

Intermediate - Handwash sink not accessible for employee use at all times. - soda gun parts stored in bar hand sink Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice machine - ice bin at soda station

Basic - Bowl or other container with no handle used to dispense food. - panko crumbs

Basic - Buildup of food debris/soil residue on equipment door handles. -reach in coolers -microwave Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cloth used as a food-contact surface. - on raw onion at prep table

Basic - Cove molding at floor/wall juncture broken/missing. - next to ice machine - near walk in cooler

Basic - Duct tape used to repair nonfood-contact surface. - torn gasket at small prep cooler near fryers - door on large prep cooler Repeat Violation

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - jugs of beverages in bar

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

Basic - Floor soiled/has accumulation of debris. - below dry storage shelving - under cooking equipment - walk in cooler - walk in freezer

Basic - Food stored on floor. - bagged onions by back handsink - multiple items in walk in freezer Repeat Violation

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

Basic - In-use utensils stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - large prep cooler at cookline Repeat Violation

Basic - Reuse of single-service or single-use articles. - jug cut and reused as food storage container Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. - at cookline

Basic - Storage area not maintained clean and organized. - storage area cluttered with personal items, tools, cardboard, unused items

Basic - Stored food not covered. - rice barrel

Basic - Time/temperature control for safety food thawed in an improper manner. - chicken thawing at room temperature

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. - at condiment grab and go station

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - near cleaned utensil magnetic strip Corrected On-Site

Basic - Wet wiping cloths not stored in sanitizing solution between uses. - throughout kitchen Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. - sugar at cookline Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

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

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

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

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

Intermediate - Handwash sink not accessible for employee use at all times. -large container with cucumber stored in handwashing sink in sushi area. Warning

Intermediate - No cleaning agent provided in wash compartment of sink. Warning

Intermediate - No soap provided at handwash sink. Warning

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.

Intermediate - Records/documents for required employee training do not contain all of the required information. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Bowl or other container with no handle used to dispense sugar. Repeat Violation Warning

Basic - Buildup of food debris/soil residue on equipment door handles. -cooler and microwave door handles. Warning

Basic - Cardboard used to line food-contact shelves. Repeat Violation Warning

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - Food stored on floor. -beef stored on floor in walk in freezer. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site Repeat Violation Warning

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

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

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

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

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

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

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

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

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

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

Intermediate - No soap provided at handwash sink by hot water dispenser. Repeat Violation Warning

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

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Buildup of food debris/soil residue on equipment door handles: -microwave -reach in coolers at cookline Repeat Violation Warning

Basic - Clean knives stored on a dirty rack. Warning

Basic - Cloth used as a food-contact surface. Cloth used to cover food in reach in cooler. Repeat Violation Warning

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

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

Basic - Employee cell phone stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Warning

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

Basic - Employee eating in a food preparation or other restricted area. Warning

Basic - Equipment in poor repair, torn gasket in reach in cooler at end of cook line by window. Warning

Basic - Food stored in a location that is exposed to splash/dust. Chicken cooling under handwash sink. Corrected On-Site Warning

Basic - Food stored on floor, beef in walk in freezer. Warning

Basic - Heavy accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit, cook line reach in cooler. Warning

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning

Basic - Soiled dry wiping cloth in use. Warning

Basic - Stored food not covered, shredded cabbage in walk in cooler, rice in dry storage area. Warning

Basic - Working containers of food removed from original container not identified by common name. Corn starch in dry storage area. Warning

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Large plastic tubs used for mixing food. - From follow-up inspection 2022-09-21: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pork in walk in cooler. Raw chicken stored over cooked duck in walk in freezer. - From follow-up inspection 2022-09-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Operator using Escolar and is written as white tuna on the menu. Lane Snapper is listed as Red Snapper on the menu. - From follow-up inspection 2022-09-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items on the back of sushi menu not identified. - From follow-up inspection 2022-09-21: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2022-09-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Nonfood-grade basting brush used in food. - From follow-up inspection 2022-09-21: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - rice - tea Corrected On-Site - From follow-up inspection 2022-09-21: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. - From follow-up inspection 2022-09-21: Time Extended

Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. - in cookline prep cooler - From follow-up inspection 2022-09-21: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has heavy accumulation of grease/food debris under equipment . - From follow-up inspection 2022-09-21: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. - From follow-up inspection 2022-09-21: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2022-09-21: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle buried in flour. - From follow-up inspection 2022-09-21: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. - oil jug cut into scoop for food - #10 can reused for oil - From follow-up inspection 2022-09-21: Time Extended

High Priority - Container of medicine improperly stored. Bottle of antacid tablets stored above prep table at cookline.

High Priority - Dented cans present. See stop sale.

High Priority - Employee washed hands with no soap.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee washing, rinsing, and placing food bins to air dry without sanitizing

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Large plastic tubs used for mixing food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pork in walk in cooler. Raw chicken stored over cooked duck in walk in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked noodles at 58°f. Advised operator to place below fill line in reach in cooler. Garlic in oil at 68°f in top area of reach in cooler. - small prep cooler near fryers: spring roll, 44F; -cut cabbage, 59F, held off temperature control less than 3 hours - in glass door cooler: tofu 47F; diced tofu 52F; salad greens 52F

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Cooked chicken at 108°f, 118F, less than 1 hour at cookline. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. - three compartment sink

Intermediate - Food-contact surface soiled with food debris or soil residue. - vegetable peeler - small cutting board -grinder

Intermediate - Handwash sink not accessible for employee use at all times. - food container, utensils stored in sushi hand wash sink Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. - wiping cloth rinsed in handsink

Intermediate - Identity of food or food product misrepresented. Operator using Escolar and is written as white tuna on the menu. Lane Snapper is listed as Red Snapper on the menu.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items on the back of sushi menu not identified.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - both kitchen hand sinks - sushi sink near three compartment sink

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.

Intermediate - No soap provided at handwash sink. - back area

Intermediate - Nonfood-grade basting brush used in food.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in cooler.

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. - ice bin at soda station - ice machine

Basic - Bowl or other container with no handle used to dispense food. - rice - tea Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Cloth used as a food-contact surface. - in cookline prep cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on cutting board

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - watch

Basic - Equipment and utensils not properly air-dried - wet nesting. - plastic bins, beverage glasses

Basic - Floor soiled/has heavy accumulation of grease/food debris under equipment .

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle buried in flour.

Basic - In-use utensils stored in standing water less than 135 degrees Fahrenheit. - at steam table

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of rolling food bins - soap dispenser at back handsink - exterior of white food barrels

Basic - Reuse of single-service or single-use articles. - oil jug cut into scoop for food - #10 can reused for oil

Basic - Single-service items for customer self-service not properly protected to prevent contamination.

Basic - Uncovered food stored near sink exposed to splash. - tea

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - dish area

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Flour containers.