RED BOWL
2377-2381 S WOODLAND BLVD, Deland FL 32724 · 386-888-8111
Last inspected Jun 17, 2026 · 9 visits since September 2023
AUG 25
FEB 26
MAY 26
MAY 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale Report.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 17, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table unit cooked chicken (52F - Cold Holding)/ last night; cooked beef (52F - cold holding) last night; operator had placed container with food on top of another food container. Operator instructed to discard.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen steam cooker rice (125F - Hot Holding)less than 2 hours, operator reheated to 209F.
Handwash sink used for purposes other than handwashing. Container stored at sushi bar hand sink. Operator removed.
Show the remaining 5 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chopped tuna at sushi bar prepared 48 hours ago not date marked. Operator placed date.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. 2- thawed Tuna in vacuum packaging in sushi bar low boy unit. Operator instructed to discard.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing a watch while scooping ice. Operator had employee removed.
Food stored on floor. Bucket of cooked chicken stored upon walk in cooler floor. Operator removed.
May 20, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Peeling vegetable at front line hand sink. operator removed.
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. Schen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Krab and cream cheese prorated 2 days ago, in walk in cooler. Operator updated.
Employee drinking at cook line from a glass. Educated operator. operator removed glass
Food stored on floor. Containers of see weed on walk in freezer floor. Operator relocated.
Ice buildup in freezer chest,
May 11, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate6 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale Report.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table unit. Upper level container stacked on top other counter cooked shrimp (45F - Cold Holding); cooked chicken (62F - Cold Holding); overnight. Operator instructed to discard
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. Operator placed time
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice cooker by stem table rice (124F - Hot Holding)/overnight. Operator instructed to discard.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food not stored at least 6 inches off of the floor. Container of oil stored on under cook line, on floor.
Insect control device installed over food preparation area. Bug zapper over cook line make table unit. Operator relocated.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood soiled with grease. Cleaning is scheduled for tomorrow - dish machine trays soiled with grime. -sides of cook line make table soiled with grime.
Soiled cardboard used to line kitchen food-contact shelves.
Wash ware wall soiled with accumulated grease, food debris, and/or dust.
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Container of medicine improperly stored. Salve for burns stored above food preparation table. Operator removed.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker cleaned hands on shirt and continued to prepare food without washing hands. Educated operator.
Food placed in soiled container. Operator stored egg tools, inside reused raw chicken box, in walk in cooler. Operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table unit. cooked potatoes (47F - Cold Holding); container in top upper level container. Less than 4 hours, operator placed inside container. Cook line table top shredded cabbage (47F - Cold Holding); less than 4 hours. Operator placed in fold holding unit.
No paper towels or mechanical hand drying device provided at wash ware area handwash sink. Operator restocked
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. Eddy
Cardboard used to line food-contact shelves.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed from cook line and make table unit.
In-use tongs stored on equipment door handle between uses. Operator relocated.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour container lids in storage area soiled with grime, operator cleaned.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Operator added to 100 ppm.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Shopping bag used to stored food in walk in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line counter top fried shrimp (120F - Hot Holding)/10 minutes. Operator instructed to reheat.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food server wearing watch, while handling food at front line. Operator them removed watch.
Food stored on floor. Box of meat stored on walk in freezer floor.
Ice scoop handle in contact with ice.Operator relocated.
In-use knife/knives stored in cracks between pieces of equipment.
Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in bucket.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ Operator reduced amount.
Handwash sink used for purposes other than handwashing. Employee filling pitcher in kitchen hand sink. Educated operator.
No probe thermometer provided to measure temperature of food products.
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.
Bowl or other container with no handle used to dispense food. Container used to dispense tea. Operator replaced with approved utensil.
Ice buildup in reach-in freezer and/or walk-in freezer.
Working containers of food removed from original container not identified by common name. Bucket of corn starch not labeled in storage area. Operator labeled.
Aug 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale.
Medicine not labeled properly.vitamins and prescribed medicine stored on shelf over make line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Krab 48F /30 minutes at sushi bar. Operator relocated to another cold holding unit,.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle stored on top of baking sheets l
Food storage area floor, soiled/has accumulation of debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen soled with grease and grime.
Soiled cardboard on used to line food-contact shelves, Below make table.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw poultry placed over tofu in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table Bowl of tofu (43-47F - Cold Holding), placed on top of container.2 hours. Operator placed in unit,
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm. Operator reduced amount to 100.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke tuna bowl on layer menu,not identified as raw.
Cleaned and sanitized equipment or utensils not properly stored. Knife stored under kitchen equipment.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker at cook line wearing watch.
Employee with no hair restraint while engaging in food preparation.
No Heimlich maneuver/choking sign posted.
Unwashed fruits/vegetables stored with ready-to-eat food. Whole tomatoes in walk in cooler stored above tofu.
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate4 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale.
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. Food worker at cookline ha died cell phone and then handles clean equipment without washing hands, Educated operator,
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.
Food placed in soiled container/equipment. Vinegar, baking soda, soy sauce stored at cookline in soiled styrofoam box.
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.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wontons at steam table 101F/ 1.5 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with dirt.
Handwash sink used for purposes other than handwashing. Pots stored in washware area hand sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Bowl or other container with no handle used to dispense food. Container used to dispense corn starch at storage area.
Food Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Bucket of onions stored on refrigerated unit floor.
Working containers of food removed from original container not identified by common name. Corn starch, flor containers not labeled in storage area.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.