RED BOWL ASIAN BISTRO
1482 W GRANADA BLVD STE 615, Ormond Beach FL 32174 · 386 677 7999
Last inspected Jul 13, 2026 · 12 visits since August 2023
MAR 25
APR 25
OCT 25
MAY 26
JUL 26
▼ IMPROVING
5 inspections trending up, 51 points better than where it started.
1 Live, small flying insects found by dishwasher.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025033709 | Mar 5, 2025 | May 8, 2025 | $720 |
| 4--2019058796 | Oct 8, 2019 | Dec 13, 2019 | $800 |
Inspection history
12 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate14 Basic
What the inspector wrote — 19 findingsThe state's own report →
Container of medicine improperly stored. -burn ointment at cookline.
Food stored in ice used for drinks. -container of tea.
Raw animal food stored over or with unwashed produce. -raw shrimp stored over unwashed carrots in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tofu at 45°f in reach in cooler with glass door.
Show the remaining 15 findings ▾
Handwash sink not accessible for employee use at all times. -items stored in handwashing sink in bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense bread crumbs.
Cardboard used to line nonfood-contact shelves.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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.
Food stored on floor. -bag of pork on floor in walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -exterior of salt and MSG containers soiled. -hood filters soiled with grease. -accumulation of food debris on shelving in kitchen.
Reuse of single-service or single-use articles. -cut vinegar bottles at cookline.
Wall soiled with accumulated food debris behind prep table.
Wet wiping cloth not stored in sanitizing solution between uses.
May 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate12 Basic
Show 17 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed food container without sanitizing.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over sauce containers in walk in cooler.
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. -frozen raw chicken stored over frozen pork in walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fried rice at cookline at 50°f. Out of cooler 30 minutes.
Food-contact surface soiled with food debris. -knives on storage rack soiled with old food debris.
Bowl or other container with no handle used to dispense food. -plastic cup used to dispense panko.
Buildup of food debris/soil residue on equipment door handles. -oven latches.
Cardboard used to line food-contact shelves.
Cloth used as a food-contact surface.
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. -under cooking equipment.
Food-contact surface not smooth and easily cleanable. -food prep shelf under pass through window covered with duct tape.
In-use knife/knives stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -hood filters soiled with grease. -old food debris on stove. -exterior of food storage containers soiled.
Old labels stuck to food containers after cleaning.
Wall soiled with accumulated food debris behind prep table.
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate12 Basic
Show 15 findings ▾
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 pork in walk in freezer.
Raw chicken stored over or with unwashed produce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tempura shrimp at 46°f in reach in cooler. Advised operator to place below fill line. In cooler 1.5 hours. -noodles at 53°f in reach in cooler. Advised operator to place below fill line. In cooler 1 hour.
Bowl or other container with no handle used to dispense food. -plastic cup used to dispense breading.
Cardboard used to line food-contact shelves.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Equipment in poor repair. -handwash sink detached from wall.
Floor soiled/has accumulation of debris under cooking equipment.
Food stored on floor. +container of breading stored on floor at cookline.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -hood filters soiled with grease. -exteriors of food storage containers for chicken powder, msg, and flour soiled.
Wall soiled with accumulated grease, food debris, and/or dust. -wall behind food preparation table soiled with food debris.
Working containers of food removed from original container not identified by common name. -chicken powder not labeled.
Apr 10, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate10 Basic
Show 14 findings ▾
1 Live, small flying insects found by dishwasher.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over sauce containers in walk in cooler.
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 salmon in walk in freezer.
Bowl or other container with no handle used to dispense food. -plastic container used to dispense rice.
Cloth used as a food-contact surface.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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.
Floor soiled/has accumulation of debris under cooking equipment.
In-use knife/knives stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -grease buildup on side of cooler next to fryer. -hood filters soiled with grease.
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler by window.
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cove molding at floor/wall juncture broken/missing. - next to ice machine - near walk in cooler
Duct tape used to repair nonfood-contact surface. - torn gasket at small prep cooler near fryers - door on large prep cooler
Mar 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority0 Intermediate14 Basic
Show 17 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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
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
Buildup of food debris/soil residue on equipment door handles. -reach in coolers -microwave
Cardboard used to line nonfood-contact shelves.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cloth used as a food-contact surface. - on raw onion at prep table
Cove molding at floor/wall juncture broken/missing. - next to ice machine - near walk in cooler
Duct tape used to repair nonfood-contact surface. - torn gasket at small prep cooler near fryers - door on large prep cooler
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Floor soiled/has accumulation of debris. - below dry storage shelving - under cooking equipment - walk in cooler - walk in freezer
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
Silverware/utensils stored upright with the food-contact surface up. - at cookline
Storage area not maintained clean and organized. - storage area cluttered with personal items, tools, cardboard, unused items
Unwrapped single-service utensils not presented so that only the handles are touched. - at condiment grab and go station
Wall soiled with accumulated grease, food debris, and/or dust. - near cleaned utensil magnetic strip
Working containers of food removed from original container not identified by common name. - sugar at cookline
Mar 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 46 recorded, 14 high priority.
14 High priority3 Intermediate29 Basic
Show 46 findings ▾
Container of medicine improperly stored. - on top of cooler in bar
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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
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
Food containers placed onsoiled container/equipment. - bowls of panko crumbs stored on egg flats
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
Nonfood-grade containers used for food storage - direct contact with food. - fried wonton strips stored in direct contact with cardboard
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
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
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. - held at room temperature
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
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
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine exceeds 200ppm, corrected to 100ppm.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. - portable cutting board stained - knife on magnetic strip - vegetable peeler - vegetable chopper
Handwash sink not accessible for employee use at all times. - soda gun parts stored in bar hand sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice machine - ice bin at soda station
Bowl or other container with no handle used to dispense food. - panko crumbs
Buildup of food debris/soil residue on equipment door handles. -reach in coolers -microwave
Cardboard used to line nonfood-contact shelves.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cloth used as a food-contact surface. - on raw onion at prep table
Cove molding at floor/wall juncture broken/missing. - next to ice machine - near walk in cooler
Duct tape used to repair nonfood-contact surface. - torn gasket at small prep cooler near fryers - door on large prep cooler
Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. - on prep table at cook line
Employee personal food not properly identified and segregated from food to be served to the public. - jugs of beverages in bar
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Floor soiled/has accumulation of debris. - below dry storage shelving - under cooking equipment - walk in cooler - walk in freezer
Food stored on floor. - bagged onions by back handsink - multiple items in walk in freezer
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
In-use utensils stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
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
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues. - large prep cooler at cookline
Reuse of single-service or single-use articles. - jug cut and reused as food storage container
Silverware/utensils stored upright with the food-contact surface up. - at cookline
Storage area not maintained clean and organized. - storage area cluttered with personal items, tools, cardboard, unused items
Stored food not covered. - rice barrel
Time/temperature control for safety food thawed in an improper manner. - chicken thawing at room temperature
Unwrapped single-service utensils not presented so that only the handles are touched. - at condiment grab and go station
Wall soiled with accumulated grease, food debris, and/or dust. - near cleaned utensil magnetic strip
Wet wiping cloths not stored in sanitizing solution between uses. - throughout kitchen
Working containers of food removed from original container not identified by common name. - sugar at cookline
Oct 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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.
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.
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 5 high priority.
5 High priority5 Intermediate16 Basic
Show 26 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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.
Raw animal food stored in same container as ready-to-eat food. -raw shell egg stored in container with unpeeled avocado in sushi area.
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.
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.
Handwash sink not accessible for employee use at all times. -large container with cucumber stored in handwashing sink in sushi area.
No cleaning agent provided in wash compartment of sink.
No soap provided at handwash sink.
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.
Records/documents for required employee training do not contain all of the required information.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense sugar.
Buildup of food debris/soil residue on equipment door handles. -cooler and microwave door handles.
Cardboard used to line food-contact shelves.
Duct tape used to repair nonfood-contact surface. -shelf in kitchen wrapped with duct tape. -reach in cooler gasket repaired with duct tape.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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.
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.
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. -beef stored on floor in walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
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.
Reach-in cooler interior/shelves have accumulation of soil residues.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. -container of sugar at cook line not labeled.
Jan 22, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate13 Basic
Show 18 findings ▾
Container of medicine improperly stored at cookline.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef stored over sauces in reach in cooler. -raw chicken stored over sauce in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg roll at 44°f and Krab stick at 45°f in cooler next to fryer. Advised operator that foods should be stored below the fill line of the containers in the top area of the cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cut tofu in reach in cooler.
Records/documents for required employee training do not contain all of the required information.
Bowl used to dispense tea.
Buildup of food debris/soil residue on microwave door handles.
Cardboard used to line nonfood-contact shelves.
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,ahi tuna.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair, gasket pulled away from door of cookline reach in cooler.
Floor soiled/has accumulation of debris at cookline.
Food stored on floor, case of chicken in walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -prep table with microwave, blender. -blender base.
Reach-in cooler interior/shelves have accumulation of soil residues.
Working containers of food removed from original container not identified by common name. Flour and sugar containers in dry storage area.
Aug 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Buildup of food debris/soil residue on equipment door handles: -microwave -reach in coolers at cookline
Clean knives stored on a dirty rack.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair, torn gasket in reach in cooler at end of cook line by window.
Heavy accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
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
Aug 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 4 high priority.
4 High priority6 Intermediate22 Basic
Show 32 findings ▾
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.
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.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ice tea dispenser in walk in cooler.
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.
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.
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.
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.
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.
No soap provided at handwash sink by hot water dispenser.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink by back door.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles: -microwave -reach in coolers at cookline
Clean knives stored on a dirty rack.
Cloth used as a food-contact surface. Cloth used to cover food in reach in cooler.
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.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee cell phone stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
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.
Employee eating in a food preparation or other restricted area.
Equipment in poor repair, torn gasket in reach in cooler at end of cook line by window.
Food stored in a location that is exposed to splash/dust. Chicken cooling under handwash sink.
Food stored on floor, beef in walk in freezer.
Heavy accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No conspicuously located ambient air temperature thermometer in holding unit, cook line reach in cooler.
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
Reach-in cooler interior/shelves have accumulation of soil residues.
Soiled dry wiping cloth in use.
Stored food not covered, shredded cabbage in walk in cooler, rice in dry storage area.
Working containers of food removed from original container not identified by common name. Corn starch in dry 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.