RED DOOR
625 E LAS OLAS BLVD, Fort Lauderdale FL 33301 · 954- 870-7090
Last inspected Jul 14, 2026 · 10 visits since April 2024
MAR 25
APR 25
NOV 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 2 live roaches in dining room at hibachi area in back of restaurant. Operator exterminated and removed roaches.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025030734 | Apr 7, 2025 | Apr 22, 2025 | $800 |
| 2--2024057906 | Aug 28, 2024 | Oct 31, 2024 | $200 |
| 2--2021000512 | Oct 30, 2020 | Feb 5, 2021 | $160 |
| 2--2015023940 | May 4, 2015 | Jun 12, 2015 | $200 |
Inspection history
10 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. In the walk in cooler, raw tuna was over unwashed cucumbers. The tuna was moved
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. The sushi rice was missing the time mark from this morning. The rice was prepared approximately 2 hours ago. The time marking was applied
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At the entrance to the kitchen, a hanging bucket measured 200+ ppm Chlorine as evidenced by the solution bleaching the black strip back white again. The solution was corrected to 100ppm Chlorine
Handwash sink used for purposes other than handwashing. At the entrance to the kitchen, the hand sink has a dump basket inside of it. The basket was removed.
Show the remaining 2 findings ▾
Spray bottle containing toxic substance not labeled. Hanging over the triple sink, a spray bottle of Hibachi Table Cleaner was not labeled. The chef labeled the spray bottle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the bar, the soda gun holster is soiled with a sticky residue. The server cleaned and sanitized the holster.
Feb 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-25. Expired more than 60 days.
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, fish heads were stored over butter. The butter was moved. Also, raw eggs stored over blanched broccoli. The broccoli was moved. In the reach in freezer, raw chicken, not commercially packaged, stored over packages of edamame. The chicken was removed.
Equipment drain line draining into handwash sink. From the soda gun holster at the bar into the hand sink.
Carbon dioxide/helium tanks not adequately secured. Next to the rear door by the stairs.
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate3 Basic
Show 13 findings ▾
Cookline employee failed to wash hands before putting on gloves to initiate a task working with food. Employee setting up line stopped, put on gloves then began making customers food order without washing hands. Reviewed hand washing and glove usage with operator.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee at upstairs sushi line began working on food order with out washing hands, reviewed hand washing with operator.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over container of ready to eat sauce in upstairs walk in cooler, operator stored properly.
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 frozen chin stored over raw frozen beef, all not in original packaging. Operator stored properly.
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.
Bar soda gun drain line draining into handwash sink at front bar
Food-contact surface soiled with food debris, mold-like substance or slime. Bar area soda gun nozzles soiled.
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/
No paper towels or mechanical hand drying device provided at handwash sink, for cookline and ware washing area, operator provided.
Wild bird present inside establishment, operator removed.
Interior of left side reach in freezer in kitchen has exposed insulation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets in kitchen soiled.
Time/temperature control for safety food thawed in an improper manner. Tray of frozen raw chicken on counter at cookline thawing under no temperature control. Operator placed back in reach in freezer.
Jun 11, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 7, 2025Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline area - triple door Atosta - cooked rice (46-48F); cooked chicken (45-46F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Sushi bar added upstairs - formerly office.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Apr 7, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 10 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority3 Intermediate0 Basic
Show 10 findings ▾
Employee entered Cookline and began working with food - preparing rice- without first washing hands. Reviewed proper hand washing and employee washed hands.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cookline - flip top - raw shell eggs and raw chicken in upper section stored over ready to eat tofu and noodles in lower section. Operator stored all items properly.
Roach activity present as evidenced by live roaches found. 2 live roaches in dining room at hibachi area in back of restaurant. Operator exterminated and removed roaches.
Shell eggs in use or stored with cracks or broken shells. Cookline - 2 cracked shell eggs in Cookline flip top. See stop sale.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook used personal cell cell with gloves on, then engaged in food preparation - cooking on grill without changing gloves and washing hands. Cooked washed hands and out on new gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline area - triple door Atosta - cooked rice (46-48F); cooked chicken (45-46F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline area - triple door Atosta - cooked rice (46-48F); cooked chicken (45-46F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Handwash sink used for purposes other than handwashing. Cookline hand sink being used for food preparation. Reviewed proper use of hand sinks.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Sushi bar added upstairs - formerly office.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar upstairs, raw salmon and tuna stored over ready to eat sauces and vegetables. Employee moved raw items to bottom shelf
Handwash sink not accessible for employee use at all times. At handwashing sink by reach in coolers, pot stored in sink.operator removed pot.
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. In walk in cooler, tuna in reduced oxygen packed not removed before thawing. Operator stated thawed out less than two hours ago. Operator removed tuna from package.
Aug 28, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cookline prep area - Raw fish in upper section over ready to eat sauce in lower section. Sushi area - raw fish stored over ready to eat milk. Operator stored all items properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened packages of raw chicken stored over open container of raw shrimp. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - raw chicken (50-59F); raw beef (50-55F). Per operator items were placed in unit almost 4 hours ago. Items not prepped or portioned today. Operator moved items to freezer to quick chill.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
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.
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. Cookline. Operator removed drink.
Wiping cloth sanitizing solution stored on the floor. Cookline. Operator stored properly.
May 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate11 Basic
Show 16 findings ▾
Nonfood-grade bags used in direct contact with food at reach-in coolers and freezers throughout. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed bowl of raw beef set over ready to eat vegetables in flip top at kitchen area. Operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (43-47F - Cold Holding). As per operator items were placed in cooler 3 hours prior. Operator discarded.
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. Provided plan via email.
Spray bottle containing toxic substance not labeled. Sanitizer. Operator labeled with common name.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner throughout. Operator inverted.
Cleaned and sanitized equipment or utensils not properly stored at dish area. Sin reward. Operator inverted.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food stored with food to be served. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. Observed containers stored wet at dish wash area. Operator separated to dry.
Food stored on floor. Observed boxes of oil and buckets of soy sauce stored on floor at dish washing area. Operator moved.
In-use tongs stored on equipment door handle between uses. Operator placed utensils in clean/sanitized container.
Old labels stuck to food containers after cleaning.
Single-service articles not stored inverted or protected from contamination. Operator inverted.
Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry.
Working containers of food removed from original container not identified by common name. Oil. Operator wrote common name.
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. Observed one dented can of lychees. Operator removed.
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Observed employee wash hands at handwashing sink using cold water at cook-line area. Employee used a different hand wash sink.
Nonfood-grade bags used in direct contact with food. Observed cucumbers in direct contact with nonfood-grade bags stored in walk-in cooler. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed unwashed produce stored over sauce and dressings. Operator moved.
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. Operator printed sent document.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand-wash sink at kitchen area. Operator provided.
Spray bottle containing toxic substance not labeled. Observed bottle of sanitizer not in original bottle not labeled. Operator wrote common name.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water temperature at 76F at handwashing sink at cook-line area. Operator fixed hot water knob.
Food stored on floor. Observed box of sweet potatoes stored on floor at walk-in cooler. Operator moved.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Operator removed.
Old labels stuck to food containers after cleaning. Observed clean stored containers with old labels still present in kitchen area. Operator removed.
Single-service articles not stored inverted or protected from contamination. Observed single serve boxes at hostess stand not inverted. Operator turned over.
Standing water in bottom of reach-in-cooler. At bar area.
Stored food not covered. Observed spring rolls and crab Rangoon uncovered in reach-in freezer at cook-line area. Operator covered.
Unwrapped single-service utensils not presented so that only the handles are touched. Operator turned utensils over.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wipe cloths not stored in sanitizer solution throughout. Operator placed clean wipe rags in sanitizer solution.
Working containers of food removed from original container not identified by common name. Observed working container of bread crumbs not in original packaging not labeled at cook-line area. Operator wrote common name.
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.