RED PHOENIX
2401 PGA BLVD STE 160, Palm Beach Gardens FL 33410 · 5612935657
Last inspected Jul 21, 2026 · 16 visits since August 2023
JAN 25
AUG 25
MAR 26
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Approximately 12 small live flying insects landing on wall at expo station, discussed with operator to kill, clean and sanitize.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026035137 | May 19, 2026 | Jun 11, 2026 | $800 |
| 2--2026018712 | Mar 16, 2026 | Apr 23, 2026 | $400 |
| 2--2024015780 | Feb 14, 2024 | May 2, 2024 | $400 |
Inspection history
16 visits, newest first
Jul 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Floor area(s) covered with standing water. At cook line large puddle of standing water, discussed with operator to clean and sanitize.
Jul 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and without washing hands employee handled containers of food in reach in cooler, discussed with operator, employee washed hands.
Live, small flying insects found Approximately 12 small live flying insects landing on wall at expo station, discussed with operator to kill, clean and sanitize.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in cooler non commercially packaged raw shrimp stored above spring rolls. In walk in freezer non commercially packaged raw ground pork stored above cooked Rice, discussed with operator who corrected storage of products.
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. In walk in freezer non commercially packaged raw chicken above non commercially packaged raw beef, discussed with operator who corrected storage of products.
Handwash sink not accessible for employee use at all times. At bar hand washing sink blocked by strainer, discussed with operator who removed strainer.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu Tuna tataki with seared tuna and Super Mario roll with masago not identified as having raw items, discussed with operator to correct menu.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses time is a is a public health control used for sushi rice with no written procedures, discussed with operator and emailed copy to operator to fill out.
Floor area(s) covered with standing water. At cook line large puddle of standing water, discussed with operator to clean and sanitize.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line interior soiled, discussed with operator to clean and sanitize.
May 20, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on flip top coolers, grooved and no longer cleanable, discussed with operator to repair or replace.
May 19, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 22 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
9 High priority2 Intermediate11 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked rice (50F - Cooling) at 1:55 since previous night, per operator product prepared previous day and placed in cooler before 12am, at this rate of cooling product never reached 41F within 6 hours. see stop sale.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and after without washing hands employee scooped cooked meat into plastic bags, discussed with operator, employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and without washing hands employee handled clean and sanitized dishes, discussed with employee who washed hands.
Live, small flying insects found Approximately 1 small live flying insect on date marking stickers on top of flip top cooler at cook line. Approximately 1 small live flying insect on cutting board on flip top cooler. Approximately 2 small live flying insects on soda dispenser rack. Approximately 1 small live flying insect on trash can in employee bathroom. Approximately 1 small live flying insect landing on toilet in employee bathroom. Approximately 6 live small flying insects landing on wood rack in employee bathroom. Approximately 4 small live flying insects in dry storage room landing on shelves. Approximately 12 small live flying insects landing on shelf above dry storage entrance. Approximately 7 small live flying insects landing on ceiling tiles above preparation table at cook line. Approximately 4 small live flying insects on open box single service to go items. Approximately 17 small live flying insects on ceiling tiles above preparation sink and walk in cooler. Approximately 8 small live flying insects on shelf with clean and sanitized dishes. Approximately 21 small flying insects landing on ceiling tiles above dish washing station. Approximately 2 small live flying insects on clean and sanitized dishes at dish station. Approximately 2 small live flying insects server expo on sealed boxes of single service items. Approximately 4 small live flying insects on clean glasses at bar.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw beef stored above non commercially packaged vegetables, discussed with operator to correct storage of food products.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw duck stored above carrots, discussed with operator who corrected storage of products In reach in freezer raw fish eggs ( masago ) stored directly above cut vegetables, discussed with operator who corrected storage of products.
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. In walk in freezer non commercially packaged raw chicken stored above non commercially packaged raw beef, discussed with operator to correct storage of products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked rice (50F - Cooling) at 1:55 since previous night, per operator product prepared previous day and placed in cooler before 12am, at this rate of cooling product never reached 41F within 6 hours. see stop sale.
Toxic substance/chemical improperly stored. In dry storage spray bottle of WD-40 lubricant stored above open bags of single service to go containers, discussed with operator who removed product.
Handwash sink not accessible for employee use at all times. At bar hand washing sink used to store dirty dishes, discussed with operator to remove all dishes from sink.
Spray bottle containing toxic substance not labeled. At dish washing area multiple unlabeled spray bottles with cleaning liquids, discussed with operator to label all bottles.
Bowl or other container with no handle used to dispense food. Multiple bowls with no handles used to scooper and portion dry food products, discussed with operator who removed bowls.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on flip top coolers, grooved and no longer cleanable, discussed with operator to repair or replace.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line open employee beverages stored on top of flip top cooler, discussed with operator to remove all drinks.
Floor area(s) covered with standing water. Multiple areas in kitchen with standing water, discussed with operator to clean and sanitize areas,
Floor soiled/has accumulation of debris. At cook line floor soiled with accumulation of food and grease behind all cooking equipment, discussed with operator clean and sanitize areas.
Food stored on floor. In kitchen containers of oil stored on floor. In walk in freezer multiple containers of food products stored on floor, discussed with operator to remove all products from floor.
In-use knife/knives stored in cracks between pieces of equipment. Discussed with operator who removed knives.
No handwashing sign provided at a hand sink used by food employees. At cook line no hand washing sign provided at hand washing sink, emailed operator copy of hand washing sign to print and post.
Objectionable odors in bathroom or other areas of the establishment. At front bar objectionable odor emitting throughout area, discussed with operator to clean and sanitize surrounding areas.
Standing water in bottom of reach-in-cooler. At cook line reach in cooler with puddle of standing water in bottom, discussed with operator to clean and sanitize unit.
Stored food not covered. In walk in freezer multiple stored frozen food products not covered, discussed with operator to cover food products.
Mar 25, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 17, 2026Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) ran multiple times same outcome, discussed with operator to repair machine.
Mar 16, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 7 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) ran multiple times same outcome, discussed with operator to repair machine.
Live, small flying insects found Approximately 3 small live flying insects on trash can at bar Approximately 17 small live flying insects at server expo station on walls and shelves with clean dishes. Approximately 1 small live flying insect on clean dishes at dish washing area. Approximately 7 small live flying insects on soy sauce base sauces in dry storage Approximately 4 small live flying insects on shelves in dry seasoning room Approximately 3 small live flying insects at cook line on shelves Discussed with operator to eliminate all live flying insects and clean and sanitize all areas.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs and raw beef above Vegetables, discussed with operator who corrected storage of products.
Rodent activity present as evidenced by rodent droppings found. Approximately 5 rodent dropping on top of reach in 2 door tall boy cooler in middle of kitchen. Discussed with operator clean and sanitize area.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at multiple hand washing sinks, discussed with operator who provided paper towels.
No soap provided at handwash sink. No soap provided at hand washing sink at cook line, discussed with operator.
Spray bottle containing toxic substance not labeled. Dishwashing area multiple unlabeled spray bottles wi5 cleaning chemicals, discussed with operator to label all bottles.
Aug 13, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Manager or person in charge lacking proof of food manager certification.
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.
Reach-in cooler shelves with rust that has pitted the surface- cooler at cook line reach
Aug 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority8 Intermediate5 Basic
Show 19 findings ▾
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. Observed dishwasher touching dirty dishes to load the dishwasher and unloading clean sanitized dishes without washing hands first. Educated. Employee washed hands
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cream in cooler at cook line; stored properly
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. tuna (45F - Cold Holding); wahoo (47F - Cold Holding); salmon (47F - Cold Holding)in cooler at sushi bar; food not prepared or portend today; food out of temperature for more than four hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (45F - Cold Holding); wahoo (47F - Cold Holding); salmon (47F - Cold Holding)in cooler at sushi bar; food not prepared or portend today; food out of temperature for more than four hours; See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (101F - Hot Holding); clam chowder (124F - Hot Holding); in steam table at cook line; per operator food reheated earlier in the steamer and placed inside steam table 20 minutes ago. Advised to reheat back to 165 F; food double panned
Clam/mussel/oyster tags not marked with last date served. Advised to mark
Food-contact surface soiled with food debris, mold-like substance- cutting boards at cook line
Manager or person in charge lacking proof of food manager certification.
No probe thermometer provided to measure temperature of food products.
No soap and paper towel provided at handwash sink at sushi bar; Advised operator to provide
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.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed and operator printed during inspection
mussels and oysters tag removed from original container prior to container being emptied- inside walk-in cooler; Operator placed tags with food;
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. Multiple types of fish like tuna no longer frozen in the ROP package at the reach in coolers at cook line; educated; less than 24 hours; advised to remove from packaging while still frizen;
In-use utensil stored in sanitizer between uses- spatulas and knife at cook line; Operator removed
Opened employee beverage container in a cold holding unit with food to be served to customers- at cook line reach in cooler; discarded
Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
Reach-in cooler shelves with rust that has pitted the surface- cooler at cook line reach
Apr 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Clam tags not marked with last date served. Advised to mark with last date served
Food-contact surface soiled with food debris, mold-like substance or slime- all cutting boards at cook line
Jan 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority4 Intermediate0 Basic
Show 9 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon and hamachi served raw no parasite proof Operator was able to request letter of proof from vendor during the inspection
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over lemonade in walk-in cooler; stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw dis in walk-in cooler Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (45F - Cold Holding);in cooler #3 at cook line As per operator food not prepared or portioned today. Food out of temperature for approximately 30 minutes; food placed on ice;
Clam tags not marked with last date served. Advised to mark with last date served
Food-contact surface soiled with food debris, mold-like substance or slime- all cutting boards at cook line
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 soap provided at handwash sink at sushi bar Employee unable to provide
Jul 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime- at cook line
No paper towels or mechanical hand drying device provided at handwash sinks at cook line and expo Provided
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at the bar; operator fixed
oyster tags not marked with last date served. Educated
Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
Apr 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clam/mussel/oyster tags not marked with last date served.
Feb 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator requested it from food distributor; provided
Operating with an expired Division of Hotels and Restaurants license.
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- sushi rice at cook line; since 2:30; time marked
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- at cook line
Aug 31, 2023□ 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 ▾
Equipment in poor repair. Freezer door does not close.
Ice buildup in reach-in freezer and/or walk-in freezer.
Aug 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority6 Intermediate3 Basic
Show 15 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Reduced oxygen packaging of Salmon, Mahi portions held under 48 hours operator removed fish from packaging. Educated on special process - operator stated will not use ROP moving forward.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in 109F - operator removed to dish area.
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. display case - cream cheese (45-46F - Cold Holding) not portioned or prepared today removed from lowboy cooler and held overnight and more than 4 hours - stop sale. Hot line - butter (77F) sitting out at room temperature 2 hours - operator states held from last evening more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. display case - cream cheese (45-46F - Cold Holding) not portioned or prepared today removed from lowboy cooler and held overnight and more than 4 hours - stop sale. Hot line - butter (77F) sitting out at room temperature 2 hours - held from last evening more than 4 hours - see stop sale. grill station - salmon (47F - Cold Holding) not portioned or prepared today held in top unit of make table under 2 hours - operator moved to freezer for quick chill.
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. 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 station Sushi rice no time mark. See stop sale.
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 station Sushi rice no time mark. See stop sale.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Reviewed procedure with operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling - roasted Brussels sprout (74F - Cooling) 3:15 cooling since 2:45pm recheck 60 mins 4:15 pm 73F. Operator moved to freezer to facilitate the cooling process.
Handwash sink used for purposes other than handwashing. Sushi station - hanging chemical spray bottle - operated removed.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Sushi and specialty rolls menu and Tuna and salmon tartare on main menu does not show raw ingredients.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed copy to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roasted Brussels sprouts prepared 2 days prior - operator date marked.
Equipment in poor repair. Freezer door does not close.
Ice buildup in reach-in freezer and/or walk-in freezer.
No handwashing sign provided at a hand sink used by food employees. Sushi station hand sink.
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.