RED BOWL ASIAN BISTRO
1482 W GRANADA BLVD STE 615 · ORMOND BEACH · Volusia County · FL 32174
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
46 full violation description(s) documented by the inspector during this visit.
High Priority 14
41-07-4High Priority – Container of medicine improperly stored. – on top of cooler in bar
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Repeat Violation**
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-13-4High 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
09-01-4High 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
08B-27-4High Priority – Food containers placed onsoiled container/equipment. – bowls of panko crumbs stored on egg flats
22-45-4High 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**
14-15-4High Priority – Nonfood-grade containers used for food storage – direct contact with food. – fried wonton strips stored in direct contact with cardboard
08A-02-6High 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**
08A-05-6High 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**
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. – held at room temperature **Corrected On-Site**
03A-02-5High 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
03B-01-6High 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
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine exceeds 200ppm, corrected to 100ppm.
Intermediate 3
11-27-4Intermediate – 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.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. – portable cutting board stained – knife on magnetic strip – vegetable peeler – vegetable chopper
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. – soda gun parts stored in bar hand sink **Repeat Violation**
Basic 29
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. – ice machine – ice bin at soda station
14-01-5Basic – Bowl or other container with no handle used to dispense food. – panko crumbs
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. -reach in coolers -microwave **Repeat Violation**
14-45-4Basic – Cardboard used to line nonfood-contact shelves. **Repeat Violation**
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
21-05-5Basic – Cloth used as a food-contact surface. – on raw onion at prep table
36-03-4Basic – Cove molding at floor/wall juncture broken/missing. – next to ice machine – near walk in cooler
14-71-4Basic – Duct tape used to repair nonfood-contact surface. – torn gasket at small prep cooler near fryers – door on large prep cooler **Repeat Violation**
12B-07-4Basic – 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**
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. – jugs of beverages in bar
16-13-5Basic – 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**
36-73-4Basic – Floor soiled/has accumulation of debris. – below dry storage shelving – under cooking equipment – walk in cooler – walk in freezer
08B-38-4Basic – Food stored on floor. – bagged onions by back handsink – multiple items in walk in freezer **Repeat Violation**
08B-25-4Basic – 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
10-07-4Basic – In-use utensils stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board.
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris.
23-03-4Basic – 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**
16-46-4Basic – Old labels stuck to food containers after cleaning.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. – large prep cooler at cookline **Repeat Violation**
25-32-4Basic – Reuse of single-service or single-use articles. – jug cut and reused as food storage container **Corrected On-Site**
24-18-4Basic – Silverware/utensils stored upright with the food-contact surface up. – at cookline
33-34-4Basic – Storage area not maintained clean and organized. – storage area cluttered with personal items, tools, cardboard, unused items
08B-12-5Basic – Stored food not covered. – rice barrel
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. – chicken thawing at room temperature
25-02-4Basic – Unwrapped single-service utensils not presented so that only the handles are touched. – at condiment grab and go station
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. – near cleaned utensil magnetic strip **Corrected On-Site**
21-12-4Basic – Wet wiping cloths not stored in sanitizing solution between uses. – throughout kitchen **Repeat Violation**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. – sugar at cookline **Repeat Violation**
Inspector observations synchronized from DBPR on September 14, 2026 1:39 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
7 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
4 observation(s)
2 observation(s)
3 observation(s)
5 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.