Red Phoenix
2401 PGA Blvd Ste 160, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6013823
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection4 high priority (1 fixed by the Jul 21 follow-up, 3 fixed on the spot, 4 repeats), 3 intermediate (1 fixed on the spot, 1 repeat), 2 basic (1 repeat)-32
- Administrative complaint on Jul 20, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score56
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
More time given
- First visitJul 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: 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.
Fixed on the spotRepeat violationAdministrative complaint
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.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: 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.
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: 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.
Repeat violationAdministrative complaint
Intermediate3
Code 02, Labeling, date marking and consumer advisory: 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.
Code 03, Food out of temperature: 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.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
At bar hand washing sink blocked by strainer, discussed with operator who removed strainer.
Fixed on the spotRepeat violationAdministrative complaint
Basic2
Code 22, Food-contact surfaces clean and sanitized: 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.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
At cook line large puddle of standing water, discussed with operator to clean and sanitize.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.