Red Bowl
2377-2381 S Woodland Blvd, Deland, FL 32724 · Permanent Food Service · License 7407818
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat), 4 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
See Stop Sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Sushi Bar Raw salmon 45°F, Raw Tuns 45°F, transferred 1 hour ago from below unit; 30 minutes. Operator placed ice. -Cook line table top breaded shrimp (52°F - Cold Holding);1.5 hours ; operator placed icd ; noodles(70°F-Cold Holding) . Operator placed inside walk in cooler
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Food stored in ice used for drinks.
See stop sale. Container of lemons at wait station ice bin.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Low splash sanitizer . Operator purchased approved.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Shredded crab meat pirated 24 hours ago at sushi bar low boy unit. Operator updated .
Fixed on the spotRepeat violation
Basic4
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in sushi bar display case , cold holding unit.
Operator placed ice.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened water bottle on shelf above cook line expo unit. Operator removed .
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Sides of expo unit and fryers soiled with grease and food debris. Ventilation hood soiled with grease .
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.