Red Bowl
1573 Saxon Blvd # 103, Deltona, FL 32725 · Permanent Food Service · License 7407534
What drove the grade
Container of medicine improperly stored.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection1 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot, 1 repeat), 14 basic (4 repeats); basic violations cost 12 at most-26
- Safety score74
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 27, 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.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
-employee pill container stored over roll-top reach-in cooler, employee removed
Fixed on the spot
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-multiple cutting boards stained -light accumulation of black mold-like substance in the interior of the ice machine in the kitchen
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-plastic jugs cut into scoops being stored in handwash sink in rear prep area, employee removed
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
-handwash sink at entrance to the kitchen, restocked
Fixed on the spot
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu/web/app and the bill/receipt.
Basic14
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
-buckets on the floor in the prep area and walk-in freezer
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
-handle of scoop in contact with potato starch, operator removed
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
-3 sets of tongs hanging off oven door handle, employee removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-stainless steel bowl stored in dry rice, operator removed
Fixed on the spot
Cardboard used to line food-contact shelves.
-lower shelf square prep table next to roll-top reach-in cooler
Equipment in poor repair.
-large round trash can has a hole in its side -sushi bar area reach-in cooler door gaskets torn
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
-multiple wet wiping cloths stored on surfaces throughout the kitchen
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-exterior of dry goods containers -left side of fryer next to roll-top reach-in cooler -lower shelf of narrow prep table next to stove -hood suppression lines inside hood over cookline
Repeat violation
Code 24, Clean equipment storage and air drying: Plates and bowls dried with a towel/cloth.
Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
-unwrapped plastic spoons in front service area, employee reorganized
Fixed on the spot
Reuse of single-service or single-use articles.
-plastic jugs cut into scoops, egg cartons, and aluminum cans
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-throughout the kitchen
Floor soiled/has accumulation of debris.
-floor underneath cooking equipment -walk-in freezer floor
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
-employee cell phone stored on top of reach-in cooler, employee removed
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.