Red Bowl Asian Bistro
1482 W Granada Blvd Ste 615, Ormond Beach, FL 32174 · Permanent Food Service · License 7407258
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 Jul 13 complaint inspection4 high priority (3 no follow-up needed, 1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 14 basic (4 repeats); basic violations cost 12 at most-28
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 13, 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 priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-tofu at 45°f in reach in cooler with glass door.
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
-raw shrimp stored over unwashed carrots in walk in cooler.
Food stored in ice used for drinks.
-container of tea.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
-burn ointment at cookline.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-items stored in handwashing sink in bar area.
Fixed on the spot
Basic14
Code 08, Food protection and cross-contamination: Food stored on floor.
-bag of pork on floor in walk in freezer.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Repeat violation
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Fixed on the spot
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense bread crumbs.
Repeat violation
Cutting board has cut marks and is no longer cleanable.
Repeat violation
Cardboard used to line nonfood-contact shelves.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
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, or dust.
-exterior of salt and MSG containers soiled. -hood filters soiled with grease. -accumulation of food debris on shelving in kitchen.
Code 25, Single-service items: Reuse of single-service or single-use articles.
-cut vinegar bottles at cookline.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated food debris behind prep table.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.