Po Redbowl
Last inspected: Apr 9, 2026
23
Score
Inspectors have visited Po Redbowl nine times, with records going back to 2022. Inspectors last stopped by on Apr 9, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
There hasn't been much movement either way: counts have stayed near 12 violations per visit across recent inspections.
Looking across the full record, “handwash sink not accessible for employee use” is the recurring theme, flagged four times.
Po Redbowl's latest score of 23 falls below the Port Orange average of 67. There are enough flags in the record to merit a second thought.
9
Inspections
4
Critical latest
3
Major latest
11
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
4 critical violations. 3 major violations. 11 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above sauces **Warning**
08A-05-6
High Priority - 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. -walk in freezer, raw chicken on sheet pans stored above raw fish/beef **Warning**
08A-17-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. -manager stated on time control -sushi rice **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken broth 100F at cook line, advised manager to add to time as a public health control policy. **Repeat Violation** **Warning**
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -cold smoked salmon, to go menus -manager stated new menus planned, advised to write/add asterisk to cold smoked salmon **Warning**
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked shrimp, wontons, cooked pork, krab cream cheese **Warning**
02C-02-5
Intermediate - Equipment drain line draining into handwash sink. -at sushi bar **Warning**
31A-10-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -some vents/ceiling tiles on cook line **Warning**
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -establishment using hot holding equipment that has both unidentified personal food and food stored for the establishment in the station. Advised to keep segregated **Warning**
08B-49-4
Basic - Equipment not designed or constructed in a durable manner. -warped, thin wood shelving at entrance to cook line **Warning**
14-10-4
Basic - Food storage container/container lid cracked or broken. -container lid used for dispensing dry food **Warning**
14-38-4
Basic - Garbage on the ground and/or pad around dumpster. **Warning**
33-19-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
10-17-4
Basic - Screening at back door is not maintaining 16-mesh to the inch due to disrepair. **Warning**
35B-13-4
Basic - Single-service articles improperly stored on floor. -side area in dining room **Warning**
25-05-4
Basic - Stored food not covered. -at sushi bar, bottom shelf. Food directly making contact with wire shelving/rack. Manager covered **Warning**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind woks/3 compartment sink **Warning**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. -hand sink in server area at entrance to kitchen **Warning**
29-11-4
23
Sep 25, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
52
Mar 18, 2025
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High 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. -employees touching smoked/cooked pork with bare hands while cutting/preparing. -Employees put gloves on after washing hands. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken on sheet pan above beef inside walk in freezer, removed from commercial packaging.
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw lobster tail stored above cut vegetables inside refrigerator on cook line **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. -blocked by sushi rice out front **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. -soup containers used to dispense bulk food inside walk in cooler, sauce
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. -underneath drain boards
51-11-4
Basic - Cardboard used to line for direct food-contact. -cardboard box used for fried wonton strips, manager voluntarily discarded
14-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee device on top of cutting board out front. Manager removed and sent board back to be cleaned **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. -buckets of various food items inside walk in cooler -case of fryer oil inside dry storage
08B-47-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -beverage cooler in sushi prep area
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets to walk in
23-03-4
Basic - Screening on back door is not maintaining 16-mesh to the inch due to disrepair.
35B-13-4
Basic - Toilet not flushing/functioning properly. -1 restroom toilet inside women's restroom out of order
32-23-5
37
Sep 20, 2024
Routine - Food
2 critical violations. 8 major violations. 8 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 61F inside walk in cooler, manager states just recently thawed from frozen less than 1 hour prior -cooked shrimp 70F in front sushi cooler display, manager stated unit not turned on during preparation. Moved recently loaded product into cooler below maintaining 41F or less. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef inside freezer above bags of ice/sauce bucket **Corrected On-Site**
08A-02-6
Intermediate - 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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -blocked by large bowl
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -(cold)smoked salmon noted as cooked throughout menu. Disclosure is present on menu noting * for raw/undercooked. Manager added * To cold smoked salmon **Corrected On-Site**
02B-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -shall be in compliance upon next unannounced inspection
53B-14-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Grease receptacle lid open. **Corrected On-Site**
33-29-4
Basic - Reuse of single-service or single-use articles. -no.10 cans
25-32-4
Basic - Food not stored at least 6 inches off of the floor inside walk in cooler/freezer
08B-47-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -some dark substance in corners of plastic splash guard
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. -underneath dish machine
51-11-4
Basic - Screening is not 16-mesh to the inch/adequate to cover exposure from gap in door
35B-13-4
22
Jan 23, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -sushi rice lacking time, per employee less than 2.5 hours, operator marked time **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in sushi bar area blocked by sushi rice pot, operator relocated **Corrected On-Site**
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone on sushi bar cutting board, operator removed **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. -large stainless steel bowl of chicken stored on the floor in walk-in cooler, operator relocated **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses, operator removed **Corrected On-Site**
10-20-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls in dishwashing area heavily soiled **Repeat Violation**
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. -bowl in dried rice **Corrected On-Site** **Repeat Violation**
14-01-5
55
Aug 22, 2023
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
22
Feb 8, 2023
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with unwashed produce. -raw shell eggs stored above unwashed cabbage, operator reorganized cooler **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris. -can opener blade soiled
22-02-4
Basic - Ceiling/ceiling tiles soiled with accumulated food debris and/or grease. -ceiling tiles above triple sink
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on dish drying rack
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -bottled water on shelf above prep table, operator relocated **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. -light accumulation of food debris on floor under cookline
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -large stainless steel bowls of raw chicken stored on the floor in walk in cooler, operator relocated **Corrected On-Site**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. -two sets of tongs on oven handle, operator relocated **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink soiled
23-03-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -forks and spoons on cookline, operator reorganized **Corrected On-Site**
25-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth on prep counter in sushi bar area
21-12-4
50
Jul 11, 2022
Complaint Full
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -accumulation of food debris on floor underneath dishwasher - From follow-up inspection 2022-07-11: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. -buckets of sauce and bean sprouts on floor in walk in cooler **Repeat Violation** - From follow-up inspection 2022-07-11: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler fan covers soiled -dish racks soiled - From follow-up inspection 2022-07-11: **Time Extended**
23-03-4
86
Jul 8, 2022
Complaint Full
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employees washed hands with single use gloves on. **Repeat Violation**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler next to soups cooked chicken 54F, won tons 52F, raw pork 55F, raw shrimp 54F, all products less than 2 hours per operator. Operator relocated products to freezer. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of reach in cooler soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink behind sushi bar blocked by cart with rice cooker
31A-09-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. -plastic bowl in ice bin behind sushi bar, operator discarded -bowl in tempura flakes, operator discarded **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table behind sushi bar -bottled water on shelf above prep table
40-06-5
Basic - Floor soiled/has accumulation of debris. -accumulation of food debris on floor underneath dishwasher
36-73-4
Basic - Food stored on floor. -buckets of sauce and bean sprouts on floor in walk in cooler **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler fan covers soiled -dish racks soiled
23-03-4
39
Frequently Asked Questions
When was Po Redbowl last inspected?
The most recent health inspection at Po Redbowl on file is from Apr 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Po Redbowl?
Across the inspection record, “handwash sink not accessible for employee use” has been cited four times, more than any other issue at Po Redbowl.
How does Po Redbowl compare to other restaurants in Port Orange?
Po Redbowl most recently scored 23 out of 100, which is lower than the Port Orange average of 67.
Has Po Redbowl's inspection record improved over time?
Results have been roughly steady. Inspections at Po Redbowl have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Po Redbowl means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Po Redbowl inspected?
Based on the inspection history on file, Po Redbowl is inspected around two times per year on average.
Nearby Restaurants