Red Bowl Asian Bistro
Last inspected: Oct 27, 2025
35
Score
Going back to 2022, Red Bowl Asian Bistro has 12 inspections in the public record. The newest entry in the record is dated Oct 27, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has improved over the last few visits: recent inspections have averaged around eight violations, down from roughly 20 violations earlier in the record.
“Raw animal food stored over/not properly separated” comes up most often, recorded seven times in the inspection record.
Restaurants in Ormond Beach average 79, so Red Bowl Asian Bistro trails the local norm. The pattern in the record is worth a careful look.
12
Inspections
2
Critical latest
0
Major latest
7
Minor latest
Inspection History
Oct 27, 2025
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
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
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
35
Apr 10, 2025
Complaint Full
4 critical violations. 10 minor violations.
View 14 violations
High Priority - 1 Live, small flying insects found by dishwasher.
35A-02-7
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over sauce containers in walk in cooler. **Corrected On-Site**
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. -raw chicken stored over raw salmon in walk in freezer. **Corrected On-Site** **Repeat Violation**
08A-17-6
Basic - Bowl or other container with no handle used to dispense food. -plastic container used to dispense rice. **Corrected On-Site**
14-01-5
Basic - Cloth used as a food-contact surface. **Corrected On-Site**
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - 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.
12B-12-5
Basic - Floor soiled/has accumulation of debris under cooking equipment. **Repeat Violation**
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -grease buildup on side of cooler next to fryer. -hood filters soiled with grease.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler by window. **Repeat Violation**
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
21-12-4
33
Mar 12, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - next to ice machine - near walk in cooler - From follow-up inspection 2025-03-05: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. - torn gasket at small prep cooler near fryers - door on large prep cooler **Repeat Violation** - From follow-up inspection 2025-03-05: **Time Extended** - From follow-up inspection 2025-03-12: **Time Extended**
14-71-4
90
Mar 5, 2025
Routine - Food
2 critical violations. 10 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
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
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
32
Mar 4, 2025
Routine - Food
14 critical violations. 3 major violations. 29 minor violations.
View 46 violations
High Priority - Container of medicine improperly stored. - on top of cooler in bar
41-07-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Repeat Violation**
12A-16-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - dishwasher - servers
12A-13-4
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. - employee handling celery with barehands
09-01-4
High Priority - Food containers placed onsoiled container/equipment. - bowls of panko crumbs stored on egg flats
08B-27-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishware being washed, rinsed, and set to air dry without sanitizing **Repeat Violation**
22-45-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. - fried wonton strips stored in direct contact with cardboard
14-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw chicken over raw beef, walk in freezer **Corrected On-Site** **Repeat Violation**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over cooked chicken, small prep cooler at cook line - raw chicken over sauces, walk in cooler **Repeat Violation**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. - held at room temperature **Corrected On-Site**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken, 45F, 58F, cut cabbage, 57F; off temperature control less than 30 minutes. Corrective action taken- product returned to walk in cooler
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - sushi rice, 125F, less than 1 hour
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine exceeds 200ppm, corrected to 100ppm.
41-27-4
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. - portable cutting board stained - knife on magnetic strip - vegetable peeler - vegetable chopper
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. - soda gun parts stored in bar hand sink **Repeat Violation**
31A-09-4
Basic - Floor soiled/has accumulation of debris. - below dry storage shelving - under cooking equipment - walk in cooler - walk in freezer
36-73-4
Basic - Food stored on floor. - bagged onions by back handsink - multiple items in walk in freezer **Repeat Violation**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice machine - ice bin at soda station
22-20-5
Basic - Bowl or other container with no handle used to dispense food. - panko crumbs
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. -reach in coolers -microwave **Repeat Violation**
23-24-4
Basic - Cardboard used to line nonfood-contact shelves. **Repeat Violation**
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cloth used as a food-contact surface. - on raw onion at prep table
21-05-5
Basic - Cove molding at floor/wall juncture broken/missing. - next to ice machine - near walk in cooler
36-03-4
Basic - Duct tape used to repair nonfood-contact surface. - torn gasket at small prep cooler near fryers - door on large prep cooler **Repeat Violation**
14-71-4
Basic - Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. - on prep table at cook line **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. - jugs of beverages in bar
08B-49-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
16-13-5
Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. - waxed box lid from raw chicken box in contact with cut cabbage, walk in cooler
08B-25-4
Basic - In-use utensils stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of ice machine - exterior of food bins - walk in cooler door - speed rack next to glass door cooler - exterior of rice pot - exterior of sauce barrels - equipment door handles - shelves below tables - rice barrel -exterior of microwave -shelving in walk in cooler **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - large prep cooler at cookline **Repeat Violation**
22-16-4
Basic - Reuse of single-service or single-use articles. - jug cut and reused as food storage container **Corrected On-Site**
25-32-4
Basic - Silverware/utensils stored upright with the food-contact surface up. - at cookline
24-18-4
Basic - Storage area not maintained clean and organized. - storage area cluttered with personal items, tools, cardboard, unused items
33-34-4
Basic - Stored food not covered. - rice barrel
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. - chicken thawing at room temperature
06-01-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. - at condiment grab and go station
25-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - near cleaned utensil magnetic strip **Corrected On-Site**
36-27-5
Basic - Wet wiping cloths not stored in sanitizing solution between uses. - throughout kitchen **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. - sugar at cookline **Repeat Violation**
02D-01-5
2
Oct 16, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -trays of raw chicken stored over sauce containers in walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2024-10-16: **Time Extended**
08A-05-6
High Priority - - From initial inspection : 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. -raw chicken stored over raw beef in walk in freezer. **Warning** - From follow-up inspection 2024-10-16: **Time Extended**
08A-17-6
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection 2024-10-16: **Time Extended**
21-12-4
70
Sep 12, 2024
Routine - Food
5 critical violations. 5 major violations. 16 minor violations.
View 26 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed stainless bowls in three compartment sink and did not sanitize. operator placed bowls in dish machine. **Corrected On-Site** **Warning**
22-45-4
High Priority - Raw animal food stored in same container as ready-to-eat food. -raw shell egg stored in container with unpeeled avocado in sushi area. **Corrected On-Site** **Warning**
08A-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -trays of raw chicken stored over sauce containers in walk in cooler. **Repeat Violation** **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. -raw chicken stored over raw beef in walk in freezer. **Warning**
08A-17-6
Intermediate - No soap provided at handwash sink. **Warning**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Records/documents for required employee training do not contain all of the required information. **Repeat Violation**
53B-10-4
Intermediate - Handwash sink not accessible for employee use at all times. -large container with cucumber stored in handwashing sink in sushi area. **Warning**
31A-09-4
Intermediate - No cleaning agent provided in wash compartment of sink. **Warning**
16-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense sugar. **Repeat Violation** **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. -cooler and microwave door handles. **Warning**
23-24-4
Basic - Cardboard used to line food-contact shelves. **Repeat Violation** **Warning**
14-05-4
Basic - Duct tape used to repair nonfood-contact surface. -shelf in kitchen wrapped with duct tape. -reach in cooler gasket repaired with duct tape. **Warning**
14-71-4
Basic - 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. **Warning**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -box of employee personal items stored on top of flour. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Food stored on floor. -beef stored on floor in walk in freezer. **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. -shelving at cook line soiled with old food debris and grease. **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation** **Warning**
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. -container of sugar at cook line not labeled. **Repeat Violation** **Warning**
02D-01-5
13
Jan 22, 2024
Complaint Full
3 critical violations. 2 major violations. 13 minor violations.
View 18 violations
High Priority - Container of medicine improperly stored at cookline. **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef stored over sauces in reach in cooler. -raw chicken stored over sauce in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg roll at 44°f and Krab stick at 45°f in cooler next to fryer. Advised operator that foods should be stored below the fill line of the containers in the top area of the cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cut tofu in reach in cooler.
02C-03-5
Intermediate - Records/documents for required employee training do not contain all of the required information. **Corrected On-Site**
53B-10-4
Basic - Food stored on floor, case of chicken in walk in freezer.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -prep table with microwave, blender. -blender base.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers in dry storage area.
02D-01-5
Basic - Bowl used to dispense tea.
14-01-5
Basic - Buildup of food debris/soil residue on microwave door handles.
23-24-4
Basic - Cardboard used to line nonfood-contact shelves.
14-45-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package,ahi tuna.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment in poor repair, gasket pulled away from door of cookline reach in cooler.
14-11-5
Basic - Floor soiled/has accumulation of debris at cookline.
36-73-4
27
Aug 8, 2023
Routine - Food
8 minor violations.
View 8 violations
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles: -microwave -reach in coolers at cookline **Repeat Violation** **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Clean knives stored on a dirty rack. **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
24-06-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair, torn gasket in reach in cooler at end of cook line by window. **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Heavy accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation** **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust: -food storage containers with MSG and salt. -shelf under prep table at cook line. -container holding jars of spices at cook line. -hood filters. -blender base **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
23-03-4
67
Aug 1, 2023
Routine - Food
4 critical violations. 6 major violations. 22 minor violations.
View 32 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Operator has incorrect type of chlorine bleach (not a germicidal bleach). Operator stated all equipment will be sanitized in dish machine. **Warning**
22-48-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed metal bowls with detergent, rinsed and then put back on shelf. **Warning**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ice tea dispenser in walk in cooler. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice at cookline at 64°f. Out of cooler less than 1 hour. **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: soda gun in bar area, interior of food storage containers with salt, msg. **Warning**
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink by hot water dispenser. **Repeat Violation** **Warning**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink by back door. **Corrected On-Site** **Repeat Violation** **Warning**
27-16-4
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. **Corrected On-Site** **Warning**
11-27-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles: -microwave -reach in coolers at cookline **Repeat Violation** **Warning**
23-24-4
Basic - Clean knives stored on a dirty rack. **Warning**
24-06-4
Basic - Cloth used as a food-contact surface. Cloth used to cover food in reach in cooler. **Repeat Violation** **Warning**
21-05-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in sushi cooler. **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Employee cell phone stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Warning**
40-06-5
Basic - 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. **Warning**
12B-12-5
Basic - Employee eating in a food preparation or other restricted area. **Warning**
12B-02-4
Basic - Equipment in poor repair, torn gasket in reach in cooler at end of cook line by window. **Warning**
14-11-5
Basic - Food stored in a location that is exposed to splash/dust. Chicken cooling under handwash sink. **Corrected On-Site** **Warning**
08B-36-4
Basic - Food stored on floor, beef in walk in freezer. **Warning**
08B-38-4
Basic - Heavy accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation** **Warning**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit, cook line reach in cooler. **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust: -food storage containers with MSG and salt. -shelf under prep table at cook line. -container holding jars of spices at cook line. -hood filters. -blender base **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Soiled dry wiping cloth in use. **Warning**
21-10-4
Basic - Stored food not covered, shredded cabbage in walk in cooler, rice in dry storage area. **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Corn starch in dry storage area. **Warning**
02D-01-5
10
Dec 14, 2022
Complaint Full
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced pork in top area of reach in cooler. Advised operator not to over fill containers.
03A-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed bus tub with raw chicken and did not properly sanitize. Advised operator on proper sanitizing procedures.
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef stored over sauce containers in walk in cooler.
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. Raw chicken stored over raw pork and beef in walk in freezer.
08A-17-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Bowl or other container with no handle used to dispense sugar. Operator replaced with a scoop. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles, microwave.
23-24-4
Basic - Cloth used as a food-contact surface, cloth covering fresh mushrooms in reach in cooler.
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor, bag of onions in kitchen.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease: hood filters, shelf below prep table. Nonfood-contact surface soiled with food debris: blender base and table under blender, exterior of sugar container.
23-03-4
32
Sep 21, 2022
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
Toilet Rooms Maintained
FL-53
33
Frequently Asked Questions
When was Red Bowl Asian Bistro last inspected?
The most recent health inspection at Red Bowl Asian Bistro on file is from Oct 27, 2025. The public record contains 12 inspections in total.
What is the most common violation at Red Bowl Asian Bistro?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited seven times, more than any other issue at Red Bowl Asian Bistro.
How does Red Bowl Asian Bistro compare to other restaurants in Ormond Beach?
Red Bowl Asian Bistro most recently scored 35 out of 100, which is lower than the Ormond Beach average of 79.
Has Red Bowl Asian Bistro's inspection record improved over time?
Yes. Recent inspections at Red Bowl Asian Bistro have averaged around eight violations per visit, down from roughly 20 earlier in the record.
What does a high risk rating mean?
A high risk rating at Red Bowl Asian Bistro 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 Red Bowl Asian Bistro inspected?
Based on the inspection history on file, Red Bowl Asian Bistro is inspected around four times per year on average.
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