Red Bowl Asian Cuisine
Last inspected: Apr 17, 2026
55
Score
Going back to 2022, Red Bowl Asian Cuisine has eight inspections in the public record. Red Bowl Asian Cuisine was last inspected on Apr 17, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around 10 violations each.
When inspectors have written things up, “food stored on floor” has been the most frequent reason, cited seven times.
By comparison, the average Tampa facility scores 79, putting Red Bowl Asian Cuisine on the weaker side. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee washing dishes skipping the sanitizing process, spoke with management about proper sanitation.
22-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink has dishes stored inside it by back door. Manager removed and placed dishes in 3 compartment sink. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef , opened milk held longer then 24 hours has no date markings inside double door refrigerator in kitchen area. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle use that scoop inside flower bin. **Repeat Violation**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen area. **Repeat Violation**
36-37-5
Basic - Food stored on floor. Rice , soy sauce, stored on kitchen floor. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water at 74°F.
10-07-4
Basic - Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients.
02D-01-5
55
Sep 30, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. Bottle of Tylenol stored overtop food preparation table in kitchen area. **Repeat Violation**
41-07-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk opened and held longer 5hen 24 hours has no date markings inside glass door refrigerator in kitchen area.
02C-02-5
Basic - Food stored on floor. Flour bin stored in floor in kitchen area.
08B-38-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen area. **Repeat Violation**
36-37-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with a handle used as scoop in flour bin. Owner discarded bowl. **Corrected On-Site**
14-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled next to steam well. **Repeat Violation**
36-27-5
58
May 29, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored overtop raw pork inside double door refrigerator. Owner removed and properly stored eggs. **Corrected On-Site**
08A-20-5
High Priority - Container of medicine improperly stored. Bottle of Tylenol stored on shelves with spices. Owner removed medicine and properly stored it. **Corrected On-Site** **Repeat Violation**
41-07-4
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 - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened and held longer then 24 hours has no date markings inside double door refrigerator in kitchen area.
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen area has dishes stored inside it. Chef removed dishes. **Corrected On-Site**
31A-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen area. **Corrected On-Site**
31B-04-4
Basic - Raw fruits/vegetables not washed prior to preparation. Green onions not washed before cutting. Employee washed green onions. **Corrected On-Site**
08B-39-4
Basic - Uncovered food stored near sink exposed to splash. Uncovered buckets of noodles stored on floor in front of handwashing sink. Owner removed bucket and properly stored it. **Corrected On-Site**
08B-54-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled next to hot well.
36-27-5
Basic - Food stored on floor. Noodles, pigs feet,rice,chili sauce stored on floor in kitchen area. Owner removed foods from floor and properly stored items. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles not smooth and easily cleanable. **Repeat Violation**
36-37-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour and rice bins. Owner removed bowls. **Corrected On-Site** **Repeat Violation**
14-01-5
37
Nov 12, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
30
Apr 25, 2024
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 54 F, potatoes 54 F in reach in cooler, operator began moving items to working cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over tomatoes in reach in cooler. Operator removed at time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Meat in direct contact with grocery bags in reach in freezer.
14-31-5
High Priority - Container of medicine improperly stored. Employee medicine above prep table.
41-07-4
Intermediate - Handwash sink not accessible for employee use at all times.pots and pans in handwash sink next to 3 Compartment Sink, operator removed at time of inspection. **Corrected On-Site**
31A-09-4
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. Operator provided one valid Food handler certification.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork in reach in cooler not date marked. **Repeat Violation**
02C-02-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating on prep table.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags above sauces.
40-06-5
Basic - Food stored on floor. Bag of rice on floor. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer. **Repeat Violation**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. No sign at handwash sink next to 3 Compartment Sink. **Repeat Violation**
31B-04-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tool in box of potatoes.
42-03-5
30
Oct 3, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
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 - 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. Emailed operator employee reporting agreement. **Corrective Action Taken**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items in kitchen refrigerator,freezer have date markings.
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Employees preforming food preparation have no hair restraints.
13-03-4
Basic - Food stored on floor. Bowl of rice noodles,Rice,stored on floor underneath hand washing sink.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside white reach in frezzer in kitchen area.
14-69-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink by back door.
31B-04-4
58
Feb 23, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pig feet temped at 131F.
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Items in hand-wash sink. Manager removed items. **Corrected On-Site**
31A-09-4
Basic - Ice buildup in reach-in freezer next to dry storage.
14-69-4
Basic - Food stored on floor. Rice and oil on floor. Manager placed on shelf. **Corrected On-Site**
08B-38-4
61
Dec 7, 2022
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items were in cooler for over 24 hours, Chicken 53F, noodle 52F. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach in cooler near three compartment sink temped at Chicken 53F, noodle 52F, tofu 53F. **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Bowls in hand-wash sink. Operator removed bowls. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing from hand-wash sink. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Soap missing from hand wash sink. **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pans of ground beef, noodles and chicken lack a date mark. **Warning**
02C-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon stored in 74F water. **Warning**
10-07-4
Basic - Food stored on floor. Rice, sugar and oil on floor of kitchen. Operator placed items on shelf. **Corrected On-Site** **Warning**
08B-38-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Thermostat on reach in cooler reading 56F. Operator has moved all potentially hazardous foods from cooler and placed into another unit. **Warning**
14-74-7
Basic - Bowl or other container with no handle used to dispense food. Bowl being used in sugar bin. **Warning**
14-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Employee must wash hand sign missing from sink. **Warning**
31B-04-4
39
Frequently Asked Questions
When was Red Bowl Asian Cuisine last inspected?
The most recent health inspection at Red Bowl Asian Cuisine on file is from Apr 17, 2026. The public record contains eight inspections in total.
What is the most common violation at Red Bowl Asian Cuisine?
Across the inspection record, “food stored on floor” has been cited seven times, more than any other issue at Red Bowl Asian Cuisine.
How does Red Bowl Asian Cuisine compare to other restaurants in Tampa?
Red Bowl Asian Cuisine most recently scored 55 out of 100, which is lower than the Tampa average of 79.
Has Red Bowl Asian Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Red Bowl Asian Cuisine have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Red Bowl Asian Cuisine means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Red Bowl Asian Cuisine inspected?
Based on the inspection history on file, Red Bowl Asian Cuisine is inspected around two times per year on average.
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