Red Bowl
Last inspected: Feb 9, 2026
35
Score
Going back to 2022, Red Bowl has nine inspections in the public record. On Feb 9, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
By comparison, the average DeLand facility scores 73, putting Red Bowl on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
4
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
35
Aug 14, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
58
Mar 17, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
55
Aug 5, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Medicine not labeled properly.vitamins and prescribed medicine stored on shelf over make line. **Corrected On-Site**
41-22-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Krab 48F /30 minutes at sushi bar. Operator relocated to another cold holding unit, . **Corrective Action Taken**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle stored on top of baking sheets l **Corrected On-Site**
12B-07-4
Basic - Food storage area floor, soiled/has accumulation of debris.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen soled with grease and grime.
23-03-4
Basic - Soiled cardboard on used to line food-contact shelves, Below make table. **Corrected On-Site**
14-05-4
52
Jan 31, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw poultry placed over tofu in walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table Bowl of tofu (43-47F - Cold Holding), placed on top of container.2 hours. Operator placed in unit, **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm. Operator reduced amount to 100. **Corrected On-Site**
41-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke tuna bowl on layer menu ,not identified as raw. **Corrected On-Site**
02B-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Knife stored under kitchen equipment . **Corrected On-Site**
24-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker at cook line wearing watch. **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Whole tomatoes in walk in cooler stored above tofu. **Corrected On-Site**
08B-17-4
45
Sep 11, 2023
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
25
May 17, 2023
Complaint Full
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
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
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
30
Jan 30, 2023
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. O ppm. **Corrected On-Site**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline makeline cooked shrimp (50F - Cold Holding)/15 minutes ; Operator relocated.39F 2nd temperature reading. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice front counter rice cooker from last night.
03F-04-5
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.
11-26-1
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
53B-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. O ppm. **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Cornstarch and flour not labeled in storage area. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Current Hotel and Restaurant license not displayed. License is not on licensed. **Repeat Violation**
50-09-4
Basic - Food employee with no hair restraint while engaging in food preparation.
13-03-4
37
Aug 15, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cookline cart garlic in oil (80F - Cold Holding)/1 hour. Operator relocated into refrigerated unit. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Front line hand sink mused as a dump sink.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese mix prepared 24 hours ago in walk in cooler not date marked.
02C-02-5
Basic - Current Hotel and Restaurant license not displayed. License is not on site.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2-water bottles in kitchen by fryers and make table . **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Frying oil containers stored on storage area floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers soiled with food debris..
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled at storage area.
02D-01-5
55
Frequently Asked Questions
When was Red Bowl last inspected?
The most recent health inspection at Red Bowl on file is from Feb 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Red Bowl?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Red Bowl.
How does Red Bowl compare to other restaurants in DeLand?
Red Bowl most recently scored 35 out of 100, which is lower than the DeLand average of 73.
Has Red Bowl's inspection record improved over time?
Results have been roughly steady. Inspections at Red Bowl have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Red Bowl 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 inspected?
Based on the inspection history on file, Red Bowl is inspected around three times per year on average.
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