Red Bowl
Last inspected: Mar 31, 2026
30
Score
Going back to 2022, Red Bowl has nine inspections in the public record. The latest inspection on file is from Mar 31, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
There hasn't been much movement either way: counts have stayed near 11 violations per visit across recent inspections.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged five times.
The city-wide average sits at 74, which Red Bowl's 30 doesn't quite reach. There are enough flags in the record to merit a second thought.
9
Inspections
3
Critical latest
1
Major latest
6
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
30
Sep 18, 2025
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
18
Apr 4, 2025
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, metal bowl of raw pork stored above to go containers of ready to eat edamame. Manager moved all to go containers of edamame to top shelf and moved raw pork to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk-in cooler, large plastic tub of chicken (92F - Cooling @ 30 minutes, 88F @ 1.45 hour). On back shelf in prep area large plastic tub of white rice (110F - Cooling @ 45 minutes, 103F @ 1.35 hours). Manager placed both items in freezer to bring down temperature faster. **Corrective Action Taken**
03D-01-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, plastic tub of raw chicken stored on top of raw beef. Manager moved tub of chicken over on shelf to be with other chicken. **Corrected On-Site**
08A-20-5
Intermediate - Non-pitting surface rust on food-contact equipment. On cook line, interior of microwave heavily rusted and peeling.
22-31-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Manager unable to provide original certificates for 2 employees. Manager presented photo copies of training certificates. **Repeat Violation**
53B-09-4
Intermediate - Spray bottle containing toxic substance not labeled. On cook line on floor in front of microwave, spray bottle of clear chemical not labeled.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front counter, two employee drinks present. Manager discarded drinks into trash. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Multiple gaskets on cook line coolers torn.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floors under reach in cooler and equipment in cook line has food debris. **Repeat Violation**
36-73-4
Basic - Food stored on floor. In kitchen near mop sink, case of liquid margarine stored on floor. Manager removed from floor and placed on shelf. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In lobby on doors machine, around soda nozzles are soiled. Also, multiple gaskets though out cook line soiled. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. In back of kitchen near dry storage, large tub of shrimp thawing out in standing water.
06-01-5
Basic - Uncovered food stored near sink exposed to splash. In between mop sink and handwash sink in front of kitchen, two uncovered pans one of flour and one breading stored on black cart exposed to splash. Manager removed pans from car and put in prep table. **Corrected On-Site**
08B-54-4
33
Aug 8, 2024
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw pork stored over ready to eat raw sushi salmon. Employee moved to correct storage levels. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen area.
35A-02-6
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. Gloved employee dropped bowl on ground on make line, proceeded to pick up, change gloves and continue food prep without washing hands. Manager coached employee on handwashing. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station by flat top blocked by metal prep table. Manager moved table. **Repeat Violation**
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. Three employee training expired 2023. **Repeat Violation**
53B-14-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two employee trainings are photocopy. Manager unable to locate originals.
53B-09-4
Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 6/1/23.
50-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not in use sitting on prep table where sushi rice is cooked.
21-12-4
Basic - Open dumpster lid. Shared dumpster lid open.
33-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Shelf under prep table next to flip top cooler soiled. Under flat top grill, pull out shelves and gaskets are soiled/food build up. **Repeat Violation**
23-03-4
Basic - Floor, walls and or ceilings soiled/has accumulation of debris. Ceiling above hood system has build up of grease.
36-73-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on clean metal prep table next to walk in cooler. Manager removed drinks. **Corrected On-Site**
12B-07-4
35
Dec 21, 2023
Routine - Food
No violations found.
100
Dec 20, 2023
Routine - Food
6 critical violations. 7 major violations. 5 minor violations.
View 18 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemical cleaner stored next to bottle of sauce on front line across from grill. Chemical moved and stored correctly. **Corrected On-Site**
41-10-4
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. At sushi prep area, tempura rolls and krab rangoons not time marked. Items placed out approximately one hour prior. Items time marked by manager. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler across from grill, beef, egg rolls, chicken and scallops 50F. All items placed into service approximately two hours prior. All items over fill lines. Items moved to walk in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler across from grill, raw shelled eggs stored over ready to eat carrots. In walk in cooler, raw shelled eggs stored over ready to eat chicken. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook on cook line using hand washing sink by triple sink only washed hands for approximately five seconds. Manager coached employee on proper hand washing procedures. Employee re-washed hands properly. **Corrected On-Site** **Repeat Violation** **Warning**
12A-17-4
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. Cook handled personal cell phone on cook line and immediately began preparing orders without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee working in back kitchen washed off hands in triple sink. Manager coached employee on proper hand washing procedures. Employee re-washed hands properly. **Corrected On-Site** **Repeat Violation** **Warning**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by grill blocked by cart. Cart moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink by grill with spoon stored inside. Spoon removed. Hand washing sink near triple sink used to rinse off soy sauce bottles. **Corrective Action Taken**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available. Test kit located. **Corrected On-Site**
16-37-1
Intermediate - No soap provided at handwash sink. Hand washing sink in sushi bar area.
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves raw sushi products and undercooked eggs but does not have a Consumer Advisory. Inspector emailed advisory to operator. Operator posted advisory. **Corrected On-Site**
02B-02-5
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. All training records except one expired.
53B-14-5
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 prep table across from grill. Employee coat stored on top of bagged rice in back storage area. Items moved and stored correctly. **Corrected On-Site**
40-06-5
Basic - Food-contact surface not smooth and easily cleanable. Establishment uses hand drill that is not made for food service.
14-13-4
Basic - Garbage on the ground and/or pad around dumpster. Shared dumpster area behind establishment.
33-19-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Particle board shelves in back dry storage are peeling/broken.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under grill on cook line. Multiple shelves on cook line and prep area. Area around soda nozzles for drink dispenser in dining area. **Repeat Violation**
23-03-4
16
Jul 19, 2023
Routine - Food
7 critical violations. 2 major violations. 3 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2023, operator renewed during inspection. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw pork stored over bags of edamame in bottom section of reach in cooler make table
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork dumplings (58F - Cold Holding) in bag sitting on top of containers in top section of reach in cooler on cook line, per operator bag has been there no more then 1 hour, bag placed in bottom on cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. No markings for sushi rolls and krab ragoons on cook line, manager corrected during inspection. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hibachi rice (98F - Hot Holding) in small rice cooker in prep area near cook line, per manager cooker was not turned on when rice was placed in cooker less then 1 hour prior, cooker turned on. tapioca pearls (98F - Hot Holding) in small Crock Pot warmer at end of front counter, per operator they are keeping pearls on temperature control and pearls where placed in warmer approximately 1 hour prior, temperature of warmer turned up. **Corrective Action Taken**
03B-01-6
High Priority - Chlorine sanitizer in sanitation bucket not at proper minimum strength. Sanitation bucket under front counter reading 0ppm, operator remade to 100ppm. **Corrected On-Site**
22-39-4
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. Employee dropped spatula on ground then picked up spatula with gloved hands and placed spatula in dish area then went back to flat top grill and continued to handle clean utensils without changing gloves or washing hands in between tasks.
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles of soda machine at front counter.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station by flat top grill on cook line blocked by prep table. Hand wash station near sushi area on cook line blocked by large bowl in sink and small table next to sink. **Repeat Violation**
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around soda nozzles of soda machine at front counter. **Repeat Violation**
23-03-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Cups on dispenser rack stored next to soda machine at front counter with interior of cups facing customers, employee moved rack. **Corrected On-Site**
25-09-4
Basic - Single-service articles improperly stored. To go boxes on floor under front counter.
25-05-4
25
Mar 28, 2023
Routine - Food
No violations found.
100
Jul 26, 2022
Routine - Food
7 critical violations. 2 major violations. 5 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tapioca pearls (47F - Cold Holding) in reach in cooler at front counter, per manager pearls are held on time as a public health control, but there is not time markings or are pearls on their written procedures, manager added pearls to written procedures. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Drinks and white bin stored in ice bin at front counter, ice used to make Thai tea.
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Margarine and sauce stored under raw beef in bottom section of reach in cooler on cook line, manager moved margarine and sauce. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw seafood, removed from original packaging, stored over multiple boxes of ready to eat food in walk in freezer. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Multiple grocery bags of raw chicken in walk in cooler. **Repeat Violation** **Admin Complaint**
14-15-4
High Priority - Food stored in ice used for drinks. See stop sale. Drinks and white bin stored in ice bin at front counter, ice used to make Thai tea.
08B-56-4
High Priority - Chlorine sanitizer in sanitation bucket not at proper minimum strength. Sanitation bucket under front counter reading 0ppm, manager remade to 50ppm **Corrected On-Site**
22-39-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips **Repeat Violation**
16-37-1
Intermediate - Written procedures available for use of time as a public health control to hold time/temperature control for safety food incomplete. Written procedures not missing information, manager wrote in missing information during inspection. **Corrected On-Site**
03F-10-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee personnel items store over reach in coolers on cook line and with single service items at front counter.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. One employee on cook line, employee corrected during inspection. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Two containers of oil under grill on cook line, employee corrected during inspection. Soy sauce in prep area, employee corrected during inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting onions and carrots before washing them in preparation area.
08B-39-4
Basic - Single-service articles not stored inverted or protected from contamination. Small soufflé cups and to go cups at front counter, manager corrected during inspection. **Corrected On-Site**
25-06-4
22
Frequently Asked Questions
When was Red Bowl last inspected?
The most recent health inspection at Red Bowl on file is from Mar 31, 2026. The public record contains nine inspections in total.
What is the most common violation at Red Bowl?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Red Bowl.
How does Red Bowl compare to other restaurants in Jacksonville?
Red Bowl most recently scored 30 out of 100, which is lower than the Jacksonville average of 74.
Has Red Bowl's inspection record improved over time?
Results have been roughly steady. Inspections at Red Bowl have averaged around 11 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 two times per year on average.
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