Red Door
Last inspected: Feb 5, 2026
64
Score
Public records show 10 inspections at Red Door stretching back to 2022. On Feb 5, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about seven violations before that.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 80, which Red Door's 64 doesn't quite reach. The record is unremarkable in either direction.
10
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
64
Nov 4, 2025
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
25
Jun 11, 2025
Complaint Full
No violations found.
100
Apr 7, 2025
Complaint Full
7 critical violations. 3 major violations.
View 10 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. Cookline - 2 cracked shell eggs in Cookline flip top. See stop sale. **Warning**
01B-14-4
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches in dining room at hibachi area in back of restaurant. Operator exterminated and removed roaches. **Warning**
35A-05-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cookline - flip top - raw shell eggs and raw chicken in upper section stored over ready to eat tofu and noodles in lower section. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-13-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline area - triple door Atosta - cooked rice (46-48F); cooked chicken (45-46F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline area - triple door Atosta - cooked rice (46-48F); cooked chicken (45-46F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook used personal cell cell with gloves on, then engaged in food preparation - cooking on grill without changing gloves and washing hands. Cooked washed hands and out on new gloves. **Corrected On-Site** **Warning**
12A-09-4
High Priority - Employee entered Cookline and began working with food - preparing rice- without first washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site** **Warning**
12A-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Cookline hand sink being used for food preparation. Reviewed proper use of hand sinks. **Warning**
31A-11-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Sushi bar added upstairs - formerly office. **Warning**
51-16-7
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. **Warning**
11-26-1
26
Mar 24, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar upstairs, raw salmon and tuna stored over ready to eat sauces and vegetables. Employee moved raw items to bottom shelf **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. At handwashing sink by reach in coolers, pot stored in sink.operator removed pot. **Corrected On-Site**
31A-09-4
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. In walk in cooler, tuna in reduced oxygen packed not removed before thawing. Operator stated thawed out less than two hours ago. Operator removed tuna from package. **Corrective Action Taken**
06-09-1
74
Aug 28, 2024
Complaint Full
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened packages of raw chicken stored over open container of raw shrimp. Operator stored all items properly. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cookline prep area - Raw fish in upper section over ready to eat sauce in lower section. Sushi area - raw fish stored over ready to eat milk. Operator stored all items properly. **Corrected On-Site**
08A-13-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - raw chicken (50-59F); raw beef (50-55F). Per operator items were placed in unit almost 4 hours ago. Items not prepped or portioned today. Operator moved items to freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
11-26-1
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
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. Cookline. Operator removed drink. **Corrected On-Site**
12B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. Cookline. Operator stored properly. **Corrected On-Site**
21-38-4
47
May 29, 2024
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (43-47F - Cold Holding). As per operator items were placed in cooler 3 hours prior. Operator discarded. **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed bowl of raw beef set over ready to eat vegetables in flip top at kitchen area. Operator removed. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food at reach-in coolers and freezers throughout. Operator removed. **Corrected On-Site** **Repeat Violation**
14-31-5
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. Provided plan via email.
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. Operator labeled with common name. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner throughout. Operator inverted. **Corrected On-Site**
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored at dish area. Sin reward. Operator inverted. **Corrected On-Site**
24-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food stored with food to be served. Operator removed. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers stored wet at dish wash area. Operator separated to dry. **Corrected On-Site**
24-08-4
Basic - Food stored on floor. Observed boxes of oil and buckets of soy sauce stored on floor at dish washing area. Operator moved. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Operator placed utensils in clean/sanitized container. **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Oil. Operator wrote common name. **Corrected On-Site** **Repeat Violation**
02D-01-5
30
Apr 2, 2024
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Sewage and Wastewater Properly Disposed
FL-27
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
23
May 4, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
55
Dec 1, 2022
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. In downstairs reach in freezer, containers of raw fish above bags of edamame. Manager inverted items for proper separation. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest freezer by washing machine, container with portioned raw chicken above containers with raw fish.
08A-02-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook line employee changed gloves without washing hands. Reviewed proper procedures with manager to pass on to staff. **Corrective Action Taken**
12A-07-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottles by cook line and at front bar.
41-17-4
Basic - Beverage tubing/cold plate not separated from stored ice. At front bar. **Repeat Violation**
14-18-4
Basic - Bowl or other container with no handle used to dispense food. Multiple plastic cups in bulk containers upstairs. Manager removed all cups. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Container of fryer oil on floor by rice cooker at end of cook line. Manager placed oil to cart. **Corrected On-Site**
08B-38-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at bar 50ppm quaternary. Manager remade to proper 200ppm quaternary. **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers upstairs not labeled to common item.
02D-01-5
45
Frequently Asked Questions
When was Red Door last inspected?
The most recent health inspection at Red Door on file is from Feb 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at Red Door?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Red Door.
How does Red Door compare to other restaurants in Fort Lauderdale?
Red Door most recently scored 64 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Red Door's inspection record improved over time?
Yes. Recent inspections at Red Door have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Red Door 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 Door inspected?
Based on the inspection history on file, Red Door is inspected around three times per year on average.
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