Red Shallot
Last inspected: Jan 9, 2026
19
Score
Across the available record, Red Shallot has eight inspections on file, the first dated 2022. On Jan 9, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has gotten worse over the last few visits, with the average climbing from around eight violations to closer to 12 violations.
Looking across the full record, “ceiling/ceiling tiles/vents soiled” is the recurring theme, flagged four times.
That's lower than the typical Doral restaurant, which scores around 74. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
4
Critical latest
5
Major latest
11
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
4 critical violations. 5 major violations. 11 minor violations.
View 20 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored over cases of vegetables at walk in cooler.
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked shredded beef at reach in cooler at kitchen area.
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired Oct. 1st 2025.
50-17-3
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed ham stored with raw beef and pork in the same container at walk in cooler.
08A-08-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed bottles of cleaning equipment stored in handwashing sinks kitchen prep area
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed cleaned sanitized not test kit available for chlorine sanitizer.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sinks kitchen prep next to 3 compartment sink.
31B-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed some rusted shelves at prep tables kitchen area.
22-31-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several trays of cooked pork/meat not date marked, as per staff for less than 7 days.
02C-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink next to 3 compartment sink.
31B-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned sanitized cooking utensils stored food contact first.
24-07-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
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. Observed cleaned sanitized employee at 3 compartment sink drinking from unenclosed beverage container.
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal phone in prep table kitchen area.
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at both rear door exits.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed by walk in cooler entrance.
36-73-4
Basic - Food stored on floor. Observed raw chicken cases stored on the floor at walk in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at some reach in cooler units with gaskets soiled.
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at some parts of kitchen prep areas.
36-02-5
19
Sep 4, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed inside quinoa all throughout kitchen preparation area. - From follow-up inspection 2025-09-04: At time of callback inspection Observed inside quinoa all throughout kitchen preparation area. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at both rear door exit. - From follow-up inspection 2025-09-04: At time of callback inspection Exterior door has a gap at the threshold that opens to the outside. Observed at both rear door exit. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed across all throughout kitchen preparation area. - From follow-up inspection 2025-09-04: At time of callback inspection Observed across all throughout kitchen preparation area. **Time Extended**
36-02-5
86
Jul 28, 2025
Routine - Food
3 major violations. 10 minor violations.
View 13 violations
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/. Observed establishment has add additional space and equipment changes without submitting to plan review.
51-16-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork and beef cooked for less than seven days as per staff with not date marked at reach-in cooler unit
02C-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed handwashing at employees bathroom and unit by 3 compartment sink.
31B-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed several reach-in cooler/freezers with soiled handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed inside quinoa all throughout kitchen preparation area.
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at both rear door exit.
35B-01-4
Basic - Food stored on floor. Observed plastic containers of liquid margarine stored in the kitchen floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at several reach in cooler units.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed several units in the kitchen with soiled interior.
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed serving utensils stored food contact first at kitchen preparation table.
24-18-4
Basic - Standing water in bottom of reach-in-cooler. Observed at flip top unit by preparation area.
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed across all throughout kitchen preparation area.
36-02-5
Basic - Working containers of food removed from original container not identified by common name. Observed inside quinoa container with panko unlabeled at kitchen preparation area.
02D-01-5
45
Nov 14, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
64
Sep 13, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over cabbage at walk in cooler.
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal scrub stored inside handwashing sink next to three compartment sink area, staff removed metal scrub. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed not paper towels at employees bathroom.
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents soiled/rusted all throughout kitchen preparation area.
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned kitchen utensils stored not handle first at three compartment sink rack.
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks not longer cleanable at drying rack by three compartment sink.
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food stored at standing reach in freezer unit and walk in cooler mixed with food to be service to the public.
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed an employee engaged in food preparation without proper hair restraint, employee put hair net on. **Corrected On-Site**
13-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed not ambient thermometer at reach in cooler across wok station
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets at unit across from wok station.
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all throughout kitchen preparation area.
36-02-5
47
Jun 5, 2024
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 1 dole pineapple can dented in the dry storage room. **Warning**
01B-01-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee begin to engage in food preparation without washing his hand. Employee washed his hands properly. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shell eggs (65F - Cold Holding) stored in the reach in cooler for more than 4 hours. Operator discarded items. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs (65F - Cold Holding) stored in the reach in cooler for more than 4 hours. Operator discarded items. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled by the 3 compartment sink. **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. Observed employee named Yang hired 9 years ago and Wei hired 2 months ago. **Warning**
53B-01-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In the kitchen. Operator placed a cup of soap until batteries are bought. **Corrected On-Site** **Warning**
31B-06-4
Basic - Cardboard used to line food-contact shelves. Observed soiled cardboard used as lining in the walk in cooler. **Warning**
14-05-4
Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking under 3 compartment sink and handwashing sink. **Warning**
29-11-4
37
Feb 12, 2024
Routine - Food
5 major violations. 2 minor violations.
View 7 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 - Handwash sink does not have enough water pressure to properly wash hands. Observed at hand wash sink by three compartment sink inside kitchen.
27-19-4
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.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed spry bottle with detergent not labeled on three compartment sink. Operator labeled spry bottle. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed Water with a temperature of at least 85 degrees Fahrenheit at hand wash sink inside kitchen and inside employee restroom.
27-16-4
Basic - Food stored on floor. Observed soy sauce plastic containers stored on kitchen floor. Operator removed containers from floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled white reach in freezer interior located by dry storage shelf.
22-16-4
55
Jul 7, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touching face and handling equipment without washing hands. Manager had cook wash hands. **Corrected On-Site**
12A-10-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used to scoop flour out of bin
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not inverted. Owner inverted all pots **Corrected On-Site**
24-05-4
Basic - Food stored on floor. Observed boxes of meat stored on floor of walk in freezer
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of food bins soiled
23-03-4
64
Frequently Asked Questions
When was Red Shallot last inspected?
The most recent health inspection at Red Shallot on file is from Jan 9, 2026. The public record contains eight inspections in total.
What is the most common violation at Red Shallot?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited four times, more than any other issue at Red Shallot.
How does Red Shallot compare to other restaurants in Doral?
Red Shallot most recently scored 19 out of 100, which is lower than the Doral average of 74.
Has Red Shallot's inspection record improved over time?
No. Recent inspections at Red Shallot have averaged around 12 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Red Shallot 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 Shallot inspected?
Based on the inspection history on file, Red Shallot is inspected around two times per year on average.
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