New Red Bowl Asian Bistro
Last inspected: Apr 22, 2026
74
Score
Across the available record, New Red Bowl Asian Bistro has six inspections on file, the first dated 2024. The most recent visit was on Apr 22, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
The pattern that stands out is “adequate ventilation and lighting”, which has been cited three times.
Compared to other Athens restaurants (averaging 88), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
6
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 22, 2026
Routine
1 major violation. 4 minor violations. 4 corrected on site.
View 5 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed cooked shrimp and chicken in WI cooler without date mark. CA: Indicate 7 day discard date on RTE food held for 24h or longer. COS- Manager date marked cooked items.
4-2A - food stored covered
(corrected on site)
Inspector notes: Open bag of soup stock mix stored without protection on kitchen shelf. CA: Protect open bag of food by storing in container with tight fitting lid. COS- Manager transferred mix to container with lid.
511-6-1.04(4)(c)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed thawing frozen meat in still water on counter top rather than in sink under flowing cool water. COS- Employee corrected thawing method.
511-6-1.04(6)(c)
12B - personal cleanliness
Inspector notes: Employee wearing wrist watch during food preparation. Repeat.
511-6-1.03(5)(g)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: Damaged spatula stored at clean utensil rack. COS- Employee discarded spatula.
511-6-1.05(6)(q)
74
Oct 23, 2025
Routine
1 major violation. 5 minor violations. 3 corrected on site.
View 6 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Hand towels not available for use in employee rest room. CA: Keep hand towels available at all times in rest room. COS-Employee replaced hand towels in employee rest room.
511-6-1.07(3)(b)
2-1C - no bare hand contact with ready-to-eat foods or approved alternate method properly followed
(corrected on site)
Inspector notes: Observed employee handling cooked noodles using bare hands. CA: Do not have bare hand contact with ready to eat food. COS-Employee reheated noodles to minimum of 145F.
511-6-1.04(4)(a)
12B - personal cleanliness
Inspector notes: Employee not wearing effective hair restraint during food preparation at grill. Repeat.
511-6-1.03(5)(i)
12B - personal cleanliness
(corrected on site)
Inspector notes: Employees wearing wrist watches during food handling. COS- Employees removed watches and washed hands before continuing food preparation.
511-6-1.03(5)(g)
12C - wiping cloths: properly used and stored
Inspector notes: Observed wet wipe cloths stored between uses on kitchen work surface. Repeat.
511-6-1.04(4)(m)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed water condensate in keg cooler of front bar.
511-6-1.05(6)(a)
70
Apr 23, 2025
Routine
4 major violations. 3 minor violations. 1 corrected on site.
View 7 violations
8-2B - toxic substances properly identified, stored, used
Inspector notes: Chemical spray bottles stored in kitchen without label designating identity of contents. CA: Label each spray bottle with common name of contents.
511-6-1.07(6)(b)
8-2B - toxic substances properly identified, stored, used
Inspector notes: Medicine bottles stored on shelf above kitchen work surface near fry station. CA: Store medicine below and separate from kitchen work surfaces
511-6-1.07(6)(o)
6-2 - proper date marking and disposition
Inspector notes: Cooked chicken stored in WI cooler and squid stored in sushi bar not labeled with 7 day discard date. CA: Ready to Eat TCS foods held for 24h or more must be labeled with 7 day discard date. COS- PIC verified cook date and labeled containers with 7 day discard date. Repeat.
511-6-1.04(6)(g)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Single bucket method employed to sanitize dining tables. CA: Sanitize dining tables using spray bottle of sanitizer solution and single use paper towels at each table. Repeat.
511-6-1.05(7)(b)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Bag of onions stored on floor in kitchen.
511-6-1.04(4)(q)
12B - personal cleanliness
(corrected on site)
Inspector notes: Employees not wearing effective hair restraint during food preparation. COS- Employees donned ball caps and washed hands prior to resuming food preparation.
511-6-1.03(5)(j)
12C - wiping cloths: properly used and stored
Inspector notes: Wet wipe cloths stored on kitchen tables rather than in bucket of sanitizer solution.
511-6-1.04(4)(m)
58
Oct 30, 2024
Routine
5 major violations. 2 minor violations. 3 corrected on site.
View 7 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Soap not available for use at kitchen hand sink. Corrective action (CA): Maintain supply of soap at each hand wash sink. Person in charge (PIC) resupplied soap to hand sink.
511-6-1.07(3)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Sanitizer concentration in wipe cloth bucket less than 50 ppm chlorine. CA: Maintain sanitizer concentration in wipe cloth bucket at 50-100 ppm chlorine. PIC adjusted sanitizer solution to 50-100 ppm chlorine.
511-6-1.05(6)(n)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Employee using single-bucket method to sanitize dining tables. CA: Sanitize towels using spray bottle of sanitizer solution and single-use paper towels for each dining table.
511-6-1.05(7)(b)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Cooked chicken in walk-in (WI) cooler not labeled with 7-day discard date. CA: Ready-to-eat (RTE) time/temperature control for safety (TCS) foods held for 24 hours or more must be labeled with 7-day discard date. PIC verified cook date and labeled chicken with 7-day discard date.
511-6-1.04(6)(g)
8-2B - toxic substances properly identified, stored, used
Inspector notes: Employee First Aid medication stored on kitchen shelf above food preparation surface. CA: Store medication below and separate from kitchen food, utensils, equipment, linens, single-use/single-service (FUELS) items. PIC to move medication to office.
511-6-1.07(6)(q)
14A - in-use utensils: properly stored
Inspector notes: Utensils stored between uses in room temperature water at rice station.
511-6-1.04(4)(k)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Employee backpack stored on dry goods shelf with food.
511-6-1.07(5)(j)
55
Jun 24, 2024
Followup
6 minor violations.
View 6 violations
12C - wiping cloths: properly used and stored
Inspector notes: Wet wipe cloths stored between uses on kitchen work countertop rather than in bucket of sanitizer solution.
511-6-1.04(4)(m)
14A - in-use utensils: properly stored
Inspector notes: Cup without handle used to dispense bulk rice in dry goods storage room.
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Metal food pans stacked wet at dishwash area rather than positioning to air-dry after washing.
511-6-1.05(10)(e)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Single-service items stored on floor in dining area across from sushi bar.
511-6-1.05(10)(e)
17C - physical facilities installed, maintained, and clean
Inspector notes: Mops not hung to dry after use.
511-6-1.07(5)(f)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Employee cell phone and jacket stored at sushi bar.
511-6-1.07(5)(j)
74
May 23, 2024
Routine
1 critical violation. 5 major violations. 2 minor violations. 3 corrected on site.
View 8 violations
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Cooked chicken exceeding cooling stage 2. CA: Time/temperature control for safety (TCS) foods to be cooled from 135F to 70F within 2 hours, and from 70F to 41F within and additional 4 hours for a total elapsed time of 6 hours. Person in charge (PIC) discarded chicken.
511-6-1.04(6)(d)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Food dishware stored in kitchen hand wash sink and in hand sink located at dish wash station. Corrective action (CA): Keep hand sink accessible at all times and used for no purpose other than washing hands.
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Hand towels not available for use in employee restroom. CA: Maintain availability of hand towels at each hand sink.
511-6-1.07(3)(b)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Kitchen can opener not clean to sight and touch. CA: Clean can opener frequently enough to be clean to sight and touch.
511-6-1.05(7)(a)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Employee medication stored on sushi bar work surface. CA: Medication to be stored below and separate from food, equipment, utensils, linens, single-use/single-service (FUELS) items in establishment. PIC removed medication and stored in office.
511-6-1.07(6)(o)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Concentration of sanitizer solution exceeding 200 ppm chlorine in spray bottles used to sanitize dining tables. CA: Maintain sanitizer concentration at 50-100 ppm chlorine in working spray bottles. PIC remade solution and verified concentration.
511-6-1.07(6)(e)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Employee cell phone stored on kitchen work surface.
511-6-1.07(5)(j)
17C - physical facilities installed, maintained, and clean
Inspector notes: Wall paint peeling and damaged at rear door of establishment.
511-6-1.07(5)(a)
47
Frequently Asked Questions
When was New Red Bowl Asian Bistro last inspected?
The most recent health inspection at New Red Bowl Asian Bistro on file is from Apr 22, 2026. The public record contains six inspections in total.
What is the most common violation at New Red Bowl Asian Bistro?
Across the inspection record, “adequate ventilation and lighting” has been cited three times, more than any other issue at New Red Bowl Asian Bistro.
How does New Red Bowl Asian Bistro compare to other restaurants in Athens?
New Red Bowl Asian Bistro most recently scored 74 out of 100, which is lower than the Athens average of 88.
Has New Red Bowl Asian Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at New Red Bowl Asian Bistro have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at New Red Bowl Asian Bistro 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 New Red Bowl Asian Bistro inspected?
Based on the inspection history on file, New Red Bowl Asian Bistro is inspected around three times per year on average.
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