PO REDBOWL LLC

Name: PO REDBOWL LLC
Address: 1820 DUNLAWTON AVE #105, PORT ORANGE, FL, 32127, US
Rating: 60.8

1820 DUNLAWTON AVE #105, PORT ORANGE, FL 32127

License #7407232

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

60.8 Grade F / 100

Failing Health Score

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Quick take

PO REDBOWL LLC in PORT ORANGE currently holds an InspectFL Health Score of 60.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 9, 2026. Across those visits, inspectors documented 26 total violations — 6 critical, 5 major, 15 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 9, 2026 shows 19 observation rows: 4 critical, 3 major, and 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -establishment using hot holding equipment that has both unidentified personal food and food stored for the establishment in the station. Advised to keep segregated
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -cold smoked salmon, to go menus -manager stated new menus planned, advised to write/add asterisk to cold smoked salmon
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[25-05-4] Single-service articles improperly stored on floor. -side area in dining room
[29-11-4] Water leaking from pipe and/or faucet/handle. -hand sink in server area at entrance to kitchen
[33-19-4] Garbage on the ground and/or pad around dumpster.
[46-04-4] Exit door locked. For reporting purposes only. -side fire exit door near restrooms
[35B-13-4] Screening at back door is not maintaining 16-mesh to the inch due to disrepair.
[03F-02-5] 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 and the time removed from temperature control cannot be determined. See stop sale. -manager stated on time control -sushi rice
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind woks/3 compartment sink
[14-38-4] Food storage container/container lid cracked or broken. -container lid used for dispensing dry food
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above sauces
[31A-10-4] Equipment drain line draining into handwash sink. -at sushi bar
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked shrimp, wontons, cooked pork, krab cream cheese
[14-10-4] Equipment not designed or constructed in a durable manner. -warped, thin wood shelving at entrance to cook line
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -some vents/ceiling tiles on cook line
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken broth 100F at cook line, advised manager to add to time as a public health control policy.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -walk in freezer, raw chicken on sheet pans stored above raw fish/beef
[08B-12-5] Stored food not covered. -at sushi bar, bottom shelf. Food directly making contact with wire shelving/rack. Manager covered

Community reaction

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Community pulse