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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
RED BOWL in DELAND currently holds an InspectFL Health Score of 33.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on June 17, 2026. Across those visits, inspectors documented 66 total violations — 20 critical, 11 major, 35 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on June 17, 2026 shows 9 observation rows: 3 critical, 2 major, and 4 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
RED BOWL has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- [06-09-1] 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. 2- thawed Tuna in vacuum packaging in sushi bar low boy unit. Operator instructed to discard .
- [13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing a watch while scooping ice. Operator had employee removed.
- [08B-38-4] Food stored on floor. Bucket of cooked chicken stored upon walk in cooler floor. Operator removed .
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale,
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table unit cooked chicken (52F - Cold Holding)/ last night ; cooked beef (52F - cold holding) last night ; operator had placed container with food on top of another food container. Operator instructed to discard .
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen steam cooker rice (125F - Hot Holding)less than 2 hours , operator reheated to 209F.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Container stored at sushi bar hand sink. Operator removed.
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chopped tuna at sushi bar prepared 48 hours ago not date marked. Operator placed date.
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