RED BOWL

Name: RED BOWL
Address: 1573 SAXON BLVD # 103, DELTONA, FL, 32725, US
Rating: 35.8

1573 SAXON BLVD # 103, DELTONA, FL 32725

License #7407534

🥤 Juice/Smoothie ℹ️

35.8 Grade F / 100

Failing Health Score

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Latest inspection

March 11, 2026 · 14 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

RED BOWL in DELTONA currently holds an InspectFL Health Score of 35.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 119 total violations — 16 critical, 18 major, 85 minor.

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Record snapshot

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Inspections on file

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The latest inspection on March 11, 2026 shows 14 observation rows: 4 critical, 1 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

119

Coverage note

Inspector notes linked where available

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.

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F record

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*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: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverage on top of reach-in cooler, operator removed
[08B-47-4] Food not stored at least 6 inches off of the floor. -multiple buckets
[51-13-4] No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures handout
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -exterior of cooking equipment have an accumulation of grease and food debris -lid on dry rice container, employee cleaned -mop sink soiled -walk-in cooler shelves -walk-in cooler fan cover
[25-32-4] Reuse of single-service or single-use articles. -multiple aluminum cans
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -various tools stored on shelf above dry goods containers, employee removed
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. -plastic spoons and forks on front service counter
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -2 wet wiping cloths stored on prep table, employee relocated to sanitizer bucket
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher
[35A-02-7] Live, small flying insects found -1 live, small flying insect over reach-in cooler on cookline, employee killed and removed
[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 over raw beef, employee reorganized
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine exceeding 200ppm, employee diluted with water, retested 100ppm
[31A-09-4] Handwash sink not accessible for employee use at all times. -handwash sink in rear prep area blocked by large pot, employee removed

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employees boba tea stored next to soup on top of hot holding unit, employee removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -multiple employee cell phones stored on top of reach-in coolers, employee removed
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -round plastic bowls on dish drying rack
[14-11-5] Equipment in poor repair. -sushi bar reach-in cooler door gasket
[36-73-4] Floor soiled/has accumulation of debris. -floor underneath stove has a significant accumulation of grease and food debris
[08B-47-4] Food not stored at least 6 inches off of the floor. -various buckets of food stored on the floor throughout the kitchen, walk-in freezer, and walk-in cooler -case of uncooked broccoli stored on kitchen floor, employee removed
[10-20-4] In-use tongs stored on equipment door handle between uses. -tongs hanging off of oven door handle, operator removed
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -spoon in contact with "crunchy" at sushi bar, employee removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of dry rice container soiled, employee cleaned -sides of stove and woks have an accumulation of grease and food debris -lower shelf next to stove has a significant accumulation of grease and food debris -hood filters and fire suppression pipes over cooking equipment have a significant accumulation of grease and food debris, employee states professional cleaning has been scheduled
[25-32-4] Reuse of single-service or single-use articles. -multiple cans reused
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. -plastic spoons and forks on front service counter
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked noodles 56F, per employee less than 2 hours stored above fill line in top of reach-in cooler, employee relocated to lower portion of reach-in cooler to rapidly cool
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -soda nozzle in sushi bar soiled, employee cleaned -inside of ice machine has an accumulation of black, mold-like substance, employee cleaned
[31A-09-4] Handwash sink not accessible for employee use at all times. -handwash sink in rear prep area blocked by large pot, employee removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink at entrance to kitchen, employee restocked
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Luciana, Chris, Hemila, and Stephanie

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -stainless steel bowl stored in rice container, operator removed
[14-05-4] Cardboard used to cover sauce inside top of reach-in cooler, operator removed.
[14-45-4] Cardboard used to line nonfood-contact shelves. -cardboard lining shelf above hot holding table, operator removed
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverage on shelf above reach-in cooler, operator removed
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -employees lunch stored with food for customers in walk-in cooler, operator relocated
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -various personal items stored above reach-in cooler, operator removed items
[36-73-4] Floor soiled/has accumulation of debris. -floor in dry storage area -floor under fryers -floor under prep tables
[08B-47-4] Food not stored at least 6 inches off of the floor. -various food items stored on the floor in the walk-in freezer -buckets of sauce stored on floor in dry storage area and in walk-in cooler
[10-08-5] Ice scoop handle in contact with ice in bar area, operator removed
[51-13-4] No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures poster
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -tops and sides of cooking equipment have a significant accumulation of grease and food debris -hood filters and exhaust sprayer pipes over cooking equipment have an accumulation of grease and food debris -walk-in cooler shelves -exterior of plastic food containers -handwash sink next to triple sink soiled -side of wok counter and side of stand up oven have a significant accumulation of grease and food debris
[25-32-4] Reuse of single-service or single-use articles. -multiple cans reused, operator discarded
[25-05-4] Single-service articles improperly stored. -cases of single-service items stored on the floor in the kitchen, employee relocated
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -stainless steel wall next to rice cookers has a significant accumulation of grease and food debris
[21-38-4] Wiping cloth sanitizing solution stored on the floor, operator relocated
[02D-01-5] Working containers of food removed from original container not identified by common name. -salt and sugar containers lacking common name, operator labeled
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fried chicken 113F, stored in fryer basket less than 20 minutes, operator reheated in fryer to 204F
[11-27-4] 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 Clean-up of Vomiting and Diarrheal Events poste
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machine has a light accumulation of black, mold-like substance
[41-17-4] Spray bottle containing toxic substance not labeled. -pink degreaser solution lacking common name, operator labeled

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -plastic bowl stored in "crunchy" next to wok, operator removed
[14-45-4] Cardboard used to line nonfood-contact shelves. -shelf above hot holding table
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch while preparing sushi
[36-73-4] Floor soiled/has accumulation of debris. -floor underneath cooking equipment
[08B-47-4] Food not stored at least 6 inches off of the floor. -buckets of sauce and jug of oil stored on floor
[10-20-4] In-use tongs stored on equipment door handle between uses. 3 sets of tongs hanging off oven door, operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler shelves soiled -exterior of paper towel dispenser next to triple sink -exterior of dry rice containers soiled -hood filters and pipes over cooking equipment have a significant accumulation of grease and food debris, operator states cleaning is scheduled for tonight
[25-05-4] Single-service articles improperly stored. -open cases of single use containers stored on floor across from ice machine
[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. -raw chicken stored over beef bones in walk-in freezer
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked noodle 59F, per operator less than 1 hour stored above fill line in top of reach-in cooler, operator relocated to lower portion of reach-in cooler to rapidly cool -cut cabbage 62F, per operator less than 2 hours stored on prep table next to reach-in cooler, employee relocated to lower portion of reach-in cooler to rapidly cool
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fried chicken 119F, per operator leas than 30 minutes stored at hot holding table, operator discarded
[31B-03-4] No soap provided at handwash sink. -handwash sink next to triple sink, operator restocked soap
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -multiple employees training expired

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount in ice machine
[14-01-5] Bowl or other container with no handle used to dispense food. -batter, rice,salt
[14-05-4] Cardboard used to line food-contact shelves.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -reach in cooler cookline
[35A-03-4] Dead roaches on premises. -1 dead roach on lid to sugar - 1 dead roach in mop sink -2 dead roaches on floor under storage shelves -1 dead roach in cabinet at sushi bar -1 dead roach in cabinet under handsink at sushi bar -dead roach -1 dead roach in cabinet next to hand sink sushi bar
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -next to tea waitstation
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone above prep area
[14-11-5] Equipment in poor repair. -chemical storage shelf rusted
[36-73-4] Floor soiled/has accumulation of debris. -heavy food debris under equipment on cook line -floor soiled under storage shelves -floor soiled under 3 compartment sink
[08B-38-4] Food stored on floor. -walk on freezer
[10-08-5] Ice scoop handle in contact with ice. -waitstation
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -at prep table
[10-20-4] In-use tongs stored on equipment door handle between uses. -on oven handle
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler gaskets spiked -shelves soiled walk in cooler -exterior of food storage containers soiled in storage area -drain soiled next to 3 compartment sonk
[25-05-4] Single-service articles improperly stored. -box of to go containers on floor
[08B-56-4] Food stored in ice used for drinks. -pan of lemons in drink ice at wait station
[14-31-5] Nonfood-grade bags used in direct contact with food. -in walk in freezer
[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 over raw beef
[41-10-4] Toxic substance/chemical improperly stored. -indoor fogger stored shelf with food
[52-01-4] Identity of food or food product misrepresented. -menu states squid (IKA) invoice stated cuttle fish ( was not delivered on 2/19/24) per manager using cuttle fish as squid. Located under "raw sushi and sashimi" section of menu Under chef Specialties fried Red Snapper box stated Caribbean red snapper
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -wait station
[11-26-1] 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. -new hires
[14-14-4] Nonfood-grade basting brush used in food. -2 paintbrushes
[41-17-4] Spray bottle containing toxic substance not labeled. -soap

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-45-4] Cardboard used to line nonfood-contact shelves. Soiled cardboard lining shelf under food preperation tale.
[50-09-4] Current Hotel and Restaurant license not displayed. License is it on site.
[14-09-4] Cutting board has cut marks and is no longer cleanable, on cookline makeline unit and kitchen food preparation table.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle stored on kitchen food storage shelf, Ave opened box of fried noodles.
[08B-38-4] Food stored on floor. Containers of food stored on walk in freezer floor.
[10-08-5] Ice scoop handle in contact with ice, at bar area.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[05-09-4] No conspicuously located ambient air temperature thermometer in cookline cold holding unit.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -flour container lid, soiled with food debris - sides of fryers soiled with food debris.
[25-05-4] Single-service articles improperly stored. Takeout containers stored on kitchen floor.
[36-73-4] Storage areafloor soiled/has accumulation of debris.
[08B-12-5] Stored food not covered . Opened box of fried noodles, stored on kitchen dry storage shelf.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.raw salmon stored over sliced carrots in suishi bar area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Front line reach in cooler green salad (47-51F - Cold Holding); placed overnight. Operator instructed to discard. -Cookline makeline tempura chicken (44F - Cold Holding)placed overnight, Operator lowered thermostat. cooked meat (45F - Cold Holding);overnight. Operator had placed. on top of another container operator placed under unit.
[31A-11-4] Handwash sink used for purposes other than handwashing. Cutting placed on top bar sink
[31B-03-4] No soap provided at washware handwash sink.
[53B-13-5] 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.