PO REDBOWL LLC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above sauces Warning

High Priority - 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 Warning

High Priority - 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 Warning

High Priority - 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. Repeat Violation Warning

Intermediate - Equipment drain line draining into handwash sink. -at sushi bar Warning

Intermediate - 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 Warning

Intermediate - 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 Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -some vents/ceiling tiles on cook line Warning

Basic - 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 Warning

Basic - Equipment not designed or constructed in a durable manner. -warped, thin wood shelving at entrance to cook line Warning

Basic - Food storage container/container lid cracked or broken. -container lid used for dispensing dry food Warning

Basic - Garbage on the ground and/or pad around dumpster. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Warning

Basic - Screening at back door is not maintaining 16-mesh to the inch due to disrepair. Warning

Basic - Single-service articles improperly stored on floor. -side area in dining room Warning

Basic - Stored food not covered. -at sushi bar, bottom shelf. Food directly making contact with wire shelving/rack. Manager covered Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind woks/3 compartment sink Warning

Basic - Water leaking from pipe and/or faucet/handle. -hand sink in server area at entrance to kitchen Warning

Exit door locked. For reporting purposes only. -side fire exit door near restrooms

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above soy sauce inside walk in cooler. Manager moved Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -broth 95F, employee reheated to 165F, employee placed back out at room temperature . Advised to use time as a public health control for 4 hours if not maintaining 135F or aboveWarning

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. -Yellow Tail(Seriola lalandi) listed -establishment offering amberjack(Seriola quinqueradiata), not approved for menu identification per FDA Seafood list with acceptable vernacular. MUST BE IN COMPLIANCE UPON NEXT UNANNOUNCED INSPECTION

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Cardboard used to line nonfood-contact shelves. -across from wait station

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Screening is not maintaining 16-mesh to the inch. -screen door in back in disrepair

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employees touching smoked/cooked pork with bare hands while cutting/preparing. -Employees put gloves on after washing hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken on sheet pan above beef inside walk in freezer, removed from commercial packaging.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw lobster tail stored above cut vegetables inside refrigerator on cook line Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by sushi rice out front Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -soup containers used to dispense bulk food inside walk in cooler, sauce

Basic - Carbon dioxide/helium tanks not adequately secured. -underneath drain boards

Basic - Cardboard used to line for direct food-contact. -cardboard box used for fried wonton strips, manager voluntarily discarded

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee device on top of cutting board out front. Manager removed and sent board back to be cleaned Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -buckets of various food items inside walk in cooler -case of fryer oil inside dry storage

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -beverage cooler in sushi prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets to walk in

Basic - Screening on back door is not maintaining 16-mesh to the inch due to disrepair.

Basic - Toilet not flushing/functioning properly. -1 restroom toilet inside women's restroom out of order

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef inside freezer above bags of ice/sauce bucket Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 61F inside walk in cooler, manager states just recently thawed from frozen less than 1 hour prior -cooked shrimp 70F in front sushi cooler display, manager stated unit not turned on during preparation. Moved recently loaded product into cooler below maintaining 41F or less. Corrective Action Taken

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by large bowl

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -(cold)smoked salmon noted as cooked throughout menu. Disclosure is present on menu noting * for raw/undercooked. Manager added * To cold smoked salmon Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No probe thermometer provided to measure temperature of food products.

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.

Intermediate - 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. -shall be in compliance upon next unannounced inspection

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -some dark substance in corners of plastic splash guard

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. -underneath dish machine

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food not stored at least 6 inches off of the floor inside walk in cooler/freezer

Basic - Grease receptacle lid open. Corrected On-Site

Basic - Reuse of single-service or single-use articles. -no.10 cans

Basic - Screening is not 16-mesh to the inch/adequate to cover exposure from gap in door

High Priority - 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. -sushi rice lacking time, per employee less than 2.5 hours, operator marked time Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in sushi bar area blocked by sushi rice pot, operator relocated Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -bowl in dried rice Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone on sushi bar cutting board, operator removed Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -large stainless steel bowl of chicken stored on the floor in walk-in cooler, operator relocated Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses, operator removed Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls in dishwashing area heavily soiled Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed and rinsed frying pan then failed to sanitize

High Priority - Raw animal food stored over or with unwashed produce. -raw shell eggs stored above unwashed produce Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork stored over buckets of sauce in walk-in cooler

High Priority - 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 over raw pork, all products not commercially packaged.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs ambient air temperature 79F, per operator less than 30 minutes on prep table shelf, operator relocated to walk-in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice 99F, in stainless steel bowl on prep table, per operator less than 30 min, operator relocated to rice cooker to reheat to 165F Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards in sushi bar area stained

Intermediate - Spray bottle containing toxic substance not labeled. -pink solution spray bottle lacking label with common name, operator labeled Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -2 bowls in dried rice container, operator removed Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -buckets of bean sprouts and cut cabbage stored on floor in walk-in cooler Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. -tongs hanging off oven door handle, operator relocated Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler shelves have an accumulation food debris -sprayer and hose at dishwasher heavily soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -stainless steel wall behind dishwasher heavily soiled

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth on prep table Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. -raw shell eggs stored above unwashed cabbage, operator reorganized cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -can opener blade soiled

Basic - Ceiling/ceiling tiles soiled with accumulated food debris and/or grease. -ceiling tiles above triple sink

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on dish drying rack

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -bottled water on shelf above prep table, operator relocated Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -light accumulation of food debris on floor under cookline

Basic - Food not stored at least 6 inches off of the floor. -large stainless steel bowls of raw chicken stored on the floor in walk in cooler, operator relocated Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -two sets of tongs on oven handle, operator relocated Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink soiled

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -forks and spoons on cookline, operator reorganized Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth on prep counter in sushi bar area

Marked exit/path to marked exit blocked. For reporting purposes only. -marked exit path to back door near restrooms blocked by employee bicycle, operator relocated Corrected On-Site

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -accumulation of food debris on floor underneath dishwasher - From follow-up inspection 2022-07-11: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -buckets of sauce and bean sprouts on floor in walk in cooler Repeat Violation - From follow-up inspection 2022-07-11: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler fan covers soiled -dish racks soiled - From follow-up inspection 2022-07-11: Time Extended