PO REDBOWL LLC

Name: PO REDBOWL LLC
Address: 1820 DUNLAWTON AVE #105, PORT ORANGE, FL, 32127, US
Rating: 77.6

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

77.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

PO REDBOWL LLC in PORT ORANGE currently holds an InspectFL Health Score of 77.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 9, 2026. Across those visits, inspectors documented 21 total violations — 6 critical, 4 major, 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Warning Issued
[31A-10-4] Equipment drain line draining into handwash sink. -at sushi bar
[46-04-4] Exit door locked. For reporting purposes only. -side fire exit door near restrooms
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind woks/3 compartment sink
[33-19-4] Garbage on the ground and/or pad around dumpster.
[29-11-4] Water leaking from pipe and/or faucet/handle. -hand sink in server area at entrance to kitchen
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[35B-13-4] Screening at back door is not maintaining 16-mesh to the inch due to disrepair.
[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-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above sauces
[25-05-4] Single-service articles improperly stored on floor. -side area in dining room
[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
[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
[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

Community reaction

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Community pulse