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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 1.2 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 October 8, 2026. Across those visits, inspectors documented 75 total violations — 24 critical, 12 major, 39 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 October 8, 2026 shows 9 observation rows: 4 critical, 1 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: Inspection Completed - No Further Action
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded crab meat pirated 24 hours ago at sushi bar low boy unit. Operator updated .
- [08B-56-4] Food stored in ice used for drinks. See stop sale. Container of lemons at wait station ice bin.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of expo unit and fryers soiled with grease and food debris. Ventilation hood soiled with grease .
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- [05-09-4] No conspicuously located ambient air temperature thermometer in sushi bar display case , cold holding unit. Operator placed ice.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sushi Bar Raw salmon 45F, Raw Tuns 45F, transferred 1 hour ago from below unit; 30 minutes. Operator placed ice. -Cook line table top breaded shrimp (52F - Cold Holding);1.5 hours ; operator placed icd ; noodles(70F-Cold Holding) . Operator placed inside walk in cooler
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on shelf above cook line expo unit. Operator removed .
- [22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Low splash sanitizer . Operator purchased approved.
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