RED SEA BAR & RESTAURANT

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Feb 25, 2026

   ✕
   6 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Keep all intake and exhaust air ducts and filters clean.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

2. Feb 3, 2026

   ✕
   10 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
   • Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Keep all intake and exhaust air ducts and filters clean.
   • Protect unpackaged food from environmental sources of contamination during preparation.
   • Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

3. Mar 5, 2025

   ✓
   7 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
   • Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.
   • Keep the plumbing system in good repair.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

4. Feb 5, 2025

   ✓
   13 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Keep all intake and exhaust air ducts and filters clean.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Have a test kit for the type of sanitizer used.
   • Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
   • Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.
   • Keep the plumbing system in good repair.
   • Have hand soap at all handwashing sinks.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

5. Jan 19, 2024

   ✕
   12 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Keep all intake and exhaust air ducts and filters clean.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Label all containers of food and food ingredients with their common name.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

6. Jan 20, 2023

   ✕
   4 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.