Question 1

How many health inspections has RED VELVET KITCHEN & GRILL had?

Accepted Answer

RED VELVET KITCHEN & GRILL has had 12 inspections according to Florida DBPR records.

Question 2

Has RED VELVET KITCHEN & GRILL ever been shut down?

Accepted Answer

No, RED VELVET KITCHEN & GRILL has no emergency closures on record.

Question 3

What are the most common violations at RED VELVET KITCHEN & GRILL?

Accepted Answer

The most frequently cited violations at RED VELVET KITCHEN & GRILL are: Clean multi-use utensils, Proper cooking temps, Consumer advisory.

Question 4

What does Florida violation V02 (Employee health policy) mean?

Accepted Answer

DISEASE TRANSMISSION: Without a written employee health policy, sick food workers transmit Norovirus (20 million US cases/year), Hepatitis A (causes liver failure), Salmonella, Shigella, and E. coli O157:H7. CDC estimates 40% of restaurant outbreaks involve ill food workers. A single infected employee can contaminate food for thousands of customers. Maintain written employee health policy addressing: reporting of symptoms (vomiting, diarrhea, jaundice, sore throat with fever), diagnosed illnesses (Norovirus, Hepatitis A, Salmonella, Shigella, E. coli), exclusion and restriction criteria, and return-to-work requirements. Train all employees on policy at hiring and annually.

Question 5

What does Florida violation V06 (Handwashing facilities) mean?

Accepted Answer

HYGIENE INFRASTRUCTURE FAILURE: Without adequate handwashing facilities, proper hand hygiene is impossible. Studies show handwashing compliance drops to 5% when sinks are inaccessible or poorly equipped. No hot water means grease and biofilms remain on hands. No soap reduces bacterial removal from 99.9% to 25%. No towels means wet hands spread 1,000x more bacteria. Provide handwashing facilities with: hot and cold running water (minimum 100°F), soap in dispensers, single-use paper towels or air dryers, waste receptacle. Sinks must be accessible at all times — never blocked by equipment, supplies, or used for other purposes. Install handwashing signs in employee language(s).

Question 6

What does Florida violation V14 (Food contact surfaces) mean?

Accepted Answer

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

RED VELVET KITCHEN & GRILL

Inspection History (12)

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Basic Violations

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

Intermediate Violations

Basic Violations

Intermediate Violations

High Priority Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

High Priority Violations

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