[Editor’s note: The report referenced in this article reflects conditions observed during an inspection conducted on April 29. Reinspection is scheduled for May 13, and conditions at the establishment may change. This report does not convey the present or future status of the establishment.]
A routine health inspection was conducted at North Austin’s Fresh Bowl on April 29. During the inspection, the Austin Public Health Department noted several major health and safety code violations at the restaurant.
The restaurant received a score of 76. Violations noted included improper food holding temperatures, dirty equipment, and employee hygiene issues.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Fresh Bowl
When: April 29, 2026
Where: 1021 E Parmer Ln, Austin, TX 78753, United States
Score: 76
Fresh Bowl is a Vietnamese restaurant located in Austin. According to the official inspection report, violations included the following:
- The restaurant failed to post employee health reporting signs at handwashing sinks. The report instructed the staff to provide reporting signs at all handwashing sinks.
- Drinking, eating, and smoking near the food preparation area were not restricted. An employee’s water bottle was kept on the prep table near the food.
- An employee used the vegetable sink to wash their hands instead of the approved handwashing sink.
- A handwashing sink in the prep area was inoperable. The staff was using the sink to store tools and equipment. The report advised the restaurant to clear the sink area and always keep it operable and accessible at all times.
- The restaurant stored several raw meats improperly, including raw beef, which was stored next to cooked beef and above broth. Raw pork was stored above vegetables, and raw chicken was stored next to cooked pork. The improper storage of raw meats can lead to bacterial contamination.
- The report noted that several food items were held at unsafe cold temperatures. Brussels sprouts were measured at 60°F, and cow blood was at 47°F.
- Milk was kept at 50°F, and cooked noodles were between 79°F and 80°F. The staff was instructed to store cold foods at 41°F or below.
- Cooked chicken and pork in the walk-in cooler were measured at 45°F for over four hours. The food items were discarded.
- The restaurant stored food directly on the freezer floor and did not maintain at least a 6-inch gap above the ground.
- Bowls and containers were placed directly on top of food inside coolers.
- A rice spatula was stored in standing water at 88°F. Staff were advised to keep utensils in water that is at 135°F or hotter.
- Single-use containers like jam jars and soda bottles were being used as storage units to hold dry ingredients and tea, respectively.
- The restaurant was using cardboard to line shelves and coolers. Cardboard absorbs moisture and is difficult to clean.
- The prep coolers were not working properly and could not keep food at safe temperatures of 41°F or below.
- Food residue, dirt, and debris covered the non-food-contact surfaces of equipment.
- The handwashing sink in the back area was leaking wastewater onto the floor instead of draining properly.
- The report noted that the outdoor dumpster lid was left open.
- The restaurant’s mops were not hung properly for air drying. Staff were instructed to dry the mops properly to avoid contamination of walls, equipment, and supplies.
A detailed inspection report is available here.
Follow-up Inspection
Following the routine inspection, the restaurant received a low score due to multiple health and sanitation code violations. The Austin Public Health Department will conduct a follow-up inspection to verify compliance. A reinspection is scheduled on May 13.
