DirtyFLRestaurant Inspection Data

BAMBUU ASIAN EATERY

BAMBUU ASIAN EATERY maintains a 2.3/5 food safety rating based on 3 health department inspections in GAINESVILLE. Food safety practices have remained consistent.

3606 SW ARCHER RD

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 7/30/2025

Inspection #: Visit ID: 10901856

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed : the current license was not available for review. The license was requested and was emailed by the end of the inspection. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : 2 drinks stored over or next to food on the cook line. Both were moved below in the reach-in cooler bottom shelf. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed : food stored on the floor in the walk-in freezer. This case was placed on a shelf. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed the back kitchen hand wash sink and the mid kitchen hand wash sink lacks a sign directing staff to wash their hands. Repeat Violation
  • 06-08-5:Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed : no water running for the frozen shrimp thawing in the back prep sink. Running water was added. Corrected On-Site
  • 03F-02-5:High Priority - 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. Observed : lack of a time mark for the kitchen rice and chicken on the rolling rack. A laminated chart was available. The chart was cleaned and the correct times were added. ALSO, the front line is on time as a public health control, no tracking chart was available. The manager will have something similar to the chart in the kitchen. Temporary time marks were added with a 5:00 pm discard. Corrected On-Site Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed : a pump hand sanitizer stored over the cook line left make table. The sanitizer was moved below. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed : lack of a plan for hazardous clean up.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the cook line reach-in cooler with an accumulation of food spills inside. Staff started to clean. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed : the cook line hand wash sink blocked by a rolling cart. The cart was repositioned. This one **corrected on site** ALSO, the back kitchen hand wash sink was blocked by a large soaking container.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the mid kitchen hand wash sink.

Inspection Date: 2/21/2025

Inspection #: Visit ID: 10719403

  • 24-21-4:Basic - Clean equipment and utensils stored under sewer lines/soap/detergent that are not shielded to intercept potential drips. Observed: on the front line line by the hand wash sink, clean cups stored under the soap dispenser. All food ware was moved away. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed: an employee test sauce(not labeled)in the walk-in cooler over guest food on the rack. This was moved below. **Corrective Action Taken**
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed: a tong on the cook line hanging from a handle, protruding into the walkway. The tong was moved to the side bar. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: a scoop by the rice cooker, stored in 67° water. The water was dumped. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed: the front line hand wash sink only has a sign stating 'hand wash sink only," and no sign that directs employee to wash their hands.
  • 22-39-4:High Priority - Chlorine sanitizer in spray bottle/bucket/sink not at proper minimum strength. Observed: a sanititzer bucket stored on the cook line, 10 ppm. ALSO, the 3 compartment sink sanitizer section was at 10 ppm. Both items were refreshed to 100 ppm. Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed: in the walk-in freezer, chicken stored in printed to go bags.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: rice on the front line in the rice maker, 91°. This was placed open in the walk-in freezer. **Corrective Action Taken**
  • 03F-02-5:High Priority - 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. Observed: chicken in a covered rolling cart in the kitchen, no time mark. ALSO, all items on the buffet, no times marks, the cook times are in the digital screen... Discussed time as a public health control and effective ways to track times.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed: the outside faucet hose connection lacks a back flow device.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: only 1 certificate available for review, when multiple staff is over 60 days.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed: with only 1 Employee food safety certificate, no Employee Reporting form.
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed: a paint style brush being used for basting.

Inspection Date: 11/13/2024

Inspection #: Visit ID: 8992830

  • N/A:No Violations Were Observed