BAMBOO NO 1
149 Town and Country Drive
Florida, 32177
Putnam County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/27/2025
High Priority
2
Intermediate
3
Basic
11
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard lining reach in chest freezer as a prep station.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler employee personal food over over fried chicken for customers. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets over canned food and dry foods on shelf by rear exterior door. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On shelves of ware washing area, clean containers stacked while wet. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Fryer oil stored on floor of cook line. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on shelves and products of reach in freezer by rear exterior door.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up between cook line hood filters. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink in standup reach in freezer at front counter.
- 08B-12-5:Basic - Stored food not covered. In the walk in cooler multiple containers of egg rolls not stored covered. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in mop sink.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on cook line prep tables. Sanitizer solution stored on the floor. Operator relocated the solution container. **Corrective Action Taken** Repeat Violation
- 09-19-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee on the cook line utilizing barehands to grab multiple ready to eat no time/temperature control food for safety from reach in cooler (onion/cabbage).
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the cook line two door reach in cooler, raw chicken over cooked chicken. In standup reach in freezer, raw chicken on tray over ready to eat potstickers. In reach in freezer by exterior door, raw scallop over noodles. In the walk in cooler raw chicken over raw shrimp. Repeat Violation Admin Complaint
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Operator provided. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink by three compartment sink. Operator provided. Corrected On-Site Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, egg rolls, dumpling, chicken and shrimp from previous day and Tuesday not date marked. Repeat Violation
Food safety inspection conducted on 2/27/2025 revealed 16 total violations (2 high priority, 3 intermediate, 11 basic).
Inspection on 7/1/2024
High Priority
3
Intermediate
3
Basic
10
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal bowl used as scoop in bulk rice container with no handle.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep station next to in use cutting board.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the standup reach in freezer in the prep area and in the walk in cooler, employee personal food stored over food to be served to customers. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on shelf over flip top reach in cooler on the main cook line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean containers stacked while wet. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Cooking oil stored on the floor of the main cook line under the wok station. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter over the wok station closest the prep area has grease build up. Walk in cooler door gasket has mold like substance build up. Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Plastic jug cut in half to be used as a scoop by the prep sink. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. In the walk in cooler multiple containers of egg rolls stored uncovered.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table to bag orders. Wet wiping cloth stored on wok station.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In the standup reach in freezer closest the three compartment sink, pork stored in plastic grocery bags. Discussed switching to food safe bag with operator. Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the two for reach in cooler, raw chicken over cooked pork. In the standup reach in freezer on the cook line, raw beef in container over tray of ready to eat rangoons. In the standup reach in freezer in the prep area, raw chicken on a tray and raw beef in a bag over bagged French fries. Discussed storage levels with operator, operator began rearranging the storage levels. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line, shrimp (45F - Cold Holding); chicken (46F - Cold Holding); beef (45F - Cold Holding). Per operator had items out of the cooler earlier and lid left open during service. Operator placed all items on ice. At conclusion of inspection chicken second temperature 20 minutes (47F - Cold Holding); beef second temperature 20 minutes (43F - Cold Holding). Inspector had operator relocate all items to the reach in freezer to bring back to temperature range. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In the walk in cooler cooked chicken and cooked noodles in deep covered containers not cooling at appropriate rate; chicken 2.5 hours (67F - Cooling); cooked noodle 2.5 hours (69F - Cooling);chicken second temperature 20 minutes (65F - Cooling); cooked noodle second temperature 20 minutes (67F - Cooling). Inspector asked operator to uncover and stir. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap available at hand wash sink closest to the three compartment sink.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, egg rolls cooked on Saturday with no product date marking. Repeat Violation
Food safety inspection conducted on 7/1/2024 revealed 16 total violations (3 high priority, 3 intermediate, 10 basic).
Inspection on 12/5/2023
High Priority
3
Intermediate
2
Basic
9
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the reach in freezer, employees personal food over frozen dumplings for customers. Operator relocated the personal food. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean containers stacked while wet.
- 14-11-5:Basic - Equipment in poor repair. Two door reach in cooler opposite the fryers has a torn cooler door gasket.
- 08B-38-4:Basic - Food stored on floor. Cooked sauce in bucket cooling on the floor in front of the reach in freezer. Operator had employee relocated the sauce container. Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area has old food debris at the base of the microwave.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has build up of mold like substance. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water stored in cook line reach in cooler over prepared food. Operator relocated the beverage. Corrected On-Site
- 25-32-4:Basic - Reuse of single-service or single-use articles. Plastic jug cut in half and used as a rice scoop. Discussed using scoops with handles not single service items. **Corrective Action Taken**
- 21-13-4:Basic - Soiled wet wiping cloth placed in use with fresh solution. Wet wiping cloth stored on prep table. Employee relocated the wet wiping cloth. Sanitizer solution at 0ppm, stored on the floor. Operator relocated the sanitizer solution and added chlorine bleach to 100ppm. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee at front counter using barehand contact with ready to eat cooked chicken.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Multiple frozen products in direct contact with plastic grocery bags in reach in freezers. Discussed with operator. **Corrective Action Taken** Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shrimp stored over ready to eat pork. Operator relocated the raw shrimp. Corrected On-Site Repeat Violation Admin Complaint
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink by the three compartment sink.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken, noodles and egg rolls with no product date marking. Per operator some items made the previous day.
Food safety inspection conducted on 12/5/2023 revealed 14 total violations (3 high priority, 2 intermediate, 9 basic).
Inspection on 7/10/2023
High Priority
6
Intermediate
1
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Items stored on the floor in walk in cooler. Also, food items stored uncovered. Person in charge began moving and covering. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of flour container with debris buildup.
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drain snake stored on top of oil container in kitchen. Person in charge removed. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and shrimp thawing in standing water at triple sink. Person in charge moved to walk in cooler and turned on water for chicken. **Corrective Action Taken**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leak under hand wash sink by triple sink.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers of sugar unlabeled in back of kitchen.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One can of soy sauce with dent along seam.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash dishes in single compartment of sink with no wash, rinse, sanitize steps set up. Person in charge set up triple sink to 100ppm during inspection and employee began rewashing dishes. **Corrective Action Taken**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Grocery to go bags used in direct contact with meat in reach in freezer. Also, to go menus used to line cooked chicken pan.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.23.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over ready to eat sauce. Also in reach in freezer no longer commercially packaged raw meat stored over ready to eat packaged fries, person in charge began rearranging. **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. Person in charge states keeps broccoli, chicken, garlic in oil on time with no time mark. Person in charge marked during inspection. Corrected On-Site Repeat Violation Admin Complaint
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of training for some employees. States has them at home.
Food safety inspection conducted on 7/10/2023 revealed 13 total violations (6 high priority, 1 intermediate, 6 basic).