BAMBU TROPICAL BAR & GRILL

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed an employee crack raw shell eggs then grab clean utensils without changing gloves or washing their hands. Operator had them do both. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercial processed reduced oxygen packaged fish not removed from its packaging before being thawed. Operator willingly disposed of the product.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line: Ambient shell eggs (70F - Cold Holding); Butter chips (70F - Cold Holding) Operator stated they had been out for approximately 3hrs and that they dispose of them at 4hrs but didn't have a plan at this time. Operator disposed of them at the 4hr period. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed the bar hand sink used as a dump sink and the right side cook line sink used to stored dirty dishes. Operator cleaned out the sinks and reviewed with their employees. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for the 4hr period they use for shell eggs and butter chips. Emailed the operator the plans and reviewed them. Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercial processed reduced oxygen packaged fish not removed from its packaging before being thawed. Operator willingly disposed of the product. Corrective Action Taken

Basic - Floor not cleaned when the least amount of food is exposed. Observed their floor under the cook line with food debris buildup.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives struck between coolers on the cook line. Operator removed them. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed a missing sign at the bar sink

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork sausage over raw frozen potatoes. Operator moved for proper storage. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed quaternary sanitizer testing above 400ppm. Educated operator on proper level of sanitizer. Operator drained some and added cold water, now testing at 200ppm. Corrected On-Site

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed hand wash sink next to ice machine with not enough hot water pressure to properly conduct hand washing.

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 no food handler training for servers or food runners. Educated operator on need of food handler training for servers and food runners.

Intermediate - No soap provided at handwash sink. Observed hand wash sinks with not enough hot soap. Operator supplied soap.. Repeat 4-18-2025. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice and cheese sauce made yesterday per operator with no date. Operator provided date. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Operator cleaned can opener at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink at cook line. Operator provided soap. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean spoons stored not inverted at bar. Operator stored inverted. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored over onions at dry storage. Operator removed employee bag. Corrected On-Site

Basic - Floor soiled/has accumulation of debris under the equipments at bar area.

Basic - Food stored on floor. Potatoes bag stored by kitchen entrance. Operator removed the bag to proper storage. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses at cook line. Operator removed tongs. Corrected On-Site

Basic - Single-service coffee filters improperly stored at coffee station. Operator stored inverted. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed bread in contact with non food grade to go bags. Operator removed product from bags for proper storage. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in outdoor bar area blocked with containers and bowls.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink next to ice machine and hand wash sink in bar area. Operator supplied paper towel. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in bar area.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed four trainings expired for current employees.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Operator removed tongs for cleaning. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored on water only reaching 98F. Operator turned flame up to heat water more. Water at 140F before end of inspection.Corrected On-Site Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled at the bar. Bartender labeled the two spray bottles at the bar.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use tongs stored on equipment door handle between uses. Operator removed the tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in coolers gaskets. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime on the soda nozzle at the bar.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked on the containers of cooked portioned chicken on the speed rack inside the walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled at the bar.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin near the rear door.

Basic - Buildup of food debris/soil residue on equipment door handles on the reach in cooler near the steamer.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in the walk in cooler on the speed rack with raw salmon. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on the reach in cooler gaskets across from the cook line.

Basic - Bowl or other container with no handle used to dispense food inside the reach in cooler. Operator removed the single serves bowls inside the reach in cooler. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package inside the reach in cooler in front of the cook line. Chef cut open all the bags. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name of sugar above the shelf. Operator placed label on the container of sugar. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory emailed operator consumer advisory. Operator printed sign. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand-washing sign in kitchen by serving door.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware stored upright.

Basic - Single-service articles improperly stored. Observed coffee filters stored not protected.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed ahi tuna thawing in standing water at room temperature. Operator removed and placed it under running cold water. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a prep cook put on gloves and failed to wash hands before cutting melon. Educated on the importance of washing hands before putting gloves on.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand wash sink at the bar filled with utensils. Operator removed the utensils. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The menu does not identify under cooked proteins on the menu.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on the menu. Emailed a copy to the operator and it was printed and posted. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut tomatoes made the day before per the operator not date marked.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 78F at the hand wash sink in the employee men's room by the pool.

Basic - Bowl or other container with no handle used to dispense food. Observed a Togo ramekin inside the pecans. Operator removed the to go ramekin. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife between two reach in coolers. Operator removed the knife. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket by the flour on the line.

Basic - Utility lines are unnecessarily exposed. Observed exposed utility lines above the main cook line.