BAMBOOZLE CHANNELSIDE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cook noodles 57F held overnight in Bottom of reach in cooler see stop sale

High Priority - Employee washed hands with cold water.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs and raw beef above ready to eat foods. Reach in cooler back side by office

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler main prep station raw bean sprouts 47F cut lettuce 45F cook noodles 57F see stop sale employee moved bean sprouts cut lettuce to freezer 2nd temp cut lettuce 43F raw bean sprouts 43F Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees no food manager present no manager present all employees Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restocked. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested at 75F hand washing sink at main line prep

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-07-16: Still no proof Time Extended - From follow-up inspection 2025-09-18: No proof of training Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over washed vegetables and prepared salads, operator moved it to bottom shelf Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in seating area have build up of dust and cobwebs.

Intermediate - Manager or person in charge lacking proof of food manager certification. Roxanna Serrano

Basic - Floor soiled/has accumulation of debris. Floors under equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink soiled

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2024-03-06: Time Extended

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Hannah Recchio 9-20-18, operator states she in in process of renewing, they have other operators with certifications.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with cleaner in it.

Basic - Food not stored at least 6 inches off of the floor. Case of rice paper on floor, operator moved it Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink only says hand wash station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken 48 F, bean sprouts 52 F.

Intermediate - Handwash sink used for purposes other than handwashing. Used to store spoon. Removed. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips not available for dish machine.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Bathroom fixtures in disrepair. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep shelf. Relocated. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on reach in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Spoons stored in handwash sink. Removed. Corrected On-Site

Basic - Bathroom fixtures in disrepair.

Basic - Floor area(s) covered with standing water. In bathroom.

Basic - Food stored on floor. Boxes of hot chili sauce on floor by register. Moved to proper storage. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temped 128 F.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary or Chlorine sanitize test strips Repeat Violation Warning - From follow-up inspection 2021-08-30: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed operators prepping food and washing dishes without wearing a hair restraint Warning - From follow-up inspection 2021-08-30: Time Extended