NEW BAMBOO EXPRESS

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Fried chicken wings 82°F at 4:23 PM finish cooking at 1 PM left out at room temperature to cool next to mop sink. Fried chicken pieces 80°F at 4:24 PM finish cooking at 1 PM left out at room temperature to cool next to mop sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen ground beef stored over packages of miso paste inside walk-in freezer. Employee relocated raw meat to an approved location at time of inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two packages of imitation crab sticks thawed inside, reduce oxygen packaging in reaching cooler at sushi make station. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried chicken wings 82°F at 4:23 PM finish cooking at 1 PM left out at room temperature to cool next to mop sink. Fried chicken pieces 80°F at 4:24 PM finish cooking at 1 PM left out at room temperature to cool next to mop sink.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Fried chicken wings 82°F at 4:23 PM finish cooking at 1 PM left out at room temperature to cool next to mop sink, stored inside a deep plastic container. Fried chicken pieces 80°F at 4:24 PM finish cooking at 1 PM left out at room temperature to cool next to mop sink, stored inside a deep plastic container.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Rubber spatula stored inside and washing sink next to sushi station. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Look at the front line cook. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan for Time as a public health control is incomplete. Manager completed form at time of inspection. Corrected On-Site

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. Expired for Andres M.

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. Two packages of imitation crab sticks thawed inside, reduce oxygen packaging in reaching cooler at sushi make station. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks

Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles in establishment with liquids and sauces are not labeled. Employee began labeling some bottles at time of inspection. Corrective Action Taken

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee touch forehead with hands then proceed to wear gloves. Discussed with employee to wash hands after touching body or changing tasks before wearing gloves. Employee washed hands then wore gloves at time of inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2/1/2026.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing hands at handwash sink with. Employee had one hand gloved and proceeded to wash hands. Discussed with employee to wash hands after removing gloves. Employee rewashed hands without gloves on at time of inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 package of Bbq eel and 3 packages of crab sticks thawing in reduced oxygen packaging. Located inside reach in cooler of sushi make station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 67F at 3:06pm placed on front line at 1pm cooled to 59F at 3:29pm, cut nap cabbage 64F at 3:06pm placed on front line at 1pm cooled to 53F at 3:29pm. All items placed inside walk in cooler for cooling. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at three compartment sink. Discussed with employee to wash hands only at designated handwash sinks. Employee rewashed hands at handwash sink. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on front line soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Cutting board, chopsticks, blue scrub, and metal scrub stored inside handwash sink across from three compartment sink.

Intermediate - Manager or person in charge lacking proof of food manager certification. No CFM for Youran.

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/ 7 employee currently working in establishment, no CFM present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at front service counter.

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. Missing for Bixiang, Yihai, Youyuan and Erin.

Intermediate - No soap provided at handwash sink. Located at front service counter.

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. 1 package of Bbq eel and 3 packages of crab sticks thawing in reduced oxygen packaging. Located inside reach in cooler of sushi make station.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage container on prep take next to hot well steamers. 4 personal beverages on prep table next to microwave. 3 personal beverages on shelf over front line reach in cooler.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal foods inside reach in cooler not identified. Located inside reach in cooler adjacent to three compartment sink.