BAMBOO COURT

High Priority - Nonfood-grade bags used in direct contact with food. Cooked pork cooked chicken reach in refrigerator Cooked foods in 2 door reach in freezer Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef 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. Cooked shrimp and cooked chicken not dated walk in cooler

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - Equipment in poor repair. Gasket make table

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer

Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatula Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket reach in freezer

High Priority - Live, small flying insects found 1 fly in kitchen didn't land on any food Next unannounced inspection per supervisor on duty Garrick

High Priority - Nonfood-grade bags used in direct contact with food. Plastic shopping bags used to store raw food in freezer Repeat Violation

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. General chicken and egg rolls on time. Operator forgot to include egg rolls added to plan Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phones above make table

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

Basic - Equipment in poor repair. Gasket reach make table.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap along side and bottom back door

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in 2 door freezer Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket reach make table Hood filters

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered. Cooked pork walk in cooler Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Freezer bagged raw food Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Back screen door doesn't close all the way Repeat Violation

Basic - Food stored on floor. Frying oil Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table Gaskets refrigerator Repeat Violation

Basic - Stored food not covered. Krab sticks. Reach in freezer Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in kitchen. Next unannounced inspection per supervisor Christal

High Priority - Nonfood-grade bags used in direct contact with food. 2 door reach in freezer both freezers Repeat Violation** Repeat Violation

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. Cooked general chicken no time mark 11-3pm Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones on make table

Basic - Employee with no hair restraint while engaging in food preparation. Cook Repeat Violation

Basic - Equipment in poor repair. Gasket 2 door reach in freezer

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at back door

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. 2 door reach in freezer Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket make table Hood filters Repeat Violation

Basic - Stored food not covered. Iran sticks 2 door reach in freezer

High Priority - Nonfood-grade bags used in direct contact with food. Used for food in freezer and coolers

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork. Walk in cooler

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. Yushan Dong Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Cooks Corrected On-Site

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. 2 door reach in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table Hood filters Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawed in still water. 42f cold holding. Educated operator

High Priority - Container of medicine improperly stored. Vitamins stored above cook line cooler Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over wontons and noodles. Manager moved to correct spot. Corrected On-Site

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.chicken on cooks line, manager added time stamp. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Rags and mat found in hand wash sink. Employee removed. Corrected On-Site

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. Manager was able to print employee's certificate during inspection. Corrected On-Site

Basic - Food stored on floor. Fryer oil under fryer. Manager moved Corrected On-Site

Basic - Hood filters soiled with grease, food debris, dirt, slime or dust. 1. Fan in kitchen accumulating dust and grease

Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cooks line by oven

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 chlorine sanitizer. Water added to 100ppm. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked containers.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wontons, egg rolls and cooked chicken. All date labeled. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cups at dry storage. Replaced with handled scoops. Corrected On-Site

Basic - Dumpster rusted out on bottom.

Basic - Interior of microwave has accumulation of food debris. Cleaned and sanitized. Corrected On-Site

Basic - Nonfood-contact surface soiled with soiled residue. Walk-in fan covers.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp over bagged onions and cabbage. Moved to properly store. Corrected On-Site

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. Cooked chicken at front area under time control. Manager time stamped. 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. Wontons and egg rolls in walk-in cooler over 24 hours. All dated. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bulk sprayer with bleach. Labeled. Corrected On-Site

Basic - Cloth used as a food-contact surface. On rice. Removed. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Non food grade drill and attachment.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. Fan cover in walk-in cooler.

Basic - Reuse of single-service or single-use articles. Removed. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Reach in outside back area.

Basic - Working containers of food removed from original container not identified by common name. Bulk MSG. Labeled. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 4/1/2022. Owner renewed during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut clean cabbage in walk in cooler. Moved to properly store. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over beef on sheet pans in reach in freezer. Moved to store correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bamboo shoots at 58f for 30 minutes at cook line wok station. Owner added to time as a public health control form. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Speed rack at back area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine. New sanitizer set up to 50 ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar and cornstarch. Labeled. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked noodles found at 94° after cooling 4.5 hours

High Priority - Dented/rusted cans present. See stop sale. 2 cans of bamboo shoot strips

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked noodle found at 94° cooling after 4.5 hours

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken dumplings found at 114°. Operator stated they were from a previous order and threw them away Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Ceiling tile missing. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door

Basic - Food stored on floor. Jugs of fry oil on floor

Basic - In-use spatula stored in cracks between pieces of equipment. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Container of medicine improperly stored. Over prep table. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw scallops in zip lock bag stored over rte wontons.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked pasta in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp 57°, just refilled. Recommended rapid chill Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Broccoli, cabbage not date marked Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In container of uncooked rice.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over prep area and dish sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs in container of chicken wings

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty

Basic - Old labels stuck to food containers after cleaning.

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. Hammer and tape measure over prep table and drill in dry storage.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bins of sugar and salt not identified