BAMBOO BISTRO ASIAN FUSION Inspection – September 12, 2025

High Priority 2

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut cabbage 58f. Less than 4 hours. Advised to rapid chill. **Repeat Violation**

Repeat Violation

#8High Priority03F-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 and the time removed from temperature control cannot be determined. -Manager determined correct time. **Corrected On-Site**

Corrected On-Site

Intermediate 3

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -Plates under prep table.

#10Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. -Rear hand sink.

#11Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled.

Basic 6

#1Basic14-05-4

Basic – Cardboard used to line food-contact shelves.

#2Basic12B-07-4

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

#3Basic08B-38-4

Basic – Food stored on floor. -Multiple items in walk in cooler. **Repeat Violation**

Repeat Violation

#4Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hand sink in kitchen. -Sushi cooler gaskets.

#6Basic14-17-4

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

Florida Food Watch