BAMBU MEXICAN RESTAURANT INC Inspection – April 23, 2026

High Priority 2

#9High Priority35A-09-4

High Priority – Presence of insects, rodents, or other pests. -ants in an amount too numerous to count throughout establishment **Admin Complaint**

Admin Complaint

#10High Priority35A-05-4

High Priority – Roach activity present as evidenced by live roaches found. -4 live roach inside dish machine at bar -1 live roach at hand wash sink at bar **Admin Complaint**

Admin Complaint

Intermediate 5

#11Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. -hand wash sink at bar blocked by blenders

#12Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink in kitchen -hand wash sink next to ice machine

#13Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. -hand wash sink in kitchen -hand wash sink next to ice machine

#14Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. -bleach bottle in chemical closet not labeled

#15Intermediate27-16-4

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink in kitchen

Basic 8

#1Basic22-20-5

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

#2Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dishes next to 3 compartment sink

#3Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee personal bag on dry storage shelf

#4Basic35B-03-4

Basic – Outer openings not protected with self-closing doors. -rear door

#5Basic35B-04-4

Basic – Outer openings of establishment cannot be properly sealed when not in operation. -rear door, latch

#6Basic29-20-5

Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -slow draining hand wash sink in kitchen

#7Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. -fish thawed in standing water

#8Basic42-01-4

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

Florida Food Watch