NEW BAMBOO EXPRESS
5322 KELLY RD · TAMPA · Hillsborough County · FL 33615
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 4
03D-01-5High 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.
08A-05-6High 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**
01B-13-4High 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**
01B-02-5High 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 6
03D-15-4Intermediate – 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.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soiled. **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Rubber spatula stored inside and washing sink next to sushi station. **Repeat Violation**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Look at the front line cook. **Repeat Violation**
03F-10-5Intermediate – 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**
53B-14-5Intermediate – 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 3
06-09-1Basic – 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**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks
02D-01-5Basic – 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**
Inspector observations synchronized from DBPR on August 11, 2026 11:17 PM.
Violation category totals
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.