BAMBUU ASIAN EATERY
5135 20 ST #108 · VERO BEACH · Indian River County · FL 32966
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 6
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. cooked noodles 83f cooling over 4 hours in walk in cooler. rice (73F – Cooling)temped @ 2:34pm. Cooling since 1030am. In speed rack cooling in kitchen
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw shelled eggs on top shelf in walk in stored above ready to eat foods **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45F – Cold Holding) 3 hours 45 min. In cooler since 10:30, checked @2:15. 2nd temp 45f. raw pork (45F – Cold Holding)2nd temp 46f. ; raw shrimp (71F – Cold Holding) shrimp was sitting out for approximately 20 minutes. Manager moved to freezer to rapid chill. **Warning**
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Raw pooled eggs ambient cooling since 9:30am. Found at 2:40pm.
Intermediate 2
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Case of Cut cabbage in front of hand sink **Corrected On-Site**
53A-05-6Intermediate – 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/
Basic 11
14-01-5Basic – Bowl or other container with no handle used to dispense food. In cut produce **Corrected On-Site**
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler reading 52f
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. All cooks in kitchen
36-22-4Basic – Floor area(s) covered with standing water. Dish area has dirty water on floor
36-73-4Basic – Floor soiled/has accumulation of debris. Floors under cook line have grease and old food debris. Floors soiled throughout kitchen
08B-38-4Basic – Food stored on floor. Fryer oil in dry storage **Repeat Violation**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grill grates covered in grease and old food debris
16-48-4Basic – Old food stuck to clean dishware/utensils. Cambro lids stored above 3 bay
16-05-4Basic – Wash solution not maintained clean. Employee remade **Corrected On-Site**
29-11-4Basic – Water leaking from pipe and/or faucet/handle. 3 bay sink faucet is in disrepair and leaking
Inspector observations synchronized from DBPR on August 28, 2026 11:11 AM.
Violation category totals
2 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 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.