Bamboo Express
6016 San Jose Blvd W, Jacksonville, FL 32217 · Permanent Food Service · License 2614428
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection3 high priority (2 fixed by the Aug 11 follow-up, 1 fixed on the spot), 3 intermediate, 3 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Steamed broccoli, chicken in bowl stored above fill line in make line reach in cooler overnight at 50-52°F.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Steamed broccoli, chicken in bowl stored above fill line in make line reach in cooler overnight at 50-52°F. Person in charge discarded. In far left three door reach in cooler chicken, egg rolls at 51-52°F. Person in charge states has been in unit less than 1 hour. Moved to reach in freezer, Retemped at 43-50 by end of inspection.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler raw chicken in container stored over lidded bucket of sauce. In reach in freezer raw ground pork stored over cooked chicken. Person in charge began rearranging.
Fixed on the spot
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Person in charge unable to provide probe thermometer.
Code 14, Food-contact surfaces designed and maintained: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
Observed edge missing on lid to bulk flour container in use during inspection.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Back hand wash sink by triple sink is inaccessible during inspection due to water off to repair, pipe removed from sink.
Basic3
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
In walk in cooler personal food stored above/ along side food to be served to customers.
Code 25, Single-service items: Reuse of single-service or single-use articles.
Observed cardboard lid in which raw chicken was delivered being utilized to drain grease from cooked chicken. Person in charge moved to colander.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Grease accumulated on floor at cookline. Also, ceiling tiles with holes observed in storage area in back kitchen.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.