Bamboo Wok
13820 Old St Augustine Rd Ste 117, Jacksonville, FL 32258 · Permanent Food Service · License 2613596
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection3 high priority (2 fixed by the Sep 9 follow-up, 1 fixed on the spot), 4 intermediate (2 fixed on the spot), 6 basic-25
- Safety score75
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 visitSep 9, 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 visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed three cans of soy sauce and one can of oyster sauce with dent along seams.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler tub of raw shrimp stored on bucket of sweet and sour sauce. Person in charge moved to appropriate location. In walk in freezer raw chicken stored over raw ground pork on speed rack, no longer commercially packaged.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed fried chicken on pans lined with menus. Also, observed garden tool with rusted edges not smooth and easily cleanable utilized for rice. Also, chicken cooked stored in non food grade bag in walk in cooler.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Egg rolls and pork made more than 24 hours ago with no date marked. Pork is frozen, then thawed in walk in cooler.
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment holds steamed broccoli, fried rice, cut cabbage, chicken, garlic in oil on time. Time marked during inspection, but unable to provide time paperwork. Inspector provided.
Fixed on the spot
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water shut off at hand wash sink on far right side of cookline. Person in charge turned on by end of inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of employee training due to all expired 2023.
Basic6
Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
Observed soy sauce, single service items stored in locked restroom at end of hallway.
Employee personal food not properly identified and segregated from food to be served to the public.
Personal food stored alongside, above food to be served to customers.
Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
Tape utilized on handles of rice pan.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer bucket at 10ppm. Person in charge remade to 50ppm.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets to reach in coolers, walk in cooler/ freezer with mold like substance accumulation. Also, grease drips observed on bottom edge of hood.
Code 25, Single-service items: Reuse of single-service or single-use articles.
Observed shell egg cartons used to collect grease under cooked chicken.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.