Blue Bamboo
10110 San Jose Blvd, Jacksonville, FL 32257 · Permanent Food Service · License 2615792
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 Aug 17 routine inspection3 high priority (1 fixed by the Aug 19 follow-up, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic (1 repeat)-17
- Complaint after follow-up on Aug 18, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 19, 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 - 1st follow-up visitAug 18, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Make line drawers salmon 41°F. Chicken, shrimp cooling 3 hours 46°F. Make like drawers noodles, noodles, cooked onions, 45-48°F. Person in charge states has had items in unit for 3 hours. Person in charge discarded items. Top of makeline bamboo shoots at 36°F.
Fixed on the spot
- First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 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.
Chicken, spring roll, salmon, tuna, duck in make line drawers at 69-71°F. Unit off at time of inspection. Person in charge states has been off overnight. Also, 4 cases of rop salmon with instructions to keep frozen thawed in sealed packages in walk in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken, spring roll, salmon, tuna, duck in make line drawers at 69-71°F. Unit off at time of inspection. Person in charge states has been off overnight. In make line fliptop bean sprouts 48°F stored above fill line. Person in charge began removing excess.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In walk in cooler raw chicken stored over case of salmon. Person in charge over to appropriate location.
Fixed on the spot
Intermediate2
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Person in charge with training expired 2.2026. Has scheduled to retake. Provided proof via email.
Fixed on the spot
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 any employee training due to all expired 2023.
Basic2
Code 06, Food properly thawed: 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.
See stop sale. Four cases of rop salmon with instructions to keep frozen thawed in sealed packages in walk in cooler.
Repeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Cases of salmon stored in floor under shelving in walk in cooler. Person in charge raised.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.