Bambuu Asian Eatery

5135 20 St #108, Vero Beach, FL 32966 · Permanent Food Service · License 4105396

Official report

out of 100

Grade F

Safety score 30 of 100

Latest visit: Sep 3, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 18 other violations

How the score was calculated

Starting score100
Violations at the Aug 27 routine inspection
6 high priority (1 fixed on the spot), 2 intermediate (1 fixed on the spot), 11 basic (1 repeat)
-50
Complaint after follow-up on Sep 3
Counts in full until a follow-up finds the problems fixed
-20
Safety score30

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug272026

Routine inspection

19 violations found · Inspector came back once

Follow-up visitSep 3, 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.
10 violations still not corrected:
- 4 High priority
- 1 Intermediate
- 5 Basic
What was still cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Rice 54f cooling overnight in walk in cooler. Cut cabbage and butter cold holding in walk in cooler overnight
  Administrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  Cooked rice in walk in cooler reading 54f. Cooling overnight
  Administrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In cook line cooler- Raw chicken 43f. Raw pork 43f No shrimp on hand. Walk in cooler- Butter 52f Cold Holding. Cooked noodles 63f cooling 2 hours. Cut cabbage 69f cold holding in walk in cooler
  Administrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  No noodles on hand. Rice 54f. Cooling in walk in cooler overnight. See stop Sale
  Administrative complaint
Intermediate1
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  More time given
Basic5
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Reading 46-49f at time of callback. Walk in cooler is in use at time of callback
  Administrative complaint
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  More time given
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.
19 violations found:
- 6 High priority
- 2 Intermediate
- 11 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  raw chicken (45°F - Cold Holding) 3 hours 45 min. In cooler since 10:30, checked @2:15. 2nd temp 45f. raw pork (45°F - Cold Holding)2nd temp 46f. ; raw shrimp (71°F - Cold Holding) shrimp was sitting out for approximately 20 minutes. Manager moved to freezer to rapid chill.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  cooked noodles 83f cooling over 4 hours in walk in cooler. rice (73°F - Cooling)temped @ 2:34pm. Cooling since 1030am. In speed rack cooling in kitchen
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  Raw pooled eggs ambient cooling since 9:30am. Found at 2:40pm.
- Code 08, Food protection and cross-contamination: 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
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Case of Cut cabbage in front of hand sink
  Fixed on the spot
- Code 53, Manager certification and employee training: 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/
Basic11
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Fryer oil in dry storage
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  All cooks in kitchen
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In cut produce
  Fixed on the spot
  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
- Code 16, Dishwashing facilities and test kits: Wash solution not maintained clean.
  Employee remade
  Fixed on the spot
  Old food stuck to clean dishware/utensils.
  Cambro lids stored above 3 bay
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Grill grates covered in grease and old food debris
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  3 bay sink faucet is in disrepair and leaking
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Dish area has dirty water on floor
  Floor soiled/has accumulation of debris.
  Floors under cook line have grease and old food debris. Floors soiled throughout kitchen
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.