Bamboo Garden

2430 US Highway 27 Ste 340, Clermont, FL 34714 · Permanent Food Service · License 4508530

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 21 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 routine inspection
3 high priority (2 fixed by the Oct 21 follow-up, 1 fixed on the spot), 7 basic (1 repeat)
-17
Safety score83

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

Inspection history

1 inspection · 2 visits

Oct202026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 5 Basic
What was still cited
Basic5
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  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 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle at mop sink and hand sink near back door
  More time given
  Standing water or very slow draining water in handwash sink by back door
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
Official report, on the Florida DBPR website
First visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 3 High priority
- 7 Basic
What 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.
  Held more than four hours per operator raw chicken (48°F - Cold Holding); raw beef (48°F - Cold Holding); raw shrimp (48°F - Cold Holding); steamed chicken (49°F - Cold Holding); cooked pork (49°F - Cold Holding); sprouts (49°F - Cold Holding); cut cabbage (48°F - Cold Holding); wonton (47°F - Cold Holding); dumplings (47°F - Cold Holding); cooked ribs (48°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  More than four hours per operator: raw chicken (48°F - Cold Holding); raw beef (48°F - Cold Holding); raw shrimp (48°F - Cold Holding); steamed chicken (49°F - Cold Holding); cooked pork (49°F - Cold Holding); sprouts (49°F - Cold Holding); cut cabbage (48°F - Cold Holding); wonton (47°F - Cold Holding); dumplings (47°F - Cold Holding); cooked ribs (48°F - Cold Holding) Cooler is down, ambient temperature 50°F
- Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  -employee drank from beverage cup, closed the lid, then went to cook line and began handling cooking utensils and pans with no handwashing. Educated operator, employee washed hands.
  Fixed on the spot
Basic7
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  -above prep table in kitchen
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  -fryer baskets are warped
  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. -cook line
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -exterior of rice cooker near cooking equipment -sides of cooking equipment has residue buildup -gaskets on reach in cooler by fryers
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle at mop sink and hand sink near back door
  Standing water or very slow draining water in handwash sink by back door
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  -front door
  Repeat violation
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.
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.