Bambuu Asian Eatery
2612 S US Hwy 27 Ste 700/800, Clermont, FL 34711 · Permanent Food Service · License 4508917
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection4 high priority (fixed by the Oct 13 follow-up, 1 repeat), 8 intermediate (1 fixed on the spot, 3 repeats), 14 basic; intermediate violations cost 18 at most; basic violations cost 12 at most-44
- Safety score56
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 visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
More time given
Basic3
Code 29, Plumbing and backflow prevention: Water leaking from pipe underneath and from faucet/handle at triple sink
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
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water in kitchen
standing water under triple sink
More time given
- First visitAug 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
26 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-pooled raw eggs over sauces in walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-raw chicken over raw shell eggs in walk in cooler
Repeat violation
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
-observed cook cutting raw chicken, then grabbed clean bowl and cooking utensils and began cooking vegetables
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
-1 in dish/prep area
Intermediate8
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-can opener -interior sides and top of ice machine
Repeat violation
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
-cook line
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
-by ice machine
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-pitcher stored in hand sink on cook line
No paper towels or mechanical hand drying device provided at handwash sink on cook line, operator provided.
Fixed on the spotRepeat violation
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/
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic14
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
-container of white substance in dry storage and under prep table in kitchen
Code 08, Food protection and cross-contamination: Food stored on floor.
-boxes of corn starch in back hallway
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-employee beverages on shelf above make table on cook line
Opened employee beverage container in a cold holding unit with food to be served to customers.
-bottle of water in reach in cooler on cook line
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-exterior sides of flat top grill -area under large grill -short rack in kitchen across from oven
Code 25, Single-service items: Single-service articles improperly stored.
-boxes of napkins in back hallway
Code 29, Plumbing and backflow prevention: Water leaking from pipe underneath and from faucet/handle at triple sink
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
-back door
Insect control device installed over food preparation area.
-over dry storage shelf by back door in kitchen and over ovens
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water in kitchen
Ceiling tiles missing on cook line and front line
Light not functioning in kitchen and front line
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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
- 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.