Bamboo Bistro Asian Fusion
700 N US Hwy 441/27, Lady Lake, FL 32159 · Permanent Food Service · License 4508485
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot, 1 repeat), 6 basic (1 repeat)-36
- Complaint after follow-up on Oct 30Counts in full until a follow-up finds the problems fixed-20
- Safety score44
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 visitOct 30, 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.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Administrative complaint
Basic2
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Ripped/worn tin foil used as shelf cover.
More time given
- 1st follow-up visitOct 21, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
8 violations 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.
Chicken nuggets 67f. Operator placed in refrigerator.
More time given
Intermediate3
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
More time given
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
More time given
Code 53, Manager certification and employee training: Food manager certification expired.
More time given
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Ripped/worn tin foil used as shelf cover.
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
- First visitAug 20, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Egg rolls 72f, Chicken nuggets 72f. Less than 4 hours. Advised to rapid chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
-Operator determined correct time.
Fixed on the spotRepeat violation
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. -Cook cutting egg rolls with bare hands.
Intermediate4
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
-Rear hand sink. Operator turned valve on.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-Bag of apples in rear hand sink.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
-Yellow bottle in ware wash.
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/ -Jun.
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
-Fish in standing water.
Code 08, Food protection and cross-contamination: Food stored on floor.
-2 bags of brown rice. -Noodles and beef in walk in freezer.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-Round cutting board in ware wash.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Ripped/worn tin foil used as shelf cover.
-Shelving under soup warmers.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Shelving under table in ware wash.
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.