Bamboo Island Bar

119 Bridge Street, #200, Bradenton Beach, FL 34217 · Permanent Food Service · License 5105879

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Stop Sale issued.High priority · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 routine inspection
3 high priority (2 fixed on the spot), 2 intermediate, 5 basic
-23
Safety score77

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

Inspection history

1 inspection · 1 visit

Oct222026

Routine inspection

10 violations found

First visitOct 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 3 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
  Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed commercially reduced oxygen packaged grouper not removed from its packaging before thawing. Operator willingly disposed of the product.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw beef and cold smoke salmon improperly stored above unwashed fruit in the walk in cooler. Operator removed them.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed tums improperly stored above seasonings. Operator removed them.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Observed their raw fish not properly labeled on their menu.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed missing certificates for 3 of their employees.
Basic5
- Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
  Observed reduced oxygen packaged beef not labeled with its date/time and held for under 48hrs. Had operators time mark them accurately.
  Fixed on the spot
- 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. Observed commercially reduced oxygen packaged grouper not removed from its packaging before thawing. Operator willingly disposed of the product.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Observed scoops buried in prepped vegetables in their cooler. Operator removed the scoops.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed their cooks wearing jewelry while preparing food. Operator had them remove them.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed pink buildup inside their ice machine.
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.
Stop sale: An order that the food can’t be sold or served.