Bamboo Wok
8675 Fenton St #120, Orlando, FL 32836 · Permanent Food Service · License 5816017
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 Sep 8 routine inspection2 high priority (no follow-up needed), 1 intermediate (1 repeat), 3 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Checked temperature General Tos 60°F stored inside walk in cooler, per Manager chicken was out at room temperature on the cook line less than 4 hours recommend to use (Time as public health control ) Quick chill product inside reach in freezer.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed yellow powder stored on the stand near stove recommend to stored with other chemicals.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed chopper has old food residue dried on the surface.
Repeat violation
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed bulk containers of corn starch, flour, sugar not labeled.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bag of potatoes stored on the floor inside walk in cooler.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensil in standing water near rice cooker
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.