Bambuu Asian Eatery

12250 Strategy Blvd 443, Orlando, FL 32817 · Permanent Food Service · License 5813682

Official report

out of 100

Grade F

Safety score 24 of 100

Latest visit: Sep 9, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Aug 20 follow-up · 25 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
4 high priority (2 fixed by the Aug 20 follow-up, 2 fixed on the spot), 6 intermediate, 13 basic (2 repeats); 1 also cited at the Sep 9 complaint check and counted there; basic violations cost 12 at most
-42
Violations at the Sep 9 complaint check
2 high priority (1 repeat), 1 basic; 1 also cited at the Aug 19 routine inspection and counted there; basic violations cost 12 at most
-14
Administrative complaint on Sep 9
Counts in full until a follow-up finds the problems fixed
-20
Safety score24

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

Inspection history

2 inspections · 3 visits

Latest inspection

Sep92026

Complaint check

4 violations found

First visitSep 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
- 2 High priority
- 2 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Diced chicken stored overnight in reach in cooler in cooler across from woks.
  Administrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw marinated chicken stored for 1.5 hrs in reach in cooler across from grills with temperature of 52°F , operator moved to walk in cooler. Diced chicken kept overnight in reach in cooler across from woks with temperature 51°F
  Repeat violationAdministrative complaint
Basic2
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler in cooler across from grill .
- Code 36, Floors, walls, ceilings and ventilation: Building components, attachments or fixtures in poor repair.
  A/C in disrepair
Official report, on the Florida DBPR website

Earlier inspections 1

Aug192026F55Routine inspection24 violations, 5 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 20, 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:
- 1 High priority
- 4 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  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: Standing water in bottom of reach-in-cooler.
  More time given
Official report, on the Florida DBPR website
First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
- 5 High priority
- 6 Intermediate
- 13 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Fish must be fully cooked or discarded. No parasite destruction letter for salmon and tuna
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Pork belly 68°F Raw marinated pork 51°F kept cold holding in reach in cooler across from grills . diced pork (65°F - Cold Holding); raw marinated chicken (45°F - Cold Holding) Items placed in walk in cooler for cooling . Repeat Violation Corrective Action Taken Repeat Violation Warning
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Salmon 113°F croquettes kept in steam well for 1hr Egg rolls 121°F kept in steam well for Pork gyoza 106°F kept in steam well in front counter for 1hr All items reheated over 165°F
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Raw shell eggs stored over cabbage in walk in cooler. Employee properly stored.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 flying insect on mop area
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer.
  Raw tuna and raw salmon use for sushi and on poke bowls not advertised as raw . In menu board and ordering kiosk .
  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Noodles, mixture for mango pie. And other items with no date marking.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products in reach in coolers in cook line.
- 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.
  NO agreement for any employee , inspector provided copy via email.
- 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 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. No proof for employee working for three months .
Basic13
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed green beans and green onions stored over spicy mayo.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee open drink kept on table next to hot sauces bottles located and seasonings . Discarded Corrected On-Site Corrected On-Site Warning
- Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
  Employees with pieces of hair not tucked in pony tail.
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employees serving food while wearing bracelets
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Reach in cooler across from grill with temperature of 76°F Reach in cooler across from woks with temperature 56°F
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters over grills have debris
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  To go trays not inverted in storage
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water in reach in cooler located across grills .
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Tile missing on dish area
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee glasses stored on top of ground bean sauce. Removed
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
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.
Stop sale: An order that the food can’t be sold or served.