Inchin's Bamboo Garden

3900 Town Center Blvd, Orlando, FL 32837 · Permanent Food Service · License 5813407

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Jul 22, 2026

What drove the grade

Raw animal food stored over or with unwashed produce.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 9 basic
-19
Safety score81

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

Inspection history

1 inspection · 1 visit

Jul222026

Routine inspection

13 violations found

First visitJul 22, 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.
13 violations found:
- 1 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Raw beef stored over case of cabbage in walk in cooler.Operator moved beef to kitchen to cook
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Chicken biryani in walk in cooler made over 24 hours. Operator put date on containers
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Stained cutting boards throughout kitchen
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towel at handle asking sink on expo station. Operator placed new rolls at hand washing sink
  Fixed on the spot
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  MSG in white container with no label at cooks area
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Sprouts and lotus roots at walk in cooler.operator placed containers on crates
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Scoop handle in direct contact with salt. Operator moved handle in upright position
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl with no handle in container with rice at cooks area. Operator removed bowl from container
  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.
  Interior of ice machine
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on reach in coolers on cooks line
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Hole located on wall behind soda boxes and ice machine
  Wall soiled with accumulated grease, food debris, and/or dust.
  Hand washing sink by dish wash are Walls by fryers
- 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 water bottle on top of reach in cooler at expo station.operator moved
  Fixed on the spot
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.
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.