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Licensee
Name: BAMBOO GARDEN CHINESE REST License Number: SEA2302441
Rank: Seating License Expiration Date: 10/01/2021
Primary Status: Closed Secondary Status:
Location Address: 1232 NE 163 ST
NORTH MIAMI BEACH, FL 33162

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 10/12/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 2 25
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Dish rack by 3-comp sink, shelves through the cookline, hand wash sink knobs, fan by dish machine.
16-03-4    Basic - Accumulation of debris inside warewashing machine.
36-40-5    Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Entire cookline.
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not inverted, located on a shelf above 3-comp sink. Operator inverted it. **Corrected On-Site**
24-14-4    Basic - Clean utensils stored between equipments. Knife. Operator removed the knife. **Corrected On-Site**
24-07-4    Basic - Cleaned and sanitized equipment or utensils not properly stored. Pot next to a fan on a shelf by the dish machine.
21-05-4    Basic - Cloth used as a food-contact surface. Pork wonton container in glass reach in cooler. Operator removed towel. **Corrected On-Site**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. By prep sink.
16-01-4    Basic - Dishmachine has no data plate/operating specifications.
40-07-4    Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee candies. Operator removed item. **Corrected On-Site**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Containers next to rice cooker.
14-11-4    Basic - Equipment in poor repair. Rack by dish machine rusty.
23-07-4    Basic - Gaskets with slimy/mold-like build-up. Cookline cooler.
36-14-4    Basic - Grease accumulated under cooking equipment.
36-47-5    Basic - Hood soiled with accumulated grease, dust or food debris. .
14-69-4    Basic - Ice buildup in reach-in freezer.
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water at 80°F next to rice cooker. Operator removed the container . **Corrected On-Site**
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed towel. **Corrected On-Site**
22-08-4    Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Vertical roasting oven.
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. By the dish machine. **Corrected On-Site**
14-31-4    Basic - Nonfood-grade meat tenderizer used in direct contact with food. Wood with nails.
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. True brand refrigerator located at the end of cookline.
23-01-4    Basic - Vending machine exterior soiled.
29-03-4    Basic - Water draining onto floor surface. Cook line drain line leak.
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Vinegar squeeze bottle by the cookline. **Repeat Violation**
01B-01-4    High Priority - Dented/rusted cans present. See stop sale. Can of corn dented.
09-01-4    High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Observed employee touching cooked rice with bare hands. Employee will reheat the rice. **Corrective Action Taken**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked ribs on the cook line at 70°F. Operator put it back in the cooler. **Corrective Action Taken** **Repeat Violation**
03D-05-4    High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cooked chicken wings 45°F-54°F cooked and cooled overnight as per operator
08A-18-5    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Poultry over raw beef.
29-37-4    High Priority - Spray hose at dish sink lower than flood rim of sink. At the dish machine.
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked chicken wings found at 45°F-54°F cooked and cooked from overnight as per operator.
22-22-4    Intermediate - Encrusted material on can opener blade.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine Operator placed paper towel next to the sink. **Corrected On-Site**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.