BAMBOO CREEK CHINA BISTRO

Name: BAMBOO CREEK CHINA BISTRO
Address: 800 BELLE TERRE PKWY STE 216, PALM COAST, FL, 32164, US
Rating: 52

800 BELLE TERRE PKWY STE 216, PALM COAST, FL 32164

License #2800679

🥡 Chinese ℹ️

52 Grade F / 100

Failing Health Score

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Latest inspection

May 12, 2026 · 8 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BAMBOO CREEK CHINA BISTRO in PALM COAST currently holds an InspectFL Health Score of 52 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 86 total violations — 21 critical, 12 major, 53 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 13, 2025

The latest inspection on May 12, 2026 shows 8 observation rows: 1 critical, 0 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

85%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

BAMBOO CREEK CHINA BISTRO has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate soiled with dark mold like substance. Operator cleaned during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile and vents soiled in kitchen area with dust build up.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee on kitchen cookline no hair restraint.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between cooler and table. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters covers soiled with grease build up.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on cookline has build up.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut carrots. Operator moved eggs.

Disposition: Warning Issued
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink in back is blocked by cart. Person in charge moved cart.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop raw meat and rice. Person in charge removed all scoops.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At soda machine; co2 tanks not secured.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining food contact shelves in kitchen.
[14-45-4] Cardboard used to line nonfood-contact shelves. Soiled cardboards used to line bottom of prep shelves.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employees were eating lunch in the kitchen. Addressed immediately and they took their food to dining room.
[08B-38-4] Food stored on floor. Case of oil on floor. Person in charge picked up and stored properly.
[10-20-4] In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from fryer. Person in charge removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice; utensils in standing water. Person in charge emptied water
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Squid thawing in standing water, beef thawing on counter. Person in charge placed both in walk in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop face down on floor.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer raw chicken over raw beef and seafood. Person in charge rearranged all items.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sitting on cart in front of cook top area; Garlic in oil 81F, eggs 77F; ( - Cold Holding) Sitting out; Noodles 59F, chicken 69F; ( - Cold Holding) In lowboy cooler over night; Low boy; beef 46F; ( - Cold Holding). Time could not be determined.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on cart in front of cook top area; Garlic in oil 81F, eggs 77F; ( - Cold Holding) Sitting out; Noodles 59F, chicken 69F; ( - Cold Holding) In lowboy cooler over night; Low boy; beef 46F; ( - Cold Holding)
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at mop sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge placed in dish.
[53B-02-5] 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 and Lodging Association (SafeStaff) 866-372-7233. Missing training on all but 1 person.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop rice, cups used as scoops in corn starch and flour. Person in charge removed all.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At service area; c02 tanks not secured.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board has black mold like substance on it. Person in charge disposed of.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Jug cut in half used as a scoop. Person in charge discarded.
[08B-38-4] Food stored on floor. Oil on floor. Person in charge moved to store properly.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Several wet clothes under cutting board. Person in charge removed.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Wings thawing in standing water. Person in charge turned water on.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop not hanging up to dry. Person in charge hung it up.
[09-01-4] 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. Persons cutting green onions and celery with bare hands. Used as toppings.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in walk in freezer. Person in charge moved chicken to bottom.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Hose is below the rim.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cook line; shell eggs 81F; ( - Cold Holding); In cooler at end of cookline; Chicken 67F, shrimp 63F; ( - Cold Holding) Above fill line; Pork 67F shrimp 54F; ( - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line; shell eggs 81F; ( - Cold Holding); In cooler at end of cookline; Chicken 67F, shrimp 63F; ( - Cold Holding) Above fill line; Pork 67F shrimp 54F; ( - Cold Holding)