BAMBOO GARDEN

Name: BAMBOO GARDEN
Address: 2430 US HIGHWAY 27 STE 340, CLERMONT, FL, 34714, US
Rating: 36.4

2430 US HIGHWAY 27 STE 340, CLERMONT, FL 34714

License #4508530

🥢 Asian ℹ️

36.4 Grade F / 100

Failing Health Score

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Latest inspection

February 25, 2026 · 14 findings · 2 critical

Routine - Food

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Quick take

BAMBOO GARDEN in CLERMONT currently holds an InspectFL Health Score of 36.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 119 total violations — 18 critical, 22 major, 79 minor.

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The latest inspection on February 25, 2026 shows 14 observation rows: 2 critical, 3 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

119

Coverage note

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DBPR

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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
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. -wire skimmer utensil stored on egg crate above roaster, operator discarded egg crate.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on shelf above rice on cook line, operator removed
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -front door
[10-20-4] In-use tongs stored on equipment door handle between uses. -under cooking equipment on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior sides of fryer cabinets and side of grill have residue buildup -speed rack in kitchen is soiled -exterior of sugar and seasoning containers on shelf across from triple sink and near back door -gaskets on walk in cooler door
[25-32-4] Reuse of single-service or single-use articles. -plastic jug cut to act as scoop on cook line
[36-62-4] Several lights not functioning in lobby
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. -take out utensils for customer self service in boxes on table in lobby
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open containers of raw beef and chicken next to packages of peas and carrots in reach in freezer
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. -cooked chicken in kitchen, operator determined time and placed time mark on container
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -rice cooker on back line has residue buildup
[31A-09-4] Handwash sink not accessible for employee use at all times. -blocked by containers beside cook line, operator moved containers.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -Cooked pork in reach in freezer

Disposition: Met Inspection Standards
[12B-02-4] Employee drinking in a food preparation or other restricted area. -cook line
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back door
[08B-38-4] Food stored on floor. -prepped onions in container in walk in cooler.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding units on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under prep table on cook line -fans over rice containers in kitchen
[29-08-4] Plumbing system in disrepair. -faucet at mop sink
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues on cook line.
[25-32-4] Reuse of single-service or single-use articles. -plastic single service jug used as rice scoop
[25-05-4] Single-service articles improperly stored. -to go containers in front lobby -to go silver front lobby
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employees on cook line cooking, touching equipment with no hand wash and no glove wearing. Educated operator
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over open can of soy sauce in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pork dumplings (47F - Cold Holding);, after 30 minutes 44F. roasted pork (51F - Cold Holding), after 30 minutes 47F...reach in cooler on cook line. Held less than four hours per operator. Operator moved to walk in cooler for quick chill.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked noodles in walk in cooler covered, sweet and sour chicken cooling at room temperature.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line
[31A-09-4] Handwash sink not accessible for employee use at all times. -2 hand wash sinks in kitchen.

Disposition: Warning Issued
[22-16-4] All Reach-in cooler and reach-in freezer interior/shelves have accumulation of soil residues. -on cook line
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-01-5] Bowl or other container with no handle used to dispense food. -in celery in walk in cooler -in rice container in kitchen
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -heavily soiled throughout the establishment
[14-05-4] Cardboard used to line food-contact shelves. -soiled cardboard lining shelves and bottom of prep table in kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment
[14-11-5] Equipment in poor repair. -gaskets on reach-in coolers, reach in freezers, walk in cooler.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back door
[36-73-4] Floor soiled/has accumulation of debris. -under cooking equipment and throughout the establishment
[08B-38-4] Food stored on floor. -oil on floor in kitchen
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. -stored on egg crates
[36-62-4] Light not functioning. -throughout the kitchen
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. -cardboard covering egg rolls in walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on all reach in coolers and freezers heavily soiled. -hood suppression filters heavily soiled -all storage shelves heavily soiled -exterior of smoker -sides of cooking equipment -fans dusty near rice area -exterior of all food storage container -exterior of upright reach in freezer and white reach in freezer
[29-08-4] Plumbing system in disrepair. -2 handsinks cold water not working and mop sink is leaking
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. -employee cut green onions without washing prior to
[08B-12-5] Stored food not covered. -cabbage and egg rolls in walk in cooler
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -throughout the establishment
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[08B-27-4] Food placed in soiled container/equipment. -rice in gray tubs in kitchen
[22-11-5] Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. -heavily, heavily soiled utensils throughout the establishment.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken and raw shell eggs over sauces in walk in cooler.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked noodles and cooked chicken cooling at room temperature in hot kitchen for 1 hour 15 minutes, both were 86F. Advised operator to move to walk in cooler for rapid chill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line -gray tubs holding rice on back line Interior reach in coolers and freezers
[31A-09-4] Handwash sink not accessible for employee use at all times. -both handwash sinks in kitchen blocked by trash cans
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -per operator, cooked noodles, cooked pork, egg rolls

Disposition: Warning Issued
[22-16-4] All Reach-in cooler and reach-in freezer interior/shelves have accumulation of soil residues. -on cook line
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-01-5] Bowl or other container with no handle used to dispense food. -in celery in walk in cooler -in rice container in kitchen
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -heavily soiled throughout the establishment
[14-05-4] Cardboard used to line food-contact shelves. -soiled cardboard lining shelves and bottom of prep table in kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -notebook and phone on top of canned goods
[14-11-5] Equipment in poor repair. -gaskets on reach-in coolers, reach in freezers, walk in cooler.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back door
[36-73-4] Floor soiled/has accumulation of debris. -under cooking equipment and throughout the establishment
[08B-38-4] Food stored on floor. -oil on floor in kitchen
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -between two prep tables.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -in rice container in kitchen -tongs in raw chicken in front reach in cooler.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. -stored on egg crates
[36-62-4] Light not functioning. -throughout the kitchen
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. -cardboard covering egg rolls in walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on all reach in coolers and freezers heavily soiled. -hood suppression filters heavily soiled -all storage shelves heavily soiled -exterior of smoker -sides of cooking equipment -fans dusty near rice area -exterior of all food storage container -exterior of upright reach in freezer and white reach in freezer
[29-08-4] Plumbing system in disrepair. -2 handsinks cold water not working and mop sink is leaking
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. -employee cut green onions without washing prior to
[08B-12-5] Stored food not covered. -cabbage and egg rolls in walk in cooler
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -throughout the establishment
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[01B-01-4] Dented/rusted cans present. See stop sale. --3 dented cans bamboo shoots, 1 can hoisin sauce
[08B-27-4] Food placed in soiled container/equipment. -rice in gray tubs in kitchen
[22-11-5] Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. -heavily, heavily soiled utensils throughout the establishment.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken and raw shell eggs over sauces in walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw shell eggs (51F - Cold Holding); cooked chicken (48F - Cold Holding); roasted pork (53F - Cold Holding); cut cabbage (52F - Cold Holding), all held more than four hours per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs (51F - Cold Holding); cooked chicken (48F - Cold Holding); roasted pork (53F - Cold Holding); cut cabbage (52F - Cold Holding), all held more than four hours per operator.
[52-06-4] Establishment advertised scallops on the menu/menu board but served imitation scallops. -lunch special
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked noodles and cooked chicken cooling at room temperature in hot kitchen for 1 hour 15 minutes, both were 86F. Advised operator to move to walk in cooler for rapid chill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line -gray tubs holding rice on back line Interior reach in coolers and freezers
[31A-09-4] Handwash sink not accessible for employee use at all times. -both handwash sinks in kitchen blocked by trash cans
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -per operator, cooked noodles, cooked pork, egg rolls

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BAMBOO GARDEN

Failing Health Score

Start with the newest inspection

What stands out in this inspection history

DBPR source + data confidenceWhat’s powering this page

Open the place or verify the recordSee the place, then share or verify

What do locals think?

Would you eat here?

Join the discussion

Inspection History

Own or manage a business?

More places worth comparing

Similar Asian in CLERMONT

POKEMOTO CLERMONT

Other options in CLERMONT

THE VENUE CLERMONT

KILLER POTATOES

KEN AND KENZIE CARIBBEAN CRAVE

SOUTHERN HILL FAIR TRUCK

ZEMBO

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