BAMBOO NO 1

Name: BAMBOO NO 1
Address: 149 TOWN AND COUNTRY DR, PALATKA, FL, 32177, US
Rating: 82.5

149 TOWN AND COUNTRY DR, PALATKA, FL 32177

License #6400820

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BAMBOO NO 1 in PALATKA currently holds an InspectFL Health Score of 82.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 13, 2026. Across those visits, inspectors documented 18 total violations — 4 critical, 5 major, 9 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 14, 2025

The latest inspection on April 13, 2026 included 2 critical violations, 2 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Administrative complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Metal pot used as scoop for bulk rice with no handle for scoop.
[25-32-4] Reuse of single-service or single-use articles. Single service plastic bottle reused as scoop by cutting off bottom of container, thing handle still present not easily cleanable.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink by three compartment sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, no date mark on cooked chicken, cooked shrimp, cooked pork, cooked egg roll,cooked noodle, or prepared Krab mix. Food prepared Friday and Saturday.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer closest the fryers, raw breaded shrimp in bag over ready to eat spring rolls, all packages open. In reach in freezer by prep sink, raw chicken on tray over packaged ready to eat steamed bun. In reach in freezer by food prep area raw chicken over ready to eat pork neither commercially packaged.
[08B-38-4] Food stored on floor. Jugs of fryer oil stored on floor of cook line under wok station.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean plastic containers stacked while wet.
[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. Observed employee utilize bare hands to remove ready to eat cooked noodles from a bowl and place on tray.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. On prep counter, wet wiping cloth stored under in use cutting board.

Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, prepared egg rolls from Monday missing product date marking.
[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. Cooked chicken held on time as public health control on cook line missing product time marking, per operator placed out 1030am, labeled by operator.
[14-11-5] Equipment in poor repair. Reach in cooler opposite fryer door gasket is torn at the bottom. Ice build up on shelves and product in standup reach in freezer opposite walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards under three compartment sink soiled, food residue staining and mold like substance. Per operator doesnt use and going to discard.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris build up in door gasket of reach in cooler opposite fryer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler opposite the fryers, raw chicken stored over cooked chicken. Operator rearranged storage levels. In the reach in freezer raw chicken on sheet tray over sealed ready to eats peas and dumplings. Operator began to rearrange.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelves of ware washing area, clean metal containers stacked while wet.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on prep counter surfaces and wok station. Sanitizer solution at 0ppm, operator add chlorine bleach to 100ppm.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Unable to provide procedures for bodily fluids. Inspector emailed printable copy.

Community reaction

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Community pulse