BAMBOO NO 1

Name: BAMBOO NO 1
Address: 149 TOWN AND COUNTRY DR, PALATKA, FL, 32177, US
Rating: 61.6

149 TOWN AND COUNTRY DR, PALATKA, FL 32177

License #6400820

🥡 Chinese ℹ️

61.6 Grade F / 100

Failing Health Score

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Latest inspection

April 13, 2026 · 11 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BAMBOO NO 1 in PALATKA currently holds an InspectFL Health Score of 61.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 13, 2026. Across those visits, inspectors documented 69 total violations — 12 critical, 13 major, 44 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 14, 2025

The latest inspection on April 13, 2026 shows 11 observation rows: 2 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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BAMBOO NO 1 has a rough inspection history. Would you risk it?

F record

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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: Warning Issued
[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.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler and reach in freezer, employee personal food stored on shelves over food for customers.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean plastic containers stacked while wet.
[08B-38-4] Food stored on floor. Jugs of fryer oil stored on floor of cook line under wok station.
[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.
[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.
[08B-12-5] Stored food not covered. In reach in freezers, uncovered trays of Krab rangoons.
[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.
[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.
[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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls used as scoop for raw items on cook line, portion cup used as scoop inside rice cooker.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, employee personal food on shelf over food for customers.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelves of ware washing area, clean metal containers stacked while wet.
[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.
[08B-38-4] Food stored on floor. Jug of fryer oil stored on the floor under the cook line.
[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.
[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.
[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.
[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.
[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.
[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.
[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.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining reach in chest freezer as a prep station.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler employee personal food over over fried chicken for customers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets over canned food and dry foods on shelf by rear exterior door.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelves of ware washing area, clean containers stacked while wet.
[08B-38-4] Food stored on floor. Fryer oil stored on floor of cook line.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on shelves and products of reach in freezer by rear exterior door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up between cook line hood filters.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink in standup reach in freezer at front counter.
[08B-12-5] Stored food not covered. In the walk in cooler multiple containers of egg rolls not stored covered.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in mop sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on cook line prep tables. Sanitizer solution stored on the floor. Operator relocated the solution container.
[09-19-5] Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee on the cook line utilizing barehands to grab multiple ready to eat no time/temperature control food for safety from reach in cooler (onion/cabbage).
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the cook line two door reach in cooler, raw chicken over cooked chicken. In standup reach in freezer, raw chicken on tray over ready to eat potstickers. In reach in freezer by exterior door, raw scallop over noodles. In the walk in cooler raw chicken over raw shrimp.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Operator provided.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink by three compartment sink. Operator provided.
[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, egg rolls, dumpling, chicken and shrimp from previous day and Tuesday not date marked.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Metal bowl used as scoop in bulk rice container with no handle.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep station next to in use cutting board.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In the standup reach in freezer in the prep area and in the walk in cooler, employee personal food stored over food to be served to customers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on shelf over flip top reach in cooler on the main cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean containers stacked while wet.
[08B-38-4] Food stored on floor. Cooking oil stored on the floor of the main cook line under the wok station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter over the wok station closest the prep area has grease build up. Walk in cooler door gasket has mold like substance build up.
[25-32-4] Reuse of single-service or single-use articles. Plastic jug cut in half to be used as a scoop by the prep sink.
[08B-12-5] Stored food not covered. In the walk in cooler multiple containers of egg rolls stored uncovered.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table to bag orders. Wet wiping cloth stored on wok station.
[14-31-5] Nonfood-grade bags used in direct contact with food. In the standup reach in freezer closest the three compartment sink, pork stored in plastic grocery bags. Discussed switching to food safe bag with operator.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the two for reach in cooler, raw chicken over cooked pork. In the standup reach in freezer on the cook line, raw beef in container over tray of ready to eat rangoons. In the standup reach in freezer in the prep area, raw chicken on a tray and raw beef in a bag over bagged French fries. Discussed storage levels with operator, operator began rearranging the storage levels.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line, shrimp (45F - Cold Holding); chicken (46F - Cold Holding); beef (45F - Cold Holding). Per operator had items out of the cooler earlier and lid left open during service. Operator placed all items on ice. At conclusion of inspection chicken second temperature 20 minutes (47F - Cold Holding); beef second temperature 20 minutes (43F - Cold Holding). Inspector had operator relocate all items to the reach in freezer to bring back to temperature range.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In the walk in cooler cooked chicken and cooked noodles in deep covered containers not cooling at appropriate rate; chicken 2.5 hours (67F - Cooling); cooked noodle 2.5 hours (69F - Cooling);chicken second temperature 20 minutes (65F - Cooling); cooked noodle second temperature 20 minutes (67F - Cooling). Inspector asked operator to uncover and stir.
[31B-03-4] No soap provided at handwash sink. No soap available at hand wash sink closest to the 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, egg rolls cooked on Saturday with no product date marking.

Disposition: Warning Issued
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In the reach in freezer, employees personal food over frozen dumplings for customers. Operator relocated the personal food.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean containers stacked while wet.
[14-11-5] Equipment in poor repair. Two door reach in cooler opposite the fryers has a torn cooler door gasket.
[08B-38-4] Food stored on floor. Cooked sauce in bucket cooling on the floor in front of the reach in freezer. Operator had employee relocated the sauce container.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area has old food debris at the base of the microwave.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has build up of mold like substance.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water stored in cook line reach in cooler over prepared food. Operator relocated the beverage.
[25-32-4] Reuse of single-service or single-use articles. Plastic jug cut in half and used as a rice scoop. Discussed using scoops with handles not single service items.
[21-13-4] Soiled wet wiping cloth placed in use with fresh solution. Wet wiping cloth stored on prep table. Employee relocated the wet wiping cloth. Sanitizer solution at 0ppm, stored on the floor. Operator relocated the sanitizer solution and added chlorine bleach to 100ppm.
[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 at front counter using barehand contact with ready to eat cooked chicken.
[14-31-5] Nonfood-grade bags used in direct contact with food. Multiple frozen products in direct contact with plastic grocery bags in reach in freezers. Discussed with operator.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shrimp stored over ready to eat pork. Operator relocated the raw shrimp.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink by the 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, cooked chicken, noodles and egg rolls with no product date marking. Per operator some items made the previous day.