BAMBOOZLE CHANNELSIDE

Name: BAMBOOZLE CHANNELSIDE
Address: 109 N 12 ST #1101, TAMPA, FL, 33602, US
Rating: 75

109 N 12 ST #1101, TAMPA, FL 33602

License #3917202

75 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BAMBOOZLE CHANNELSIDE in TAMPA currently holds an InspectFL Health Score of 75 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 5, 2026. Across those visits, inspectors documented 19 total violations — 8 critical, 9 major, 2 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

None on file yet

The latest inspection on March 5, 2026 shows 8 observation rows: 5 critical, 3 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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.

Disposition: Inspection Completed - No Further Action
[12A-19-4] Employee washed hands with cold water.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested at 75F hand washing sink at main line prep
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Employee restocked.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cook noodles 57F held overnight in Bottom of reach in cooler see stop sale
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees no food manager present no manager present all employees
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs and raw beef above ready to eat foods. Reach in cooler back side by office
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler main prep station raw bean sprouts 47F cut lettuce 45F cook noodles 57F see stop sale employee moved bean sprouts cut lettuce to freezer 2nd temp cut lettuce 43F raw bean sprouts 43F

Disposition: Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen broth stored in buckets on prep table in office area.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves in three compartment sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
[31A-11-4] Handwash sink used for purposes other than handwashing. Stored untensil
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line service prep station Cold holding:raw seed sprouts 60 f cut lettuce 58 f cut cabbage 52 f cook shrimp 57 f cook noodles 52 f raw seed sprouts 57 f employees began placing ice bags on the foods.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 3 times at 0 ppm discussed with shift lead to use the three compartment sink for sanitation
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach in cooler make top table
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees no food manager present
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Community reaction

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Community pulse