BAMBUU ASIAN EATERY

Name: BAMBUU ASIAN EATERY
Address: 2612 S US HWY 27 STE 700/800, CLERMONT, FL, 34711, US
Rating: 62

2612 S US HWY 27 STE 700/800, CLERMONT, FL 34711

License #4508917

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

62 Grade F / 100

Failing Health Score

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Latest inspection

August 13, 2026 · 26 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BAMBUU ASIAN EATERY in CLERMONT currently holds an InspectFL Health Score of 62 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 13, 2026. Across those visits, DBPR recorded 26 total findings; InspectFL has detailed violation rows for 19 of them so far.

How to read this page

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on August 13, 2026 shows 19 observation rows: 4 critical, 6 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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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

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Official DBPR inspection report ↗

Disposition: Warning Issued
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -cook line
[36-22-4] Floor area(s) covered with standing water in kitchen
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[50-09-4] Current Hotel and Restaurant license not displayed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back door
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. -by ice machine
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. -bottle of water in reach in cooler on cook line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -interior sides and top of ice machine
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of flat top grill -area under large grill -short rack in kitchen across from oven
[25-05-4] Single-service articles improperly stored. -boxes of napkins in back hallway
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -pooled raw eggs over sauces in walk in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw shell eggs in walk in cooler
[08B-38-4] Food stored on floor. -boxes of corn starch in back hallway
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink on cook line, operator provided.
[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.
[02D-01-5] Working containers of food removed from original container not identified by common name. -container of white substance in dry storage and under prep table in kitchen
[35A-02-8] Live, small flying insects found. -1 in dish/prep area
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. -observed cook cutting raw chicken, then grabbed clean bowl and cooking utensils and began cooking vegetables
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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