BAMBUU ASIAN EATERY

Name: BAMBUU ASIAN EATERY
Address: 3606 SW ARCHER RD, GAINESVILLE, FL, 32608, US
Rating: 88.7

3606 SW ARCHER RD, GAINESVILLE, FL 32608

License #1103711

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

88.7 Grade B / 100

Solid Health Score

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Quick take

BAMBUU ASIAN EATERY in GAINESVILLE currently holds an InspectFL Health Score of 88.7 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on November 21, 2025. Across those visits, inspectors documented 26 total violations — 4 critical, 7 major, 15 minor.

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Start with the newest inspection, then verify the pattern

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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 November 21, 2025 shows 15 observation rows: 2 critical, 3 major, and 10 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.

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

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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
[06-08-5] Time/temperature control for safety food thawed under water that was barely running/dripping. Observed : large cuts of meat in the 3 sink, in standing water. These were placed in a bus pan and put in a walk-in cooler.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed : raw shell eggs stored over prepped cut cabbage in the walk-in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the cook line hand wash sink with an accumulation of black residue.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed : the cook line hand wash sink drains slow.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed : the red fire extinguisher by the back door, the indicator is in the red zone.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed : ice has filled and overflowed the catch pan, onto the floor in the walk-in freezer.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed : the cook line hand wash sink blocked with a rolling cart. The inspector moved this to be able to access the hand wash sink .
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : rice scoops stored in 76° water on the front line. The water was dumped. Staff was reminded to wash, rinse, sanitize and air dry at a minimum of every 4 hours.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed : 2 wet cloths on the prep table in the cook line area.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed : no handle bowl used to scoop red bell peppers.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : rice in the rice warmer 111° on the cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : 3 drinks stored over the chicken cutting board in the cook line area. The staff started moving some below.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed : tongs protruding into the walkway on the cook line. The tongs were moved to the end of the bar and turned.
[21-14-4] Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed : a used apron on the front line counter next to the rice warmers. This was put on.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of drying devices at the back kitchen hand wash sink.

Disposition: Administrative complaint recommended
[06-08-5] Time/temperature control for safety food thawed under water that was barely running/dripping. Observed : no water running for the frozen shrimp thawing in the back prep sink. Running water was added.
[08B-38-4] Food stored on floor. Observed : food stored on the floor in the walk-in freezer. This case was placed on a shelf.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed : the current license was not available for review. The license was requested and was emailed by the end of the inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed the back kitchen hand wash sink and the mid kitchen hand wash sink lacks a sign directing staff to wash their hands.
[41-10-4] Toxic substance/chemical improperly stored. Observed : a pump hand sanitizer stored over the cook line left make table. The sanitizer was moved below.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : 2 drinks stored over or next to food on the cook line. Both were moved below in the reach-in cooler bottom shelf.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the cook line reach-in cooler with an accumulation of food spills inside. Staff started to clean.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed : the cook line hand wash sink blocked by a rolling cart. The cart was repositioned. This one corrected on site ALSO, the back kitchen hand wash sink was blocked by a large soaking container.
[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. Observed : lack of a time mark for the kitchen rice and chicken on the rolling rack. A laminated chart was available. The chart was cleaned and the correct times were added. ALSO, the front line is on time as a public health control, no tracking chart was available. The manager will have something similar to the chart in the kitchen. Temporary time marks were added with a 5:00 pm discard.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the mid kitchen hand wash sink.
[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. Observed : lack of a plan for hazardous clean up.

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