BAMBUU ASIAN EATERY

Name: BAMBUU ASIAN EATERY
Address: 12250 STRATEGY BLVD 443, ORLANDO, FL, 32817, US
Rating: 77.3

12250 STRATEGY BLVD 443, ORLANDO, FL 32817

License #5813682

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

77.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BAMBUU ASIAN EATERY in ORLANDO currently holds an InspectFL Health Score of 77.3 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 March 16, 2026. Across those visits, inspectors documented 27 total violations — 9 critical, 4 major, 14 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 10, 2025

The latest inspection on March 16, 2026 shows 25 observation rows: 8 critical, 3 major, and 14 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in floor under utility sink. Removed splitter
[02D-01-5] Working containers of food removed from original container not identified by common name. Black sauce in plastic container no name
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers and jalapeños stored over cut cabbage in walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Noodles kept cooling overnight in walk in cooler with temperature of 46F. Raw chicken stored on reach in cooler across from grill, kept for over 4 hrs with temperature of 68F.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on grill handle
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee placed hat on head .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods filters over grill.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Removed
[29-09-4] Faucet/handle missing at plumbing fixture. Broken handle for hot water in hand sink located by utility sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener dirty , cleaned .
[31B-03-4] No soap provided at handwash sink. No soap on sink located in cook line , added soap
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler with temperature of 70F.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Removed
[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 . Cookedchicken kept on time for 1.5 NO time control on boba kept in front counter for 2.5 hrs NO time control for hot buffets for food kept for 1hr 10 minutes . Fried rice, noodles , our on chicken, spicy bourbon, vegetables, orange chicken, , Mongolian beef . Kung pao, Korean bites, bbq pork, Cajun potatoes, green bean chicken, tofu, green beans, mushrooms, egg roll, spring rolls, cheese rangons.
[29-46-4] Hose attached to dipperwell faucet eliminating required air gap. Hose on mop sink floor. Inspector corrected by picking from floor.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vac flow preventer on splitter that has hose attached.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bbq ribs kept in rack located in cook line with temperature of 83F and ribs kept on grill 110 F kept for 1.5 hrs . Ask manager to reheat to 165F , manager reheated
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on freezer floor.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored in same shelve as raw pork. Properly stored
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located by ice machine. Added paper towels
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken with temperature of 68F kept for over 4 hrs in reach in cooler across from grill. Ribs kept in reach in cooler for 1hr with the of 54F Noodles kept overnight in walk in cooler with temperature of 45F. Krab mix stored in walk in cooler for less than 4 hrs with temperature of 44F .
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in reach in cooler across from woks.
[29-37-4] Spray hose at dish sink lower than flood rim of sink.

Community reaction

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Community pulse