BIG BAMBOO ASIAN FUSION

Name: BIG BAMBOO ASIAN FUSION
Address: 4104 EL JOBEAN RD, PORT CHARLOTTE, FL, 33953, US
Rating: 45.5

4104 EL JOBEAN RD, PORT CHARLOTTE, FL 33953

License #1801933

🥡 Chinese ℹ️

45.5 Grade F / 100

Failing Health Score

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Latest inspection

May 6, 2026 · 13 findings · 4 critical

Routine - Food

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Quick take

BIG BAMBOO ASIAN FUSION in PORT CHARLOTTE currently holds an InspectFL Health Score of 45.5 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 May 6, 2026. Across those visits, inspectors documented 80 total violations — 8 critical, 19 major, 53 minor.

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The latest inspection on May 6, 2026 shows 13 observation rows: 4 critical, 3 major, and 6 minor.

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Inspector notes

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BIG BAMBOO ASIAN FUSION 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: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored with to go sauce packets on the server expo line. The employee properly stored the cell phone.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaging in food preparation wearing watches and bracelets. The employees removed the jewelry.
[08B-38-4] Food stored on floor. Observed plastic bottled soda stored on the floor of the office. Observed boxes of unwashed avocados stored on the floor in the storage area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 100F standing water on the server expo line. The operator properly stored the utensils.
[08B-12-5] Stored food not covered. Observed cooked chicken stored uncovered in the glass door cold holding unit at the entrance to the cook line. The operator covered the cooked chicken.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. The operator discarded the solution mixture.
[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. Observed an employee bagging crispy won ton strips using bare hand contact. The employee was educated on bare hand contact procedures. The operator discarded the won ton strips.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed black non-food grade plastic containers used to store and in direct contact with multiple dry foods in dry storage.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed an employee bagging crispy won ton strips using bare hand contact. The employee was educated on bare hand contact procedures. The operator discarded the won ton strips.
[41-10-4] Toxic substance/chemical improperly stored. Observed a spray pesticide stored near clean plastic containers in the storage area. The operator discarded the spray.
[31B-03-4] No soap provided at handwash sink near the bar. The operator provided soap for the hand sink.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. The operator was unsalable to locate the written plan for time as public health control. The operator was emailed a new form.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwashing sink in kitchen with scrubbing pad inside of sink. Observed employee removing scrubbing pad.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance on ice shield. Observed employee cleaning ice shield.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed no covered trash cans in ladies room, in stalls.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting boards in kitchen.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed bowls stacked wet nesting. Observed operator removing bowls to be re washed and stored correctly.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of ice scoop touching ice, in server ally. Observed operator removing scoop and ice around where handle was touching.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board. Observed operator removing towel.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled with debris. Observed employee cleaning gaskets.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed Togo containers stored face up. Observed operator inverting properly.
[08B-12-5] Stored food not covered. Observed 2-5 gallon bucket of sauce being prepped without protective lids. Observed employee placing lids on sauces.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored mop head down in mop sink. Observed operator storing mop with mop head up.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed 4 wet wiping cloths on top of prep table, randomly. Observed Operator remove cloths and put into dirty bin.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar container without identifying label. Observed employee putting on identifying label.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in kitchen with grooves food stains on boards. Observed boards being put into dish for washing.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken prepped in walk in cooler without a date mark on it. Observed employee date marking.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with black mold like substance on ice shield in dry storage area.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed throughout kitchen and sushi bar, reach in cooler handles with food debris build up on them. Observed cooks starting to clean.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Observed in handicap stall waste receptacle with out a lid
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting boards throughout kitchen
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic drinking glasses wet nesting in server area.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed soup spoons in container with handle down. Observed operator giving spoons to employee to correct
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed Togo containers not inverted on cook line and sushi line. Observed operator inverting properly
[08B-12-5] Stored food not covered. Observed chicken on cookie sheets, on speed rack, in freezer not covered. Observed employee covering chicken
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket. Observed operator remove and hang up properly.
[46-04-4] Exit door locked. For reporting purposes only. Observed exit door by restrooms locked. Observed operator unlock door.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed black mold like substance on cutting boards in sushi bar.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink blocked in sushi bar. Observed operator removing items blocking the sink.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on reach in cooler door handles.
[32-12-5] Covered waste receptacle not provided in womens public restroom and employee restroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a food prep surface in the wait station. The operator properly store the employee beverage.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones and keys stored on shelves near packaged foods on the cook line. The operator properly stored the personal belongings.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal pans not properly air dried in the dish area.
[08B-38-4] Food stored on floor. Observed plastic containers of chicken stored on the floor in the walk in freezer.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles for flour, breadcrumbs,and salt not stored above the food products.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed the scoop for rice stored in 121F standing water. The operator placed the scoop in the dish area.
[05-09-4] No conspicuously located ambient air temperature thermometer in the glass door cooler in the kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the piping above the cook line soiled with grease.
[24-18-4] Spoons stored upright with the food-contact surface up near the steam table. The operator properly stored the spoons.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. The operator discarded the solution mixture.
[46-04-4] Exit door near public restrooms locked. For reporting purposes only. The operator unlocked the exit door.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over washed vegetables in the glass door cooler in the kitchen. The operator pro stored the raw shrimp.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw salmon in the reach in cooler on the cook line nearest the hand sink. The operator properly stored the raw foods.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee change paper towels with gloves on then wash gloved hands before handling clean equipment.
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed white tuna advertised on the menu. Escolar is used in place of white tuna.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw fish for sushi not identified as raw foods.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the hand sink at the end of the cook line. The operator provided paper towels for the hand sink.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed the probe thermometer at 120F at room temperature.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator was printed and displayed the consumer advisory.