NEW BAMBOO EXPRESS

Name: NEW BAMBOO EXPRESS
Address: 5322 KELLY RD, TAMPA, FL, 33615, US
Rating: 66.2

5322 KELLY RD, TAMPA, FL 33615

License #3917769

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

66.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

NEW BAMBOO EXPRESS in TAMPA currently holds an InspectFL Health Score of 66.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 20, 2026. Across those visits, DBPR recorded 29 total findings; InspectFL has detailed violation rows for 19 of them so far.

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 May 20, 2026 shows 9 observation rows: 2 critical, 4 major, and 3 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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Look at the front line cook.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple squeeze bottles in establishment with liquids and sauces are not labeled. Employee began labeling some bottles at time of inspection.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Two packages of imitation crab sticks thawed inside, reduce oxygen packaging in reaching cooler at sushi make station.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soiled.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan for Time as a public health control is incomplete. Manager completed form at time of inspection.
[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. Expired for Andres M.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen ground beef stored over packages of miso paste inside walk-in freezer. Employee relocated raw meat to an approved location at time of inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried chicken wings 82°F at 4:23 PM finish cooking at 1 PM left out at room temperature to cool next to mop sink. Fried chicken pieces 80°F at 4:24 PM finish cooking at 1 PM left out at room temperature to cool next to mop sink.

Disposition: Inspection Completed - No Further Action
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 2/1/2026.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on front line soiled.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 1 package of Bbq eel and 3 packages of crab sticks thawing in reduced oxygen packaging. Located inside reach in cooler of sushi make station.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Personal foods inside reach in cooler not identified. Located inside reach in cooler adjacent to three compartment sink.
[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. Missing for Bixiang, Yihai, Youyuan and Erin.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee touch forehead with hands then proceed to wear gloves. Discussed with employee to wash hands after touching body or changing tasks before wearing gloves. Employee washed hands then wore gloves at time of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Located at front service counter.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. No CFM for Youran.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 67F at 3:06pm placed on front line at 1pm cooled to 59F at 3:29pm, cut nap cabbage 64F at 3:06pm placed on front line at 1pm cooled to 53F at 3:29pm. All items placed inside walk in cooler for cooling.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 1 package of Bbq eel and 3 packages of crab sticks thawing in reduced oxygen packaging. Located inside reach in cooler of sushi make station.

Community reaction

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Community pulse