BAMBUU ASIAN EATERY

Name: BAMBUU ASIAN EATERY
Address: 5135 20 ST #108, VERO BEACH, FL, 32966, US
Rating: 44.2

5135 20 ST #108, VERO BEACH, FL 32966

License #4105396

🍽️ American ℹ️

44.2 Grade F / 100

Failing Health Score

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Latest inspection

September 3, 2026 · 10 findings · 4 critical

Routine - Food (follow-up)

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Minor

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Quick take

BAMBUU ASIAN EATERY in VERO BEACH currently holds an InspectFL Health Score of 44.2 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 September 3, 2026. Across those visits, inspectors documented 29 total violations — 10 critical, 3 major, 16 minor.

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The latest inspection on September 3, 2026 shows 10 observation rows: 4 critical, 1 major, and 5 minor.

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Inspector notes

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Would you eat here?

BAMBUU ASIAN EATERY 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.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[01B-36-5] Cooked rice in walk in cooler reading 54f. Cooling overnight
[01B-02-5] Rice 54f cooling overnight in walk in cooler. Cut cabbage and butter cold holding in walk in cooler overnight
[03D-01-5] No noodles on hand. Rice 54f. Cooling in walk in cooler overnight. See stop Sale
[03A-02-5] In cook line cooler- Raw chicken 43f. Raw pork 43f No shrimp on hand. Walk in cooler- Butter 52f Cold Holding. Cooked noodles 63f cooling 2 hours. Cut cabbage 69f cold holding in walk in cooler
[13-03-4] Employee with no hair restraint while engaging in food preparation. All cooks in kitchen
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[36-73-4] Floor soiled/has accumulation of debris. Floors under cook line have grease and old food debris. Floors soiled throughout kitchen
[14-74-7] Reading 46-49f at time of callback. Walk in cooler is in use at time of callback
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grill grates covered in grease and old food debris

Official DBPR inspection report ↗

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw shelled eggs on top shelf in walk in stored above ready to eat foods
[13-03-4] Employee with no hair restraint while engaging in food preparation. All cooks in kitchen
[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. Walk in cooler reading 52f
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[29-11-4] Water leaking from pipe and/or faucet/handle. 3 bay sink faucet is in disrepair and leaking
[31A-11-4] Handwash sink used for purposes other than handwashing. Case of Cut cabbage in front of hand sink
[36-22-4] Floor area(s) covered with standing water. Dish area has dirty water on floor
[08B-38-4] Food stored on floor. Fryer oil in dry storage
[16-05-4] Wash solution not maintained clean. Employee remade
[36-73-4] Floor soiled/has accumulation of debris. Floors under cook line have grease and old food debris. Floors soiled throughout kitchen
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked noodles 83f cooling over 4 hours in walk in cooler. rice (73F - Cooling)temped @ 2:34pm. Cooling since 1030am. In speed rack cooling in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grill grates covered in grease and old food debris
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
[14-01-5] Bowl or other container with no handle used to dispense food. In cut produce
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45F - Cold Holding) 3 hours 45 min. In cooler since 10:30, checked @2:15. 2nd temp 45f. raw pork (45F - Cold Holding)2nd temp 46f. ; raw shrimp (71F - Cold Holding) shrimp was sitting out for approximately 20 minutes. Manager moved to freezer to rapid chill.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Raw pooled eggs ambient cooling since 9:30am. Found at 2:40pm.
[16-48-4] Old food stuck to clean dishware/utensils. Cambro lids stored above 3 bay
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/