NEW BAMBOO EXPRESS

Name: NEW BAMBOO EXPRESS
Address: 5322 KELLY RD, TAMPA, FL, 33615, US
Rating: 89

5322 KELLY RD, TAMPA, FL 33615

License #3917769

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

89 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

NEW BAMBOO EXPRESS in TAMPA currently holds an InspectFL Health Score of 89 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on February 9, 2026. Across those visits, inspectors documented 10 total violations — 4 critical, 4 major, 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on front line soiled.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 2/1/2026.
[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.
[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.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Cutting board, chopsticks, blue scrub, and metal scrub stored inside handwash sink across from three compartment sink.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. No CFM for Youran.
[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.

Community reaction

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Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse