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Bamboo Garden Super Buffet

Bamboo Garden Super Buffet
725 N Washington Ave
Titusville, FL 32796
(321)267-1988

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: BAMBOO GARDEN SUPER BUFFET
License Number: 1506133
License ID: 5871192
Inspection Visit ID: 5393279
Inspection Date: Thursday, August 14, 2014
Inspection Number: 2430529
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 6
Number of High Priority Violations: 2
Number of Intermediate Violations: 0
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
36-36-4 Basic.Ceiling tile missing. At the end of cook line.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
14-11-4 Basic.Equipment in poor repair. Walk in freezer door. Parts are on order
36-62-4 Basic.Light not functioning. In dry storage
22-41-4 High Priority.Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Callback - using triple sink until dish machine repairman arrives.
08B-02-4 High Priority.Displayed food not properly protected from contamination. Soup noodles on buffet, not covered.

Inspection For: BAMBOO GARDEN SUPER BUFFET
License Number: 1506133
License ID: 5871192
Inspection Visit ID: 5336932
Inspection Date: Wednesday, August 13, 2014
Inspection Number: 2430529
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 16
Number of High Priority Violations: 5
Number of Intermediate Violations: 3
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
36-36-4 Basic.Ceiling tile missing. At the end of cook line.
35A-03-4 Basic.Dead roaches on premises. One dead roach. **Corrected On-Site**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
14-11-4 Basic.Equipment in poor repair. Walk in freezer door. Parts are on order
36-13-4 Basic.Grease accumulated under cooking equipment.
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
36-62-4 Basic.Light not functioning. In dry storage
25-32-4 Basic.Reuse of single-service articles. Siracha bottle. **Corrected On-Site**
22-41-4 High Priority.Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
08B-02-4 High Priority.Displayed food not properly protected from contamination. Soup noodles on buffet, not covered.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cold items on buffet. Will discard after 4 hours. Discussed time as public health control with owner. Thermometer calibrated
08A-03-4 High Priority.Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw shrimp over dumplings. **Corrected On-Site**
41-02-4 High Priority.Toxic substance/chemical stored by or with food. On soda rack. **Corrected On-Site**
14-74-4 Intermediate.Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. On buffet. Will discard after 4 hours
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Bleach.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Bamboo Garden Super Buffet in Titusville Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Titusville's Bamboo Garden Super Buffet.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Bamboo Garden Super Buffet may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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