Vero32966
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
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
High priorityBAMBUU ASIAN EATERY →Aug 27, 2026
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.
High priorityBAMBUU ASIAN EATERY →Aug 27, 2026
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
High priorityBAMBUU ASIAN EATERY →Aug 27, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
High priorityBAMBUU ASIAN EATERY →Aug 27, 2026
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.
High priorityBAMBUU ASIAN EATERY →Aug 27, 2026
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.
High priorityBAMBUU ASIAN EATERY →Aug 27, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken gravy (45-46F - Cooling) Made yesterday, in walk in cooler overnight
High priorityPOINTE WEST COUNTRY CLUB →Aug 21, 2026
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. Bar glass machine reading 0ppm
High priorityPOINTE WEST COUNTRY CLUB →Aug 21, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked pasta
High priorityPOINTE WEST COUNTRY CLUB →Aug 21, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chef discarded
High priorityPOINTE WEST COUNTRY CLUB →Aug 21, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon 45f cold holding. In front glass cooler. Temperature high due to cooler door being opened for restocking fridge. Manager moved to rapid chill. Rechecked, now 42f
High priorityPOINTE WEST COUNTRY CLUB →Aug 21, 2026
Container of medicine improperly stored. Vitamins in dry storage stored next to single service items
High priorityICHIDDO RAMEN →Aug 17, 2026