BAMBOO WOK
4660 W HILLSBORO BLVD STE 3, Coconut Creek FL 33073 · 954.427.1888
Last inspected Jan 29, 2026 · 6 visits since July 2023
5 inspections trending down, 16 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item on cook line flip top at cooked pork (45F - Cold Holding); cooked chicken (44F - Cold Holding), chef stated its there only 2 hours Moved item to working cooler and called for maintenance
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Dented/rusted cans present. See stop sale. 2 cans of tomato ketchup 7 lb 2 oz. 3 cans of soy sauce 3pt 15 oz
Employee washed hands with cold water. Employee washed hands in cold water. Explained has to wait for water to get warmer. Employee rewashed hand
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Working containers of food removed from original container not identified by common name. Flour cornstarch, and salt containers not labeled
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over ready to sauce. Chef moved sauce to an upper shelf
Bowl or other container with no handle used to dispense food. Bowl being used as a rice scoop. Chef discarded
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Working containers of food removed from original container not identified by common name. Flour, corn starch, and salt not labeled
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above sauces in walk in cooler. Manager moved raw chicken to bottom shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item on cook line flip top at cooked pork (45F - Cold Holding); cooked chicken (44F - Cold Holding), chef stated its there only 2 hours Moved item to working cooler and called for maintenance
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. Form emailed
Bowl or other container with no handle used to dispense food. Bowl being used as a rice scoop, manager discarded bowl
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
No soap provided at handwash sink. No soap at hand wash sink in the back prep area by rear door. Manager put soap at sink
Nonfood-grade basting brush used in food. Using a paint brush as a basting brush. Manager discarded
Bowl or other container with no handle used to dispense food. Manager discarded bowl
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Food stored on floor. Box of food on the floor in walk in cooler. Chef picked up
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored above cut cabbage in walk in cooler. Operator reorganized
Food-contact surface soiled with food debris. Containers holding dry storage items soiled with food debris. Discussed with operator
Food-contact surface not smooth and easily cleanable. Cut off containers used as rice scoop. Operator discarded
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.