BAMBOOZLE CHANNELSIDE
109 N 12 ST #1101, Tampa FL 33602 · 813.228.7500
Last inspected Mar 5, 2026 · 11 visits since November 2023
OCT 24
DEC 24
JAN 25
JUL 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate0 Basic
What the inspector wrote — 8 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cook noodles 57F held overnight in Bottom of reach in cooler see stop sale
Employee washed hands with cold water.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs and raw beef above ready to eat foods. Reach in cooler back side by office
Show the remaining 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler main prep station raw bean sprouts 47F cut lettuce 45F cook noodles 57F see stop sale employee moved bean sprouts cut lettuce to freezer 2nd temp cut lettuce 43F raw bean sprouts 43F
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/ 4 employees no food manager present no manager present all employees
No paper towels or mechanical hand drying device provided at handwash sink. Employee restocked.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested at 75F hand washing sink at main line prep
Sep 18, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jul 16, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jul 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
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. Tested 3 times at 0 ppm discussed with shift lead to use the three compartment sink for sanitation
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves in three compartment sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line service prep station Cold holding:raw seed sprouts 60 f cut lettuce 58 f cut cabbage 52 f cook shrimp 57 f cook noodles 52 f raw seed sprouts 57 f employees began placing ice bags on the foods.
Handwash sink used for purposes other than handwashing. Stored untensil
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
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/ 4 employees no food manager present
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach in cooler make top table
Time/temperature control for safety food thawed in an improper manner. Frozen broth stored in buckets on prep table in office area.
Jan 21, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 3, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over washed vegetables and prepared salads, operator moved it to bottom shelf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment
Wall soiled with accumulated grease, food debris, and/or dust. Walls in seating area have build up of dust and cobwebs.
Oct 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Manager or person in charge lacking proof of food manager certification. Roxanna Serrano
Floor soiled/has accumulation of debris. Floors under equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink soiled
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license.
Mar 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front service make station next to register. sprouts (45F - Cold Holding); cut greens (44F - Cold Holding); veg (45F - Cold Holding). Operator iced down food items and called for repairs.
Food not stored at least 6 inches off of the floor. Storage 2 containers on floor
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Hannah Recchio 9-20-18, operator states she in in process of renewing, they have other operators with certifications.
Spray bottle containing toxic substance not labeled. Spray bottle with cleaner in it.
Food not stored at least 6 inches off of the floor. Case of rice paper on floor, operator moved it
No handwashing sign provided at a hand sink used by food employees. Hand wash sink only says hand wash station.
Nov 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.