BAMBU PAN ASIAN KITCHEN
141 NW 20TH ST, Boca Raton FL 33431
Last inspected Feb 10, 2026 · 8 visits since September 2023
NOV 23
MAR 25
APR 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen salad station- observed 6 live flying insects flying around and landing on container of oil at dry storage food shelf.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026023578 | Feb 9, 2026 | May 6, 2026 | $200 |
| 2--2021014837 | Mar 2, 2021 | Apr 30, 2021 | $200 |
Inspection history
8 visits, newest first
Feb 10, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 9, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked beef (101F - Cooling)since 12:15 at 1:00 83F at 2:15, at current rate item did not reach 70F within 2 hours. Advised operator to reheat to 165F and restart the cooling process. Educated operator of proper cooling techniques. Operator placed on stove to reheat.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees handled cell phone before serving plate of food to customer, without washing hands. Advised operator of proper handwashing procedures. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored over cooked chicken. Advised operator of proper storage operator moved raw beef.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. pooled eggs (67F - Cold Holding) held on cart on cook line. Per operator eggs cracked approximately 2 hours ago. Advised operator to place eggs in cooler to bring to 41F, or hold eggs in TPHC. Operator moved eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. vegetable egg roll (68F - Cold Holding) per operator item not prepared or portioned today. Item over stocked in reach in cooler next to fryer. Per operator item held out of temperature for 2 hours. Flip top cooler on cook line: cooked chicken (65F - Cold Holding); cooked beef (67F - Cold Holding) sitting on cutting board. Per operator items held out of temperature for 1.5 hours. Items not prepared or portioned today. Advised operator to move item to reachin cooler to bring to 41F, operator did.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy to operator.
Handwash sink used for purposes other than handwashing. Handwashing sink used as dump sink evidenced by food debris. Advised operator handwashing sink uses.
No probe thermometer provided to measure temperature of food products. Operator only able to provide meat thermometer.
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
Employee washed hands with cold water. Employee washed hands in kitchen handwashing sink with no hot water, Recommend that they wash hands in working sink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler at cook line at Egg rolls; (49F - Cold Holding); chicken wings (49F - Cold Holding), chef said items in unit less than one hour, they just open. Chef moved items to reach in freezer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink in kitchen. Water was off when turned on water was at 79°F
Bowl or other container with no handle used to dispense food. Using a bowl as a scoop for the sugar. Chef discarded bowl
Cloth used as a food-contact surface. Cloth towels being used as food liners. Chef removed towels.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine is not finishing cycles
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of beverage was on a cutting board at cook line.. He'd removed employee cup
Employee with no hair restraint while engaging in food preparation. Employees in food preparation not wearing hair restraints. Chef told them to put on hair restraints
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. Bag of carrots on the floor in walk in cooler
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at kitchen handwashing sink
Time/temperature control for safety food thawed in an improper manner. Beef and chicken sitting in standing water, chef removed and put under cool running water
Working containers of food removed from original container not identified by common name. Sugar containers not labeled. Corn starch containers not labeled, and flour containers not labeled.
Apr 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
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 explained and emailed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance by ice chute
Bowl or other container with no handle used to dispense food. Plastic bowl being used as a scoop. Chef discarded bowl and used scoop
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in prep area above food. Chef removed drink
Employee with no hair restraint while engaging in food preparation. Prep employees no hair restraint. Employees put on hair restraint
Food stored on floor. Frozen meats in plastic containers on the floor by the prep area. Employee picked up
Time/temperature control for safety food thawed in an improper manner. Frozen cooked chicken in sink. Chef put under cold running water
Working containers of food removed from original container not identified by common name. Sugar, salt and flour containers not labeled.
Mar 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit used to check sanitizer at Dishwasher
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda on p
Water leaking from pipe and/or faucet/handle. Pipe broken under 3 Compartment sink covered. Employee repaired pipe during inspection
Wet wiping cloth not stored in sanitizing solution between uses. Employee placed wiping cloth in sanitizing solution.
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen at wok station- observed spatulas inside container of standing water.
Sep 29, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No probe thermometer provided to measure temperature of food products.
Sep 28, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Main kitchen- observed employee marinating raw chicken, exit outside kitchen exit door, renter kitchen and begin to wipe down prep table without washing and putting on gloves.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen salad station- observed 6 live flying insects flying around and landing on container of oil at dry storage food shelf.
No probe thermometer provided to measure temperature of food products.
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.
No soap provided at handwash sink. Observed in main kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front counter Ice Machine- observed mold-like substance on top and sides of interior of ice machine.
Buildup of food debris/soil residue on equipment door handles. Main kitchen- observed reach in cooler doors soiled with food debris.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen reach in cooler- observed pot on top of reach in cooler stored not inverted.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen prep table at cold holding unit- observed employee cup of beverage on prep table.
Floor area(s) covered with standing water. Dry storage room- observed entire floor covered in standing water. Front counter-Observed standing water on the floor at ice machine.
In-use knife/knives stored in cracks between pieces of equipment. Main kitchen- observed spatula being stored in between deep fryers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen at grill station- observed spatulas being stored in 5 gallon bucket dirty water on the floor at 83 degrees F.
Soiled dry wiping cloth in use. Main kitchen prep table across from fryers- observed soiled wiping cloth on prep table.
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.