FUEGO BAMBU
150 FOUNTIANS WAY ST UNIT 8, Saint Johns FL 32259 · 904-907-2641
Last inspected Apr 7, 2026 · 5 visits since July 2024
JUL 24
FEB 25
OCT 25
APR 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. beef empanadas (114F - Hot Holding) in warming cabinet next to register at front counter, per employee all items have been in cabinet for less than a few hours, temperature turned up.
Nonfood-grade bags used in direct contact with food. Raw pork in reach in freezer chest in kitchen stored inside garbage bag.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of black beans in standing reach in cooler in kitchen dated 3/26.
Stop Sale issued due to food not being in a wholesome, sound condition. 1 package of fully thawed out raw salmon still inside vacuum package in standing reach in cooler in kitchen.
Show the remaining 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quaternary ammonium test strips.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of time/temperature controlled for safety foods in reach in cooler without date markings, per employee everything was made Sunday. Also open container of milk that was opened on Saturday per employee was missing date markings in reach in cooler in kitchen.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 1 package of fully thawed out raw salmon still inside vacuum package in standing reach in cooler in kitchen.
Working containers of food removed from original container not identified by common name. Multiple containers of salt, sugar, flour under prep table in middle of kitchen missing any labels.
Oct 27, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips at all
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door not self closing.
Outer openings not protected with self-closing doors. Self closing device disconnected at back door.
Apr 10, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No proof of any manager certification on site for anyone.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for any employees in establishment.
Feb 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority5 Intermediate4 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (47F - Cooling over 6 hours) in very deep, covered, plastic container in standing reach in cooler in prep area, per employee beans where cooked yesterday without any additional preparation today.
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. cooked beans (47F - Cooling over 6 hours) in very deep, covered, plastic container in standing reach in cooler in prep area, per employee beans where cooked yesterday without any additional preparation today.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. fried chicken (120F - Hot Holding) sitting in very shallow pan in front counter steam well, per employee items where placed there less then 1 hour ago. rice (89F - Hot Holding) sitting out on prep table in middle of kitchen, per employee rice is left to sit out until used to refill the front line buffet and rice cooked less then 1 hour ago.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken salad (44F - Cold Holding) in overfilled containers at front counter, per employee all items have been in there for less then 1 hour.
Toxic substance/chemical improperly stored. Multiple spray bottles of window cleaner, sanitizer,and all purpose cleaner stored on rack at front counter with wrapped utensils and napkins, chemicals removed.
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked beans (47F - Cooling over 6 hours) in very deep, covered, plastic container in standing reach in cooler in prep area, per employee beans where cooked yesterday without any additional preparation today.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No proof of any manager certification on site for anyone.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips of any kind available.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for any employees in establishment.
Food stored on floor. Cooking oil and drink in plastic bottles in prep area. Case of water in back storage area.
Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food. Bags of unwashed celery and lettuce stored over containers of cooked chicken and beans in standing reach in cooler in prep area.
No handwashing sign provided at a hand sink used by food employees. At hand wash station by triple sink
Single-service articles improperly stored. Boxes of gloves and to go trays on floor in back storage area.
Jul 3, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
Show 7 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No strips of any kind available
No paper towels or mechanical hand drying device provided at handwash sink. At any hand wash station
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. At any hand wash station
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. At hand wash station at front counter area. At hand wash station on cook line.
No child labor law poster. For reporting purposes only.
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.