INCHINS BAMBOO GARDEN
1660 BRUCE B DOWNS BLVD, Wesley Chapel FL 33544
Last inspected Feb 11, 2026 · 7 visits since August 2023
AUG 23
FEB 24
JUN 25
FEB 26
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
Rodent activity present as evidenced by rodent droppings found. Observed 1 rodent dropping on dish machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date marking on heavy whipping cream or yogurt. Discussed date marking on commercially processed foods with operator.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink on cook line has no hot water but does have cold water. Operated stated it just broke two days ago and are waiting for it to be fixed.
Food stored on floor. Two boxes of eggs stored on floor in walk in cooler. Employee moved to bottom shelf
Aug 26, 2025□ 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 46F cold hold double panned for less than 4 hours. Operator placed beef in bottom of make table to cool, tomatoes cut 45F cold hold, double panned operator placed tomatoes in bottom of make table to cool.
Jun 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 46F cold hold double panned for less than 4 hours. Operator placed beef in bottom of make table to cool, tomatoes cut 45F cold hold, double panned operator placed tomatoes in bottom of make table to cool.
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.
Spray bottle containing toxic substance not labeled. Spray bottle of chemical not labeled. Operator labeled bottle
Food stored on floor. 2 buckets of sauce stored on the floor of walk-in cooler. Operator moved the buckets a minimum of 6" off the floor to gain compliance.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon used to scoop rice
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name. Discussed the importance of of labeling bottles
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Toxic substance/chemical improperly stored. Multi cleaner spray bottle stored over single service condiments in serviceline
No paper towels or mechanical hand drying device provided at handwash sink. bar area
Accumulation of debris inside warewashing machine. Buildup of lime, debris and grease interior dishmachine. Several nozzles on arms clogged.
Bowl or other container with no handle used to dispense food. Using4 oz cup as scoop on cookline
Cutting board has cut marks and is no longer cleanable. Cookline
Interior of oven/microwave has accumulation of black substance/grease/food debris. Cookline
Single-service articles not stored inverted or protected from contamination. Stored direct under chemicals.Operator discarded pan
Oct 26, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cove molding at floor/wall juncture broken/missing. Throughout kitchen
Exterior door has a gap at the threshold that opens to the outside. Back door
Floor not cleaned when the least amount of food is exposed. Observed trash and debris behind ice machine and equipment in server area
Observed multiple Cutting boards on cook line that have cut marks and is no longer cleanable.
Sep 1, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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.
Cove molding at floor/wall juncture broken/missing. Throughout kitchen
Exterior door has a gap at the threshold that opens to the outside. Back door
Floor not cleaned when the least amount of food is exposed. Observed trash and debris behind ice machine and equipment in server area
Observed multiple Cutting boards on cook line that have cut marks and is no longer cleanable.
Aug 25, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority5 Intermediate8 Basic
Show 14 findings ▾
Rodent activity present as evidenced by rodent droppings found. Observed 1 rodent dropping on dish machine.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed bags of shredded cheese in walk. In cooler not dated
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 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. Emailed handout to owner
No soap provided at handwash sink. On cook line next to make table. Manager put bottle of soap at sink
Soap dispenser at handwash sink not working/unable to dispense soap. In back prep area next to three compartment sink. Observed spoon in open dispenser. Educated cook to fill squeeze bottle with soap until dispenser is fixed. Manager put bottle of soap at sink until new dispenser comes in
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. Observed pack of salmon in walk in cooler. Manager cut bags opens
Cove molding at floor/wall juncture broken/missing. Throughout kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table next to cutting board on cook line.
Exterior door has a gap at the threshold that opens to the outside. Back door
Floor not cleaned when the least amount of food is exposed. Observed trash and debris behind ice machine and equipment in server area
No Heimlich maneuver/choking sign posted. Emailed copy to owner
Observed Employee with no hair restraint while engaging in food preparation. Manager had employee tie up hair
Observed multiple Cutting boards on cook line that have cut marks and is no longer cleanable.
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.