NEW BAMBOO EXPRESS
5322 KELLY RD, Tampa FL 33615 · 8138898455
Last inspected Aug 7, 2026 · 8 visits since August 2023
MAY 25
JUN 25
FEB 26
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired 2/1/2026.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked broccoli 78°F at 1:49 PM left out on front line cook at 1:30 PM after cooking - employee cooled to 62°F at 2:15 PM inside walk in freezer.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time available for fried chicken on front line cook. Manager added a time during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soiled.
Handwash sink used for purposes other than handwashing. Metal and sponge scrubs are stored inside handwashing sink next to sushi station.
Show the remaining 3 findings ▾
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchased chlorine sanitizer for food contact surfaces at time of inspection.
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. Expired for Andres M. on 2/15/2026.
Employee with no hair restraint while engaging in food preparation. Observed one employee without a hair restraint in back kitchen area. Employee wore a hat at time of inspection.
May 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate3 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Fried chicken wings 82°F at 4:23 PM finish cooking at 1 PM left out at room temperature to cool next to mop sink. Fried chicken pieces 80°F at 4:24 PM finish cooking at 1 PM left out at room temperature to cool next to mop sink.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen ground beef stored over packages of miso paste inside walk-in freezer. Employee relocated raw meat to an approved location at time of inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Two packages of imitation crab sticks thawed inside, reduce oxygen packaging in reaching cooler at sushi make station.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried chicken wings 82°F at 4:23 PM finish cooking at 1 PM left out at room temperature to cool next to mop sink. Fried chicken pieces 80°F at 4:24 PM finish cooking at 1 PM left out at room temperature to cool next to mop sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Fried chicken wings 82°F at 4:23 PM finish cooking at 1 PM left out at room temperature to cool next to mop sink, stored inside a deep plastic container. Fried chicken pieces 80°F at 4:24 PM finish cooking at 1 PM left out at room temperature to cool next to mop sink, stored inside a deep plastic container.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soiled.
Handwash sink used for purposes other than handwashing. Rubber spatula stored inside and washing sink next to sushi station.
No paper towels or mechanical hand drying device provided at handwash sink. Look at the front line cook.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan for Time as a public health control is incomplete. Manager completed form at time of inspection.
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. Expired for Andres M.
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. Two packages of imitation crab sticks thawed inside, reduce oxygen packaging in reaching cooler at sushi make station.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks
Working containers of food removed from original container not identified by common name. Multiple squeeze bottles in establishment with liquids and sauces are not labeled. Employee began labeling some bottles at time of inspection.
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority8 Intermediate3 Basic
Show 16 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee touch forehead with hands then proceed to wear gloves. Discussed with employee to wash hands after touching body or changing tasks before wearing gloves. Employee washed hands then wore gloves at time of inspection.
Operating with an expired Division of Hotels and Restaurants license. License expired 2/1/2026.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing hands at handwash sink with. Employee had one hand gloved and proceeded to wash hands. Discussed with employee to wash hands after removing gloves. Employee rewashed hands without gloves on at time of inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. 1 package of Bbq eel and 3 packages of crab sticks thawing in reduced oxygen packaging. Located inside reach in cooler of sushi make station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 67F at 3:06pm placed on front line at 1pm cooled to 59F at 3:29pm, cut nap cabbage 64F at 3:06pm placed on front line at 1pm cooled to 53F at 3:29pm. All items placed inside walk in cooler for cooling.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at three compartment sink. Discussed with employee to wash hands only at designated handwash sinks. Employee rewashed hands at handwash sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on front line soiled.
Handwash sink used for purposes other than handwashing. Cutting board, chopsticks, blue scrub, and metal scrub stored inside handwash sink across from three compartment sink.
Manager or person in charge lacking proof of food manager certification. No CFM for Youran.
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/ 7 employee currently working in establishment, no CFM present.
No paper towels or mechanical hand drying device provided at handwash sink. Located at front service counter.
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. Missing for Bixiang, Yihai, Youyuan and Erin.
No soap provided at handwash sink. Located at front service counter.
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 Bbq eel and 3 packages of crab sticks thawing in reduced oxygen packaging. Located inside reach in cooler of sushi make station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage container on prep take next to hot well steamers. 4 personal beverages on prep table next to microwave. 3 personal beverages on shelf over front line reach in cooler.
Employee personal food not properly identified and segregated from food to be served to the public. Personal foods inside reach in cooler not identified. Located inside reach in cooler adjacent to three compartment sink.
Jun 2, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Observed accumulation of food debris in handwash sink by barbecue stove in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. By barbecue stove in kitchen.
May 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. A container of raw dumpling meat stored over tofu in walk-in cooler.
Handwash sink used for purposes other than handwashing. Observed accumulation of rice and other food debris in handwash sink next to barbecue oven in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line. Operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp, fried chicken wings and various cooked food in walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water temped 80 F.
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cook line Cold Holding: diced roast pork 45 F, cooked shrimp 45 F, pool egg 50 F, raw beef 48 F, raw chicken 49 F. Operator moved time/temperature control for safety food to walk-in freezer. Re temped: diced roast pork 40 F, cooked shrimp 39 F, pool egg 43 F, raw beef 40 F, raw chicken 41 F.
Handwash sink used for purposes other than handwashing. Observed scrubbing pads and food debris in hand wash sink at sushi station 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. Tuna was still solid frozen thawing in reach-in cooler at sushi station. Operator cut opened package at time of inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on top shelf in glass door reach-in cooler in kitchen. Operator rearranged items to prevent cross contamination.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease.
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Observed food debris and scrubbies in handwash sink at prep area and cook line.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at prep area and front service counter. Operator provided at time of inspection.
Food stored on floor. Multiple cases of meat stored on floor in walk-in freezer. Operator moved items to shelves.
Aug 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken thighs stored over cooked pork and cooked chicken in walk-in cooler. Pooled egg stored behind cut onion and other cut vegetables in reach-in cooler on cook line. Raw shrimp stored over cooked breaded chicken in reach-in cooler at kitchen. Operator moved shrimp to lower shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food debris.
Handwash sink used for purposes other than handwashing. Sanitizing bucket stored in handwash sink at sushi station. Operator removed. Observed food debris and scrubbing pads stored in handwash sink at BBQ stove area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked pork and cooked shrimp in walk-in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in standing water at 87 F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee energy drink stored in glass door reach-in cooler. Operator removed.
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.