Bamboo Wok
8595 Collier Blvd Unit 105, Naples
Jul 22, 2025
Routine - Food
Disposition
Administrative complaint recommended
Inspector's notes
- Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintained
Bowl or other container with no handle used to dispense food.
14-01-5 - Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintained
Cardboard used to line nonfood-contact shelves under the prep tables at the end of the cook line.
14-45-4 - Basic·Food protection during preparation, storage and displayRepeat
Food stored on floor. There is a bag or rice stored on the floor in the kitchen.
08B-38-4 - Basic·Nonfood-contact surfaces clean
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a heavy build up of grease on the hood filters.
23-03-4 - Basic·Outer openings protected from insects/pests, rodent proof
Screen in door torn/in poor repair. The screen on the back door is torn.
35B-09-4 - Basic·Wiping cloths; clean and soiled linens; laundry facilitiesRepeat
Wet wiping cloth not stored in sanitizing solution between uses. There are wet wiping towels throughout the kitchen not stored in sanitizer solution.
21-12-4 - High Priority·Food-contact surfaces clean and sanitized
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pans were washed and placed into the clean side of the triple sink without sanitizing.
22-45-4 - High Priority·Separating raw animal foods from each other, RTE foods
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the chest freezer raw scallops, out of their original packaging are stored on top of edamame.
08A-02-6 - High Priority·Receiving and holding PH/TCS foods hot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table chicken broth (108F - Hot Holding). Operator increased the heat on the steam table. **Corrective Action Taken**
03B-01-6 - Intermediate·Food-contact surfaces clean and sanitizedRepeatCorrected on-site
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.
22-38-5 - Intermediate·Date marking ready-to-eat (RTE) PH/TCS foods
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. There are bins of cooked chicken in the walk in cooler with no date marking. Per operator they were prepared greater than 24 hours prior.
02C-02-5
Violation codes
8 categories| Count | Violation |
|---|---|
| 1 | Consumer advisory; food labeling; date marking |
| 1 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 2 | Raw/RTE food separation; food protection during prep and storage |
| 2 | Food-contact and nonfood-contact surfaces designed, constructed, maintained |
| 1 | Wiping cloths; clean and soiled linens; laundry facilities |
| 2 | Food-contact surfaces clean and sanitized |
| 1 | Nonfood-contact surfaces clean |
| 1 | Insects/rodents/pests; outer openings protected |