BI BIM BAP ASIAN BISTRO

5279 COMPETITION DR, BETTENDORF, IA, 52722

17 cited findings

Most recent inspection

Date: January 27, 2026
Type: Routine
Result: Not reported
Risk category: Not reported
Cited findings: 17
Jurisdiction: Scott County (Davenport)
Source risk checklist count: 6
Good Retail Practices findings: 7

Published report comment

Non-illness complaint inspection conducted today regarding employees smoking cigarettes inside of the kitchen. Complaint is verified through photographs sent to inspector. Owner was unaware of the complaint. Owner has agreed to provide retraining to all staff regarding tobacco product usage and how it is illegal to smoke inside of the facility. Discussed that employees can smoke on the exterior of the building while doors to the facility are secured or in their own personal vehicles. A routine inspection was also conducted of the facility today. Facility has an active Certified Food Protection Manager on staff, an Employee Reporting Agreement Policy in place, and a written, established procedure available for responding to the clean-up of bodily fluids. A physical re-inspection will occur on or after Follow-up will be completed on or after 2/6/2026 by Physical Recheck.

Violations (17)

3-501.15(A)CriticalCorrected on site
Iowa food code item 33 (Good Retail Practices)
Observation: Staff attempted to use a cold prep table on the cook line for cooling down cooked chicken. Corrected by: relocating cooked chicken to the walk-in cooler for rapid cooling.
Good Retail Practices | PF | Item 33
3-302.11(A)(2)CriticalRepeatCorrected on site
Iowa food code item 15 (Risk Factors)
Observation: Container in the walk-in cooler was observed holding packages of raw whole beef cuts and raw ground pork sausage. Corrected by: separating the raw beef from the raw pork and storing according to required internal cooking temperatures.
Risk Factors | P | Item 15
3-302.11(A)(1)CriticalRepeatCorrected on site
Iowa food code item 15 (Risk Factors)
Observation: Package of raw pork sausage was observed being stored inside of the same container as packages of precooked chicken breasts and cooked pork in the prep cooler on the cook line. Container of raw chicken observed being stored on the shelf above broth in the prep cooler in the kitchen. Container of raw shell eggs observed being stored above container of soy sauce in the walk-in cooler. Packages of cooked chicken legs observed being stored in the same container as packages of raw beef and raw pork sausage. Corrected by: relocating products according to their required internal cooking temperatures.
Risk Factors | P | Item 15
3-304.11CriticalRepeat
Iowa food code item 15 (Risk Factors)
Observation: Cashews and dried chile peppers were observed being stored inside of cardboard boxes in the kitchen. These boxes are not smooth, durable and easily cleanable surfaces and have not been sanitized prior to holding food product.
Risk Factors | P | Item 15
4-601.11(A)Critical
Iowa food code item 16 (Risk Factors)
Observation: Knife and two stainless steel bowls that had leftover food debris present were observed in storage with other cleaned utensils. Corrected by: sending utensils to ware washing to be washed, rinsed, and sanitized. The interior of the prep table on the cook line located nearest the walk-in cooler was observed with a build up of soil and food debris. This unit requires additional cleaning.
Risk Factors | PF | Item 16
4-202.11Critical
Iowa food code item 47 (Good Retail Practices)
Observation: The interior lip of the ice machine in the kitchen was observed with material that is beginning to flake off in pieces. This food contact surface is not smooth, durable, and easily cleanable. This material can become a physical contaminant if it falls into the ice bin.
Good Retail Practices | P | Item 47
4-703.11CriticalCorrected on site
Iowa food code item 16 (Risk Factors)
Observation: The low-temp sanitizing dish machine was dispensing chlorine sanitizing solution at 10 ppm when first observed during today's inspection. Corrected by: priming the sanitizer on the unit until it was able to provide sanitizer at a concentration of 50ppm.
Risk Factors | P | Item 16
3-403.11(A)&(D)CriticalCorrected on site
Iowa food code item 19 (Risk Factors)
Observation: Cooked pork belly was observed at 90*F in a small crock pot device. Product had been reheating in unit for approximately 45 minutes. Corrected by: removing pork belly from reheating in the crock pot to the stove. Pork belly was reheated to 165*F before being placed into hot holding.
Risk Factors | P | Item 19
3-501.16(A)(2)CriticalCorrected on site
Iowa food code item 22 (Risk Factors)
Observation: Container of previously cooked chicken was observed sitting out on the counter at 60*F. Product had been out for less than 1 hour. Corrected by: relocating to the walk-in cooler for rapid cooling.
Risk Factors | P | Item 22
3-501.17Critical
Iowa food code item 23 (Risk Factors)
Observation: Several prepared food products or opened commercially prepared food products were observed in the cold prep tables on the cook line for longer than 24 hours without proper date marking.
Risk Factors | PF | Item 23
4-601.11(B)(C ), 4-602.13
Iowa food code item 49 (Good Retail Practices)
Observation: The faucet handles and area around the handles on the hand sink in the kitchen were observed with a build up of grime and food debris. This area requires additional cleaning.
Good Retail Practices | C | Item 49
3-302.11(A)(3-9)Repeat
Iowa food code item 15 (Risk Factors)
Observation: Containers of spices, toppings for dishes (peanuts, cashews, dried chile peppers), and containers of sauces observed being stored on a shelf in the kitchen without any overhead covers/protection.
Risk Factors | C | Item 15
3-302.12
Iowa food code item 37 (Good Retail Practices)
Observation: Multiple containers of food product were observed without proper labeling (corn starch, sauces, spices).
Good Retail Practices | C | Item 37
3-305.14Corrected on site
Iowa food code item 39 (Good Retail Practices)
Observation: Large container of raw meat observed being stored on the floor in the kitchen while employee was cutting product into portions. Corrected by: relocating container of food to a prep table, at least 6 inches off the floor where the product is not exposed to dust, splash, and other forms of contamination.
Good Retail Practices | C | Item 39
3-304.12Corrected on site
Iowa food code item 43 (Good Retail Practices)
Observation: The ice scoop located in the small ice bin in the server station was observed being stored in the bin with the handle down inside of the ice. Corrected by: using a glove to retrieve the ice scoop. Ice scoop was relocated to a clean container beside the ice machine for in-between storage.
Good Retail Practices | C | Item 43
4-903.11(A)(C )Corrected on site
Iowa food code item 45 (Good Retail Practices)
Observation: To-go containers and lids were observed being stored on a shelf in the kitchen with their food contact surface portions facing upward. Corrected by: inverting containers and lids.
Good Retail Practices | C | Item 45
2-401.11Corrected on site
Iowa food code item 6 (Risk Factors)
Observation: Employee beverage glass observed without a lid or a straw being stored directly above a food preparation surface. Corrected by relocating employee beverage to a bottom shelf below all food storage and food preparation surfaces. Complainant provided pictures showing cigarette ashes present on food preparation surfaces in the kitchen. Discussed complaint with owner and owner agreed to provide retraining to all staff regarding tobacco use and how it is illegal to smoke inside of the establishment.
Risk Factors | C | Item 6

Source: Scott County (Davenport) health department. Data refreshed October 16, 2026. Results are shown in the health department's own wording. This record is provided for general information; confirm current status with the health department before relying on it.