BANGKOK BISTRO
1527 N FEDERAL HWY
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/24/2025
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - 2 Cookline Employees with no hair restraint while engaging in food preparation.
- 10-07-4:Basic - Cookline - In-use utensil stored in standing water less than 135 degrees Fahrenheit - water 77F. Operator removed. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on sushi prep table. Operator removed. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Right Cookline flip top - lower left door - loose gasket.
- 06-09-1:Basic - Sushi prep - low boy - 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. Per operator taken out of freezer and placed in low boy earlier today. Operator opened package. Corrected On-Site Repeat Violation
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Expo - Sanitizers Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 400ppm. Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Sushi bar - Raw fish stored over ready-to-eat pineapple and corn. Operator stored all items properly. Corrected On-Site
- 03F-02-5:High Priority - 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. Operator properly time marked. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cookline hand sink with pans in sink. Operator removed. Corrected On-Site Repeat Violation
- 53B-14-5:Intermediate - 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.
Food safety inspection conducted on 2/24/2025 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 8/29/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/28/2024
High Priority
4
Intermediate
2
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in uncooked rice. Operator removed. Corrected On-Site Warning
- 06-09-1:Basic - 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. Sushi area right side low boy - commercially purchased reduced oxygen packaged tuna 46-47F - per operator item removed from freezer yesterday and held in unit overnight. See stop sale. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on shelf with bulk rice and clean pans. Operator removed. Corrected On-Site Warning
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quay 400ppm. Corrected On-Site Repeat Violation Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Sushi area right side low boy - commercially purchased reduced oxygen packaged tuna 46-47F - per operator item removed from freezer yesterday and held in unit overnight. See stop sale. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station - right low boy - Krab salad (50F); cream cheese (47F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station - right low boy - Krab salad (50F); ROP tuna (46-47F); cream cheese (47F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Warning
- 03F-02-5:High Priority - 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. Sushi rice - operator time marked. Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bowl with ice in cookline hand sink. Operator removed. Corrected On-Site Warning
- 11-26-1:Intermediate - 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. 1 employee without food handler/CFM training. Operator had employee fill out Food Employee Reporting Agreement during inspection. Corrected On-Site Warning
Food safety inspection conducted on 8/28/2024 revealed 10 total violations (4 high priority, 2 intermediate, 4 basic).
Inspection on 4/16/2024
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 10-12-5:Basic - In-use ice scoop stored in visibly soiled container. Operator cleaned. Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Front counter - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quat 400ppm. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door Ikon - back prep room - cooked rice (54-55F). Per operator prepared yesterday and held in unit overnight. Observed item in covered plastic container. See stop sale.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked shrimp in left side cookline flip top. Operator stored all items properly. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door Ikon - back prep room - cooked rice (54-55F). Per operator prepared yesterday and held in unit overnight. Observed item in covered plastic container. See stop sale.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door Ikon - back prep room - cooked rice (54-55F). Per operator prepared yesterday and held in unit overnight. Observed item in covered plastic container. See stop sale.
Food safety inspection conducted on 4/16/2024 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 12/15/2023
High Priority
3
Intermediate
4
Basic
1
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Operator set up triple sink sanitizing. Chlorine 100ppm. **Corrective Action Taken**
- 12A-02-4:High Priority - Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee proper washed hands. Corrected On-Site
- 12A-20-4:High Priority - Employee washed hands with no soap. Cookline employee washed hands without soap. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site
- 03F-02-5:High Priority - 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. Sushi rice. Operator properly date marked. Corrected On-Site
- 11-27-4:Intermediate - 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. Provided handout to operator. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cleaning bucket and sponges stored in sushi area hand sink. Operator removed. Corrected On-Site
- 11-26-1:Intermediate - 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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Cookline. Operator replaced. Corrected On-Site
Food safety inspection conducted on 12/15/2023 revealed 8 total violations (3 high priority, 4 intermediate, 1 basic).