BANGKOK BISTRO
1527 N FEDERAL HWY
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 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).