BANGKOK SQUARE
8181 NW 38 LN UNIT 100
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/5/2025
High Priority
6
Intermediate
2
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink. Repeat Violation
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Shelves next to back door. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored next to clean dishes on shelf at end of cook line.
- 08B-38-4:Basic - Food stored on floor. Case of cooking oil stored on floor at end of cook line. Pan of beef stored on floor in walk-in freezer. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops for rice on kitchen prep table,131F. Manager removed scoops and replaced them with new ones in dry pan. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. Area around soda nozzles of soda machine in wait station. Top of dish machine. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers on kitchen shelf. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Bag of sugar stored next to back door. Manager placed sugar in container with lid during inspection. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken being thawed in standing water in kitchen prep sink. Manager placed chicken under running water. Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dishes. Corrected On-Site Repeat Violation Admin Complaint
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel laying on top of bean sprouts in reach-in cooler next to walk-in cooler. Manager removed paper towel during inspection. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef stored over sauce in reach-in cooler next to cook line fryer. Employee moved chicken and beef to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Duck stored in reach-in cooler across from cook line fryer. Manager stated duck was frozen after first day and thawed on 2/4. Employee placed new proper date on duck. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in walk-in cooler: Beef (48F - Cold Holding). Manager stated employees portioned beef two hours earlier. Manager moved beef to walk-in freezer to reduce temperature to 41F. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice stored on cutting board of reach-in cooler across from cook line stovetop. Employee stated rice placed on counter thirty minutes earlier. Rice was used during inspection. Manager stated going forward rice would be held on time. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin and interior of ice bin door for ice machine across from back door. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in wait station hand washing sink. Repeat Violation
Food safety inspection conducted on 2/5/2025 revealed 17 total violations (6 high priority, 2 intermediate, 9 basic).
Inspection on 9/18/2024
High Priority
6
Intermediate
2
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks next to soda box storage.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard on top of beverage reach-in cooler across from kitchen entrance. Manager removed cardboard during inspection. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout the kitchen.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored above three compartment sink.
- 08B-38-4:Basic - Food stored on floor. Case of cooking oil stored on floor next to kitchen ice machine. Bottle of paprika sauce stored on floor next to cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of cook line reach-in cooler. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. To go containers stored in wait station. Repeat Violation
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink in dish area.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine across from three compartment sink, 0 ppm. Warning
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began to prepare food on cook line without washing hands and changing gloves. Manager had employee wash hands and change gloves. Corrected On-Site Repeat Violation Admin Complaint
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes in dish area without washing hands. Repeat Violation Admin Complaint
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over sauce in reach-in cooler across from cook line. Employee placed eggs on bottom shelf. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Dish detergent stored next to paprika sauce on cook line floor. Manager placed paprika sauce on shelf. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of kitchen ice machine door.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee placed drink glasses in dish area hand washing sink. Manager removed glasses from hand washing sink. Corrected On-Site Repeat Violation
Food safety inspection conducted on 9/18/2024 revealed 17 total violations (6 high priority, 2 intermediate, 9 basic).
Inspection on 1/5/2024
High Priority
6
Intermediate
4
Basic
6
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop flour stored in bag at end of cook line.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table next to reach-in cooler in front of walk-in cooler. Manager discarded bottle of water. Corrected On-Site
- 08B-48-4:Basic - Employee preparing food in customer section of dining area. Employee scraping carrots in dining area. Carrots returned to kitchen to finish prepping. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manager had employee place tongs on top of oven. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in cooler at end of cook line. Top of dish machine. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf above kitchen reach-in cooler. Manager had employee turn containers over. Corrected On-Site Repeat Violation
- 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. Item in walk-in cooler: chicken (45F,45F,46F,45F - Cooling). Manager stated item was prepared the previous afternoon. Repeat Violation Admin Complaint
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in walk-in cooler: chicken (45F,45F,46F,45F - Cooling). Manager stated item was prepared the previous afternoon
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** Repeat Violation Admin Complaint
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Tomatoes and cabbage stored on paper towels in reach-in cooler across from fryers.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Coconut milk stored in reach-in cooler across from kitchen entrance from dining room dated 12/27/23.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line grill: pork (48F - Cold Holding). Manager stated item placed in cooler one hour prior to temperature being taken. Manager moved pork to walk-in freezer to reduce temperature to 41F. Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in hand washing sink across from dish machine. Scrub pad stored in hand washing sink at end of cook line. Repeat Violation
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 40F when calibrated.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Custard stored in reach-in cooler across from kitchen entrance from dining room. Manager stated item was prepared on 12/31. Manager placed proper date on item. Corrected On-Site
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some of employee certifications are copies.
Food safety inspection conducted on 1/5/2024 revealed 16 total violations (6 high priority, 4 intermediate, 6 basic).
Inspection on 9/13/2023
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 9/13/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/25/2023
High Priority
7
Intermediate
3
Basic
11
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard lining shelf in walk-in freezer.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen. Repeat Violation
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Cutting board stored on floor in dish area. Manager had cutting board washed,rinsed and sanitized then placed on a shelf. Corrected On-Site
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair pans stored above three compartment sink.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes and keys stored above soy sauce on shelf across from ice machine. Manager removed items from shelf. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored above three compartment sink. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Cooking oil stored on floor next to fryer. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Ice scoop stored on top of ice machine. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. Area around soda nozzles of wait station soda machine. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. To go containers stored on kitchen shelf. Manager had employee turn containers over. Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at end of cook line, 0 ppm. Manager changed sanitizer water, 50 ppm. Corrected On-Site Repeat Violation
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled apron and proceeded to cut tofu on prep table at end of cook line without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken** Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over soup in reach-in cooler next to fryer at end of cook line. Manager moved chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled dirty dishes in dish area and proceeded to handle spinach without washing hands and changing gloves. Manager had employee wash hands, change gloves and wash spinach. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from stove: chicken (48F - Cold Holding). Manager stated item placed in cooler one hour prior to temperature being taken. Manager moved item to walk-in freezer to reduce temperature to 41F. Items stored on top of prep table across from walk-in cooler: tomatoes (48F - Cold Holding); bean sprouts (49F - Cold Holding); cabbage (53F - Cold Holding). Manager stated items placed on prep table one hour prior to temperature being taken. Manager had employee move items to walk-in freezer to reduce temperature to 41F. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item in walk-in cooler: chicken (45F - Cold Holding). Manager stated item was cut and prepared the previous day.
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Item in walk-in cooler: chicken (45F - Cold Holding). Manager stated item was cut and prepared the previous day.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored on top of oven: red curry sauce (126F - Hot Holding). Manager stated item placed on stove 30 minutes prior to temperature being taken. Manager had employee begin reheating item on stove. **Corrective Action Taken**
- 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. Establishment has no written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stored underneath salad prep table. Bin of ice machine across from back door. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad stored in hand washing sink next to back door. Manager removed scrub pad from hand washing sink. Corrected On-Site
Food safety inspection conducted on 8/25/2023 revealed 21 total violations (7 high priority, 3 intermediate, 11 basic).