DirtyFLRestaurant Inspection Data

BANGKOK SUSHI

16541 Pointe Village Drive
Florida, 33558
Pasco County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 6/25/2025

Inspection #: Visit ID: 10866781

  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drinks on prep tables throughout establishment. Warning - From follow-up inspection 2025-06-25: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Warning - From follow-up inspection 2025-06-25: **Time Extended**

Inspection Date: 6/24/2025

Inspection #: Visit ID: 10752696

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drinks on prep tables throughout establishment. 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 talking on phone then starting taking out bowls of food from reach in cooler at sushi bar. Inspector spoke with Employee about proper hand washing procedures. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over cut vegetables in walk in cooler. Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at sushi bar washing gloves. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: rice noodles 69 F, tofu 70 F, cut tomatoes 73 F, curry sauce 48 F, tomato sauce 76 F, crab stick 69 F, per operator all items were taken out between 10:30-11 am. Operator had items put in reach in freezer at time of inspection to bring back down to temperature. Time temped 2:20. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing bowls and sanitizer towel in handwash sink at sushi bar. Warning
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. 11;employees working at time of inspection. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at handwash sink in kitchen shut off. Employee turned on at time of inspection. Warning

Inspection Date: 1/3/2025

Inspection #: Visit ID: 10752403

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.on cooks line. Warning - From follow-up inspection 2025-01-03: Still observed **Time Extended**

Inspection Date: 1/2/2025

Inspection #: Visit ID: 8746796

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.on cooks line. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table 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 phone on prep table cooks line. Warning
  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee washed hands no soap Warning
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Lobster in a non food grade bag. Employee removed from bag. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cook curry sauce in reach in cooler by stove top employee removed to proper storage. Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves in three compartment sink. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient air temp 50 f food held over four hours Crab salad 48 f fried chicken 48 f spring roll 48 f cut lettuce 47 f raw shelled eggs 51 f Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from stove top and sauce oil cart cut spinach 59 f above the rim of the cooler less than 4 hours employee moved to walk in cooler. 2nd temp Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient air temp 50 f food held over four hours no temps taken Crab salad 48 f fried chicken 48 f spring roll 48 f cut lettuce 47 f raw shelled eggs 51 f. 39 f cream cheese 48 f queso commercial package 48 f butter 51 f commercially packaged moved package items to freezer rapid cool. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Rice stored in the hand washing sink sushi line. Filling bucket with water on sushi line. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Multiple hand washing sinks. Employee restocked the paper towels for one sink. **Corrective Action Taken** Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. On sushi line employee restocked Corrected On-Site Warning

Inspection Date: 6/7/2024

Inspection #: Visit ID: 8581650

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In server reach in cooler. Personal salad by cut lemons. Manager moved Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Sugar and flour bins broken
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed copy to operator **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fans soiled
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bin of flour not labeled

Inspection Date: 12/27/2023

Inspection #: Visit ID: 8363842

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on clean dish storage counter. operator removed Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. -pot of sauce on floor operator removed Corrected On-Site Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. On top of cooks line Togo boxes not inverted. Operator moved. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut produce in sushi cooler. Operator moved Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pot in hand wash sink near cooks line. Operator removed Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area, operator replaced. Paper towel dispenser near cooks line sink inoperable. Operator repaired Corrected On-Site

Inspection Date: 8/7/2023

Inspection #: Visit ID: 8306525

  • 11-27-4:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-05-31: **Time Extended** - From follow-up inspection 2023-08-07: **Time Extended**