BANGKOK BAY THAI CUISINE AND SUSHI BAR
1833 Southeast Federal Highway
Florida, 34994
Martin County County
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 3/27/2025
Inspection #: Visit ID: 10739842
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At cook line cutting boards.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over sliced carrots at small flip top cooler on cook line, raw fish over soy sauce at walk in cooler. Operator stored products properly. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sushi bar: Sanitizer bucket - chlorine sanitizer 200+ppm. Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site
- 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.
Inspection Date: 12/10/2024
Inspection #: Visit ID: 8768147
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook line.
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef not commercially packaged in walk in freezer. Operator stored items properly Corrected On-Site Admin Complaint
- 01B-19-5:High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. 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 and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice on front counter with no time mark, per operator, items are on time as a public health control. Per Operator, items out of temperature for more than 4 hours. See stop sale.
- 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 and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice on front counter with no time mark, per operator, items are on time as a public health control. Per Operator, items out of temperature for more than 4 hours. See stop sale. Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing food container inside of hand wash sink at front counter.
Inspection Date: 3/8/2024
Inspection #: Visit ID: 8543383
- 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over vegetable spring rolls reach in freezer in kitchen, raw fish over fruit walk in freezer. Educated operator on proper storage procedures. Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna over cooked eel at sushi reach in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked peas and carrots (44-45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, left out on counter to thaw. Per operator out of temperature for approximately 1 hour. Operator placed in freezer. Educated operator on proper thawing procedures. **Corrective Action Taken**
- 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. No time mark observed for sushi rice. Per operator, out of temperature for approximately 2.5 hours. Operator placed time mark for remaining 1.5 hours. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: tuna (60F - Cooling) at 2:15 since 1:45 - 59F 2:30 At current rate of cooling product will not reach 41F within 4 hours. Operator placed in freezer. **Corrective Action Taken**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Inspection Date: 11/2/2023
Inspection #: Visit ID: 8370318
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At backdoor
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at expo
- 08B-38-4:Basic - Food stored on floor. Cases of oil in kitchen, sacks of rice and buckets of soy in dry storage area
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Forks and spoons at front counter
- 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 chicken over edamame in single door white reach in freezer Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.shell eggs over vegetables in walk-in, operator will move **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station Corrected On-Site