BANGKOK SUSHI

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Scott C. expired 1/3/2026, Kittinan P. expired 4/25/2025, Jody S. expired 4/26/2025, Suphaporm P. expired 4/25/2025. Florida Restaurant and Lodging. Warning - From follow-up inspection 2026-02-25: Time Extended

Basic - - From initial inspection : Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Warning - From follow-up inspection 2026-02-25: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The plug-in fan in the reach-in freezer is soiled with dust. The fan guard in the reach-in refrigerator for salads is soiled with a mold-like substance. The hood filters are soiled with grease. The door frames on both reach-in coolers across from the cook line are soiled with slime and a mold-like substance. Warning - From follow-up inspection 2026-02-25: The plug-in fan, fan guard in the reach-in refrigerator, and door frames are clean. The time for cleaning the hood filters has been extended. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 12 cooked ducks (52F - Cooling) Warning

High Priority - Dented/rusted cans present. See stop sale. Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. veggie rolls (51F - Cold Holding); cooked dumplings (60F - Cold Holding); scallops (51F - Cold Holding); scallops (49F - Cold Holding); scallops (51F - Cold Holding); scallops (54F - Cold Holding); krab sticks (54F - Cold Holding); krab sticks (51F - Cold Holding); krab sticks (50F - Cold Holding); krab salad (50F - Cold Holding); krab salad (51F - Cold Holding); krab sticks (52F - Cold Holding); krab sticks (55F - Cold Holding); cream cheese (55F - Cold Holding); one head cut lettuce (49F - Cold Holding) Warning

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Garilc in oil (74F - Cold Holding) Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (80F - Hot Holding) Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All the cutting boards in the reach-in cooler and the small cutting board on the prep table across from the cook have a mold-like substance and are stained. Repeat Violation Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Scott C. expired 1/3/2026, Kittinan P. expired 4/25/2025, Jody S. expired 4/26/2025, Suphaporm P. expired 4/25/2025. Florida Restaurant and Lodging. Warning

Intermediate - Nonservice animals in the food establishment or on premises. Observed 1 customer holding dog at check out. Warning

Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles at the sushi area not labeled. The operator labeled the bottles. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. The operator separated the cups. Corrected On-Site Warning

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Warning

Basic - Floor soiled/has accumulation of debris. The floor under the cooked line equipment is solid with grease. Warning

Basic - In-use tongs stored on equipment door handle between uses. 2 tongs on the equipment door. The operator moved the tongs. Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board. The operator moved the wet wiping cloth. Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. The microwave in the kitchen soiled with grease and food debris. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. The far reach in cooler by the wall across from the cooks line and the reach in cooler in the sushi area to the far left is missing an ambient air temperature. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. The hand sink behind the cook line had a faded handwashing sign that was not legible. Provided the operator with a new sign. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The plug-in fan in the reach-in freezer is soiled with dust. The fan guard in the reach-in refrigerator for salads is soiled with a mold-like substance. The hood filters are soiled with grease. The door frames on both reach-in coolers across from the cook line are soiled with slime and a mold-like substance. Warning

Basic - Open dumpster lid. Warning

Basic - Utensils in poor condition. 2 mesh strainers in poor condition. The operator discarded the 2 mesh strainers. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

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

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at sushi bar washing gloves. Warning

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing bowls and sanitizer towel in handwash sink at sushi bar. Warning

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning

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

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

High Priority - Employee washed hands with no soap. Employee washed hands no soap Warning

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

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

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

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

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

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

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

Intermediate - No soap provided at handwash sink. On sushi line employee restocked Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable.on cooks line. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table Warning

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

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

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On hard copy folding menu - From follow-up inspection 2023-05-31: July 29 next for call back. Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp over unwashed produce walk in cooler

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Discussed with management the importance of hand washing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line ambient temperature 55 f Cold holding: raw beef 46 f raw beef 46 f raw shelled eggs 50 f raw seed sprouts 47 f raw salmon 47 f scallops 47 f cooked Ty sauce 47 f employee moved items to walk in cooler Fresh garlic oil 66 f Raw chicken 47 f sitting on table with ice. Corrective Action Taken

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.

Intermediate - Handwash sink used for purposes other than handwashing. Dish pan

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On hard copy folding menu

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.not filled out

Intermediate - No soap provided at handwash sink. Cooks line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on freezer. Operator removed.

Basic - Food stored on floor. Egg roll sauce in pan on floor. Operator removed from floor. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-03-29: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. In kitchen under , and behind equipment. Warning - From follow-up inspection 2022-03-29: Time Extended

High Priority - Roach activity present as evidenced by live roaches found. -Approximately 9 live roaches in cabinet under rice container in kitchen operator removed cabinet from the building. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make station Reach in cooler on cooks line cut greens (46F - Cold Holding); raw chicken (45F - Cold Holding); raw beef (45F - Cold Holding); raw shrimp (46F - Cold Holding); raw beef (44F - Cold Holding), operator placed all items on ice. Corrective Action Taken Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Sauce pot in sink in back kitchen by rice cooker Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items date marked. Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Dead roaches on premises. - 1 dead roach on floor in dry storage. - 1 dead roach in same cabinet with live roaches. Warning

Basic - Floor soiled/has accumulation of debris. In kitchen under , and behind equipment. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In kitchen on prep tables. Warning

Basic - Wood food-contact surface not properly sealed. Old cabinet in kitchen. Operator removed cabinet from establishment . Warning