BANGKOK SQUARE

High Priority - - From initial inspection : 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 - From follow-up inspection 2025-08-04: Administrative comply due to time Admin Complaint

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

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

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

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

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

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

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

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in wait station hand washing sink. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Shelves next to back door. Repeat Violation

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.

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

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

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

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on kitchen shelf. Repeat Violation

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

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

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

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

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

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.

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.

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

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

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 40F when calibrated.

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

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.

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.

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

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

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

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

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

High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Dish machine across from three compartment sink, 0 ppm. Manager stated items would be sanitized in three compartment sink.

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. Manager had employee wash hands and rewash containers. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in dish area.

High Priority - Non-food grade paper/paper towel used as liner for food container. Cut tomatoes and peppers stored on top of paper towel in reach-in cooler across from fryer. Employee removed paper towels. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cut onions in reach-in cooler across from stove. Employee placed eggs on bottom shelf. Corrected On-Site

High Priority - Shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. Eggs stored on cart next to oven. Employee placed eggs in reach-in cooler, ambient temperature 40F. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler next to walk-in cooler: rice (46F - Cold Holding). Employee stated item was at proper temperature 2 hours prior to temperature being taken. Manager placed item in walk-in freezer to reduce temperature to 41F. Corrective Action Taken

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. Noodles stored at end of cook line. Employee stated item placed out at 11:00 am. Employee placed proper date on item. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Tylenol stored on top of reach-in cooler next to fryers. Employee moved Tylenol to office. Corrected On-Site

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. No written procedure available.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting stored on cook line. Deflector plate inside of ice machine. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Seven employees working with no certified food manager on site. Certified food manager arrived during inspection. Corrected On-Site

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. No proof of employee reporting responsibility.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice stored in reach-in cooler next to walk-in cooler. Employee stated item prepared on 2/5. Employee placed proper date mark on item. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Doors for dish machine across from three compartment sink.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks next to three compartment sink. Employee placed chain through CO2 tanks. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of Haagan Diaz ice cream stored in reach-in freezer next to fryers. Employee removed item from reach-in freezer. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf next to dish machine.

Basic - Food stored on floor. Cooking oil stored on floor at end of cook line. Shrimp stored on floor in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Scoop stored on stove handle. Employee placed scoop on top of stove. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of reach-in cooler next to fryers. Area around soda nozzles in wait station. Repeat Violation

Basic - Stored food not covered. Dumplings stored in walk-in freezer.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station, 0 ppm. Manager added chlorine to bucket, 50 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed creamer at the wait station, 45F.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed a paper towel dispenser and hand soap available at the prep sink. The soap was removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles with residue. These were disassembled and started to be clean. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in the kitchen hand wash sink.

Basic - Bowl or other container with no handle used to dispense food. Observed a measuring cup, no handle used to scoop rice. The cup was removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a phone stored over clean dishes in the dish pit. The phone was put in a pocket. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line reach-in cooler gaskets are soiled.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed kitchen staff member prepping vegetables, for cold hold, no gloves. Hands were washed and gloves were added. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 2 shell eggs on a prep table. Staff relates they have been there since the staff breakfast. Ambient air temperature 83°F.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed the 1/2 n 1/2 at the bar, 5 ounces left, no use by date. A date was added. Less than 5 quarts per week is purchased. Corrected On-Site Repeat Violation

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. Observed some of the posted certificates are expired. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed an unsecured CO2 tank by the mop sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 1/2 1/2 at the bar 45°. This was then left open to cool quicker. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open 1/2 1/2 at the bar, no date of opening present.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda nozzles with foreign substance on the diffusers. These were scrubbed. Corrected On-Site

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. Observed some expired employee certificates.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed the white upright reach-in cooler gasket is torn b6 the handle. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed food on the floor in the walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed clean utensils in 108° water, a crock pot. The setting was changed to increase the temperature. Corrective Action Taken