BANGKOK CUISINE INC

Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser at handwash sink unable to dispense paper towels near walk in cooler. As per manager the battery died. Warning - From follow-up inspection 2026-01-29: During callback inspection observed paper towel dispenser at handwash sink unable to dispense paper towels near walk in cooler. Time Extended

Basic - - From initial inspection : Basic - Shelves with rust that has pitted the surface. Observed at shelves at front and back kitchen. Warning - From follow-up inspection 2026-01-29: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed floor tiles missing grout throughout the kitchen. Warning - From follow-up inspection 2026-01-29: During callback inspection observed floor tiles missing grout throughout the kitchen. Time Extended

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed papaya in plastic bags from grocery store. Operator removed and wrapped on food grade plastic. Corrected On-Site

High Priority - Observed employee blow into glove to put on. Inspector went over handwashing with operator during inspection. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and beef skewers behind cooked sauces and cooked shrimp. Operator changed order. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken in reach in prep top behind canned biscuit dough. Operator changed order. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in steam table : tofu (55F - Cold Holding). As per operator, less than 4 hours. Operator placed more ice on product for rapid chill. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at time of inspection. Operator placed into dish washer and was properly washed, rinsed and sanitized. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink outside of walk in being used to clean. Operator spoke to employee on site about hand sinks. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks. Observed under prep table where dry food is stored.

Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle on top of reach in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone above reach in cooler across cook line.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with none at sushi bar; employee placed on hat during inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between both reach in coolers across cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cabbage (77 F - Cold Holding); lettuce (72 F - Cold Holding) at the reach in cooler table by the fryer. As per employee food was for less than 2 hours. Employee placed ice to bring the temperature down. 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 can be determined. Establishment opens at 11:00 AM. As per employee rice was ready around 11:00. At 3:00 they need to discard the rice.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed buckets with sanitizer stored above salt and msg . Employee removed buckets. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn at torn across from the stove.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - shelves with rust that has pitted the surface. Observed above the 3 compartment sink.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sprouts (58 F) at the front line . As per Employee sprouts were placed around 11:00-11:30 AM. Employee placed ice on top. Second temperature was taken at 3:25 pm and it was 48°F . Stop sale was issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sprouts (58 F) at the front line . As per Employee bean sprouts were placed around 11:00-11:30 AM. Employee placed ice on top. Second temperature was taken at 3:25 pm and it was 48°F . Stop sale was issued.Repeat Violation Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed bucket with sanitizer stored on preparation table. Employee removed it. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed license displayed expired 10/2024. Operator printed the current license. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets and hood filters soiled.

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination. Observed spoons stored next to the dish washer machine not inverted.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked food. Employee placed eggs at the bottom. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken (46 F - Cold Holding) inside the walk in cooler. As per employee chicken was cooked yesterday night. Stop sale was issued. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (46 F - Cold Holding) inside the walk in cooler. As per employee chicken was cooked yesterday night. Stop sale was issued. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand wash sink at the kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at the sushi station. Employee got a cap. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at the reach in freezer with desserts.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed spoon handle touching the rice.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee removed. Corrected On-Site Repeat Violation

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. Observed dishwasher machine chlorine at 0 ppm. Manager called the technician. Repeat Violation

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensil stored in water at 79°F. Operator moved the container to change the water. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (50 F - Cold Holding) at preparation table. As per operator for less than one hour. Operator put the product under ice bath for rapid cooling. 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. See stop sale. Observed sushi rice no time marked. As per operator was provided one hour ago. Operator time marked the sushi rice. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet located outside at the back of the building.

Basic - Employee with no hair restraint while engaging in food preparation at sushi place.

Basic - In-use wet wiping cloth/towel used under cutting board at preparation table. Operator removed the towel. Corrected On-Site

Basic - Open dumpster lid.

Basic - Reach-in cooler shelves with rust that has pitted the surface at kitchen area.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the employee at sushi station came from the back of the restaurant with unwashed vegetables, not wash hands before putting on gloves. Operator was informed that he needed to wash their hands before putting gloves. He washed their hands and put gloves. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shells eggs about of unwashed vegetables at walk in cooler. Manager relocated the shells eggs to the bottom part. Corrected On-Site

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 no time marked. As per operator was put at sushi place one hour ago. Operator time marked the rice. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed accumulation of dead insects in control device located next to exit door. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pans and pot not stored inverted at shelf storage area. Operator inverted the pans and pots. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed floor soiled under preparation table kitchen area and under preparation table next to exit door.

Basic - Ice buildup in white chest reach-in freezer located at the back of the kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gasket soiled.

Basic - Single-service articles improperly stored. Observed 3 boxes of single service containers on floor next to reach in cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ham was sink with residual food, located at the back of the kitchen. Manager cleaned up the hand wash sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water was turned off at hand wash sink located at the entry of kitchen. Manager turned on the hot water. Corrected On-Site Repeat Violation

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed accumulation of insects in control device located next to exit door.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a purse next to rice cooker at preparation table located next to hand wash sink cook line.

Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees engaged in food preparation without hair restraint. One at sushi station and one at cook line. Operators put the hair restraint. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in use utensils with handle on the food, (corn starch and sugar). Manager removed the utensils. Corrected On-Site

Basic - Insect control device installed over food preparation area. Observed insects control device above of preparation table at the back of kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with accumulation of grease. Repeat Violation

Basic - Open dumpster lid.

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet of hand wash sink located next to preparation table at cook line.