BAITONG THAI AND SUSHI BAR
2026 N FLAMINGO RD, Pembroke Pines FL 33028 · 239-235-1463
Last inspected Jul 28, 2026 · 10 visits since July 2023
JUL 24
OCT 24
OCT 25
MAR 26
JUL 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
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. Poster provided.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023067669 | Nov 15, 2023 | Dec 18, 2023 | $200 |
Inspection history
10 visits, newest first
Jul 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
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. Sliding door freezer- portioned raw beef and portioned raw chicken over frozen fries. Employee moved raw meat to walk in cooler.
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/ Manager -Nut Devahastin-5 employee working in food preparation at the time of Inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sushi station-soiled hand wash sink, food residues inside, employee cleaned.
Wiping cloth sanitizing solution stored on the floor. Below prep sink in cook line, employee removed.
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at sushi station// raw tuna, thawed, stored inside packaging indicating removal upon thawing. Per operator, fish thawed inside packaging overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (55F - Cold Holding) inside flip top cooler 2 at cook line. Per operator, food not prepped or portioned today; food stored out of temperature for approximately 20 minutes. Food was stored above chill line. Operator put foods inside cooler inside cooler to quick chill.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) at sushi station. Operator corrected to 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed black mold like substance inside ice machine. Operator cleaned and sanitized during inspection.
Handwash sink not accessible for employee use at all times. Observed two sanitizer buckets stored inside kitchen hand wash sink. Operator properly stored.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at sushi station// raw tuna, thawed, stored inside packaging indicating removal upon thawing. Per operator, fish thawed inside packaging overnight. See stop sale.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between flip top cooler and prep table at cook line. Operator removed.
Oct 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
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. Dishwasher (Chlorine 00ppm), after 3rd. Attempt.
Nonfood-grade containers used for food storage - direct contact with food. Observed frozen dumplings stored on original box of raw chicken breast. Employee discarded box and stored biscuits in a food grade container.
Raw animal food stored over/not properly separated from ready-to-eat food. Sliding door freezer-portioned raw chicken breast touching frozen cup cakes, employee placed chicken separated, on bottom compartment
Oct 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched left ear, then proceed to serve a portion of white rice without washing hands, after manager instructed, employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. diced tofu (62F - Cold Holding), observed container on melted ice, per employee food held less than 4 hours, employee removed and ice bath container for a quick chill.
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. Per employee rice on time, 3 hours ago, employee labeled.
Handwash sink used for purposes other than handwashing. Sponge inside sink, in sushi station, employee removed.
No probe thermometer provided to measure temperature of food products.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on wok station, manager removed.
Food stored on floor. Several boxes of food stored on floor inside walk in freezer.
Aug 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. Several containers and boxes of food on floor, inside walk in freezer.
Jul 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Some sushi bar appetizers are not identified as raw items.
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. December 2023.
Food stored on floor. Several containers and boxes of food on floor, inside walk in freezer.
Single-service articles not stored inverted or protected from contamination. Front counter- Forks and knives not inverted, employee inverted.
Wet wiping cloth not stored in sanitizing solution between uses. Two wet cloths on sushi bar prep table, employee placed on sanitizer solution.
Jan 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. Several boxes, containers and trays of food stored on floor inside walk in cooler/ walk in freezer
Nov 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
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. After 3er. Attempt Dishwasher (Chlorine 00ppm). Technician arrived during inspection, chlorine sanitizer at 50 ppm.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (69F - Cold Holding) observed eggs above shelf of prep table in cook line. raw shell eggs (69F - Cold Holding), per employee food held less than two hours, operator moved back to lower cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi- Station-Employee prepping raw salmon for to go order, touched his personal cell phone and continue to work on customer order, using same gloves. Manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
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. Sushi rice, per Chef, on time at 11:30 am, employee time marked.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher employees doesn't know hot to check the proper function of chlorine sanitizer
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. Poster provided.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips
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/ Subsakul Phokapanich, 6 employees working with food at the time of inspection
Employee personal food not properly identified and segregated from food to be served to the public. Glass door reach in cooler- several containers of employee dessert. Employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal cell phone on sushi station, next to prep table, employee removed
Food stored on floor. Several boxes, containers and trays of food stored on floor inside walk in cooler/ walk in freezer
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Dry storage area. Plastic cups, inside containers of rice and sugar, employee removed.
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw shrimps to placed on saucepan, then continued to grab clean cut cabbage, snow peas and broccoli, without changing gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips
Employee eating while preparing food. Employee using spoon to taste salad bowl, then used same spoon to taste salad again.
Employee personal food not properly identified and segregated from food to be served to the public. Two drinking bottles inside glass cooler, manager removed.
Food stored on floor. Several boxes of food in WIF.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cutting board stored on floor, sushi bar, employee removed to be clean and sanitize
Wet wiping cloth not stored in sanitizing solution between uses. Two wiping cloths on prep table in cook line, Employee removed and placed on sanitizer solution
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.