BANGKOK BAY THAI CUISINE AND SUSHI BAR
1833 SE FEDERAL HWY, Stuart FL 34994 · 772.286.2141
Last inspected Apr 1, 2026 · 7 visits since November 2023
MAR 24
DEC 24
MAR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Observed sushi rice identified in the written procedure as a food held using time as a public health control has no time marking Per operator food placed on counter at 12:00 and left out of temperature for 2 hours Operator provided time stamp
★ 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--2024019796 | Mar 8, 2024 | Apr 23, 2024 | $200 |
Inspection history
7 visits, newest first
Apr 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up triple sink with chlorine at 100 ppmCorrective Action TakenCorrective Action TakenWarning**
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over ready to eat soy sauce in walk in Cooler Operator stored food properly
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled rag in prep table Operator removed
Required employee training expired for some (2)employees 3-1-2026 To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance through restaurant
Food stored on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit at 80F Advised operator to discard or bring up to 135F Operator brought water to 130F
Plastic container with no handle used to dispense rice.
Water leaking from faucet at triple sink
Dec 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Observed sushi rice identified in the written procedure as a food held using time as a public health control has no time marking Per operator food placed on counter at 12:00 and left out of temperature for 2 hours Operator provided time stamp
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over cooked pork dumplings inside white reach in freezer in kitchen Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at tall reach in cooler in kitchen cabbage slaw (50F - Cold Holding); miso soup (50F - Cold Holding) Per operator food placed in walk in cooler and left out of temperature for approximately 3 hours, Operator placed on ice to quick chill 2nd temp Miso soup 43F Cut cabbage at 43F
Handwash sink used for purposes other than handwashing. Observed employee washing bowl inside hand wash sink Employee removed and cleaned sink
Plastic Bowl with no handle used to dispense sugar and rice Operator removed
Working container of sugar removed from original container not identified by common name
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
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.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sushi bar: Sanitizer bucket - chlorine sanitizer 200+ppm. Operator corrected to 100ppm chlorine sanitizer.
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.
Cutting board has cut marks and is no longer cleanable. At cook line cutting boards.
Dec 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 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. Observed raw chicken over raw beef not commercially packaged in walk in freezer. Operator stored items properly
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.
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.
Handwash sink used for purposes other than handwashing. Observed employee washing food container inside of hand wash sink at front counter.
Reach-in cooler interior/shelves have accumulation of soil residues at cook line.
Mar 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
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.
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.
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.
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.
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.
No probe thermometer provided to measure temperature of food products.
No mop sink or curbed cleaning facility provided at establishment.
Nov 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
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
Raw animal food stored over/not properly separated from ready-to-eat food.shell eggs over vegetables in walk-in, operator will move
No paper towels or mechanical hand drying device provided at handwash sink. At server station
Carbon dioxide/helium tanks not adequately secured. At backdoor
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen
Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at expo
Food stored on floor. Cases of oil in kitchen, sacks of rice and buckets of soy in dry storage area
Single-service articles not stored inverted or protected from contamination. Forks and spoons at front counter
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.