BANGKOK BISTRO
1527 N FEDERAL HWY, Fort Lauderdale FL 33304 · 954.908.5865
Last inspected Jul 28, 2026 · 10 visits since December 2023
FEB 25
JUL 25
MAR 26
JUL 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022015581 | Mar 4, 2022 | May 5, 2022 | $560 |
Inspection history
10 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw chicken stored over crispy pork. The items were moved to be stored properly
Toxic substance/chemical improperly stored. Under the soup station, bleach was stored on the shelf with vinegar. The bleach was removed
Bowl or other container with no handle used to dispense food. In the bin of dry brown rice, a pint container was stored inside and used to dispense the rice. The container was removed
Cutting board has cut marks and is no longer cleanable. On the cutting board at the triple sink and on the left side of the cook line.
Show the remaining 2 findings ▾
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. On the cook line, in the container of raw chicken, the tongs were lying inside of the pan fully in contact with the chicken. The tongs were adjusted to be stored properly
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At the server station, Sanitizer Bucket (Chlorine 0ppm). The solution was corrected to 100ppm Chlorine
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line, vegetable spring rolls (43-62F - Cold Holding). The item has been in the cooler less than 4 hours. The item has not been prepped or portioned today. The item was placed in the lower cooler to chill and cold hold.
Bowl or other container with no handle used to dispense food. In the containers of chili flakes, a pint container and a ramekin were stored inside and used to dispense the food. The items were removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At the front counter, Sanitizer Bucket (Chlorine 0ppm). The solution was corrected to 100ppm Chlorine
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touched cell phone then engaged in food preparation without changing gloves Employee washed hands and put new gloves on
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Albacore at Sushi station held at greater than 41F Operator moved item to reach in cooler
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.
Jul 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 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 0ppm). Reviewed triple sink sanitizing.
Employee handled soiled utensils and then handled clean containers, without washing hands. Reviewed proper hand washing and employee washed hands.
Employee washed hands with no soap in back prep room hand sink. Reviewed proper hand washing and employee properly washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - shrimp dumplings (44-52F); veggie dumplings (51-64F); pork dumplings (51-64F); beef dumplings (48-56F). Per operator items were held in this unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - shrimp dumplings (44-52F); veggie dumplings (51-64F); pork dumplings (51-64F); beef dumplings (48-56F). Per operator items were held in this unit overnight. No items prepped or portioned today. See stop sale.
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. 1 employee, from hire date, without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Food stored on floor. Cases of cooking oil in plastic containers stored on floor in dry storage room.
In-use tongs stored on Cookline equipment door handle between uses. Operator removed.
Time/temperature control for safety food thawed in an improper manner. Cookline - Dumplings and vegetable rolls thawing on countertop. Operator moved to reach in to continue thawing.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wait station - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution and switched to chlorine 100ppm.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Sushi bar - Raw fish stored over ready-to-eat pineapple and corn. Operator stored all items properly.
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. Operator properly time marked.
Handwash sink used for purposes other than handwashing. Cookline hand sink with pans in sink. Operator removed.
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.
2 Cookline Employees with no hair restraint while engaging in food preparation.
Cookline - In-use utensil stored in standing water less than 135 degrees Fahrenheit - water 77F. Operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on sushi prep table. Operator removed.
Equipment in poor repair. Right Cookline flip top - lower left door - loose gasket.
Sushi prep - low boy - 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. Per operator taken out of freezer and placed in low boy earlier today. Operator opened package.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Expo - Sanitizers Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 400ppm.
Aug 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 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. Sushi area right side low boy - commercially purchased reduced oxygen packaged tuna 46-47F - per operator item removed from freezer yesterday and held in unit overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station - right low boy - Krab salad (50F); cream cheese (47F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station - right low boy - Krab salad (50F); ROP tuna (46-47F); cream cheese (47F). Per operator items held in unit overnight. No items prepped or portioned today. 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. Sushi rice - operator time marked.
Handwash sink used for purposes other than handwashing. Bowl with ice in cookline hand sink. Operator removed.
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. 1 employee without food handler/CFM training. Operator had employee fill out Food Employee Reporting Agreement during inspection.
Bowl or other container with no handle used to dispense food. Bowl in uncooked rice. Operator removed.
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. Sushi area right side low boy - commercially purchased reduced oxygen packaged tuna 46-47F - per operator item removed from freezer yesterday and held in unit overnight. See stop sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on shelf with bulk rice and clean pans. Operator removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quay 400ppm.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door Ikon - back prep room - cooked rice (54-55F). Per operator prepared yesterday and held in unit overnight. Observed item in covered plastic container. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked shrimp in left side cookline flip top. Operator stored all items properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door Ikon - back prep room - cooked rice (54-55F). Per operator prepared yesterday and held in unit overnight. Observed item in covered plastic container. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door Ikon - back prep room - cooked rice (54-55F). Per operator prepared yesterday and held in unit overnight. Observed item in covered plastic container. See stop sale.
In-use ice scoop stored in visibly soiled container. Operator cleaned.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Front counter - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quat 400ppm.
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee proper washed hands.
Employee washed hands with no soap. Cookline employee washed hands without soap. Reviewed proper hand washing and employee properly washed hands.
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. Sushi rice. Operator properly date marked.
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. Provided handout to operator.
Handwash sink used for purposes other than handwashing. Cleaning bucket and sponges stored in sushi area hand sink. Operator removed.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection.
No soap provided at handwash sink. Cookline. Operator replaced.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Operator set up triple sink sanitizing. Chlorine 100ppm.
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.