BANGKOK SQUARE
8181 NW 38 LN UNIT 100, Gainesville FL 32606 · 352-672-6969
Last inspected Aug 25, 2026 · 11 visits since August 2023
SEP 24
FEB 25
SEP 25
APR 26
AUG 26
▼ IMPROVING
5 inspections trending up, 32 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024019554 | Jan 5, 2024 | Apr 23, 2024 | $600 |
Inspection history
11 visits, newest first
Aug 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority1 Intermediate12 Basic
What the inspector wrote — 15 findingsThe state's own report →
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 washing dishes touched dirty dishes then put away clean dishes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (48F - Cold Holding) item in white reach in cooler in prep area, other foods were 41F or below.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream opened 2 days ago no date, operator dated.
Accumulation of debris inside warewashing machine.
Show the remaining 11 findings ▾
Bowl or other container with no handle used to dispense food. No handle bowl in sugar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cooks line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above clean plates.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on shelf above back prep stacked with water droplets inside.
Equipment in poor repair. White reach in cooler on front line missing door handle. Shelves in walk in cooler rusted.
Food stored on floor. Beef on floor in walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoons handle directly in chicken flavor on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard soiled with dust in walk in cooler.
Single-service articles not stored inverted or protected from contamination. White Togo boxes on cooks line not flipped over.
Wet wiping cloth not stored in sanitizing solution between uses. Towel on cutting board of reach in cooler not in sanitizer.
Working containers of food removed from original container not identified by common name. Container with palm sugar inside labeled as garlic on cooks line. Container of chicken flavor inside labeled as garlic on cooks line.
Apr 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in large flip-top make table cooler COLD HOLDING Beef 56F; Chicken 48F; scallops 51F; Manager advised that all the items had been there since lunch (about 2.5 hours) all items were placed in walk-in-freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the ice bin deflector in back storage room
Handwash sink not accessible for employee use at all times. Large pot on floor in front of handwash sink on cook line, container of scallops in handwash sink on cook line. Employee removed all items
No soap provided at handwash sink. No soap at handwash sink in kitchen, missing handwash sink sign missing at in dishwash area.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Spring Rolls in walk-in-cooler dated 3/26. Manager advised spring rolls prepared and frozen on 3/26 and thawed today. Establishment not tracking dates when frozen and thawed
Food stored on floor. bag of beef and box of grouper on floor of walk-in-freezer
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk-in-freezer on ceiling
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( tomato's ) stored over ready-to-eat food ( cut onions and peppers and salads ) in walk in cooler.
Oct 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority1 Intermediate5 Basic
Show 13 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. Dishmachine at 0ppm CL
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. Cook wearing gloves left cookline and went to ice machine and scooped ice into container, then returned to cookline and put ice in bags and on top of food in flip-top make table cooler. Cook then began preparing orders handling cooking equipment. Cook raised his pants from waistband and continued handling cooking utensils and grabbed take out trays touching the inside of the tray, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
Nonfood-grade containers used for food storage - direct contact with food. Rice stored in plastic trash cans in back area that are not food grade containers.
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. Individually wrapped steak stored over package shrimp bags in walk-in-freezer.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked Duck in reach in cooler on cook line dated 9/18 per cook
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Refrigerator at beginning of cook line Ambient Temperature temp 49F; tofu 45,46F Cooked Duck in reach in cooler on cook line dated 9/18 per cook
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Refrigerator at beginning of cook line Ambient Temperature temp 49F; tofu 45,46F
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the ice bin at the server soft drink dispensing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drink containers on top shelf above prep table on cook line. Manager removed drinks
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Refrigerator at the beginning of the cook line on top of wood dolly that is not sealed and not smooth and cleanable
Single-service articles not stored inverted or protected from contamination. Single service takeout rays no inverted or protected in kitchen. Manager inverted
Stored food not covered. Fish stored in walk-in-freezer not covered
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box and no statement that produce has been washed ( bean sprouts ) stored over ready-to-eat food ( cooked Chicken and shrimp, sauces ) in walk in cooler.
Aug 4, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Feb 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority2 Intermediate9 Basic
Show 17 findings ▾
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.
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.
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.
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.
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.
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.
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.
Handwash sink used for purposes other than handwashing. Employee dumped ice in wait station hand washing sink.
Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.
Cardboard used to line food-contact shelves. Shelves next to back door.
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.
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.
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.
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.
Single-service articles not stored inverted or protected from contamination. To go containers on kitchen shelf.
Stored food not covered. Bag of sugar stored next to back door. Manager placed sugar in container with lid during inspection.
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.
Sep 18, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority2 Intermediate9 Basic
Show 17 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. Dish machine across from three compartment sink, 0 ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began to prepare food on cook line without washing hands and changing gloves. Manager had employee wash hands and change gloves.
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 then proceeded to handle clean dishes in dish area without washing hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over sauce in reach-in cooler across from cook line. Employee placed eggs on bottom shelf.
Toxic substance/chemical improperly stored. Dish detergent stored next to paprika sauce on cook line floor. Manager placed paprika sauce on shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Inside of kitchen ice machine door.
Handwash sink used for purposes other than handwashing. Employee placed drink glasses in dish area hand washing sink. Manager removed glasses from hand washing sink.
Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks next to soda box storage.
Cardboard used to line food-contact shelves. Cardboard on top of beverage reach-in cooler across from kitchen entrance. Manager removed cardboard during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout the kitchen.
Equipment and utensils not properly air-dried - wet nesting. Containers stored above three compartment sink.
Food stored on floor. Case of cooking oil stored on floor next to kitchen ice machine. Bottle of paprika sauce stored on floor next to cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of cook line reach-in cooler.
Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. To go containers stored in wait station.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink in dish area.
Jan 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority4 Intermediate6 Basic
Show 16 findings ▾
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.
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
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.
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.
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.
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.
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.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 40F when calibrated.
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.
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.
Bowl or other container with no handle used to dispense food. Bowl used to scoop flour stored in bag at end of cook line.
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.
Employee preparing food in customer section of dining area. Employee scraping carrots in dining area. Carrots returned to kitchen to finish prepping.
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.
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.
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.
Sep 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 7 high priority.
7 High priority3 Intermediate11 Basic
Show 21 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled apron and proceeded to cut tofu on prep table at end of cook line without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over soup in reach-in cooler next to fryer at end of cook line. Manager moved chicken to bottom shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled dirty dishes in dish area and proceeded to handle spinach without washing hands and changing gloves. Manager had employee wash hands, change gloves and wash spinach.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from stove: chicken (48F - Cold Holding). Manager stated item placed in cooler one hour prior to temperature being taken. Manager moved item to walk-in freezer to reduce temperature to 41F. Items stored on top of prep table across from walk-in cooler: tomatoes (48F - Cold Holding); bean sprouts (49F - Cold Holding); cabbage (53F - Cold Holding). Manager stated items placed on prep table one hour prior to temperature being taken. Manager had employee move items to walk-in freezer to reduce temperature to 41F.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item in walk-in cooler: chicken (45F - Cold Holding). Manager stated item was cut and prepared the previous day.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Item in walk-in cooler: chicken (45F - Cold Holding). Manager stated item was cut and prepared the previous day.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored on top of oven: red curry sauce (126F - Hot Holding). Manager stated item placed on stove 30 minutes prior to temperature being taken. Manager had employee begin reheating item on stove.
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. Establishment has no written procedure available. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stored underneath salad prep table. Bin of ice machine across from back door.
Handwash sink used for purposes other than handwashing. Scrub pad stored in hand washing sink next to back door. Manager removed scrub pad from hand washing sink.
Cardboard used to line food-contact shelves. Cardboard lining shelf in walk-in freezer.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.
Clean equipment/utensils not stored at least 6 inches above the floor. Cutting board stored on floor in dish area. Manager had cutting board washed,rinsed and sanitized then placed on a shelf.
Duct tape used to repair nonfood-contact surface. Duct tape used to repair pans stored above three compartment sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes and keys stored above soy sauce on shelf across from ice machine. Manager removed items from shelf.
Equipment and utensils not properly air-dried - wet nesting. Pans stored above three compartment sink.
Food stored on floor. Cooking oil stored on floor next to fryer.
In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Ice scoop stored on top of ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. Area around soda nozzles of wait station soda machine.
Single-service articles improperly stored. To go containers stored on kitchen shelf. Manager had employee turn containers over.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at end of cook line, 0 ppm. Manager changed sanitizer water, 50 ppm.
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.