BANGKOK SUSHI
16541 POINTE VILLAGE DR #101, Lutz FL 33558 · 813-920-9777
Last inspected Apr 28, 2026 · 12 visits since August 2023
JAN 25
JUN 25
OCT 25
DEC 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. 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 · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022017859 | Mar 29, 2022 | May 5, 2022 | $400 |
Inspection history
12 visits, newest first
Apr 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 25, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Scott C. expired 1/3/2026, Kittinan P. expired 4/25/2025, Jody S. expired 4/26/2025, Suphaporm P. expired 4/25/2025. Florida Restaurant and Lodging.
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The plug-in fan in the reach-in freezer is soiled with dust. The fan guard in the reach-in refrigerator for salads is soiled with a mold-like substance. The hood filters are soiled with grease. The door frames on both reach-in coolers across from the cook line are soiled with slime and a mold-like substance.
Feb 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 7 high priority.
7 High priority5 Intermediate12 Basic
Show 24 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 12 cooked ducks (52F - Cooling)
Dented/rusted cans present. See stop sale.
Shell eggs in use or stored with cracks or broken shells. 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. veggie rolls (51F - Cold Holding); cooked dumplings (60F - Cold Holding); scallops (51F - Cold Holding); scallops (49F - Cold Holding); scallops (51F - Cold Holding); scallops (54F - Cold Holding); krab sticks (54F - Cold Holding); krab sticks (51F - Cold Holding); krab sticks (50F - Cold Holding); krab salad (50F - Cold Holding); krab salad (51F - Cold Holding); krab sticks (52F - Cold Holding); krab sticks (55F - Cold Holding); cream cheese (55F - Cold Holding); one head cut lettuce (49F - Cold Holding)
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Garilc in oil (74F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (80F - Hot Holding)
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Food-contact surface soiled with food debris, mold-like substance or slime. All the cutting boards in the reach-in cooler and the small cutting board on the prep table across from the cook have a mold-like substance and are stained.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Scott C. expired 1/3/2026, Kittinan P. expired 4/25/2025, Jody S. expired 4/26/2025, Suphaporm P. expired 4/25/2025. Florida Restaurant and Lodging.
Nonservice animals in the food establishment or on premises. Observed 1 customer holding dog at check out.
Spray bottle containing toxic substance not labeled. 2 bottles at the sushi area not labeled. The operator labeled the bottles.
Equipment and utensils not properly air-dried - wet nesting. The operator separated the cups.
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
Floor soiled/has accumulation of debris. The floor under the cooked line equipment is solid with grease.
In-use tongs stored on equipment door handle between uses. 2 tongs on the equipment door. The operator moved the tongs.
In-use wet wiping cloth/towel used under cutting board. The operator moved the wet wiping cloth.
Interior of oven/microwave has accumulation of black substance/grease/food debris. The microwave in the kitchen soiled with grease and food debris.
No conspicuously located ambient air temperature thermometer in holding unit. The far reach in cooler by the wall across from the cooks line and the reach in cooler in the sushi area to the far left is missing an ambient air temperature.
No handwashing sign provided at a hand sink used by food employees. The hand sink behind the cook line had a faded handwashing sign that was not legible. Provided the operator with a new sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The plug-in fan in the reach-in freezer is soiled with dust. The fan guard in the reach-in refrigerator for salads is soiled with a mold-like substance. The hood filters are soiled with grease. The door frames on both reach-in coolers across from the cook line are soiled with slime and a mold-like substance.
Open dumpster lid.
Utensils in poor condition. 2 mesh strainers in poor condition. The operator discarded the 2 mesh strainers.
Wet wiping cloth not stored in sanitizing solution between uses.
Dec 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Raw chicken above unwashed produces in walk in cooler. Operator removed chicken to bottom shelf
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep table in kitchen
Handwash sink not accessible for employee use at all times. Cooking utensils in handwashing sink in prep line. Operator removed it.
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. Escolar completed deforested without removed from ROP package in reach in cooler in bar. Operator discarded it voluntarily.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in dishwasher area. Operator removed it.
Food stored on floor.
Working containers of food removed from original container not identified by common name. Rice container not labeled in dry storage. Operator labeled it properly
Oct 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate5 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep table in kitchen
Handwash sink used for purposes other than handwashing. Sanitizer bucket in hand wash sink in bar, operator removed it.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit for dish machine chlorine expired.
No soap provided at handwash sink in bar area. Operator refilled it
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken more than 24 hours no date mark in prep area, operator marked date correctly
Clean utensils stored between equipment and wall. Knives hanging between wall and prep table in kitchen, operator removed it.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Operator removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee with no beard guard/restraint while engaging in food preparation.
Food stored on floor. Ginger pickle bucket and teriyaki sauce sauce on floor in kitchen cook line. Operator removed them to shelves
Jun 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drinks on prep tables throughout establishment.
Jun 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority5 Intermediate1 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee talking on phone then starting taking out bowls of food from reach in cooler at sushi bar. Inspector spoke with Employee about proper hand washing procedures.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over cut vegetables in walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at sushi bar washing gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: rice noodles 69 F, tofu 70 F, cut tomatoes 73 F, curry sauce 48 F, tomato sauce 76 F, crab stick 69 F, per operator all items were taken out between 10:30-11 am. Operator had items put in reach in freezer at time of inspection to bring back down to temperature. Time temped 2:20.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Employee rinsing bowls and sanitizer towel in handwash sink at sushi bar.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. 11;employees working at time of inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at handwash sink in kitchen shut off. Employee turned on at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drinks on prep tables throughout establishment.
Jan 3, 2025□ 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 ▾
Cutting board has cut marks and is no longer cleanable.on cooks line.
Jan 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority3 Intermediate3 Basic
Show 12 findings ▾
Employee washed hands with no soap. Employee washed hands no soap
Nonfood-grade containers used for food storage - direct contact with food. Lobster in a non food grade bag. Employee removed from bag.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cook curry sauce in reach in cooler by stove top employee removed to proper storage.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves in three compartment sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient air temp 50 f food held over four hours Crab salad 48 f fried chicken 48 f spring roll 48 f cut lettuce 47 f raw shelled eggs 51 f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from stove top and sauce oil cart cut spinach 59 f above the rim of the cooler less than 4 hours employee moved to walk in cooler. 2nd temp Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient air temp 50 f food held over four hours no temps taken Crab salad 48 f fried chicken 48 f spring roll 48 f cut lettuce 47 f raw shelled eggs 51 f. 39 f cream cheese 48 f queso commercial package 48 f butter 51 f commercially packaged moved package items to freezer rapid cool.
Handwash sink used for purposes other than handwashing. Rice stored in the hand washing sink sushi line. Filling bucket with water on sushi line.
No paper towels or mechanical hand drying device provided at handwash sink. Multiple hand washing sinks. Employee restocked the paper towels for one sink.
No soap provided at handwash sink. On sushi line employee restocked
Cutting board has cut marks and is no longer cleanable.on cooks line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table cooks line.
Jun 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Employee personal food not properly identified and segregated from food to be served to the public. In server reach in cooler. Personal salad by cut lemons. Manager moved
Equipment in poor repair. Sugar and flour bins broken
No Heimlich maneuver/choking sign posted. Emailed copy to operator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fans soiled
Working containers of food removed from original container not identified by common name. Bin of flour not labeled
Dec 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut produce in sushi cooler. Operator moved
Handwash sink used for purposes other than handwashing. Pot in hand wash sink near cooks line. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink in prep area, operator replaced. Paper towel dispenser near cooks line sink inoperable. Operator repaired
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on clean dish storage counter. operator removed
Food stored on floor. -pot of sauce on floor operator removed
Single-service articles not stored inverted or protected from contamination. On top of cooks line Togo boxes not inverted. Operator moved.
Aug 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
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.