BKK THAI & SUSHI BY CILANTRO
1843 S FEDERAL HWY, Fort Lauderdale FL 33316 · 954-614-7965
Last inspected Jun 16, 2026 · 10 visits since July 2023
FEB 25
AUG 25
SEP 25
JAN 26
JUN 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. Peter emailed to Operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025064236 | Aug 4, 2025 | Nov 17, 2025 | $400 |
| 2--2023012971 | Feb 9, 2023 | Apr 6, 2023 | $200 |
Inspection history
10 visits, newest first
Jun 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. 1) flip top-raw shell eggs over cooked chicken, employee moved raw shell eggs to bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Sushi station-; raw salmon (46F - Cold Holding); raw tuna (47F - Cold Holding); crabs sticks (46F), per employee food held less than 4 hours, ice added 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. TPHC-4 hours-Sushi rice, per employee on time at noon, time label added.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test papers.
Show the remaining 1 finding ▾
Wiping cloth sanitizing solution stored on the floor. Under wok station in cook line floor, employee removed.
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 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. Gloved employee working in cook line and preparing customers orders, touched pants and continue placing order in clean p,ate, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm), employee made new solution, 100 ppm.
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. Peter emailed to Operator
Handwash sink used for purposes other than handwashing. Bar area, drainer inside,employee removed.
No paper towels or mechanical hand drying device provided at handwash sink. Dishwasher are- employee provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Brown rice, made yesterday morning, no date, employee placed label.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sushi station- Two cell phones on prep tables, employee removed both.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees working in cook line wearing watches, after manager instructed them, both employees removed watches.
Ice buildup in reach-in freezer and/or walk-in freezer. One door reach in freezer in middle of cook line- substantial build up ice in all shelves.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Salad station- two serving scoops on water temperature 72F) employee removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Two Microwave in sushi station, build up of soiled and food debris.
Wiping cloth sanitizing solution stored on the floor. Ok line, employee removed.
Sep 25, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - middle flip top - cooked sticky rice squares (56F). Per operator item placed in unit less than an hour ago. Observed item stored above food pans in upper section. Item not prepped or portioned today. Operator moved item to reach in to quick chill. 2. Sushi bar - middle display - Raw fish (45-46F); crab (45-46F); cheese (45-46F). Per operator items placed in unit approximately 2 hours ago. Items not prepped or portioned today. Operator moved items to reach in to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Knife rack by dish machine visibly soiled.
No handwashing sign provided at a hand sink used by food employees. By triple sink.
Sep 24, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority3 Intermediate7 Basic
Show 16 findings ▾
1. Server handled soiled dishes and then picked up clean utencils without washing hands. Reviewed proper hand washing and employee washed hands. 2. Dish employee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and employees washed hands.
Container of medicine/vitamins improperly stored. Bottle of vitamins stored on prep area shelf with food items.
Employee entered kitchen from outside, put on gloves and began handling clean utensils, without first washing hands. Reviewed proper hand washing and employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1. Cookline freezer - raw fish stored over ready to eat cheese Rangoon. 2. Walk in freezer - raw beef stored over ready to eat wanton. Operator stored all items properly.
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Cookline flip top - raw pork stored over ready to eat tofu. Operator stored all items properly. 2. Cookline drawers - raw beef stored over ready to eat cooked chicken. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - middle flip top - cooked sticky rice squares (56F). Per operator item placed in unit less than an hour ago. Observed item stored above food pans in upper section. Item not prepped or portioned today. Operator moved item to reach in to quick chill. 2. Sushi bar - middle display - Raw fish (45-46F); crab (45-46F); cheese (45-46F). Per operator items placed in unit approximately 2 hours ago. Items not prepped or portioned today. Operator moved items to reach in to quick chill.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Expo - milk - per operator opened 2 days ago. Operator date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Knife rack by dish machine visibly soiled.
Handwash sink not accessible for employee use at all times. Dish area hand sink blocked by utensils. Operator removed.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Small cup without handle stored in spicy sauce. Operator removed.
Interior of prep area microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection.
No handwashing sign provided at a hand sink used by food employees. By triple sink.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Chlorine 0ppm). Operator made new solution. Chlorine 100ppm.
Wiping cloth sanitizing solution stored on the floor. Cookline. Operator stored properly.
Working containers of food removed from original container not identified by common name. Container of flour in prep area. Operator labeled.
Aug 5, 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 ▾
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink at cook line.
Aug 4, 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 ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish, commercially packaged, stored above edamame, not commercially packaged, inside reach in freezer at cook line. Operator properly stored.
Raw animal food stored over or with unwashed produce. Observed raw tuna stored above unwashed kale inside walk in cooler. Operator properly stored.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw shell eggs stored above raw beef inside walk in cooler. Operator properly stored.
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 raw tuna with label indicating removal upon thawing stored inside walk in cooler, thawed. Per operator, fish thawed inside cooler overnight. 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. Observed milk (46F - Cold Holding) inside dessert cooler at expo line. Per operator, food not prepped or portioned today; milk stored inside cooler overnight. Operator discarded. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed Sushi bar// krab sticks (47F - Cold Holding). Per operator, food not prepped or portioned today; food stored inside cooler for approximately 1 hour. Operator put food inside walk in cooler to quick chill. Corrective Action Taken. 2) Observed flip top cooler 1 right// bean sprouts (46F - Cold Holding); raw shrimp (46F - Cold Holding). Per operator, food not prepped or portioned today; food stored inside cooler for approximately 1 hour. Operator put food inside walk in cooler to quick chill. Corrective Action Taken. 3) Observed flip top cooler 2// pork gyoza (54F - Cold Holding); shrimp shumai (47F - Cold Holding). Per operator, food not prepped or portioned today; food stored inside cooler for approximately 1 hour. Operator put food inside walk in freezer to quick chill. Corrective Action Taken. 4) Observed milk (46F - Cold Holding) inside dessert cooler at expo line. Per operator, food not prepped or portioned today; milk stored inside cooler overnight. Operator discarded. Stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. 1) Observed accumulation of black mold like substance on soda nozzle at upstairs bar. Operator cleaned during inspection. Corrected On Site. 2) Observed accumulation of food debris on can opener stored in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen. Operator provided.
Bowl or other container with no handle used to dispense food. Observed deli cup stored inside red curry sauce container, inside low boy cooler at cook line. 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. Observed raw tuna with label indicating removal upon thawing stored inside walk in cooler, thawed. Per operator, fish thawed inside cooler overnight. Stop sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored above foods stored on dry storage shelf, next to sushi bar. Operator had employee remove bags.
Ice scoop handle in contact with ice. Observed ice scoop stored inside ice bin at sushi station, handle in contact with ice. Operator removed.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between flip top coolers at cook line. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris inside countertop oven at sushi station.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink at cook line.
Stored food not covered. Observed fried basil stored on shelf at cook line, uncovered.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on sushi station cutting boards. Operator removed.
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) observed raw beef, not commercially packaged, stored above crab rangoons, not commercially packaged, inside walk in freezer. Operator properly stored. 2) observed raw salmon stored above cooked salmon inside reach in cooler at sushi bar. Employee properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler 2// shrimp shumai (45F - Cold Holding); raw lobster tail (50F - Cold Holding). Food stored over stacked inside containers. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 1 hour. Operator reduced amount of food in containers and put remaining food inside walk in cooler to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed both soda gun nozzles at bar soiled with mold like substance. Operator cleaned and sanitized during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips for quaternary sanitizer.
Buildup of food debris/soil residue on equipment door handles. Observed exterior of microwave at cook line soiled with food debris.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between flip top cooler and prep table at cook line. Operator removed.
Sep 24, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw pork stored over cooked pork in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of black substance buildup on AC vents and ceiling tiles throughout kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substance buildup on can opener holster.
Jul 19, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not marked with last date served.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering oysters and tuna tartar served raw; Establishment has advisory, however, does not indicate items served raw/undercooked.
Jul 17, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
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. Observed Flip top cooler//clam juice (44°F - Cold Holding); pico de gallo (48°F - Cold Holding); butter (50°F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed Flip top cooler//clam juice (44°F - Cold Holding); pico de gallo (48°F - Cold Holding); butter (50°F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop Sale. 2) Observed raw ground beef (76°F - Cold Holding); grilled mushrooms (53°F - Cold Holding); grilled onions (50°F - Cold Holding). Per operator, foods not prepped or portioned today; Foods stored out of temperature for approximately 2hrs. Operator put foods in walk in cooler to quick chill. 3) Observed fresh garlic in oil (90°F - Cold Holding). Per operator, food not prepped or portioned today; Food stored out of temperature for approximately 2hrs. Operator put foods in walk in cooler to quick chill. 4) Observed cooked farro (45°F - Cold Holding); raw chicken (46°F - Cold Holding); poached shrimp (45°F - Cold Holding) inside walk in cooler. Per operator, walk in cooler door was left open while putting away delivery. Operator shut door to bring temperatures down to 41°F or below.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and emailed Big 6 Foodborne illness poster to operator.
Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Observed hand wash sink at bar used as a dump sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering oysters and tuna tartar served raw; Establishment has advisory, however, does not indicate items served raw/undercooked.
No soap provided at handwash sink. Observed no soap at hand wash sink at cook line.
Food stored in a location that is exposed to splash/dust. Observed dessert steam table stored on prep table next to hand wash sink, exposed to splash.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored over washed lettuce inside walk in cooler.
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.