SP BANGKOK SQUARE INC
6500 SW ARCHER RD STE J, Gainesville FL 32608 · 352-459-8184
Last inspected Dec 5, 2025 · 7 visits since September 2023
JAN 24
JUL 24
DEC 24
AUG 25
DEC 25
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed: owner wrapping/packaging to go meal, no gloves. Hands washed and gloved.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021046759 | Sep 23, 2021 | Nov 17, 2021 | $800 |
| 5--2020052799 | Oct 28, 2020 | Dec 9, 2020 | $400 |
Inspection history
7 visits, newest first
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
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. Observed : the dish wash machine at 0 ppm for chlorine. The unit was primed, no change. There is a 3 compartment sink available for Manuel dish washing.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed : 1/2 n 1/2 at the back bar reach-in cooler, no date mark for date of opening.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed : cooked mushrooms in the walk-in cooler, 40°, no date mark.
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. Observed : 2 certificates are expired, Nirada and Kenyapak.
Show the remaining 3 findings ▾
Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed : stacks of clean dishes in a dish tub, with food debris in the bottom.
In-use tongs stored on equipment door handle between uses. Observed : tongs on the oven door handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : small ware stored in a crock pot with water, 125°.
Aug 19, 2025Inspection 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 ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed : orange house sauce made on Sunday, no date mark. Manager chose to discard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cocoa milk mix at 44° in the white residential reach-in cooler. This had been out for a recipe and then replaced. This was placed in the reach-in freezer and achieved 39° in 9 minutes.
Handwash sink used for purposes other than handwashing. Observed the temperature the kitchen hand wash sink used as a dump sink.
Dec 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 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. Observed: dish wash machine tested at 0ppm for chlorine. The owner went to find/connect a new jug. The new jug was primed and achieved 100 ppm.
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. Observed: tofu held above the cooling part of a make table, and the accompanying tofu placed in preset bowls for service, lacking a time mark. A tape time mark sticker was added with an adjusted time. The last inspection had this same violation, however that was cited for the employee eggs under the rice warmer(it was not explained until this inspection that the eggs are for employee food.) No repeat violation.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the Diet Coke soda nozzle has build up.
Employee personal food not properly identified and segregated from food to be served to the public. Observed: boiled eggs stored below the rice warmer in the kitchen, not marked as employee food. A sticker was added.
Time/temperature control for safety food thawed under water that was barely running/dripping or in standing water. Observed: ground turkey at 29° in a food pan of standing water on the cook line. The pan was moved to a prep sink and running water was added.
Jul 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 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. Observed: 0 ppm for chlorine. The lines were primed and achieved 100 ppm.
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. Observed: the boiled eggs under the rice warmer lacked a time mark. An adjusted mark until 3:15 was added.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed: some certificates are paper when originally they were card stock.
In-use tongs stored on equipment door handle between uses. Observed: tongs stored on the oven handle.
Stored food not covered. Observed: items in the walk-in freezer that are now frozen, left uncovered.
Jan 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed: owner wrapping/packaging to go meal, no gloves. Hands washed and gloved.
Wood food-contact surface not properly sealed. Observed: a piece of wood attached to the wall to support a pipe in the dish wash machine area, unsealed.
Sep 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a bag of cooked chicken, over the level of the cold hold pans, 58F. The chicken came from the walk-in cooler after 10:45am. A portion of The chicken was placed open in the walk-in freezer, dropping to 43F in 13 minutes. A portion of the chicken was left out, being placed on time as a public health control. **Corrected On-Site* Observed: large cubes of tofu at the end of the cook line, 46F, this was on ice. Ice was added to the pan and around the pan. ALSO, sprouts in the cook line reach-in cooler, top area, 46. Ce was added to the pan.
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. Observed: sprouts no time mark on the cook line. Sprouts came from the walk-in cooler after 10:30 below 41F. A time mark was added.
Handwash sink used for purposes other than handwashing. Observed a tea pot in the front line hand wash sink. This was removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: 3 employee drinks stored over/next to customer food, on the cook line. Some drinks were moved below.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: scoops and utensils in 127F water. The crock pot was turned up, water exchanged, boiling water added.
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.