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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: BANGKOK SUSHI License Number: SEA6113206
Rank: Seating License Expiration Date: 02/01/2022
Primary Status: Current Secondary Status: Active
Location Address: 16541 POINTE VILLAGE DR #101
LUTZ, FL 33558

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/29/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 7 14
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
08B-46-4    Basic - Case/container/bag of food stored on floor in dry storage area. Oil, in back storage area. Manager moved. **Corrected On-Site**
14-71-4    Basic - Duct tape used to repair nonfood-contact surface. Doors into kitchen
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of prep table, on top of ice machine, bottles of water with no lid or straw, **Corrective Action Taken**
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple items stored with food for customers. Manager segregated. **Corrected On-Site**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Glasses on top of microwave at cook line **Corrected On-Site**
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. Discussed with operator, operator removed **Corrected On-Site** **Repeat Violation**
21-06-4    Basic - Paper towel used as liner for food container. Walk-in cooler and at sushi bar under roe and fish operator removed. **Corrected On-Site**
24-01-4    Basic - Presetting of unwrapped silverware and/or tableware outdoors. Old tomatoes box used to store single service containers. Manager moved. **Corrected On-Site**
14-41-4    Basic - Reach in cooler gasket torn/in disrepair. At sushi bar, in kitchen on line, tall reach in freezer.
23-12-4    Basic - Walk-in cooler shelves soiled with encrusted food debris.
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
29-11-4    Basic - Water leaking from faucet/handle. Hand wash sink in back of kitchen.
21-07-4    Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket at sushi bar at 0ppm. Employee replaced bucket correcting to 50ppm **Corrected On-Site**
12A-04-5    High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dishwasher handled dirty dishes than handled clean dishes. Discussed with operator.. employee washed hands than returned to handling clean dishes. **Corrective Action Taken**
22-45-4    High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Vegetable shredder soiled with food debris. Discussed with operator.
10-05-4    High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At cook line 101°f, discussed temperature of water with manager on duty **Corrective Action Taken**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs left out at room temperature, moved to:cooler **Corrective Action Taken**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk and almond milk not date marked, half and half, Discussed with manager.
31A-13-4    Intermediate - Employee used handwash sink as a dump sink. Employee dumped sanitizer into hand sink at sushi bar. Discussed with employee.
22-27-4    Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Toaster behind sushi bar. **Repeat Violation**
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by rack of food. Operator moved. **Corrected On-Site**
52-01-4    Intermediate - Identity of food or food product misrepresented. Amber Jack served as yellow Tail on menu. Discussed with operator that Japanese Yellow Tail (buri) is not Yellow Tail.
16-53-4    Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 106°F with thermoworks thermometer.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395