Bangkok Bay Thai Cuisine and Sushi Bar
Last inspected: Apr 1, 2026
100
Score
Public records show 10 inspections at Bangkok Bay Thai Cuisine and Sushi Bar stretching back to 2022. The most recent visit was on Apr 1, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing three times across the record.
Bangkok Bay Thai Cuisine and Sushi Bar's latest score of 100 sits above the Stuart average of 81. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
No violations found.
100
Mar 24, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
47
Dec 18, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
52
Jun 6, 2025
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at top of Flip top refrigerator bean sprouts (56F - Cold Holding). Operator stated that he forgot it out and less then hour. Operator put ice in water and placed in refrigerator. **Corrective Action Taken** Priority: High Priority
03A-02-5
Intermediate - Observed: 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. Priority: Intermediate
53B-14-5
Basic - Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observe chlorine sanitizer at 10 ppm. Operator corrected to 100 ppm. **Corrected On-Site** Priority: Basic
21-07-4
Basic - Observed: Bowl or other container with no handle used to dispense food. Observe bowl in water container us to dispense water. Operator removed. **Corrected On-Site** Priority: Basic
14-01-5
Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensil in standing water at 82F. Operator removed the water. **Corrected On-Site** Priority: Basic
10-07-4
Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe wall by fryer soiled with grease. Priority: Basic
23-03-4
Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Observe beef defrosting at room temperature. Operator placed in refrigerator. **Corrected On-Site** Priority: Basic
06-01-5
Basic - Observed: Unwashed fruits/vegetables stored with ready-to-eat food. Observe unwashed tomatoes above tofu in walkin refrigerator Priority: Basic
08B-17-4
58
Mar 27, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over sliced carrots at small flip top cooler on cook line, raw fish over soy sauce at walk in cooler. Operator stored products properly. **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sushi bar: Sanitizer bucket - chlorine sanitizer 200+ppm. Operator corrected to 100ppm chlorine sanitizer. **Corrected On-Site**
41-27-4
Intermediate - 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.
53B-14-5
Basic - Cutting board has cut marks and is no longer cleanable. At cook line cutting boards.
14-09-4
64
Dec 10, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - 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. Observed raw chicken over raw beef not commercially packaged in walk in freezer. Operator stored items properly **Corrected On-Site** **Admin Complaint**
08A-17-6
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. 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. See stop sale. Observed sushi rice on front counter with no time mark, per operator, items are on time as a public health control. Per Operator, items out of temperature for more than 4 hours. See stop sale.
01B-19-5
High Priority - 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. See stop sale. Observed sushi rice on front counter with no time mark, per operator, items are on time as a public health control. Per Operator, items out of temperature for more than 4 hours. See stop sale. **Admin Complaint**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing food container inside of hand wash sink at front counter.
31A-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook line.
22-16-4
55
Mar 8, 2024
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - 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. No time mark observed for sushi rice. Per operator, out of temperature for approximately 2.5 hours. Operator placed time mark for remaining 1.5 hours. **Corrective Action Taken**
03F-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over vegetable spring rolls reach in freezer in kitchen, raw fish over fruit walk in freezer. Educated operator on proper storage procedures. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna over cooked eel at sushi reach in cooler. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked peas and carrots (44-45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, left out on counter to thaw. Per operator out of temperature for approximately 1 hour. Operator placed in freezer. Educated operator on proper thawing procedures. **Corrective Action Taken**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: tuna (60F - Cooling) at 2:15 since 1:45 - 59F 2:30 At current rate of cooling product will not reach 41F within 4 hours. Operator placed in freezer. **Corrective Action Taken**
03D-15-4
Basic - No mop sink or curbed cleaning facility provided at establishment.
29-27-4
43
Nov 2, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over edamame in single door white reach in freezer **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.shell eggs over vegetables in walk-in, operator will move **Corrective Action Taken**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station **Corrected On-Site**
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. At backdoor
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at expo
24-05-4
Basic - Food stored on floor. Cases of oil in kitchen, sacks of rice and buckets of soy in dry storage area
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. Forks and spoons at front counter
25-06-4
50
Mar 6, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over vegetables/walk in cooler/corrective action taken/operator stored raw chicken properly. **Corrective Action Taken**
08A-04-5
Intermediate - 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.
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. **Repeat Violation**
03F-10-5
Basic - Food stored on floor. Shrimp/walk in freezer
08B-38-4
67
Sep 21, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
67
Frequently Asked Questions
When was Bangkok Bay Thai Cuisine and Sushi Bar last inspected?
The most recent health inspection at Bangkok Bay Thai Cuisine and Sushi Bar on file is from Apr 1, 2026. The public record contains 10 inspections in total.
What is the most common violation at Bangkok Bay Thai Cuisine and Sushi Bar?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Bangkok Bay Thai Cuisine and Sushi Bar.
How does Bangkok Bay Thai Cuisine and Sushi Bar compare to other restaurants in Stuart?
Bangkok Bay Thai Cuisine and Sushi Bar most recently scored 100 out of 100, which is higher than the Stuart average of 81.
Has Bangkok Bay Thai Cuisine and Sushi Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Bangkok Bay Thai Cuisine and Sushi Bar have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Bangkok Bay Thai Cuisine and Sushi Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bangkok Bay Thai Cuisine and Sushi Bar inspected?
Based on the inspection history on file, Bangkok Bay Thai Cuisine and Sushi Bar is inspected around three times per year on average.
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