Bangkok Cuisine
Last inspected: Jan 29, 2026
82
Score
Across the available record, Bangkok Cuisine has nine inspections on file, the first dated 2022. The most recent report on file is from Jan 29, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has not been favorable: recent inspections average around 11 violations each, up from closer to eight violations before.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
Among Homestead restaurants, the typical score is 70; Bangkok Cuisine is comfortably above that bar. On the whole, the file is mixed but not concerning.
9
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser at handwash sink unable to dispense paper towels near walk in cooler. As per manager the battery died. **Warning** - From follow-up inspection 2026-01-29: During callback inspection observed paper towel dispenser at handwash sink unable to dispense paper towels near walk in cooler. **Time Extended**
31B-05-4
Basic - - From initial inspection : Basic - Shelves with rust that has pitted the surface. Observed at shelves at front and back kitchen. **Warning** - From follow-up inspection 2026-01-29: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed floor tiles missing grout throughout the kitchen. **Warning** - From follow-up inspection 2026-01-29: During callback inspection observed floor tiles missing grout throughout the kitchen. **Time Extended**
36-02-5
82
Jan 28, 2026
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 6 shell eggs stored with broken shells. Stop sale for unwholesome 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 2 bag of snappers bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Warning**
01B-13-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 6 shell eggs stored with broken shells. **Warning**
01B-14-4
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 10 live roaches crawling inside of oven at cook line. **Warning**
35A-05-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwash sink in the kitchen. **Warning**
31B-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser at handwash sink unable to dispense paper towels near walk in cooler. As per manager the battery died. **Warning**
31B-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed Accumulation of black mold-like substance in the interior of ice bin near tree compartment sink. **Warning**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents throughout the kitchen soiled with dust. Observed ceiling tiles soiled with old food debris near cook line and near the three compartment sink. **Warning**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal pans and plates not stored inverted at shelves above the three compartment sink. Employee stored plates and pans properly. **Corrected On-Site** **Warning**
24-05-4
Basic - 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 2 thawed bags of raw snappers stored inside ROP. Coached manager on proper procedures. **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open water bottle stored at reach in cooler across cook line. Manager removed water bottle. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bag stored at shelve under the microwave. Employee removed bag. **Corrected On-Site** **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. Observed floor behind cooking equipments soiled with grease and food debris. **Warning**
36-73-4
Basic - Food stored on floor. Observed container of oil and container of soy sauce stored on floor at dry storage area. **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handwash sink at sushi bar soiled with food debris. Coach operator. **Warning**
23-03-4
Basic - Shelves with rust that has pitted the surface. Observed at shelves at front and back kitchen. **Warning**
14-17-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed floor tiles missing grout throughout the kitchen. **Warning**
36-02-5
Basic - Working containers of food removed from original container not identified by common name. Observed container of flour and container of sugar removed from original container not identified by common name across from back exit door. Manager labeled products. **Corrected On-Site** **Warning**
02D-01-5
29
Sep 22, 2025
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in steam table : tofu (55F - Cold Holding). As per operator, less than 4 hours. Operator placed more ice on product for rapid chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken in reach in prep top behind canned biscuit dough. Operator changed order. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and beef skewers behind cooked sauces and cooked shrimp. Operator changed order. **Corrected On-Site**
08A-05-6
High Priority - Observed employee blow into glove to put on. Inspector went over handwashing with operator during inspection. **Corrective Action Taken**
12A-14-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed papaya in plastic bags from grocery store. Operator removed and wrapped on food grade plastic. **Corrected On-Site**
14-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at time of inspection. Operator placed into dish washer and was properly washed, rinsed and sanitized. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink outside of walk in being used to clean. Operator spoke to employee on site about hand sinks. **Corrected On-Site**
31A-11-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks. Observed under prep table where dry food is stored.
22-31-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between both reach in coolers across cook line.
10-17-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle on top of reach in cooler.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone above reach in cooler across cook line.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with none at sushi bar; employee placed on hat during inspection. **Corrected On-Site**
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
26
Apr 29, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 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 and the time removed from temperature control can be determined. Establishment opens at 11:00 AM. As per employee rice was ready around 11:00. At 3:00 they need to discard the rice.
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cabbage (77 F - Cold Holding); lettuce (72 F - Cold Holding) at the reach in cooler table by the fryer. As per employee food was for less than 2 hours. Employee placed ice to bring the temperature down. **Corrective Action Taken**
03A-02-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed buckets with sanitizer stored above salt and msg . Employee removed buckets. **Corrected On-Site** **Repeat Violation**
24-07-4
Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn at torn across from the stove.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - shelves with rust that has pitted the surface. Observed above the 3 compartment sink.
14-17-4
61
Dec 18, 2024
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sprouts (58 F) at the front line . As per Employee bean sprouts were placed around 11:00-11:30 AM. Employee placed ice on top. Second temperature was taken at 3:25 pm and it was 48°F . Stop sale was issued.**Repeat Violation** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sprouts (58 F) at the front line . As per Employee sprouts were placed around 11:00-11:30 AM. Employee placed ice on top. Second temperature was taken at 3:25 pm and it was 48°F . Stop sale was issued.
01B-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets and hood filters soiled.
23-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Current Hotel and Restaurant license not displayed. Observed license displayed expired 10/2024. Operator printed the current license. **Corrected On-Site**
50-09-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed bucket with sanitizer stored on preparation table. Employee removed it. **Corrected On-Site**
24-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed spoons stored next to the dish washer machine not inverted.
25-06-4
Basic - Open dumpster lid.
33-16-4
45
Mar 15, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
41
Nov 21, 2023
Routine - Food
No violations found.
100
Nov 20, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (59 F - Cold Holding); cooked beef (60 F - Cold Holding); cooked shrimp (60 F - Cold Holding); veggies (49 F - Cold Holding); noddles (47 F - Cold Holding). According to employee placed inside reach in cooler night before.Stop sale was issued. **Repeat Violation** **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired Oct 2023. **Warning**
50-17-3
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 4 employees at the time of the inspection. Manager arrived during the inspection. **Corrective Action Taken** **Warning**
53A-05-6
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked foods inside the walk in freezer not date marked. **Warning**
02C-04-5
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the front counter.employee removed it. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed a container with sugar not identified. Employee labeled the sugar. **Warning**
02D-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed utensils stored next to dishwasher machine not inverted. **Warning**
24-05-4
50
Oct 19, 2022
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
39
Frequently Asked Questions
When was Bangkok Cuisine last inspected?
The most recent health inspection at Bangkok Cuisine on file is from Jan 29, 2026. The public record contains nine inspections in total.
What is the most common violation at Bangkok Cuisine?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Bangkok Cuisine.
How does Bangkok Cuisine compare to other restaurants in Homestead?
Bangkok Cuisine most recently scored 82 out of 100, which is higher than the Homestead average of 70.
Has Bangkok Cuisine's inspection record improved over time?
No. Recent inspections at Bangkok Cuisine have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Bangkok Cuisine 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 Cuisine inspected?
Based on the inspection history on file, Bangkok Cuisine is inspected around three times per year on average.
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