Bangkok House Restaurant
Last inspected: Apr 15, 2026
50
Score
Bangkok House Restaurant appears in inspection records 11 times, starting in 2022. The newest entry in the record is dated Apr 15, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around four violations each.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited four times.
By comparison, the average Merritt Island facility scores 77, putting Bangkok House Restaurant on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over sauces. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw mackerel in commercial packaging bearing indicator label
01B-13-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired November 2025
16-37-1
Basic - Bowl or other container with no handle used to dispense food. No handle scoop used in corn. Operator replaced **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans under stovetop are not inverted **Corrected On-Site**
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. Fully thawed raw mackerel in commercial packaging bearing indicator label. SEE STOP SALE
06-09-1
Basic - Iced tea dispenser not cleaned at least once every 24 hours. Spouts heavily soiled
22-13-5
Basic - Reuse of single-service or single-use articles. Cardboard shipping boxes being used to store multiple items. Plastic bottle with hollow handle used as storage container. Cardboard used as knife sheath attached to shelf support pole on cook line. Operator discarded **Corrected On-Site**
25-32-4
Basic - Uncleanable knife sheathing in use to store knives. On cook line and at sushi bar
14-55-4
50
Dec 2, 2025
Routine - Food
7 minor violations.
View 7 violations
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Employee inverted soup spoons. **Corrected On-Site**
24-18-4
Basic - Accumulation of debris inside warewashing machine. Employee cleaning interior. **Corrective Action Taken** **Repeat Violation**
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl stored in tempura mix. Manager replaced with handled scoop. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal drink above soda bibs. Manager removed drink. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under grills have grease build up. Manager has employee cleaning under grill. **Corrective Action Taken**
23-03-4
70
May 9, 2025
Routine - Food
No violations found.
100
May 1, 2025
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw beef and raw shrimp stored above mushrooms and cut lettuce
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw beef and then began touching doors, fryer basket handles, tongs, and a plate of cooked foods without changing gloves and washing hands
12A-09-4
High Priority - 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. 10ppm **Warning**
22-41-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cook touched plate of cooked food with gloved hands after handling raw beef
01B-12-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple at main prep station **Corrected On-Site**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At service station multiple utensils in standing water at 78°F **Corrected On-Site**
10-07-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
45
Nov 22, 2024
Routine - Food
No violations found.
100
Sep 24, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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/ - From follow-up inspection 2024-09-24: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 2 employees have certificates Tonny And Fnu - From follow-up inspection 2024-09-24: **Time Extended**
53B-02-5
82
Sep 23, 2024
Routine - Food
4 critical violations. 7 major violations. 9 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In multiple reach in coolers. Raw beef, raw chicken and raw fish stored over vegetables. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler across from flat top watermelon (78F - Cold Holding); cut lettuce (56F - Cold Holding); beef (53F - Cold Holding). Items are stored above fill line **Warning**
03A-02-5
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. No time marking for tempura and carrots.
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed at faucet with hose attached to nozzle in rear of kitchen
29-34-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided documentation. Reviewed and filled in information **Corrected On-Site**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled identifying liquid contents. Operator labeled **Corrected On-Site**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sinks in kitchen used as dump sinks.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Philadelphia roll, lobster volcano roll, Kani salad, ramen section, smoked salmon on Togo and in house menus. Operator marked each menu **Corrected On-Site**
02B-01-5
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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on cook line. **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 2 employees have certificates Tonny And Fnu
53B-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cardboard used to line food-contact shelves. Operator discarded **Corrected On-Site**
14-05-4
Basic - Cardboard used to line nonfood-contact shelves. Operator discarded **Corrected On-Site**
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over make line. Operator moved **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Kitchen employees put on hats **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Buckets of ginger behind sushi bar and plastic bottles in office/storage room. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in standing water at 112°F. Operator discarded water **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Behind sushi bar. Provided signage **Corrected On-Site**
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken being thawed in standing water. Operator dumped water and placed in reach in cooler **Corrected On-Site**
06-01-5
17
Feb 15, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Varee does not have certification
53B-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee making Rangoons is not wearing a hair restraint
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves over make line and next to cook line are soiled **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes stored with food contact surface facing upwards. Operator inverted **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef in standing water. Operator turned on cold running water **Corrected On-Site**
06-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Operator remade at 50ppm **Corrected On-Site**
21-07-4
67
Sep 20, 2023
Routine - Food
6 critical violations. 9 major violations. 21 minor violations.
View 36 violations
High Priority - Container of medicine improperly stored. First aid kit improperly stored corrected **Corrected On-Site**
41-07-4
High Priority - Dishmachine quaternary ammonium 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 washing machine is not putting out sanitizing the equipment
22-47-4
High Priority - Metal stem-type thermometer soiled. Probe thermometer is soiled
22-12-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs store in reach in cooler over Ready To Eat foods corrected **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table station cooked noodles; (52F - Cold Holding); raw chicken (50F - Cold Holding); rice (72-75F - cooling)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop sale noodles 52F cold holding, stop sale raw chicken 50F cold holding, stop sale white rice 72-75 cold holding, stop sale head cabbages 79F
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cuttings boards are soiled, counter top for food preparation are soiled not being clean enough, wire metal food cart holding condiments soiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed cooking pt store in Hand Wash Sink, operator removed, using Hand Wash Sink for dump station at wait station **Corrected On-Site**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Manager card of sight. Need to see it next day call back
53A-01-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared beef not identified operator working on fixing the menu
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chemical test strips on dish machine for sanitation
16-37-1
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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 noodles in reach in cooler commercial product not dated
02C-06-5
Intermediate - Probe thermometer not used to ensure proper food temperatures. Operator Not able to find thermometer, inspector found it
05-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed clear like liquid not labeled. Operator discarded it **Corrected On-Site**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice sitting on counter and hydrated noodle sitting in ambient air cooling in 80 ambient air water
03D-15-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine lid is soiled
22-20-5
Basic - Building components, attachments or fixtures in poor repair. Broken tile
36-51-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean dishes store on bottom rack utensil not inverted
24-05-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 reach in cooler maintaining 49-50F cold holding operator called for repairs **Corrective Action Taken**
14-74-7
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator has to use 3 compartment sink as dish washing machine is inoperable
16-55-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in freezer prep sink reach in cooler. Blue crabs hotdogs and butter operator removed items corrected **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Exterior chest reach in freezer rusted **Repeat Violation**
14-11-5
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Measuring cup use has scoop for bulk dry items stored outside of bin on rack
10-04-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles of scoops touch tcs food in dry scoops bins
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth bucket on cutting boards
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. No Hand Wash Sink at the bar area
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled in reach in cooler. Bottom shelves of preps tables all through location extremely soiled. Table legs of all prep and equipment soiled Exterior of all equipment on cook line soiled Wire shelving on cookline soiled Wire shelving holding dry containers heavenly soiled
23-03-4
Basic - Plumbing system in disrepair. Observed Hand Wash Sink next 3 compartment sink pipes leaking water as water is on
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line are soiled
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket improperly stored on cutting board **Corrected On-Site**
21-44-1
Basic - Stored food not covered. Storage containers not tight fitted operator corrected **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Case of chicken thawing in ambient air temp, in thermometer reading 41F cold holding for the chicken
06-01-5
Basic - Unclean building components, attachments or fixtures. Floors, wall, ceiling, is soiled needs cleaning
36-50-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line store on prep tables
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Improper strength under 25ppm then retesting to 200ppm. Then retested at 100 ppm no tests strip onsite for operator
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze water bottle not labeled on cook line **Repeat Violation**
02D-01-5
6
Feb 8, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Equipment in poor repair. Gasket on low boy cooler gasket.
14-11-5
Basic - Food stored on floor. Case of cabbage stored on floor. Operator moved it. **Corrected On-Site**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Containers next to grill not labeled with product name. **Corrected On-Site**
02D-01-5
86
Oct 28, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Bangkok House Restaurant last inspected?
The most recent health inspection at Bangkok House Restaurant on file is from Apr 15, 2026. The public record contains 11 inspections in total.
What is the most common violation at Bangkok House Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Bangkok House Restaurant.
How does Bangkok House Restaurant compare to other restaurants in Merritt Island?
Bangkok House Restaurant most recently scored 50 out of 100, which is lower than the Merritt Island average of 77.
Has Bangkok House Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Bangkok House Restaurant have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Bangkok House Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bangkok House Restaurant inspected?
Based on the inspection history on file, Bangkok House Restaurant is inspected around three times per year on average.
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