Bangkok Square
Last inspected: Apr 9, 2026
100
Score
Inspectors have visited Bangkok Square 12 times, with records going back to 2022. The most recent visit was on Apr 9, 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 been favorable: violation counts have eased from around seven violations to closer to three violations per visit over the last few inspections.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
The city-wide average for Gainesville sits at 75, putting Bangkok Square on the better side of that line. The file should reassure diners considering a visit.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
No violations found.
100
Apr 8, 2026
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in large flip-top make table cooler COLD HOLDING Beef 56F; Chicken 48F; scallops 51F; Manager advised that all the items had been there since lunch (about 2.5 hours) all items were placed in walk-in-freezer. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the ice bin deflector in back storage room **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Large pot on floor in front of handwash sink on cook line, container of scallops in handwash sink on cook line. Employee removed all items **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. No soap at handwash sink in kitchen, missing handwash sink sign missing at in dishwash area.
31B-03-4
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. Spring Rolls in walk-in-cooler dated 3/26. Manager advised spring rolls prepared and frozen on 3/26 and thawed today. Establishment not tracking dates when frozen and thawed
02C-04-5
Basic - Food stored on floor. bag of beef and box of grouper on floor of walk-in-freezer
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk-in-freezer on ceiling
14-69-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( tomato's ) stored over ready-to-eat food ( cut onions and peppers and salads ) in walk in cooler. **Repeat Violation**
08B-17-4
50
Oct 24, 2025
Routine - Food
No violations found.
100
Sep 30, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
25
Aug 4, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. Dish machine across from three compartment sink, 0 ppm. **Warning** - From follow-up inspection 2025-08-04: Administrative comply due to time **Admin Complaint**
22-41-4
86
Feb 5, 2025
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
21
Sep 18, 2024
Complaint Full
6 critical violations. 2 major violations. 9 minor violations.
View 17 violations
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. Dish machine across from three compartment sink, 0 ppm. **Warning**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began to prepare food on cook line without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes in dish area without washing hands. **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over sauce in reach-in cooler across from cook line. Employee placed eggs on bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Dish detergent stored next to paprika sauce on cook line floor. Manager placed paprika sauce on shelf. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee placed drink glasses in dish area hand washing sink. Manager removed glasses from hand washing sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of kitchen ice machine door.
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks next to soda box storage.
51-11-4
Basic - Cardboard used to line food-contact shelves. Cardboard on top of beverage reach-in cooler across from kitchen entrance. Manager removed cardboard during inspection. **Corrected On-Site**
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout the kitchen.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored above three compartment sink.
24-08-4
Basic - Food stored on floor. Case of cooking oil stored on floor next to kitchen ice machine. Bottle of paprika sauce stored on floor next to cook line.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of cook line reach-in cooler. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. To go containers stored in wait station. **Repeat Violation**
25-06-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink in dish area.
29-20-5
Basic - Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.
16-03-4
21
Jan 5, 2024
Routine - Food
6 critical violations. 4 major violations. 6 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in walk-in cooler: chicken (45F,45F,46F,45F - Cooling). Manager stated item was prepared the previous afternoon. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in walk-in cooler: chicken (45F,45F,46F,45F - Cooling). Manager stated item was prepared the previous afternoon
01B-36-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Tomatoes and cabbage stored on paper towels in reach-in cooler across from fryers.
14-86-1
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Coconut milk stored in reach-in cooler across from kitchen entrance from dining room dated 12/27/23.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line grill: pork (48F - Cold Holding). Manager stated item placed in cooler one hour prior to temperature being taken. Manager moved pork to walk-in freezer to reduce temperature to 41F. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in hand washing sink across from dish machine. Scrub pad stored in hand washing sink at end of cook line. **Repeat Violation**
31A-11-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 40F when calibrated.
05-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Custard stored in reach-in cooler across from kitchen entrance from dining room. Manager stated item was prepared on 12/31. Manager placed proper date on item. **Corrected On-Site**
02C-02-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some of employee certifications are copies.
53B-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop flour stored in bag at end of cook line.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table next to reach-in cooler in front of walk-in cooler. Manager discarded bottle of water. **Corrected On-Site**
12B-07-4
Basic - Employee preparing food in customer section of dining area. Employee scraping carrots in dining area. Carrots returned to kitchen to finish prepping. **Corrected On-Site**
08B-48-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manager had employee place tongs on top of oven. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in cooler at end of cook line. Top of dish machine. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf above kitchen reach-in cooler. Manager had employee turn containers over. **Corrected On-Site** **Repeat Violation**
25-06-4
20
Sep 13, 2023
Routine - Food
No violations found.
100
Aug 25, 2023
Routine - Food
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
15
Feb 7, 2023
Routine - Food
9 critical violations. 5 major violations. 10 minor violations.
View 24 violations
High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Dish machine across from three compartment sink, 0 ppm. Manager stated items would be sanitized in three compartment sink.
22-39-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes. Manager had employee wash hands and rewash containers. **Corrective Action Taken**
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in dish area.
35A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Cut tomatoes and peppers stored on top of paper towel in reach-in cooler across from fryer. Employee removed paper towels. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cut onions in reach-in cooler across from stove. Employee placed eggs on bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. Eggs stored on cart next to oven. Employee placed eggs in reach-in cooler, ambient temperature 40F. **Corrected On-Site**
03A-23-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler next to walk-in cooler: rice (46F - Cold Holding). Employee stated item was at proper temperature 2 hours prior to temperature being taken. Manager placed item in walk-in freezer to reduce temperature to 41F. **Corrective Action Taken**
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. Noodles stored at end of cook line. Employee stated item placed out at 11:00 am. Employee placed proper date on item. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Tylenol stored on top of reach-in cooler next to fryers. Employee moved Tylenol to office. **Corrected On-Site**
41-10-4
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. No written procedure available.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting stored on cook line. Deflector plate inside of ice machine. **Repeat Violation**
22-02-4
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/. Seven employees working with no certified food manager on site. Certified food manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of employee reporting responsibility.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice stored in reach-in cooler next to walk-in cooler. Employee stated item prepared on 2/5. Employee placed proper date mark on item. **Corrected On-Site**
02C-02-5
Basic - Accumulation of debris inside warewashing machine. Doors for dish machine across from three compartment sink.
16-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks next to three compartment sink. Employee placed chain through CO2 tanks. **Corrected On-Site**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of Haagan Diaz ice cream stored in reach-in freezer next to fryers. Employee removed item from reach-in freezer. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf next to dish machine.
24-08-4
Basic - Food stored on floor. Cooking oil stored on floor at end of cook line. Shrimp stored on floor in walk-in freezer.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Scoop stored on stove handle. Employee placed scoop on top of stove. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of reach-in cooler next to fryers. Area around soda nozzles in wait station. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Dumplings stored in walk-in freezer.
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station, 0 ppm. Manager added chlorine to bucket, 50 ppm. **Corrected On-Site**
21-07-4
10
Aug 10, 2022
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed creamer at the wait station, 45F.
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed a paper towel dispenser and hand soap available at the prep sink. The soap was removed. **Corrected On-Site**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles with residue. These were disassembled and started to be clean. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in the kitchen hand wash sink.
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line reach-in cooler gaskets are soiled.
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed a measuring cup, no handle used to scoop rice. The cup was removed. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a phone stored over clean dishes in the dish pit. The phone was put in a pocket. **Corrected On-Site**
40-06-5
55
Frequently Asked Questions
When was Bangkok Square last inspected?
The most recent health inspection at Bangkok Square on file is from Apr 9, 2026. The public record contains 12 inspections in total.
What is the most common violation at Bangkok Square?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Bangkok Square.
How does Bangkok Square compare to other restaurants in Gainesville?
Bangkok Square most recently scored 100 out of 100, which is higher than the Gainesville average of 75.
Has Bangkok Square's inspection record improved over time?
Yes. Recent inspections at Bangkok Square have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Bangkok Square 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 Square inspected?
Based on the inspection history on file, Bangkok Square is inspected around three times per year on average.
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