Bangkok Sushi
Last inspected: Feb 25, 2026
82
Score
Going back to 2022, Bangkok Sushi has 14 inspections in the public record. The latest inspection on file is from Feb 25, 2026. Low risk means the most recent visit produced few or no significant findings.
The trend has not been favorable: recent inspections average around 11 violations each, up from closer to seven violations before.
The most common issue across all inspections has been “employee beverage container on a food preparation table”, showing up six times.
Compared to the broader Lutz restaurant scene, this is about average. The full record sits in fairly typical territory for a working restaurant.
14
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Scott C. expired 1/3/2026, Kittinan P. expired 4/25/2025, Jody S. expired 4/26/2025, Suphaporm P. expired 4/25/2025. Florida Restaurant and Lodging. **Warning** - From follow-up inspection 2026-02-25: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. **Warning** - From follow-up inspection 2026-02-25: **Time Extended**
14-72-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The plug-in fan in the reach-in freezer is soiled with dust. The fan guard in the reach-in refrigerator for salads is soiled with a mold-like substance. The hood filters are soiled with grease. The door frames on both reach-in coolers across from the cook line are soiled with slime and a mold-like substance. **Warning** - From follow-up inspection 2026-02-25: The plug-in fan, fan guard in the reach-in refrigerator, and door frames are clean. The time for cleaning the hood filters has been extended. **Time Extended**
23-03-4
82
Feb 24, 2026
Routine - Food
7 critical violations. 5 major violations. 12 minor violations.
View 24 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (80F - Hot Holding) **Warning**
03B-01-6
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Garilc in oil (74F - Cold Holding) **Warning**
03F-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. veggie rolls (51F - Cold Holding); cooked dumplings (60F - Cold Holding); scallops (51F - Cold Holding); scallops (49F - Cold Holding); scallops (51F - Cold Holding); scallops (54F - Cold Holding); krab sticks (54F - Cold Holding); krab sticks (51F - Cold Holding); krab sticks (50F - Cold Holding); krab salad (50F - Cold Holding); krab salad (51F - Cold Holding); krab sticks (52F - Cold Holding); krab sticks (55F - Cold Holding); cream cheese (55F - Cold Holding); one head cut lettuce (49F - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Warning**
01B-14-4
High Priority - Dented/rusted cans present. See stop sale. **Warning**
01B-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 12 cooked ducks (52F - Cooling) **Warning**
03D-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
11-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All the cutting boards in the reach-in cooler and the small cutting board on the prep table across from the cook have a mold-like substance and are stained. **Repeat Violation** **Warning**
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Scott C. expired 1/3/2026, Kittinan P. expired 4/25/2025, Jody S. expired 4/26/2025, Suphaporm P. expired 4/25/2025. Florida Restaurant and Lodging. **Warning**
53B-01-5
Intermediate - Nonservice animals in the food establishment or on premises. Observed 1 customer holding dog at check out. **Warning**
35A-01-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles at the sushi area not labeled. The operator labeled the bottles. **Corrected On-Site** **Warning**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. The operator separated the cups. **Corrected On-Site** **Warning**
24-08-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Utensils in poor condition. 2 mesh strainers in poor condition. The operator discarded the 2 mesh strainers. **Corrected On-Site** **Warning**
14-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The plug-in fan in the reach-in freezer is soiled with dust. The fan guard in the reach-in refrigerator for salads is soiled with a mold-like substance. The hood filters are soiled with grease. The door frames on both reach-in coolers across from the cook line are soiled with slime and a mold-like substance. **Warning**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. The hand sink behind the cook line had a faded handwashing sign that was not legible. Provided the operator with a new sign. **Corrected On-Site** **Warning**
31B-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. The far reach in cooler by the wall across from the cooks line and the reach in cooler in the sushi area to the far left is missing an ambient air temperature. **Warning**
05-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. The microwave in the kitchen soiled with grease and food debris. **Warning**
22-08-4
Basic - In-use wet wiping cloth/towel used under cutting board. The operator moved the wet wiping cloth. **Corrected On-Site** **Warning**
21-04-4
Basic - In-use tongs stored on equipment door handle between uses. 2 tongs on the equipment door. The operator moved the tongs. **Corrected On-Site** **Warning**
10-20-4
Basic - Floor soiled/has accumulation of debris. The floor under the cooked line equipment is solid with grease. **Warning**
36-73-4
Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. **Warning**
14-72-4
12
Dec 3, 2025
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken above unwashed produces in walk in cooler. Operator removed chicken to bottom shelf **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep table in kitchen
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cooking utensils in handwashing sink in prep line. Operator removed it. **Corrected On-Site**
31A-09-4
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. Escolar completed deforested without removed from ROP package in reach in cooler in bar. Operator discarded it voluntarily. **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in dishwasher area . Operator removed it. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor.
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Rice container not labeled in dry storage. Operator labeled it properly **Corrected On-Site**
02D-01-5
58
Oct 24, 2025
Routine - Food
5 major violations. 5 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep table in kitchen **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in hand wash sink in bar, operator removed it. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit for dish machine chlorine expired .
16-37-1
Intermediate - No soap provided at handwash sink in bar area. Operator refilled it **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken more than 24 hours no date mark in prep area, operator marked date correctly **Corrected On-Site**
02C-02-5
Basic - Food stored on floor. Ginger pickle bucket and teriyaki sauce sauce on floor in kitchen cook line. Operator removed them to shelves **Corrected On-Site**
08B-38-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Clean utensils stored between equipment and wall. Knives hanging between wall and prep table in kitchen, operator removed it. **Corrected On-Site**
24-14-4
47
Jun 25, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Warning** - From follow-up inspection 2025-06-25: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drinks on prep tables throughout establishment. **Warning** - From follow-up inspection 2025-06-25: **Time Extended**
12B-07-4
86
Jun 24, 2025
Routine - Food
4 critical violations. 5 major violations. 1 minor violation.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: rice noodles 69 F, tofu 70 F, cut tomatoes 73 F, curry sauce 48 F, tomato sauce 76 F, crab stick 69 F, per operator all items were taken out between 10:30-11 am. Operator had items put in reach in freezer at time of inspection to bring back down to temperature. Time temped 2:20. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at sushi bar washing gloves. **Warning**
12A-09-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over cut vegetables in walk in cooler. **Warning**
08A-02-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee talking on phone then starting taking out bowls of food from reach in cooler at sushi bar. Inspector spoke with Employee about proper hand washing procedures. **Warning**
12A-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing bowls and sanitizer towel in handwash sink at sushi bar. **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. 11;employees working at time of inspection. **Warning**
53A-02-7
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
03F-10-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at handwash sink in kitchen shut off. Employee turned on at time of inspection. **Warning**
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drinks on prep tables throughout establishment. **Warning**
12B-07-4
32
Jan 3, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.on cooks line. **Warning** - From follow-up inspection 2025-01-03: Still observed **Time Extended**
14-09-4
95
Jan 2, 2025
Routine - Food
6 critical violations. 3 major violations. 3 minor violations.
View 12 violations
High Priority - Employee washed hands with no soap. Employee washed hands no soap **Warning**
12A-20-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Lobster in a non food grade bag. Employee removed from bag. **Corrected On-Site** **Warning**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cook curry sauce in reach in cooler by stove top employee removed to proper storage. **Warning**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves in three compartment sink. **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient air temp 50 f food held over four hours Crab salad 48 f fried chicken 48 f spring roll 48 f cut lettuce 47 f raw shelled eggs 51 f **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from stove top and sauce oil cart cut spinach 59 f above the rim of the cooler less than 4 hours employee moved to walk in cooler. 2nd temp Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient air temp 50 f food held over four hours no temps taken Crab salad 48 f fried chicken 48 f spring roll 48 f cut lettuce 47 f raw shelled eggs 51 f. 39 f cream cheese 48 f queso commercial package 48 f butter 51 f commercially packaged moved package items to freezer rapid cool. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Rice stored in the hand washing sink sushi line. Filling bucket with water on sushi line. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Multiple hand washing sinks. Employee restocked the paper towels for one sink. **Corrective Action Taken** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. On sushi line employee restocked **Corrected On-Site** **Warning**
31B-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table cooks line. **Warning**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table **Warning**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable.on cooks line. **Warning**
14-09-4
26
Jun 7, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In server reach in cooler. Personal salad by cut lemons. Manager moved **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Sugar and flour bins broken
14-11-5
Basic - No Heimlich maneuver/choking sign posted. Emailed copy to operator **Corrective Action Taken**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fans soiled
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Bin of flour not labeled
02D-01-5
78
Dec 27, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
61
Aug 7, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-05-31: **Time Extended** - From follow-up inspection 2023-08-07: **Time Extended**
11-27-4
90
May 31, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-05-31: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On hard copy folding menu - From follow-up inspection 2023-05-31: July 29 next for call back. **Time Extended**
02B-01-5
82
May 30, 2023
Routine - Food
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line ambient temperature 55 f Cold holding: raw beef 46 f raw beef 46 f raw shelled eggs 50 f raw seed sprouts 47 f raw salmon 47 f scallops 47 f cooked Ty sauce 47 f employee moved items to walk in cooler Fresh garlic oil 66 f Raw chicken 47 f sitting on table with ice. **Corrective Action Taken**
03A-02-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Discussed with management the importance of hand washing.
12A-02-4
High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp over unwashed produce walk in cooler
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 - Handwash sink used for purposes other than handwashing. Dish pan
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On hard copy folding menu
02B-01-5
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.not filled out
11-26-1
Intermediate - No soap provided at handwash sink. Cooks line.
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on freezer. Operator removed.
12B-07-4
Basic - Food stored on floor. Egg roll sauce in pan on floor. Operator removed from floor. **Corrected On-Site**
08B-38-4
35
Nov 30, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut Tomatoes 70F and Curry 64F on counter at room temperature. Employee states been out of cooler for one hour. Employee moved tomatoes to cooler to chill. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking hand sink by walk in cooler. Manager moved cart. Pot in hand sink by cookline. Manager removed pot. **Corrected On-Site**
31A-09-4
Basic - Bowl with no handle used to dispense food in rice.
14-01-5
Basic - No handwashing sign provided at a hand sink used by food employees in womens bathroom. Manager displayed hand wash sign. **Corrected On-Site**
31B-04-4
70
Frequently Asked Questions
When was Bangkok Sushi last inspected?
The most recent health inspection at Bangkok Sushi on file is from Feb 25, 2026. The public record contains 14 inspections in total.
What is the most common violation at Bangkok Sushi?
Across the inspection record, “employee beverage container on a food preparation table” has been cited six times, more than any other issue at Bangkok Sushi.
How does Bangkok Sushi compare to other restaurants in Lutz?
Bangkok Sushi most recently scored 82 out of 100, which is about the same as the Lutz average of 79.
Has Bangkok Sushi's inspection record improved over time?
No. Recent inspections at Bangkok Sushi have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Bangkok Sushi 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 Sushi inspected?
Based on the inspection history on file, Bangkok Sushi is inspected around four times per year on average.
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