Bangkok Thai
Last inspected: Dec 16, 2025
90
Score
Going back to 2022, Bangkok Thai has 11 inspections in the public record. Bangkok Thai was last inspected on Dec 16, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
“Food stored on floor” accounts for the largest share of issues, appearing five times across the record.
Restaurants in Beverly Hills average 87, so Bangkok Thai is doing better than most peers. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 16, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Dry storage area added off the dining room in next unit. **Warning** - From follow-up inspection 2025-12-16: Discussed with Carly in plan review who stated plans were submitted on 12-5-25 and are being worked on. Will review plans next routine inspection. **Time Extended**
51-16-7
90
Oct 15, 2025
Complaint Full
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine dish machine. Operator primed machine 100ppm. **Corrected On-Site** **Warning**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored on chicken soup base in walk in cooler **Repeat Violation** **Warning**
08A-05-6
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Dry storage area added off the dining room in next unit. **Warning**
51-16-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler including spring rolls and crab rangoons **Warning**
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food in prep area **Warning**
13-03-4
58
Aug 12, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Container of medicine improperly stored. Observed burn gel stored in cooler shelf next to food products in cooler at kitchen entrance. Operator moved. **Corrected On-Site** **Repeat Violation**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over sauces in cooler on cook line. Employee moved. Raw shell eggs stored over another cooler on cook line, employee moved. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times to the left of the three compartment, blocked with containers and lids. Operator moved. **Corrected On-Site**
31A-09-4
67
Mar 11, 2025
Complaint Full
No violations found.
100
Mar 3, 2025
Complaint Full
4 critical violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
47
Aug 6, 2024
Food-Licensing Inspection
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 46F. Discussed placing items above the fill line in reach in cooler with operator. Operator placed item inside reach in cooler cabinet. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Water filter on hand wash sink at front counter
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler and reach in cooler at cook line
02C-02-5
Basic - Stored food not covered. Multiple items in walk in cooler
08B-12-5
Basic - Ceiling soiled with accumulated food debris, grease, dust in cook line area.
36-34-5
64
Feb 22, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw whole shell eggs over potatoes in Walk-in-Cooler. Operator moved items. **Corrected On-Site**
08A-04-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Reach-in cooler in server area holding drinks, dairy interior/shelves have accumulation of soil residues.
22-16-4
Basic - No handwashing sign provided at a hand sink used by food employees near three compartment sink. Operator hung sign. **Corrected On-Site**
31B-04-4
Basic - Food stored on floor. Deep fryer oil on floor in storage area
08B-38-4
70
Sep 27, 2023
Routine - Food
1 critical violation. 2 major violations. 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. Whole shell eggs stored over Ready to eat sauces in cooks line cooler. Operator removed **Corrected On-Site** **Repeat Violation**
08A-02-6
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. Provided operator with DBPR HR Form 5030-104 **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Packs of frozen wonton wraps in hand sink near dish machine. Operator removed
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles in kitchen soiled **Repeat Violation**
36-34-5
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. Fish on cooks line thawed in intact ROP.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on tab,e with rice cooker and microwave. Operator removed **Corrected On-Site**
12B-07-4
Basic - Floors not maintained smooth and durable. Unsealed concrete floor in rear dry storage area **Repeat Violation**
36-11-4
Basic - Food stored on floor. Two boxes of oil on floor in rear dry storage area **Repeat Violation**
08B-38-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
52
Mar 15, 2023
Complaint Full
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Food placed in soiled equipment. Case of chicken in mop sink. Employee removed. **Corrected On-Site**
08B-27-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in reach in freezer **Repeat Violation**
08A-20-5
High Priority - Toxic substance/chemical improperly stored. Multiple chemicals including WD40 a spray enamel stored above case of chicken in mop sink.
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. Emailed form to operator **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired
16-37-1
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. Emailed form to operator **Corrective Action Taken** **Repeat Violation**
11-26-1
Intermediate - Records/documents for required employee training appear to be falsified. Both employees training certificates have been written over with marker. 1 date changed from 2017 to 2020. 1 name has been changed. **Repeat Violation**
53B-11-4
Basic - In-use tongs stored on equipment door handle between uses. Employee removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Food stored on floor. Cases of oil and coconut cream in dry storage hallway **Repeat Violation**
08B-38-4
Basic - Floors not maintained smooth and durable. Dry storage area **Repeat Violation**
36-11-4
Basic - Ceiling/ceiling tiles soiled in kitchen area. **Repeat Violation**
36-34-5
35
Jan 27, 2023
Routine - Food
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine Bucket in dish machine area over 200ppm. Employee dumped bucket in sink. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (71F - Cold Holding) see stop sale
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over noodles in reach in freezer
08A-05-6
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 at front line placed soiled dishes in dish machine area, touched clean plate without hand wash.
12A-13-4
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. Emailed form to operator **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in cook line area blocked with cutting board. Operator removed. **Corrected On-Site**
31A-09-4
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. Emailed form to operator **Corrective Action Taken**
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. Multiple items in walk in cooler including cooked meats
02C-02-5
Intermediate - Records/documents for required employee training appear to be falsified. Employee training certificates have been written over with a marker changing the training date from 2017 to 2020. One of the certificates the name has been written over.
53B-11-4
Basic - Food stored on floor. Raw chicken in pot, bag of carrots in walk in cooler. Fryer oil in cook line area. Fryer oil in dry storage area.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at cook line
05-09-4
Basic - Floors not maintained smooth and durable. Dry storage area constructed of unsealed concrete
36-11-4
Basic - Ceiling tiles/vents soiled with accumulated food debris, grease, dust. Throughout cook line area
36-34-5
26
Aug 9, 2022
Routine - Food
8 critical violations. 3 major violations. 9 minor violations.
View 20 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine wiping cloth bucket over 200ppm in kitchen area
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (48F - Cold Holding) above fill line in make line cooler on cook line, employee moved shrimp to reach in freezer recheck 37F
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs on shelf of prep table in kitchen area. Operator placed eggs in reach in cooler **Corrective Action Taken**
03A-03-5
High Priority - Roach excrement and/or droppings present. On top of reach in freezer in kitchen area
35A-23-4
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on lid of bulk rice container in kitchen area 2 live roaches under reach in freezer in kitchen area 2 live roaches under reach in cooler at cook line
35A-05-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Multiple cooked food items and raw vegetables in walk in cooler Newspaper lining lettuce in walk in cooler Paper towels lining multiple food items in vertical reach in cooler in kitchen area Operator using paper towels to drain food items coming out of the deep fryer
14-15-4
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. 0ppm, discussed with operator
22-41-4
High Priority - Approximately 34 ants on top of chest freezer in storage hallway across from the restrooms
35A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Bag of noodles and plastic container in hand wash sink in cook line area. Employee removed items. **Corrected On-Site**
31A-11-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Purple chemical spray bottle next to dish machine
41-21-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple fried items on the top shelf of the walk in cooler and spring rolls in walk in cooler.
02C-02-5
Basic - Stored food not covered. Rice in metal pan in dry storage area Multiple items in walk in cooler including fried vegetables and prepped vegetables
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Souffle cup in red paprika container
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Soiled acoustic ceiling tiles in kitchen area Floors not smooth and easily cleanable
36-37-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Rack of clean dish ware and utensils in kitchen area not inverted
24-05-4
Basic - Dead roaches on premises. Approximately 15 dead roaches behind bulk rice bin in kitchen area 2 dead roaches under prep table in cook line area Approximately 6 dead roaches under cooking equipment in cook line area
35A-03-4
Basic - Food in an unprotected holding unit in a customer/nonsecure area. Unlocked chest freezer storing food items in storage hallway shared with other tenants of the plaza
08B-63-4
Basic - Food stored on floor. Multiple cases of fryer oil on the floor in storage hallway across from the restrooms
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk seasoning container In use rice scoops in water in crockpot 121F
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around condenser in walk in cooler soiled Hood filters soiled
23-03-4
14
Frequently Asked Questions
When was Bangkok Thai last inspected?
The most recent health inspection at Bangkok Thai on file is from Dec 16, 2025. The public record contains 11 inspections in total.
What is the most common violation at Bangkok Thai?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Bangkok Thai.
How does Bangkok Thai compare to other restaurants in Beverly Hills?
Bangkok Thai most recently scored 90 out of 100, which is higher than the Beverly Hills average of 87.
Has Bangkok Thai's inspection record improved over time?
Results have been roughly steady. Inspections at Bangkok Thai have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Bangkok Thai 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 Thai inspected?
Based on the inspection history on file, Bangkok Thai is inspected around three times per year on average.
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