Bkk Thai & Sushi by Cilantro
Last inspected: Jan 15, 2026
37
Score
The health department has logged 11 inspections at Bkk Thai & Sushi by Cilantro, the earliest from 2023. The most recent report on file is from Jan 15, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to eight violations before.
The pattern that stands out is “interior of oven/microwave has accumulation”, which has been cited four times.
By comparison, the average Fort Lauderdale facility scores 80, putting Bkk Thai & Sushi by Cilantro on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
2
Critical latest
4
Major latest
6
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm), employee made new solution, 100 ppm. **Corrected On-Site**
41-27-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Gloved employee working in cook line and preparing customers orders, touched pants and continue placing order in clean p,ate, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**
12A-28-4
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. Peter emailed to Operator
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar area, drainer inside,employee removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwasher are- employee provided. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Brown rice, made yesterday morning, no date, employee placed label. **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sushi station- Two cell phones on prep tables, employee removed both. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees working in cook line wearing watches, after manager instructed them , both employees removed watches. **Corrected On-Site**
13-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. One door reach in freezer in middle of cook line- substantial build up ice in all shelves.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Salad station- two serving scoops on water temperature 72F) employee removed. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Two Microwave in sushi station, build up of soiled and food debris.
22-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. Ok line, employee removed. **Corrected On-Site** **Repeat Violation**
21-38-4
37
Sep 25, 2025
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - middle flip top - cooked sticky rice squares (56F). Per operator item placed in unit less than an hour ago. Observed item stored above food pans in upper section. Item not prepped or portioned today. Operator moved item to reach in to quick chill. 2. Sushi bar - middle display - Raw fish (45-46F); crab (45-46F); cheese (45-46F). Per operator items placed in unit approximately 2 hours ago. Items not prepped or portioned today. Operator moved items to reach in to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-09-25: 1) Cookline: Observed pork gyoza 42F cold holding, cooked rice balls 43F cold holding, cut tomatoes 40F cold holding. 2) Sushi bar: Observed raw tuna 44-45F cold holding, raw salmon 44-45F cold holding, cream cheese 44F cold holding. Per operator, foods not prepped or portioned today. Foods stored in cooler overnight. See stop sale. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Knife rack by dish machine visibly soiled. **Warning** - From follow-up inspection 2025-09-25: Observed same. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. By triple sink. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: Observed same. **Time Extended**
31B-04-4
74
Sep 24, 2025
Complaint Full
6 critical violations. 3 major violations. 7 minor violations.
View 16 violations
High Priority - 1. Server handled soiled dishes and then picked up clean utencils without washing hands. Reviewed proper hand washing and employee washed hands. 2. Dish employee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and employees washed hands. **Corrected On-Site** **Warning**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - middle flip top - cooked sticky rice squares (56F). Per operator item placed in unit less than an hour ago. Observed item stored above food pans in upper section. Item not prepped or portioned today. Operator moved item to reach in to quick chill. 2. Sushi bar - middle display - Raw fish (45-46F); crab (45-46F); cheese (45-46F). Per operator items placed in unit approximately 2 hours ago. Items not prepped or portioned today. Operator moved items to reach in to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Cookline flip top - raw pork stored over ready to eat tofu. Operator stored all items properly. 2. Cookline drawers - raw beef stored over ready to eat cooked chicken. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1. Cookline freezer - raw fish stored over ready to eat cheese Rangoon. 2. Walk in freezer - raw beef stored over ready to eat wanton. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Employee entered kitchen from outside, put on gloves and began handling clean utensils, without first washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Container of medicine/vitamins improperly stored. Bottle of vitamins stored on prep area shelf with food items. **Warning**
41-07-4
Intermediate - Handwash sink not accessible for employee use at all times. Dish area hand sink blocked by utensils. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Expo - milk - per operator opened 2 days ago. Operator date marked. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Knife rack by dish machine visibly soiled. **Warning**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Small cup without handle stored in spicy sauce. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Interior of prep area microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. By triple sink. **Repeat Violation** **Warning**
31B-04-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Chlorine 0ppm). Operator made new solution. Chlorine 100ppm. **Corrected On-Site** **Warning**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cookline. Operator stored properly. **Corrected On-Site** **Warning**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour in prep area. Operator labeled. **Corrected On-Site** **Warning**
02D-01-5
21
Aug 5, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink at cook line. **Warning** - From follow-up inspection 2025-08-05: Observed same. **Time Extended**
31B-04-4
95
Aug 4, 2025
Routine - Food
6 critical violations. 2 major violations. 9 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed Sushi bar// krab sticks (47F - Cold Holding). Per operator, food not prepped or portioned today; food stored inside cooler for approximately 1 hour. Operator put food inside walk in cooler to quick chill. Corrective Action Taken. 2) Observed flip top cooler 1 right// bean sprouts (46F - Cold Holding); raw shrimp (46F - Cold Holding). Per operator, food not prepped or portioned today; food stored inside cooler for approximately 1 hour. Operator put food inside walk in cooler to quick chill. Corrective Action Taken. 3) Observed flip top cooler 2// pork gyoza (54F - Cold Holding); shrimp shumai (47F - Cold Holding). Per operator, food not prepped or portioned today; food stored inside cooler for approximately 1 hour. Operator put food inside walk in freezer to quick chill. Corrective Action Taken. 4) Observed milk (46F - Cold Holding) inside dessert cooler at expo line. Per operator, food not prepped or portioned today; milk stored inside cooler overnight. Operator discarded. Stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (46F - Cold Holding) inside dessert cooler at expo line. Per operator, food not prepped or portioned today; milk stored inside cooler overnight. Operator discarded. Stop sale. **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 raw tuna with label indicating removal upon thawing stored inside walk in cooler, thawed. Per operator, fish thawed inside cooler overnight. Stop sale. **Warning**
01B-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish, commercially packaged, stored above edamame, not commercially packaged, inside reach in freezer at cook line. Operator properly stored. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw tuna stored above unwashed kale inside walk in cooler. Operator properly stored. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw shell eggs stored above raw beef inside walk in cooler. Operator properly stored. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) Observed accumulation of black mold like substance on soda nozzle at upstairs bar. Operator cleaned during inspection. Corrected On Site. 2) Observed accumulation of food debris on can opener stored in kitchen. **Repeat Violation** **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop stored inside ice bin at sushi station, handle in contact with ice. Operator removed. **Corrected On-Site** **Warning**
10-08-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored above foods stored on dry storage shelf, next to sushi bar. Operator had employee remove bags. **Corrected On-Site** **Warning**
40-06-5
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. Observed raw tuna with label indicating removal upon thawing stored inside walk in cooler, thawed. Per operator, fish thawed inside cooler overnight. Stop sale. **Warning**
06-09-1
Basic - Bowl or other container with no handle used to dispense food. Observed deli cup stored inside red curry sauce container, inside low boy cooler at cook line. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on sushi station cutting boards. Operator removed. **Corrected On-Site** **Warning**
21-12-4
Basic - Stored food not covered. Observed fried basil stored on shelf at cook line, uncovered. **Warning**
08B-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink at cook line. **Warning**
31B-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris inside countertop oven at sushi station. **Warning**
22-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between flip top coolers at cook line. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
10-17-4
21
Feb 10, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) observed raw beef, not commercially packaged, stored above crab rangoons, not commercially packaged, inside walk in freezer. Operator properly stored. 2) observed raw salmon stored above cooked salmon inside reach in cooler at sushi bar. Employee properly stored. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler 2// shrimp shumai (45F - Cold Holding); raw lobster tail (50F - Cold Holding). Food stored over stacked inside containers. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 1 hour. Operator reduced amount of food in containers and put remaining food inside walk in cooler to quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips for quaternary sanitizer.
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed both soda gun nozzles at bar soiled with mold like substance. Operator cleaned and sanitized during inspection. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between flip top cooler and prep table at cook line. Operator removed. **Corrected On-Site**
10-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed exterior of microwave at cook line soiled with food debris.
23-24-4
55
Sep 24, 2024
Food-Licensing Inspection
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw pork stored over cooked pork in walk in cooler.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade.
22-02-4
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.
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substance buildup on can opener holster.
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of black substance buildup on AC vents and ceiling tiles throughout kitchen.
36-34-5
64
Jul 17, 2023
Complaint Full
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed Flip top cooler//clam juice (44°F - Cold Holding); pico de gallo (48°F - Cold Holding); butter (50°F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop Sale. 2) Observed raw ground beef (76°F - Cold Holding); grilled mushrooms (53°F - Cold Holding); grilled onions (50°F - Cold Holding). Per operator, foods not prepped or portioned today; Foods stored out of temperature for approximately 2hrs. Operator put foods in walk in cooler to quick chill. 3) Observed fresh garlic in oil (90°F - Cold Holding). Per operator, food not prepped or portioned today; Food stored out of temperature for approximately 2hrs. Operator put foods in walk in cooler to quick chill. 4) Observed cooked farro (45°F - Cold Holding); raw chicken (46°F - Cold Holding); poached shrimp (45°F - Cold Holding) inside walk in cooler. Per operator, walk in cooler door was left open while putting away delivery. Operator shut door to bring temperatures down to 41°F or below. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top cooler//clam juice (44°F - Cold Holding); pico de gallo (48°F - Cold Holding); butter (50°F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler overnight. Stop Sale.
01B-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and emailed Big 6 Foodborne illness poster to operator.
11-07-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at bar used as a dump sink.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering oysters and tuna tartar served raw; Establishment has advisory, however, does not indicate items served raw/undercooked.
02B-01-5
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink at cook line.
31B-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored over washed lettuce inside walk in cooler.
08B-17-4
Basic - Food stored in a location that is exposed to splash/dust. Observed dessert steam table stored on prep table next to hand wash sink, exposed to splash.
08B-36-4
41
Apr 5, 2023
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed at upstairs bar. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-05: Observed same. **Time Extended**
51-11-4
95
Feb 10, 2023
Routine - Food
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 2nd floor bar @0ppm chlorine. Establishment has dish machine in main kitchen and will be using to sanitize dishes until equipment is repaired. **Warning** - From follow-up inspection 2023-02-10: Establishment using dish machine on first floor. Awaiting technician to repair dish machine on second floor bar. **Time Extended**
22-41-4
86
Feb 9, 2023
Routine - Food
3 critical violations. 6 major violations. 4 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 drawer cooler in cook line ; raw beef (50F - Cold Holding); raw fish (48F - Cold Holding); cheese (47F - Cold Holding); raw shrimp (50F - Cold Holding); raw octopus (50F - Cold Holding); raw chicken (47F - Cold Holding) held under 4 hours ago per manager. Operator moved all foods to walk in cooler to quick chill. Equipment emptied during inspection , manager called technician for service. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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 2nd floor bar @0ppm chlorine. Establishment has dish machine in main kitchen and will be using to sanitize dishes until equipment is repaired. **Warning**
22-41-4
Intermediate - Clam and oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
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 procedures to manager **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Drainer inside hand wash sink in bar. Operator removed **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
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. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink in kitchen. Operator provided **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed advisory to manager. Manager posted in dining room. **Corrected On-Site** **Warning**
02A-01-4
Basic - Carbon dioxide/helium tanks not adequately secured in bar , first floor and 2nd floor. **Warning**
51-11-4
Basic - Cook with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Interior of microwave soiled in kitchen. Operator cleaned during inspection. **Corrected On-Site** **Warning**
22-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in prep sink in standing water in kitchen. Manager turned on cold running water **Corrected On-Site** **Repeat Violation** **Warning**
06-01-5
29
Frequently Asked Questions
When was Bkk Thai & Sushi by Cilantro last inspected?
The most recent health inspection at Bkk Thai & Sushi by Cilantro on file is from Jan 15, 2026. The public record contains 11 inspections in total.
What is the most common violation at Bkk Thai & Sushi by Cilantro?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited four times, more than any other issue at Bkk Thai & Sushi by Cilantro.
How does Bkk Thai & Sushi by Cilantro compare to other restaurants in Fort Lauderdale?
Bkk Thai & Sushi by Cilantro most recently scored 37 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Bkk Thai & Sushi by Cilantro's inspection record improved over time?
No. Recent inspections at Bkk Thai & Sushi by Cilantro have averaged around 10 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Bkk Thai & Sushi by Cilantro 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 Bkk Thai & Sushi by Cilantro inspected?
Based on the inspection history on file, Bkk Thai & Sushi by Cilantro is inspected around four times per year on average.
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