Bangkok Cafe Improves its Sanitary Rating
4801 S University Dr
Davie, FL 33328
Health Inspection Reports
2/26/2016 | 3 Violations | Rating 4.75/5
Basic - - From inspection on 2016-02-19: Basic - Unnecessary items/unused equipment on the premises. Operator has numerous single service buckets, bottles, boxes, stored in kitchen area. **Repeat Violation** - From follow-up inspection on 2016-02-26: Operator still has numerous single service containers stored in kitchen area. **Time Extended**
Basic - - From inspection on 2016-02-19: Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection on 2016-02-26: Walk in cooler shelves had rust **Time Extended**
Intermediate - - From inspection on 2016-02-19: Intermediate - Handwash sink not accessible for employee use due to being blocked by storage crate in the kitchen. - From follow-up inspection on 2016-02-26: Storage crates were still blocking hand wash sink **Time Extended**
2/19/2016 | 16 Violations | Rating 3/5
Basic - Bowl or other container with no handle used to dispense food. Rice containers. **Corrected On-Site**
Basic - Build-up of grease/dust/debris on hood filters.
Basic - Employee personal items stored in or above a food preparation area. Band aid and bottle of Fish Oil tablets stored on shelf above prep table. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water in container with rice scoop was 78° **Corrected On-Site**
Basic - Paper towel used as liner for food container. Paper towel and news paper lining containers for a variety of fried foods and cut produce. **Corrected On-Site** **Repeat Violation**
Basic - Unnecessary items/unused equipment on the premises. Operator has numerous single service buckets, bottles, boxes, stored in kitchen area. **Repeat Violation**
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
High Priority - Drinking water not obtained from an approved source. Water filter is attached to hand wash sink next to ice machine. Advised operator to remove water filter from hand wash sink.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw meats in flip top cooler at cook line above 41-43. Advised operator to cook raw meats today and not store any TCS food in cook line flip top cooler. Operator has other units that are capable of maintaining 41-43 or below.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over raw shrimp. **Corrected On-Site**
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Half a dozen eggs at cook line on prep table. Operator placed eggs in reach in cooler. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to being blocked by storage crate in the kitchen.
Intermediate - Handwash sink used for purposes other than handwashing. Cup washed at hand wash sink. **Corrected On-Site**
Intermediate - Hot water not provided/shut off at employee handwash sink. Next to ice machine.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
9/15/2015 | 8 Violations | Rating 4.5/5
Basic - Food stored in a location that is exposed to splash/dust. Open jugs of water stored at hand sink. **Corrected On-Site**
Basic - In-use tongs stored on equipment door handle between uses. Oven door, **Corrected On-Site** **Repeat Violation**
Basic - Paper towel used as liner for food container. Fried wanton container. **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Rice sticks in containers under three compartment sink. **Corrected On-Site** **Repeat Violation**
Basic - Unnecessary items/unused equipment on the premises. A lot of single service containers in kitchen.
Basic - Working containers of food removed from original container not identified by common name. Salt container. **Repeat Violation**
High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over sauces. **Corrected On-Site**
Intermediate - Spray bottle containing toxic substance not labeled. Operator states spray bottle contains water.
2/25/2015 | 0 Violations | Rating 5/5
No Violations Were Observed
1/6/2015 | 28 Violations | Rating 2.5/5
Basic - Accumulation of food debris/soil residue on paper towel dispenser. In kitchen by back door **Warning**
Basic - Cardboard used to line food-contact shelves. On bottom shelf of prep table with red curry sauce **Warning**
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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. Not sanitizing utensils and dishes **Warning**
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On cook line **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line **Warning**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employees shoes, clothing, hat, kids toys, and hand bag stored on shelf with single service items, on kitchen floor and in storage room **Warning**
Basic - Employee wearing soiled apron. Cook **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Cook **Warning**
Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
Basic - Interior of microwave soiled with encrusted food debris. **Warning**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp thawing in standing water. **Corrected On-Site** **Warning**
Basic - Soiled dry wiping cloth in use. **Warning**
Basic - Sponge used as a wiping cloth on a food-contact surface. **Warning**
Basic - Wall soiled with accumulated food debris. In kitchen next to 3 compartment sink and back door **Warning**
Basic - Wall soiled with accumulated grease. Behind stove **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
Basic - Wiping cloth sanitizing solution stored on the floor. **Repeat Violation** **Warning**
High Priority - Container of medicine improperly stored. Medicine and personal vitamins on cook line **Corrected On-Site** **Warning**
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 **Warning**
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook **Warning**
High Priority - Employee washed hands with no soap. Cook **Warning**
High Priority - Live flies in kitchen. **Warning**
Intermediate - Cutting board(s) stained/soiled. **Warning**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in 3 compartment sink **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces, rice, and cooked vegetables **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
8/8/2014 | 6 Violations | Rating 4.5/5
Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Above the Ice Mzchine.
Basic - Exterior door has a gap at the threshold that opens to the outside.
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.Sauces.
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.
Intermediate - Handwash sink not accessible for employee use at all times.Blocked by Pallet and Buckets of Ingredients. **Corrected On-Site**
3/26/2014 | 8 Violations | Rating 4.75/5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area.Phone **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
Basic - Hood soiled with accumulated grease.
Basic - No mop sink or curbed cleaning facility provided.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
12/11/2013 | 5 Violations | Rating 4.25/5
Basic - Case/container/bag of food stored on floor in kitchen. Pasta. **Corrected On-Site**
Basic - Grease accumulated under cooking equipment. Deep fryer in kitchen.
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sweet milk.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauce in walk in cooler
6/17/2013 | 1 Violations | Rating 4.75/5
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in coolers and walk in cooler.
4/9/2013 | 13 Violations | Rating 3.75/5
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in coolers and walk in cooler.
Basic - Working containers of food removed from original container not identified by common name. Observed on cook line.
Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures.
Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Observed in black reach in cooler.
Basic - Food stored in a location that is exposed to splash/dust. Observed under 3 compartment sink. **Corrected On-Site**
Basic - In-use tongs stored on oven door handle between uses.
Basic - Employee with no hair restraint while engaging in food preparation. Observed in kitchen.
Basic - Bowl or other container with no handle used to dispense food. Observed in rice container. **Corrected On-Site**
High Priority - Nonfood-grade containers used for food storage '' direct contact with food. Observed cut broccoli in cardboard box. **Corrected On-Site**
Basic - Cardboard used to line nonfood-contact shelves. Observed throughout kitchen
Intermediate - Metal stem-type thermometer soiled.
Basic - Clean equipment stored on floor. Observed under food prep table. **Corrected On-Site**
Intermediate - Food manager certification expired. 03/31/2013
4/8/2013 | 19 Violations | Rating 2.5/5
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in coolers and walk in cooler.
Basic - Working containers of food removed from original container not identified by common name. Observed on cook line.
Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures.
Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Observed in black reach in cooler.
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed on cook line raw beef over cooked shrimp. **Corrected On-Site**
Basic - Food stored in a location that is exposed to splash/dust. Observed under 3 compartment sink. **Corrected On-Site**
Basic - In-use tongs stored on oven door handle between uses.
Basic - Employee with no hair restraint while engaging in food preparation. Observed in kitchen.
Basic - Bowl or other container with no handle used to dispense food. Observed in rice container. **Corrected On-Site**
High Priority - Nonfood-grade containers used for food storage direct contact with food. Observed cut broccoli in cardboard box. **Corrected On-Site**
Basic - Cardboard used to line nonfood-contact shelves. Observed throughout kitchen
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line.
Intermediate - Metal stem-type thermometer soiled.
Basic - Clean equipment stored on floor. Observed under food prep table. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing. Observed at wait station.
High Priority - Dead roaches on premises. Observed 10 on tape under reach in coolers **Warning**
High Priority - Roach activity present as evidenced by live roaches found. Observed 2 **Warning**
High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
Intermediate - Food manager certification expired. 03/31/2013
11/6/2012 | 8 Violations | Rating 3.5/5
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, plant foods, dumplings in the walk in cooler. Repeat Violation. Corrected On Site.
Critical - Observed raw animal food stored over cooked food. raw beef over cooked shrimps in a cooler. Corrected On Site.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. washed vegetables. Corrected On Site.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
Observed single-service articles stored without protection from contamination. drinking straws, cups stored in the restroom.
Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen. Corrected On Site.
Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
6/13/2012 | 13 Violations | Rating 2.75/5
Critical - Observed food with mold-like growth.mangos Corrected On Site.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Working containers of food removed from original container not identified by common name.
Critical - Observed cloth used as a food-contact surface.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed ripped/worn tin foil used as shelf cover.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed soil residue in storage containers.
Observed reuse of single-service articles.egg crates
Critical - Observed container of medicine improperly stored.cookline Corrected On Site.
Critical - Observed unlabeled spray bottle.
Observed unnecessary items on the premise.
3/19/2012 | 8 Violations | Rating 3.75/5
Critical - Working containers of food removed from original container not identified by common name.tofu containers
Critical - Observed cloth used as a food-contact surface. Repeat Violation.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.shrimp
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Repeat Violation.
Observed reuse of single-service articles.egg crates Corrected On Site.
Critical - Outer openings of establishment cannot be properly sealed when not in operation.bottom of back door
Observed unnecessary items on the premise.
11/9/2011 | 1 Violations | Rating 4.75/5
Critical - Violation: 32-04-1Bathroom not enclosed with tight-fitting, self-closing doors. men's restroom.
9/6/2011 | 15 Violations | Rating 2/5
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rolls, plant food, sauces in the walk in cooler.
Critical - Working containers of food removed from original container not identified by common name. sugar.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic, chicken, shell eggs at the prep area. Corrected On Site. moved inside the cooler.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. curry sauce. explained time control.
Critical - Observed potentially hazardous food thawed at room temperature. poultry, rice. Corrected On Site. moved inside a cooler.
Critical - Observed food stored on floor. onions.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. touching shell eggs then noodles without changing gloves.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline. Corrected On Site. gloves.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar. Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
Observed nonfood-grade containers used for food storage. grocery store type bag with noodles in prep area. Corrected On Site.
Critical - Observed bathroom doors left open other than during cleaning or maintenance. men restroom.
Critical - Bathroom not enclosed with tight-fitting, self-closing doors. men's restroom.
No copy of latest inspection report.
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. observed expired employee training certificates.
2/17/2011 | 4 Violations | Rating 4.5/5
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Corrected On Site.
Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door
Observed wall in disrepair.
11/22/2010 | 4 Violations | Rating 4.5/5
Critical - Working containers of food removed from original container not identified by common name.
Critical - Observed cloth used as a food-contact surface. Corrected On Site.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
Observed unnecessary items on the premise.
7/14/2010 | 9 Violations | Rating 3.75/5
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Critical - Working containers of food removed from original container not identified by common name.
Critical - No conspicuously located thermometer in holding unit.
Critical - Observed cloth used as a food-contact surface.
Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
Observed gaskets/seals on cold holding unit in poor repair.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
Observed ceiling soiled with accumulated food debris.
Critical - Observed unlabeled spray bottle.
5/19/2009 | 12 Violations | Rating 3.25/5
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
Light not functioning.
Critical - No conspicuously located thermometer in holding unit.
Observed ceiling in disrepair.
Critical - Observed interior of microwave soiled.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Critical - Observed unlabeled spray bottle.
Observed wall in disrepair.by dishmachine
Observed wall soiled with accumulated grease.
Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name.
3/6/2009 | 1 Violations | Rating 5/5
Violation: 14-36-1Observed gaskets/seals on cold holding unit in poor repair.next inspection
2/13/2009 | 8 Violations | Rating 3.25/5
Critical - Establishment operating without a current Hotel and Restaurant license. This violation must be corrected by : 04/15/09.
Critical - Observed cloth used as a food-contact surface.
Critical - Observed food stored on floor.onions Corrected On Site.
Observed gaskets/seals on cold holding unit in poor repair.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Corrected On Site.
9/16/2008 | 5 Violations | Rating 4.75/5
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
Observed ceiling soiled with accumulated food debris.
Observed dusty ceiling tiles and/or air conditioning vent covers.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
Observed wall in disrepair.