Bangkok Bistro

1527 N Federal Hwy, Fort Lauderdale, FL 33304 · Permanent Food Service · License 1624467

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Jul 28, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 5 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 complaint inspection
2 high priority (fixed on the spot), 4 basic (2 repeats)
-12
Safety score88

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Jul282026

Complaint inspection

6 violations found

First visitJul 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
- 2 High priority
- 4 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shrimp and raw chicken stored over crispy pork. The items were moved to be stored properly
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Under the soup station, bleach was stored on the shelf with vinegar. The bleach was removed
  Fixed on the spot
Basic4
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  On the cook line, in the container of raw chicken, the tongs were lying inside of the pan fully in contact with the chicken. The tongs were adjusted to be stored properly
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In the bin of dry brown rice, a pint container was stored inside and used to dispense the rice. The container was removed
  Fixed on the spotRepeat violation
  Cutting board has cut marks and is no longer cleanable.
  On the cutting board at the triple sink and on the left side of the cook line.
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  At the server station, Sanitizer Bucket (Chlorine 0ppm). The solution was corrected to 100ppm Chlorine
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul242026A95Routine inspection3 violations, 1 high priority No follow-up needed

First visitJul 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
- 1 High priority
- 2 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  On the cook line, vegetable spring rolls (43-62°F - Cold Holding). The item has been in the cooler less than 4 hours. The item has not been prepped or portioned today. The item was placed in the lower cooler to chill and cold hold.
  Fixed on the spot
Basic2
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In the containers of chili flakes, a pint container and a ramekin were stored inside and used to dispense the food. The items were removed.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  At the front counter, Sanitizer Bucket (Chlorine 0ppm). The solution was corrected to 100ppm Chlorine
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.