Bangkok Bangkok

12584 SW 88 St, Miami, FL 33186 · Permanent Food Service · License 2318295

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Oct 28, 2026 (11 days ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed on the spot · 22 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
5 high priority (1 no follow-up needed, 4 fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 17 basic (2 repeats); basic violations cost 12 at most
-30
Safety score70

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

Inspection history

1 inspection · 1 visit

Oct282026

Routine inspection

23 violations found

First visitOct 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.
23 violations found:
- 5 High priority
- 1 Intermediate
- 17 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed beer bottles stored in ice container used for drinks at kitchen area, operator removed bottles and discarded ice.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked duck (46°F - Cold Holding) on reach in cooler at cook line, as per opera less than 2 hours, operator moved to standing cold unit.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken stored above raw steak in standing unit on hallway by kitchen. Operator stored properly.
  Fixed on the spot
  Food stored in ice used for drinks.
  See stop sale. Observed beer bottles stored in ice container used for drinks at kitchen area, operator removed bottles and discarded ice.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food preparation sink has soil/old food residue.
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at front counter, operator restocked.
  Fixed on the spotRepeat violation
Basic17
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed rice container not identified with common name.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed on rice container across white freezer.
  Cutting board has cut marks and is no longer cleanable.
  Observed on yellow cutting board across white freezer.
  Equipment in poor repair.
  Observed reach in cooler reach 50°F ambient temperature across cook line.
  Cardboard used to line nonfood-contact shelves.
  Observed on white freezers.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed by preparation area, operator removed.
  Fixed on the spot
  Wet wiping cloth not stored in sanitizing solution between uses.
  Observed multiple wiping cloths at cook line.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Observed soiled handles on standing unit at hallway by kitchen area.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed on back door.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Repeat violation
  Hole in or other damage to wall.
  Observed a hole on wall under hand wash sink by 3 compartment sink.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed grease accumulated on walls throughout kitchen.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed water marks on some ceiling tiles throughout kitchen.
  Floor soiled/has accumulation of debris.
  Observed throughout kitchen.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.