Bangkok Fusion Cafe
3700 Ulmerton Rd Ste 105, Clearwater, FL 33762 · Permanent Food Service · License 6217186
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection2 high priority (no follow-up needed), 1 intermediate, 2 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 21, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In red bowl right side inside reach in cooler cooked vegetables (64°F - Cold Holding)
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Pasta in water , bean sprouts, raw shelled eggs on shelf left side on wok station.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Used to wash dishes with evidence of cleaned upside down food containers on red drying rack and sponge beside sushi station.
Basic2
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Wet dishes on rack inside dishwasher
Code 23, Non-food contact surfaces clean: Gaskets soiled Nonfood-contact surface soiled with mold like substance 4 door reach in freezer
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.