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Bangkok Thai Restaurant

Bangkok Thai Restaurant
3520 S Washington Ave
Titusville, FL 32780
(321)269-7001

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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3 Food Service Inspections Since July 1, 2014
Inspection For: BANGKOK THAI
License Number: 1505732
License ID: 4349422
Inspection Visit ID: 5459703
Inspection Date: Tuesday, January 13, 2015
Inspection Number: 2440431
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
33-33-4 Basic.Large amount of unused equipment/supplies present. **Warning**

Inspection For: BANGKOK THAI
License Number: 1505732
License ID: 4349422
Inspection Visit ID: 5377721
Inspection Date: Thursday, November 13, 2014
Inspection Number: 2440431
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 11
Number of High Priority Violations: 0
Number of Intermediate Violations: 4
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
14-21-4 Basic.Can opener blade not readily removable for cleaning or replacement. Badly rusted. **Warning**
24-05-4 Basic.Clean glasses, pots and pans not stored in a protected manner. Found outside. Operator states brings inside when needed. **Warning**
36-31-4 Basic.Hole in ceiling in the dry storage area. Ceiling is kitchen is peeling paint **Warning**
08B-44-4 Basic.Jugs of oil stored on floor in kitchen. **Warning**
33-33-4 Basic.Large amount of unused equipment/supplies present. **Warning**
38-12-4 Basic.Light shield for lights in food preparation, food storage or warewashing area missing end caps. Through out kitchen **Warning**
24-18-4 Basic.Silverware stored upright with the food-contact surface up. Cook line **Warning**
02C-03-4 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. Sprouts, bamboo shoots, etc in the walk in cooler **. Repeat Violation** **Warning**
02B-01-4 Intermediate.Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu. Has an astrix next to menu item but nothing letting the consumer to know its served raw. **Warning**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Can't find. **Warning**
53B-05-4 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**

Inspection For: BANGKOK THAI
License Number: 1505732
License ID: 4349422
Inspection Visit ID: 5317837
Inspection Date: Friday, July 25, 2014
Inspection Number: 2417857
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of High Priority Violations: 1
Number of Intermediate Violations: 4
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
08B-38-4 Basic.Food stored on floor. Multiple items in walk in freezer.
36-13-4 Basic.Grease accumulated under cooking equipment.
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment.
36-62-4 Basic.Light not functioning.
36-02-4 Basic.Unsealed concrete floor in food preparation, food storage or warewashing area. On cook line.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fresh sprouts on counter, educate operator. Will discard after 4 hours.
02C-03-4 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.
31A-03-4 Intermediate.Handwash sink not accessible for employee use due to items stored in the sink. Utensils stored in sink.
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink.

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: BANGKOK THAI
License Number: 1505732
License ID: 4349422
Inspection Visit ID: 4958301
Inspection Date: Tuesday, March 11, 2014
Inspection Number: 2285963
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 4
Number of Intermediate Violations: 0
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Throughout along walls, And in sushi room.
36-62-4 Basic.Light not functioning. At end of cook line. Not in use.
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair.
36-02-4 Basic.Unsealed concrete floor in food preparation, food storage or warewashing area.
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
03F-02-4 High Priority.Potentially hazardous (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. Sushi rice, operator discarded.
08A-10-4 High Priority.Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over spring rolls. **Corrected On-Site**
29-37-4 High Priority.Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**

Inspection For: BANGKOK THAI
License Number: 1505732
License ID: 4349422
Inspection Visit ID: 5175262
Inspection Date: Tuesday, March 11, 2014
Inspection Number: 2375398
Visit Number: 2
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 3
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
36-62-4 Basic.Light not functioning. End of cook line. **Warning**
36-02-4 Basic.Unsealed concrete floor in food preparation, food storage or warewashing area. Cook line **Warning**

Inspection For: BANGKOK THAI
License Number: 1505732
License ID: 4349422
Inspection Visit ID: 5174383
Inspection Date: Monday, January 06, 2014
Inspection Number: 2375398
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 19
Number of High Priority Violations: 1
Number of Intermediate Violations: 4
Number of Basic Violations: 14
Details
ViolationObservations of Inspector [as written on inspection]
36-39-4 Basic.Attached equipment soiled with accumulated grease. Cook line area. **Warning**
23-25-4 Basic.Build-up of grease/dust/debris on hood filters. Heavily soiled. **. Repeat Violation** **Warning**
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
36-06-4 Basic.Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Warning**
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in freezer, bag of meat, case of food. **. Repeat Violation** **Warning**
24-07-4 Basic.Cleaned and sanitized equipment or utensils not properly stored. Utensils stored on used cardboard egg crate, cook line. **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
42-02-4 Basic.Improper storage of maintenance equipment that interferes with cleaning. Discarded equipment,etc in back patio area. And observed many not needed/ not in use in kitchen area hindering cleaning process. Kids boots, etc. **Warning**
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment. **Warning**
10-11-4 Basic.In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
36-62-4 Basic.Light not functioning. End of cook line. **Warning**
21-05-4 Basic.Soiled dry wiping cloth in use. **Warning**
23-09-4 Basic.Soiled reach-in cooler gaskets. Food debris. **Warning**
36-02-4 Basic.Unsealed concrete floor in food preparation, food storage or warewashing area. Cook line **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fresh sprouts on counter on cook line. Will discard after 4 hours. **Warning**
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Old equipment, faucet stored in sink at end of cook line. **Corrected On-Site** **Warning**
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked rice in walk in cooler. **Corrected On-Site** **Warning**

Inspection For: BANGKOK THAI
License Number: 1505732
License ID: 4349422
Inspection Visit ID: 4958300
Inspection Date: Tuesday, November 26, 2013
Inspection Number: 2285962
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 16
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 14
Details
ViolationObservations of Inspector [as written on inspection]
36-39-4 Basic.Attached equipment soiled with accumulated grease. Cook line.
23-25-4 Basic.Build-up of grease/dust/debris on hood filters. And surrounding hood.
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. Outside.
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases in walk in freezer.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
36-15-4 Basic.Food debris accumulated on kitchen floor.
08B-37-4 Basic.Food stored in a prohibited area. Employee food, dried fish stored over customer food.
08B-38-4 Basic.Food stored on floor. Bag of rice. **. Repeat Violation**
36-13-4 Basic.Grease accumulated under cooking equipment.
42-02-4 Basic.Improper storage of maintenance equipment that interferes with cleaning. Items onsite that are not necessary for the establishment
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment.
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair.
21-05-4 Basic.Soiled dry wiping cloth in use.
36-02-4 Basic.Unsealed concrete floor in food preparation, food storage or warewashing area.
29-37-4 High Priority.Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site** **. Repeat Violation**
43-08-4 Intermediate.Unnecessary persons in the food preparation, food storage, or warewashing area. Children in kitchen area. **Corrected On-Site**

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2 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: BANGKOK THAI
License Number: 1505732
License ID: 4349422
Inspection Visit ID: 4726964
Inspection Date: Friday, April 05, 2013
Inspection Number: 2235374
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
08A-02-4 High Priority.Raw animal food stored over/with ready-to-eat food in walk-in freezer not all products commercially packaged.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
23-03-4 Basic.Build-up of grease on nonfood-contact surface. Hood filters, very heavy build up.
24-18-4 Basic.Silverware/utensils stored upright with the food-contact surface up.
29-37-4 High Priority.Spray hose at dish sink lower than flood rim of sink. **. Repeat Violation**
36-02-4 Basic.Unsealed concrete floor in food preparation, food storage or warewashing area. **. Repeat Violation**
36-03-4 Basic.Cove molding at floor/wall juncture broken/missing.
36-13-4 Basic.Grease accumulated under cooking equipment.
36-40-4 Basic.Attached equipment soiled with accumulated food debris. Cook line and piping behind cook line.
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris. And heavy rust.
40-01-4 Basic.No suitable facilities provided to store employee clothing and other possessions. Personal belongings throughout building **. Repeat Violation**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Purple chemical, dish area.
51-18-4 Basic.No copy of latest inspection report available.

Inspection For: BANGKOK THAI
License Number: 1505732
License ID: 4349422
Inspection Visit ID: 4726965
Inspection Date: Friday, November 30, 2012
Inspection Number: 2235375
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 15
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical.- Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice
08A-26-1 Critical.- Observed raw quail eggs food stored over ready-to-eat foods in RIC. Raw whole shell eggs over onions in the walk in cooler **. Repeat Violation**
08A-28-1 Critical.- Observed bags of rice stored on floor. Storage room
08B-04-1 Critical.- Observed egg crate used to absorb grease from utensils. **Corrected On-Site** **. Repeat Violation**
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 74 **Corrected On-Site**
12B-02-1 Critical.- Observed employee eating in a food preparation or other restricted area. Cook line **Corrected On-Site**
15-35-1 Card board exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
23-06-1 Observed heavy build-up of food debris on exterior of microwave at sushi bar
24-07-1 Cleaned and sanitized equipment, utensils not properly stored. **. Repeat Violation**
30-11-1 Critical.- Observed spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**
31-09-1 Critical.- Handwash sink not accessible for employee use at all times. Taped of says out of order but work. Owner says it has a slow leak.
32-15-1 Critical.- No handwashing sign provided at a handsink used by food employees. Sushi bar
36-12-1 Cook line Floors not constructed easily cleanable. Porus
40-01-1 No suitable facilities provided to store employee clothing and other possessions. Employees personal belongs stored through out kit
41B-03-1 Critical.- Observed unlabeled spray bottle. **Corrected On-Site**

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3 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: BANGKOK THAI
License Number: 1505732
License ID: 4349422
Inspection Visit ID: 4397914
Inspection Date: Wednesday, May 16, 2012
Inspection Number: 2135751
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical.- Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces, etc not date marked.
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice. Will discard after 4 hours.
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh sprouts on counter. Will discard after 4 hours.
08A-24-1 Critical.- Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw non packaged chicken over fish in outside freezer. Repeat Violation.
08A-26-1 Critical.- Observed raw animal food stored over ready-to-eat food. Quail eggs over chopped vegetables. Corrected On Site.
08B-05-1 Critical.- observed cardboard egg crate used as drainboard for utensils by fryer. Corrected On Site.
14-41-1 Food-contact surface not smooth and easily cleanable. Towel directly covering cabbage.
15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusted. Repeat Violation.
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Non sealed wood shelf, sushi room.
23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface. Exterior of soup crockpot.
24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Silverware.
37-11-1 Observed attached equipment soiled with accumulated dust. Walk in cooler fan covers.

Inspection For: BANGKOK THAI
License Number: 1505732
License ID: 4349422
Inspection Visit ID: 4489031
Inspection Date: Tuesday, October 04, 2011
Inspection Number: 2135752
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 14
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Violation: 01B-16-1Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Beef, noodles. Eggs.
02-13-2 Critical. Violation: 02-13-2Required consumer advisory for raw/undercooked animal food not provided. Individual menu items that are served raw not noted. Must note each item that is raw next to item on menu.
08A-23-1 Critical. Violation: 08A-23-1Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw non sealed pork over seafood, reach in freezer.
08A-24-1 Critical. Violation: 08A-24-1Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw non packaged liver over fish, freezer
08A-28-1 Critical. Violation: 08A-28-1Observed food stored on floor. 2nd, walk in cooler. Repeat Violation.
15-12-1 Violation: 15-12-1Nonfood-contact equipment not designed and constructed in a durable manner. Soiled cardboard, shelf covering.
15-30-1 Violation: 15-30-1Reach in shelved not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusted.
15-32-1 Violation: 15-32-1Observed reach-in cooler gasket torn/in disrepair.
16-03-1 Critical. Violation: 16-03-1Observed accumulation of debris in warewashing machine and associated equipment. Scale build up inside machine.
21-12-1 Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.
36-15-1 Violation: 36-15-1Observed food debris accumulated on kitchen floor. Walk in freezer.
38-07-1 Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. Walk in freezer.
38-07-1 Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. Cook line.
40-04-1 Violation: 40-04-1Observed personal care item stored with food. Apron on rack with clean dishes.

Inspection For: BANGKOK THAI
License Number: 1505732
License ID: 4349422
Inspection Visit ID: 4397915
Inspection Date: Monday, October 03, 2011
Inspection Number: 2135752
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 20
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Beef, noodles. Eggs.
02-13-2 Critical. Required consumer advisory for raw/undercooked animal food not provided. Individual menu items that are served raw not noted. Must note each item that is raw next to item on menu.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw beef. Noodles, in reach in cooler. Stop sale issued.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Items in walk in cooler.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sprouts in 2nd walk in cooler. Rapid chill in freezer.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2nd walk in cooler
08A-23-1 Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw non sealed pork over seafood, reach in freezer.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw non packaged liver over fish, freezer
08A-28-1 Critical. Observed food stored on floor. 2nd, walk in cooler. Repeat Violation.
15-12-1 Nonfood-contact equipment not designed and constructed in a durable manner. Soiled cardboard, shelf covering.
15-30-1 Reach in shelved not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusted.
15-32-1 Observed reach-in cooler gasket torn/in disrepair.
16-03-1 Critical. Observed accumulation of debris in warewashing machine and associated equipment. Scale build up inside machine.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
36-15-1 Observed food debris accumulated on kitchen floor. Walk in freezer.
38-07-1 Lights missing the proper shield, sleeve coatings or covers. Cook line.
38-07-1 Lights missing the proper shield, sleeve coatings or covers. Walk in freezer.
40-04-1 Observed personal care item stored with food. Apron on rack with clean dishes.

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1 Food Service Inspection for July 1, 2010 - June 30, 2011
Inspection For: BANGKOK THAI
License Number: 1505732
License ID: 4349422
Inspection Visit ID: 4195253
Inspection Date: Thursday, March 03, 2011
Inspection Number: 2037785
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 16
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
03D-01-1 Critical. Observed food being cooled by nonapproved method. Deep, covered pan,rice for fried rice
03D-06-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked rice for fried rice. Corrected On Site. Rapidly chill in freezer.
08A-28-1 Critical. Observed food stored on floor. Walk in freezer.
10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cleaver, in between prep tables. Corrected On Site.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons by sauces. Cook line. Corrected On Site.
14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions. By ice machine.
16-03-1 Critical. Observed accumulation of debris in warewashing machine and associated equipment. Top of machine.
23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters.
25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Plastic silverware. Corrected On Site.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Employee restroom.
36-08-1 Observed floor and wall junctures not coved. In disrepair throughout.
36-13-1 Observed grease accumulated under cooking equipment. Heavy, fryer area.
37-02-1 Observed hole in wall. Above dish machine.
37-03-1 Observed wall in disrepair. Walk in wall, loose.
37-11-1 Observed attached equipment soiled with accumulated dust. Walk in fans.
37-12-1 Ceiling not smooth and easily cleanable. Walk in, peeling.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Bangkok Thai Restaurant in Titusville Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Titusville's Bangkok Thai Restaurant.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Bangkok Thai Restaurant may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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