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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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1 Food Service Inspection Since July 1, 2010
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.
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 11
Total Number of Violations: 16
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.

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No (0) Food Service Inspections for July 1, 2009 - June 30, 2010
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No (0) Food Service Inspections for July 1, 2008 - June 30, 2009
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No (0) Food Service Inspections for July 1, 2007 - June 30, 2008
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No (0) Food Service Inspections for July 1, 2006 - June 30, 2007

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

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.

In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although the Department of Business and Professional Regulation (DBPR) use the industry-standard term "critical", 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, Titusville may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety.

Noncritical violations do not directly relate to foodborne illness risk, but are preventive measures that include practices and procedures which effectively control environmental conditions. Left uncorrected, noncritical violations can 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 "critical/noncritical" designation.


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