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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
BAIYOKE THAI BISTRO in VENICE currently holds an InspectFL Health Score of 81.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on June 19, 2026. Across those visits, inspectors documented 19 total violations — 5 critical, 4 major, 10 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on June 19, 2026 shows 7 observation rows: no critical rows, 2 major, and 5 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
BAIYOKE THAI BISTRO has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed reduced oxygen packaged wahoo in the 2-door stand up cooler at the entrance to the kitchen. The wahoo was still frozen. The operator removed the frozen fish from the packaging for proper thawing.
- [14-11-5] Equipment in poor repair. Observed a bread knife handle at the server station repaired with masking tape. The operator discarded the bread knife.
- [35B-06-4] Insect control device used to electrocute or stun insects not designed to retain insect within the device. Observed a tennis racquet style bug zapper in the kitchen. The operator removed the control device.
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees behind the sushi bar.
- [14-55-4] Uncleanable knife block in use to store knives. Observed a wooden sheath used to store a knife at the sushi bar. The operator removed the knife for cleaning.
- [52-01-4] Identity of food or food product misrepresented. Observed white tuna advertised on the menu. The establishment is using escolar in place of white tuna. Observed escolar in parentheses under white tuna on one portion of the menu. The operator to make corrections to menu.
- [02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed sticky rice not marked with the date when removed from the freezer.
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