BANGKOK CITY THAI AND SEAFOOD RESTAURANT INC

Name: BANGKOK CITY THAI AND SEAFOOD RESTAURANT INC
Address: 7378 SW 40 ST, MIAMI, FL, 33155, US
Rating: 2.7

7378 SW 40 ST, MIAMI, FL 33155

License #2315872

🍜 Thai/Vietnamese ℹ️

2.7 Grade F / 100

Failing Health Score

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Latest inspection

March 13, 2026 · 12 findings · 0 critical

Routine - Food

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Quick take

BANGKOK CITY THAI AND SEAFOOD RESTAURANT INC in MIAMI currently holds an InspectFL Health Score of 2.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 13, 2026. Across those visits, inspectors documented 159 total violations — 31 critical, 34 major, 94 minor.

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The latest inspection on March 13, 2026 shows 12 observation rows: no critical rows, 2 major, and 10 minor.

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Inspection coverage

100%

Inspector notes

159

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BANGKOK CITY THAI AND SEAFOOD RESTAURANT INC has a rough inspection history. Would you risk it?

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave with food debris on door handle.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor near fry station.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling vents soiled.
[08B-38-4] Food stored on floor. Observed two buckets of soy sauce on floor in back fridge area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer in back storage area with soiled interior.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler in back storage area with soiled interior.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach reach in cooler shelf with rust accumulation in back prep area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind cook line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitation solution.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed working containers of seasonings and oils not labeled near cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed dishes inside hand wash sink near three compartment sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near cook line.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine in back storage area soiled.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on the main kitchen floor.
[14-05-4] Cardboard used to line food-contact shelves. Observed the use of cardboard as a lining with food contact surface in the storage next to hot line in main kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled all over the main kitchen. Observed ceiling vent soiled in main kitchen on top of hot line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting boards in the main kitchen prep area next to three compartment sink and hot line with soiled cut marks that are not longer cleanable.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed male employee drinking from open plastic container near back prep area.
[14-38-4] Food storage container/container lid cracked or broken. Observed container in the main kitchen in the storage area craked.
[08B-38-4] Food stored on floor. Observed a bottle of soy sauce store on the floor main kitchen, next to hot line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed two sets of tongs on oven door handle at the cook line.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed rice spoon handle touching rice inside rice cooker in kitchen area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board, in the prep area next to sushi station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler next to hot line in the main kitchen soiled gasket.
[25-05-4] Single-service articles improperly stored. Observed single used container improperly store in main kitchen next to hot line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind hot line in the main kitchen soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel all over main kitchen counters not stored in sanitizing solution.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several working containers of seasonings and oils with no label in cook line area.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed dented can with pineapple chunks in the back dry storage next to hot line in main kitchen.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed male employee go outside and return to kitchen and began to touch clean utensils without washing hands.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee using personal cellphone and then touching clean utensils without changing gloves and washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tempura batter (69F - Cold Holding); tempura shrimp (57F - Cold Holding) at the sushi prep station.
[41-10-4] Toxic substance/chemical improperly stored. Observed a can of ethanol in the main kitchen area, next to three compartment sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed utensils been store in hand wash sink.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed not paper towel in the handwashing sink next to hot line.

Disposition: Met Inspection Standards
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard inside reach in freezers in dry storage used to line shelves.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage in main kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled in main kitchen.
[21-05-5] Cloth used as a food-contact surface. Observed cloth used to cover tempura shrimp inside sliding reach in cooler.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed license from October 1, 2023 posted on wall. Operator printed out new license and posted.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards located across the main cook line with cut marks and no longer cleanable.
[08B-38-4] Food stored on floor. Observed several buckets of soy sauce on floor near kitchen and back kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed three sets of tongs on oven door handle in back kitchen cook line.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloths underneath cutting board in main kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located in back cook line area with soiled gaskets.
[36-50-4] Unclean building components, attachments or fixtures. Observed grease accumulation at main kitchen hood system.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind three compartment sink soiled. Observed wall next to back cook line soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths throughout establishment not stored in chlorine sanitizing solution.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several working containers of seasonings near main cook line with no label.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed several non food grade bags inside reach in cooler in the dry storage area used to store unwashed produce.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels inside unisex employee restroom. Operator restocked.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sink near three compartment sink. Operator restocked.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed several prep tables with rust accumulation on shelves.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to scoop starch. Operator removed bowl from starch container.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed door handles soiled at reach in cooler near exterior door.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at cook line and prep area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile with air vent in dining room in disrepair. Observed water damage on ceiling tiles in kitchen and dry storage.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license from 2023 posted on wall.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. Observed plastic jug of oil stored on floor near exterior door. Employee placed jug of oil off of the floor.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles. Employee removed tongs from door handle.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in coolers near exterior door and storage room soiled. Observed fan guards in sliding door reach in cooler soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves inside of sliding door reach in cooler at cook line soiled with old food debris.
[25-05-4] Single-service articles improperly stored. Observed cases of napkins and takeout containers stored on floor near dry storage.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at sushi bar kitchen soiled with grease buildup.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed produce stored inside of nonfood-grade bags inside of reach in cooler near exterior door.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored over washed produce inside of sliding door reach in cooler at cook line. Employee placed items in correct storage order.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed container stored inside o hand wash sink at sushi bar kitchen.

Disposition: Warning Issued
[08A-05-6] Observed raw beef stored over juice at reach in cooler at sushi area
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[14-31-5] Observed raw fish stored inside non food grade bag at reach in freezer at sushi area.
[22-08-4] Observed Interior of oven and microwave has accumulation of old food debris.
[36-37-5] Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[36-27-5] Observed walls soiled with food, debris throughout kitchen and preparation areas.
[03A-02-5] Observed shrimp tempura at 52F, shredded cabbage at 56F all cold holding at preparation reach in cooler at sushi area. As per employee, for less than 1 hour. Advised employee to place products inside unit that is at 41F or less. Observed bean sprouts at 66F at room temperature at cook line. As per manager, for less than 1 hour. Manager submerged container in ice.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager certificate for Mounthala Douangdara expired on 3-11-2019.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at cook line with stains.
[31A-09-4] Observed preparation table stored in front of hand sink at sushi preparation area. Observed garbage can and metal tray stored in front of hand sink at cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed glass rack stored inside hand sink at ware washing area.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes time as a public health control for sushi rice.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portioned rice not date marked at reach in cooler at storage area.

Disposition: Warning Issued
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored.
[21-05-5] Cloth used as a food-contact surface. Observed wiping cloth covering rice at cook line. Employee removed cloth and covered with aluminum foil.
[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 thawed raw tuna stored inside reduced oxygen packaging at reach in cooler at sushi area. Coached manager and employee on proper thawing procedures.
[22-08-4] Observed Interior of oven and microwave has accumulation of old food debris.
[36-37-5] Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed squid thawing in standing water across from cook line. Advised employee to place product under cool, running water.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with food, debris throughout kitchen and preparation areas.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook begin portioning rice at cook line, no hand wash.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed raw fish stored inside non food grade bag at reach in freezer at sushi area.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken in plastic wrap stored over raw pork at reach in cooler at storage area. Employee rearranged products.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over juice at reach in cooler at sushi area.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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 thawed raw tuna stored inside reduced oxygen packaging at reach in cooler at sushi area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp tempura (54F - Cold Holding); shredded cabbage (55F - Cold Holding) at preparation reach in cooler at sushi area. As per employee, since the previous night.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp tempura (54F - Cold Holding); shredded cabbage (55F - Cold Holding) at preparation reach in cooler at sushi area. As per employee, since the previous night. Observed bean sprouts (54F - Cold Holding) at room temperature at cook line. As per manager, less than 30 minutes. Employee placed ice over container.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine solution at 200 plus ppm. Employee diluted solution with water. Final reading, 100ppm.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager certificate for Mounthala Douangdara expired on 3-11-2019.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at cook line with stains.
[31A-09-4] Handwash sink not accessible for employee use at all times.Observed preparation table stored in front of hand sink at sushi preparation area. Observed garbage can and metal tray stored in front of hand sink at cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed glass rack stored inside hand sink at ware washing area. Employee removed racks.
[31B-03-4] No soap provided at handwash sink. Observed at sushi area. Manager replenished soap.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes time as a public health control for sushi rice. Provided written procedures to manager via email.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portioned rice not date marked at reach in cooler at storage area. As per manager, rice was prepared on the previous day.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only.Observed ladder, broom, chair and cooler in front of back exit door. Manager removed items.

Disposition: Warning Issued
[16-03-4] Observed interior of dish machine soiled with black substance. Also observed dish racks with black stains.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[22-08-4] Interior of oven has accumulation of food debris.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at storage area.
[03A-02-5] Observed cut lettuce at 54F, bean sprouts at 57F all cold holding at broom temperature at expo area. As per manager for approximately 30 minutes. Observed shrimp tempura at 43F, cut lettuce 42F, cut cabbage 43F all cold holding at preparation cooler at sushi area.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine solution at 200 plus ppm. Employee took solution to dilute with water.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with stains at cook line.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes time as a public health control for sushi rice. Provided written procedures vis email.
[46-01-4] Observed ladder and dust pan stored in front of back exit door near sushi area.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine. Observed interior of dish machine soiled with black substance. Also observed dish racks with black stains.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[21-05-5] Cloth used as a food-contact surface. Observed wiping cloth touching noodles at cook line and cut vegetables at sushi area. Employees removed cloths.
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. Observed plastic containers of cooking oil and pickled ginger stored on floor near cook line. Employee placed products on shelf.
[22-08-4] Interior of oven has accumulation of food debris.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at storage area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Employee removed cloths.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked curry sauce (47F - Cooling) at reach in cooler at storage area. As per employee, item was prepared on previous day.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed food employees begin preparing rice and vegetables, no hand wash. Person in charge coached employees on proper hand washing procedures.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook touch cut sliced tomatoes and cucumber and place on customer plate. Coached employee on bare hand contact. Employee discarded sliced tomatoes and cucumbers.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment offers raw fish on the menu, no parasite destruction letter available.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground pork stored over krab sticks at reach in cooler at storage area. Employee rearranged products.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked curry sauce (47F - Cooling) at reach in cooler at storage area. As per employee, item was prepared on previous day.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (69F - Cold Holding); cut tomatoes (70F - Cold Holding) at room temperature at expo area. As per employee, for approximately 15/minutes. Employee added ice to containers. Observed shrimp tempura (62F - Cold Holding); fish tempura (58F - Cold Holding) at preparation cooler behind sushi area. As per employee, for less than 2 hours. Advised employee to take products to reach in freezer or place food grade bags of ice over products.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine solution at 200 plus ppm. Employee took solution to dilute with water.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked curry sauce cooling inside covered cooking pot inside reach in cooler at storage area. Provided cooling procedures to person in charge.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with stains at cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed metal strainers and ladles stored inside hand sink at cook line. Employee removed items.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[31B-03-4] No soap provided at handwash sink. Observed at hand sink at ware washing area. Employee replenished soap.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes time as a public health control for sushi rice.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Observed ladder and dust pan stored in front of back exit door near sushi area.