BKK THAI & SUSHI BY CILANTRO

Name: BKK THAI & SUSHI BY CILANTRO
Address: 1843 S FEDERAL HWY, FORT LAUDERDALE, FL, 33316, US
Rating: 69.8

1843 S FEDERAL HWY, FORT LAUDERDALE, FL 33316

License #1600639

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

69.8 Grade F / 100

Failing Health Score

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Quick take

BKK THAI & SUSHI BY CILANTRO in FORT LAUDERDALE currently holds an InspectFL Health Score of 69.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on January 15, 2026. Across those visits, inspectors documented 37 total violations — 10 critical, 8 major, 19 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 15, 2026 included 2 critical violations, 3 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. One door reach in freezer in middle of cook line- substantial build up ice in all shelves.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Ok line, employee removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sushi station- Two cell phones on prep tables, employee removed both.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm), employee made new solution, 100 ppm.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Brown rice, made yesterday morning, no date, employee placed label.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Salad station- two serving scoops on water temperature 72F) employee removed.
[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. Peter emailed to Operator
[31A-11-4] Handwash sink used for purposes other than handwashing. Bar area, drainer inside,employee removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Two Microwave in sushi station, build up of soiled and food debris.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Gloved employee working in cook line and preparing customers orders, touched pants and continue placing order in clean p,ate, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees working in cook line wearing watches, after manager instructed them , both employees removed watches.

Administrative complaint recommended
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Chlorine 0ppm). Operator made new solution. Chlorine 100ppm.
[41-07-4] Container of medicine/vitamins improperly stored. Bottle of vitamins stored on prep area shelf with food items.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Small cup without handle stored in spicy sauce. Operator removed.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1. Cookline freezer - raw fish stored over ready to eat cheese Rangoon. 2. Walk in freezer - raw beef stored over ready to eat wanton. Operator stored all items properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - middle flip top - cooked sticky rice squares (56F). Per operator item placed in unit less than an hour ago. Observed item stored above food pans in upper section. Item not prepped or portioned today. Operator moved item to reach in to quick chill. 2. Sushi bar - middle display - Raw fish (45-46F); crab (45-46F); cheese (45-46F). Per operator items placed in unit approximately 2 hours ago. Items not prepped or portioned today. Operator moved items to reach in to quick chill.
[12A-02-4] 1. Server handled soiled dishes and then picked up clean utencils without washing hands. Reviewed proper hand washing and employee washed hands. 2. Dish employee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and employees washed hands.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. By triple sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. Dish area hand sink blocked by utensils. Operator removed.
[22-08-4] Interior of prep area microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of flour in prep area. Operator labeled.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Knife rack by dish machine visibly soiled.

Administrative complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Observed deli cup stored inside red curry sauce container, inside low boy cooler at cook line. Operator removed.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish, commercially packaged, stored above edamame, not commercially packaged, inside reach in freezer at cook line. Operator properly stored.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen. Operator provided.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 1) Observed accumulation of black mold like substance on soda nozzle at upstairs bar. Operator cleaned during inspection. Corrected On Site. 2) Observed accumulation of food debris on can opener stored in kitchen.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop stored inside ice bin at sushi station, handle in contact with ice. Operator removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored above foods stored on dry storage shelf, next to sushi bar. Operator had employee remove bags.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on sushi station cutting boards. Operator removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed Sushi bar// krab sticks (47F - Cold Holding). Per operator, food not prepped or portioned today; food stored inside cooler for approximately 1 hour. Operator put food inside walk in cooler to quick chill. Corrective Action Taken. 2) Observed flip top cooler 1 right// bean sprouts (46F - Cold Holding); raw shrimp (46F - Cold Holding). Per operator, food not prepped or portioned today; food stored inside cooler for approximately 1 hour. Operator put food inside walk in cooler to quick chill. Corrective Action Taken. 3) Observed flip top cooler 2// pork gyoza (54F - Cold Holding); shrimp shumai (47F - Cold Holding). Per operator, food not prepped or portioned today; food stored inside cooler for approximately 1 hour. Operator put food inside walk in freezer to quick chill. Corrective Action Taken. 4) Observed milk (46F - Cold Holding) inside dessert cooler at expo line. Per operator, food not prepped or portioned today; milk stored inside cooler overnight. Operator discarded. Stop sale.
[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 milk (46F - Cold Holding) inside dessert cooler at expo line. Per operator, food not prepped or portioned today; milk stored inside cooler overnight. Operator discarded. Stop sale.
[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 raw tuna with label indicating removal upon thawing stored inside walk in cooler, thawed. Per operator, fish thawed inside cooler overnight. Stop sale.

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