BAITONG THAI AND SUSHI BAR

Name: BAITONG THAI AND SUSHI BAR
Address: 2026 N FLAMINGO RD, PEMBROKE PINES, FL, 33028, US
Rating: 83.6

2026 N FLAMINGO RD, PEMBROKE PINES, FL 33028

License #1624903

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

83.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BAITONG THAI AND SUSHI BAR in PEMBROKE PINES currently holds an InspectFL Health Score of 83.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, inspectors documented 10 total violations — 6 critical, 2 major, 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[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 at sushi station// raw tuna, thawed, stored inside packaging indicating removal upon thawing. Per operator, fish thawed inside packaging overnight. See stop sale.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed black mold like substance inside ice machine. Operator cleaned and sanitized during inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed two sanitizer buckets stored inside kitchen hand wash sink. Operator properly stored.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between flip top cooler and prep table at cook line. Operator removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (55F - Cold Holding) inside flip top cooler 2 at cook line. Per operator, food not prepped or portioned today; food stored out of temperature for approximately 20 minutes. Food was stored above chill line. Operator put foods inside cooler inside cooler to quick chill.
[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 Sanitizer Bucket (Chlorine 200+ppm) at sushi station. Operator corrected to 100ppm.
[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 at sushi station// raw tuna, thawed, stored inside packaging indicating removal upon thawing. Per operator, fish thawed inside packaging overnight. See stop sale.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse