BANGKOK SUSHI

Name: BANGKOK SUSHI
Address: 16541 POINTE VILLAGE DR #101, LUTZ, FL, 33558, US
Rating: 33.1

16541 POINTE VILLAGE DR #101, LUTZ, FL 33558

License #6113206

🍱 Japanese/Sushi ℹ️

33.1 Grade F / 100

Failing Health Score

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Latest inspection

September 25, 2026 · 5 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BANGKOK SUSHI in LUTZ currently holds an InspectFL Health Score of 33.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on September 25, 2026. Across those visits, inspectors documented 85 total violations — 20 critical, 25 major, 40 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 28, 2026

The latest inspection on September 25, 2026 shows 5 observation rows: 1 critical, 1 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

92%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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BANGKOK SUSHI has a rough inspection history. Would you risk it?

F record

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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

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

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef above cooked noodle in walk in cooler. Operator removes the beef.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket tested over 200ppm. Operator remade it and tested 50ppm
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table in kitchen, operator removed
[08B-38-4] Food stored on floor. Soy sauce on floor in storage , operator mover it to shelf
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line

Disposition: Warning Issued
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. The operator separated the cups.
[14-72-4] Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
[36-73-4] Floor soiled/has accumulation of debris. The floor under the cooked line equipment is solid with grease.
[10-20-4] In-use tongs stored on equipment door handle between uses. 2 tongs on the equipment door. The operator moved the tongs.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. The operator moved the wet wiping cloth.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. The microwave in the kitchen soiled with grease and food debris.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. The far reach in cooler by the wall across from the cooks line and the reach in cooler in the sushi area to the far left is missing an ambient air temperature.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. The hand sink behind the cook line had a faded handwashing sign that was not legible. Provided the operator with a new sign.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The plug-in fan in the reach-in freezer is soiled with dust. The fan guard in the reach-in refrigerator for salads is soiled with a mold-like substance. The hood filters are soiled with grease. The door frames on both reach-in coolers across from the cook line are soiled with slime and a mold-like substance.
[33-16-4] Open dumpster lid.
[14-12-4] Utensils in poor condition. 2 mesh strainers in poor condition. The operator discarded the 2 mesh strainers.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 12 cooked ducks (52F - Cooling)
[01B-01-4] Dented/rusted cans present. See stop sale.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. veggie rolls (51F - Cold Holding); cooked dumplings (60F - Cold Holding); scallops (51F - Cold Holding); scallops (49F - Cold Holding); scallops (51F - Cold Holding); scallops (54F - Cold Holding); krab sticks (54F - Cold Holding); krab sticks (51F - Cold Holding); krab sticks (50F - Cold Holding); krab salad (50F - Cold Holding); krab salad (51F - Cold Holding); krab sticks (52F - Cold Holding); krab sticks (55F - Cold Holding); cream cheese (55F - Cold Holding); one head cut lettuce (49F - Cold Holding)
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Garilc in oil (74F - Cold Holding)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (80F - Hot Holding)
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. All the cutting boards in the reach-in cooler and the small cutting board on the prep table across from the cook have a mold-like substance and are stained.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Scott C. expired 1/3/2026, Kittinan P. expired 4/25/2025, Jody S. expired 4/26/2025, Suphaporm P. expired 4/25/2025. Florida Restaurant and Lodging.
[35A-01-4] Nonservice animals in the food establishment or on premises. Observed 1 customer holding dog at check out.
[41-17-4] Spray bottle containing toxic substance not labeled. 2 bottles at the sushi area not labeled. The operator labeled the bottles.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drinks on prep tables throughout establishment.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee talking on phone then starting taking out bowls of food from reach in cooler at sushi bar. Inspector spoke with Employee about proper hand washing procedures.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over cut vegetables in walk in cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at sushi bar washing gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: rice noodles 69 F, tofu 70 F, cut tomatoes 73 F, curry sauce 48 F, tomato sauce 76 F, crab stick 69 F, per operator all items were taken out between 10:30-11 am. Operator had items put in reach in freezer at time of inspection to bring back down to temperature. Time temped 2:20.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee rinsing bowls and sanitizer towel in handwash sink at sushi bar.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. 11;employees working at time of inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at handwash sink in kitchen shut off. Employee turned on at time of inspection.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable.on cooks line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table cooks line.
[12A-20-4] Employee washed hands with no soap. Employee washed hands no soap
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Lobster in a non food grade bag. Employee removed from bag.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cook curry sauce in reach in cooler by stove top employee removed to proper storage.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves in three compartment sink.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient air temp 50 f food held over four hours Crab salad 48 f fried chicken 48 f spring roll 48 f cut lettuce 47 f raw shelled eggs 51 f
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from stove top and sauce oil cart cut spinach 59 f above the rim of the cooler less than 4 hours employee moved to walk in cooler. 2nd temp Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient air temp 50 f food held over four hours no temps taken Crab salad 48 f fried chicken 48 f spring roll 48 f cut lettuce 47 f raw shelled eggs 51 f. 39 f cream cheese 48 f queso commercial package 48 f butter 51 f commercially packaged moved package items to freezer rapid cool.
[31A-11-4] Handwash sink used for purposes other than handwashing. Rice stored in the hand washing sink sushi line. Filling bucket with water on sushi line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Multiple hand washing sinks. Employee restocked the paper towels for one sink.
[31B-03-4] No soap provided at handwash sink. On sushi line employee restocked