Baitong Thai and Sushi Bar
Last inspected: Mar 2, 2026
47
Score
Public records show 11 inspections at Baitong Thai and Sushi Bar stretching back to 2022. Baitong Thai and Sushi Bar was last inspected on Mar 2, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Dishmachine chlorine sanitizer not” accounts for the largest share of issues, appearing two times across the record.
Restaurants in Pembroke Pines average 79, so Baitong Thai and Sushi Bar trails the local norm. This restaurant has more on its record than most do.
11
Inspections
3
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
47
Oct 29, 2025
Routine - Food
No violations found.
100
Oct 22, 2025
Routine - Food
3 critical violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
64
Oct 31, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food Received at Proper Temperature
FL-12
47
Aug 30, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food stored on floor. Several containers and boxes of food on floor, inside walk in freezer. **Repeat Violation** - From follow-up inspection 2024-08-30: Observed same **Time Extended**
08B-38-4
95
Jul 1, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
70
Jan 16, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food stored on floor. Several boxes, containers and trays of food stored on floor inside walk in cooler/ walk in freezer **Repeat Violation** **Warning** - From follow-up inspection 2024-01-16: Observed same **Time Extended**
08B-38-4
95
Nov 15, 2023
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After 3er. Attempt Dishwasher (Chlorine 00ppm). Technician arrived during inspection, chlorine sanitizer at 50 ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (69F - Cold Holding) observed eggs above shelf of prep table in cook line. raw shell eggs (69F - Cold Holding), per employee food held less than two hours, operator moved back to lower cooler. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi- Station-Employee prepping raw salmon for to go order, touched his personal cell phone and continue to work on customer order, using same gloves. Manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-09-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice, per Chef , on time at 11:30 am, employee time marked. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Subsakul Phokapanich, 6 employees working with food at the time of inspection **Warning**
53A-05-6
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dishwasher employees doesn't know hot to check the proper function of chlorine sanitizer **Warning**
53B-16-4
Intermediate - 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. Poster provided. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips **Repeat Violation** **Warning**
16-37-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal cell phone on sushi station, next to prep table, employee removed **Corrected On-Site** **Warning**
40-06-5
Basic - Food stored on floor. Several boxes, containers and trays of food stored on floor inside walk in cooler/ walk in freezer **Repeat Violation** **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Dry storage area. Plastic cups, inside containers of rice and sugar, employee removed. **Corrected On-Site** **Warning**
10-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Glass door reach in cooler- several containers of employee dessert . Employee removed . **Corrected On-Site** **Warning**
08B-49-4
30
Jul 11, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw shrimps to placed on saucepan, then continued to grab clean cut cabbage, snow peas and broccoli, without changing gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**
12A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips
16-37-1
Basic - Employee eating while preparing food. Employee using spoon to taste salad bowl, then used same spoon to taste salad again.
12B-01-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Two drinking bottles inside glass cooler, manager removed. **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. Several boxes of food in WIF. **Repeat Violation**
08B-38-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cutting board stored on floor, sushi bar, employee removed to be clean and sanitize
10-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wiping cloths on prep table in cook line, Employee removed and placed on sanitizer solution **Corrected On-Site**
21-12-4
61
Feb 24, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside, begins to work on cook line, placed gloves without washing hands. After instructed employee discarded gloves, washed hands and put in new set of gloves. **Corrected On-Site** **Repeat Violation**
12A-16-4
Basic - Food stored on floor. Box of vinegar, box of sayury sauce, Employee placed under six inches above the floor **Corrected On-Site** **Repeat Violation**
08B-38-4
82
Sep 15, 2022
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm). Operator primed sanitizer button, chlorine sanitizer 50ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked one egg into cooking pot, then proceed to grab a to go container without changing gloves, and washing hands. After instructed, employee discarded gloves and washed hands **Corrected On-Site** **Warning**
12A-27-4
High Priority - Toxic substance/chemical improperly stored. Card board box of assorted chemical and cleaning bottles, next to open containers of washed lettuce and shredded carrots. Operator removed box. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provide Foodborne Illnesses poster **Corrective Action Taken** **Warning**
11-07-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For sushi rolls. **Warning**
02B-01-5
Basic - Food not stored at least 6 inches off of the floor. Observed multiple boxes of food stored on floor.. **Warning**
08B-47-4
Basic - Food stored on floor. Gallon of vegetable oil on floor next to prep table in cook line area Employee removed and placed on shelf **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Sushi bar, build up of grease and food debris **Warning**
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -Front counter lower cooler- open can of Coca-Cola cola. -Cook line lower cooler- two can of energize drink. Employee removed all cans **Corrected On-Site** **Warning**
12B-13-4
43
Frequently Asked Questions
When was Baitong Thai and Sushi Bar last inspected?
The most recent health inspection at Baitong Thai and Sushi Bar on file is from Mar 2, 2026. The public record contains 11 inspections in total.
What is the most common violation at Baitong Thai and Sushi Bar?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited two times, more than any other issue at Baitong Thai and Sushi Bar.
How does Baitong Thai and Sushi Bar compare to other restaurants in Pembroke Pines?
Baitong Thai and Sushi Bar most recently scored 47 out of 100, which is lower than the Pembroke Pines average of 79.
Has Baitong Thai and Sushi Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Baitong Thai and Sushi Bar have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Baitong Thai and Sushi Bar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Baitong Thai and Sushi Bar inspected?
Based on the inspection history on file, Baitong Thai and Sushi Bar is inspected around three times per year on average.
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