Baiyoke Thai Bistro
Last inspected: Apr 15, 2026
58
Score
The health department has logged seven inspections at Baiyoke Thai Bistro, the earliest from 2022. Baiyoke Thai Bistro was last inspected on Apr 15, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
“Ready-to-eat” accounts for the largest share of issues, appearing three times across the record.
Compared to other Venice restaurants (averaging 79), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
7
Inspections
3
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and fish over noodles in walk-in cooler. Operator corrected above issues to meet inspection standards. **Corrected On-Site** **Warning**
08A-05-6
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. Observed Observed dishwasher machine at 000 ppm chlorine sanitizer. instructed operator they may use the machine to wash dishware and utensils, but must use three compartment sink to sanitize items once they come out of the dish machine and then allow items to properly air dry **Corrected On-Site** **Warning**
22-41-4
High Priority - Container of medicine improperly stored. Observed burn cream and spray on shelf at dishwasher area will clean equipment. Operator corrected above issues to meet inspection standards. **Corrected On-Site** **Warning**
41-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat from last inspection 3-12-25. Operator corrected above issues to meet inspection standards. **Corrected On-Site** **Repeat Violation** **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Operator corrected above issues to meet inspection standards. **Corrected On-Site** **Warning**
10-20-4
58
Mar 12, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - In-use knife/knives stored in cracks between pieces of equipment at cooks line.
10-17-4
95
Oct 23, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut vegetables and fish prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked.
02C-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed tofu opened more then 24 hours prior as per employee statement, and was not properly date marked.
02C-03-5
Basic - Fan covers in walk-in-cooler soiled with dust or mold-like substance.
36-34-5
Basic - Walk-in cooler shelves have accumulation of soil residues.
22-16-4
74
Jan 18, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
86
Oct 19, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth chlorine sanitizer was 200 parts per million. Observed operator at water to sanitizer bucket and correct to 100 parts per million of chlorine sanitizer. **Corrected On-Site**
41-27-4
86
Mar 9, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 **Corrective Action Taken**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fish that was cut onsite more then 24hours prior as per employee statement not date marked. Repeat 8-29-22 **Repeat Violation**
02C-02-5
Basic - Cardboard used to line food-contact shelves in Walk-in cooler. Repeat 8-29-22 **Repeat Violation**
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. R vent over dishwasher area with buildup dust. Repeat 8-29-22 **Repeat Violation**
36-34-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on floor on sushi bar. Observed operator place bucket on crate off floor. **Corrected On-Site**
21-44-1
Basic - Wood food-contact surface not properly sealed. Observed plywood used as food contact shelf at front side of cooks line.
14-06-4
67
Aug 29, 2022
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish and scallops over ready to eat vegetables in tall 2 door reach-in cooler. Observed operator remove raw items to lower shelf for proper food safety storage. **Corrected On-Site** **Repeat Violation**
08A-05-6
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. See stop sale. Observed sushi rice with no time mark. Employee stated it was make 1/2 hour prior and marked time appropriately. **Corrected On-Site**
03F-02-5
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. Observed dish machine at 000 parts per million chlorine. Observed operator prime machine and recheck sanitizer with reading of 50 parts per million chlorine sanitizer. **Corrected On-Site**
22-41-4
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. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage ad reference material.
11-07-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut fish, chicken, cooked noodles and cut vegetables all prepared onsite more then 24hours prior as per employee statement not date marked. **Repeat Violation**
02C-02-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean utensils and funnels stored on soiled tray on shelf above 3 compartment sink.
24-06-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic no handle container used as scoop in sugar and flour bin.
14-01-5
Basic - Food stored on floor. Observed containers of sauces, prepared vegetables and cases of fish on floor in Walk-in cooler and Walk-in freezer. **Repeat Violation**
08B-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent above dishwasher with buildup of dust. **Repeat Violation**
36-34-5
Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line shelves in reach-in cooler on cooks line.
14-05-4
Basic - Food storage container/container lid cracked or broken. Observed cracked plastic containers on shelves above 3 compartment sink. Observed operator dispose of containers. **Corrected On-Site**
14-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths kept on counters at cooks line and sushi bar between uses. **Repeat Violation**
21-12-4
37
Frequently Asked Questions
When was Baiyoke Thai Bistro last inspected?
The most recent health inspection at Baiyoke Thai Bistro on file is from Apr 15, 2026. The public record contains seven inspections in total.
What is the most common violation at Baiyoke Thai Bistro?
Across the inspection record, “ready-to-eat” has been cited three times, more than any other issue at Baiyoke Thai Bistro.
How does Baiyoke Thai Bistro compare to other restaurants in Venice?
Baiyoke Thai Bistro most recently scored 58 out of 100, which is lower than the Venice average of 79.
Has Baiyoke Thai Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Baiyoke Thai Bistro have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Baiyoke Thai Bistro means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Baiyoke Thai Bistro inspected?
Based on the inspection history on file, Baiyoke Thai Bistro is inspected around two times per year on average.
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