What is Bangkok Bistro's health inspection score?

Bangkok Bistro has a SafeDine safety score of 77 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bangkok Bistro last inspected?

Bangkok Bistro was last inspected on December 1, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bangkok Bistro have?

Bangkok Bistro has 57 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bangkok Bistro safe to eat at?

Bangkok Bistro has a good safety record with a score of 77/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Bangkok Bistro serve?

Bangkok Bistro serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Bangkok Bistro

Name: Bangkok Bistro
Address: 3506 ERIE AV, Cincinnati, 45208
Rating: 77

3506 ERIE AV, Cincinnati

Last Inspected: 12/1/2025

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0Good

American•NORTHSIDE

Ranked #712 of 765 in NORTHSIDEBetter than 17% of american restaurants

Declining

7 inspections

Last: Dec 1, 2025

high confidence

Directions Order

Inspections

14%

Clean Rate

8.1

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Unsafe food source

Food obtained from unapproved or unsafe source

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-18 pts

Best practices • 2 pts each

Inspection Timeline

-9 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

3506 ERIE AV, Cincinnati, FL 45208

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Violation Timeline

Jul 2024

1 inspections

11 basic

Jul

Oct 2024

1 inspections

Jan 2025

1 inspections

12 basic

Jan

Feb 2025

1 inspections

8 basic

Jun 2025

1 inspections

13 basic

Jun

Jul 2025

1 inspections

1 basic

Dec 2025

1 inspections

12 basic

Dec

Inspection History

7 records on file

7 Routine

Dec 25

Routine InspectionLatest

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

6.2(E)6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
4.4(B)4.4(B) - Cutting surfaces.−2
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
6.4(L)6.4(L) - Removing Dead or Trapped Pests−2
3.5(C)3.5(C) - Food Labeling−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.1(LL)4.1(LL) - Food equipment - certification and classification−2
5.4(N)(2)5.4(N)(2) - Covering Receptacles−2

Base deductions−24 pts

Jul 25

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2

Base deductions−2 pts

Jun 25

Routine Inspection

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−2
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
3.2(N)(1)3.2(N)(1) - VII. Protection from Contamination - Gloves - Use Limitation−2
3.3(G)3.3(G) - V. Food from Approved Source - Parasite Destruction - Records, Creation and Retention−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
3.2(L)3.2(L) - Linens and napkins - Use Limitation−2
4.4(B)4.4(B) - Cutting surfaces.−2
5.4(N)(2)5.4(N)(2) - Covering Receptacles−2

Base deductions−26 pts

Feb 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
3.3(G)3.3(G) - V. Food from Approved Source - Parasite Destruction - Records, Creation and Retention−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
8.48.4 - Acidified White Rice Preparation Criteria−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
3.2(A)(2)3.2(A)(2) - III. Preventing Contamination by Hands - Preventing Contamination from Hands: Bare Hand Contact RTE Food−2

Base deductions−16 pts

Jan 25

Routine Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility−2
6.4(F)6.4(F) - Facilities: Mops: Drying−2
4.4(B)4.4(B) - Cutting surfaces.−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
3.4(C)3.4(C) - Thawing TCS−2
8.48.4 - Special−2
5.1(S)(2)5.1(S)(2) - Plumbing system−2
3.4(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−2
6.1(A)6.1(A) - Facilities: Floors, walls, and ceilings−2
4.4(A)(1)4.4(A)(1) - Equipment−2
5.4(N)(2)5.4(N)(2) - Refuse/recyclables/returnables−2

Base deductions−24 pts

Oct 24

Routine InspectionClean

No violations

100/100inspection score

Jul 24

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

4.4(A)(2)4.4(A)(2) - Equipment, good repair, doors, seals−2
6.1(M)(3)6.1(M)(3) - Facilities−2
8.48.4 - Special−2
5.1(S)(2)5.1(S)(2) - Plumbing system−2
7.1(C)(3)7.1(C)(3) - X. Chemical - Poisonous/toxic material−2
3.4(K)(3)3.4(K)(3) - Reduced oxygen packaging without a variance−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−2
3.2(C)(8)3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination−2
3.3(E)(1)3.3(E)(1) - V. Food from Approved Source - Parasite Destruction−2
3.2(Q)3.2(Q) - Food Storage−2
4.4(B)4.4(B) - Cutting surfaces.−2

Base deductions−22 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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