Restaurant · Wake County, NC

Bangkok Thai

Name: Bangkok Thai
Address: 13200 New Falls Of Neuse Rd, Wake County, NC

13200 New Falls Of Neuse Rd

Last inspected Oct 1, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Oct 1, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; One container of portioned sticky rice found in walk-in cooler with a prep date of (9/15). At the last routine inspection; sticky rice was found holding longer than 7 days as well. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- Food was voluntarily discarded during the inspection.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 4-901.12Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

4-901.12; Core; Clean wiping cloths found stored drying outside on drying rack. Wiping cloths laundered in a food establishment that does not have a mechanical clothes dryer shall be air-dried in a location and manner that prevents contamination of the wiping cloths. Relocate wiping cloths to a protected location.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Tongs on cook line were stored on low handles but the food-contact portions were stored touching unclean surface inside the wok equipment. Utensils shall be stored on a clean portion of the prep table or container and switched out at least every 4 hours if being used with TCS food. CDI- Tongs were removed and sent to be washed. Do not store tongs in this area.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; A few unopened boxes of disposable lids and take-out containers found stored on the floor. Single-service and single-use articles shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Keep these containers off of the floor.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-101.19Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-101.19; Core; Shelving in reach-in freezer found lined with cardboard- cardboard was soiled. Nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be corrosion-resistant; nonabsorbent; and smooth. Do not line shelving with cardboard. EHS discussed approved surfaces to replace cardboard.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 1, 2026 · Original Source

1 - Inspection

Feb 19, 2026

Score 95

Official score: 95 · Understand this area’s scale

5 recorded violations

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee beverage with no lid was stored on top shelf of prep line at the start of the inspection. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. CDI- Employee beverage was relocated without being prompted.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Sanitizer concentration in dish machine testing at 0ppm chlorine. Chlorine sanitizer shall maintain a concentration between 50-200ppm. CDI- Facility is equipped with a 3-compartment sink that will be used to sanitize dishes until unit can be repaired. The 3-comp sink has a sanitizer dispenser attached and EHS verified that the solution was dispensing at the appropriate concentration (200-400ppm active quat.). Technician was called during the inspection to request an emergency visit. EHS will return tomorrow to verify that the dish machine has been repaired.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Two containers of cooked rice (45F & 54F) in walk-in cooler that were cooked and cooled yesterday did not reach 41F or below within 6 hours. Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. See Item #33 for more information regarding cooling methods. CDI- Rice was voluntarily discarded during the inspection.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; One container of portioned sticky rice found in walk-in cooler with a prep date of (1/30). This was the only food found holding longer than 7 days. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- Food was voluntarily discarded during the inspection.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Rice was found cooling in deep; covered containers in the walk-in cooler. Significant condensation was observed inside container and lid. Cooling shall be accomplished by using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient/using ice wands; placing the food in shallow pans; separating the food into smaller or thinner portions; or using other effective methods. When placed in cooling or cold-holding equipment; food that is being cooled shall be arranged in the equipment to provide maximum heat transfer and loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI- Cooling methods reviewed with PIC and rice was voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Feb 19, 2026 · Original Source

1 - Inspection

Jul 9, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Sanitizer concentration in dish machine testing at 0ppm chlorine. Chlorine sanitizer shall maintain a concentration between 50-200ppm. CDI- Bulk concentrate solution was replaced and machine was primed. Solution is now dispensing at 100ppm chlorine.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Two containers of cooked rice (45F-46F) in walk-in cooler that were cooked and cooled yesterday afternoon did not reach 41F or below within 6 hours. Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. See Item #33 for more information regarding cooling methods. CDI- Rice was voluntarily discarded during the inspection.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Rice was found cooling in deep; covered containers in the walk-in cooler. Cooling shall be accomplished by using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient/using ice wands; placing the food in shallow pans; separating the food into smaller or thinner portions; or using other effective methods. CDI- Cooling methods reviewed with PIC and rice was voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Found a few knives wedged between equipment on the cook line. Utensils shall be stored on a clean portion of the prep table or container and switched out at least every 4 hours if being used with TCS food. Do not store knives in between equipment.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Jul 9, 2025 · Original Source

1 - Inspection

Feb 13, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Sanitizer in dish machine testing at less than 10 ppm. Chlorine sanitizer shall maintain a chlorine concentration between 50-200ppm. PIC called EcoLab. CDI- The sanitizer section of the three compartment sink will be used to sanitize dishes. A follow up visit will be made to ensure machine has been repaired.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 7-207.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-207.11; Priority; Burn gel was stored with the containers of vinegar and peanuts. Employee medicines shall be stored to prevent the contamination of food; equipment; utensils; linens and single service/use articles. CDI - Burn gel moved to storage rack for employee items.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; A bag of frozen meat was stored on the drain board of a prep sink to thaw. Thawing shall be done in refrigeration or under running water below 70F. CDI: Employee placed the still frozen meat in a container of water and let it run under continuously flowing water

In plain English

More about food kept at an unsafe temperature

notedCode 4-901.11 (B)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11 (B); Core; Utensils (lids and plastic containers) were being dried with a cloth. After cleaning and sanitizing; equipment and utensils may not be cloth dried. Allow all utensils and equipment to air-dry after cleaning and sanitizing. CDI - PIC had employee stop drying utensils.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-601.11 (B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; Date mark stickers were still on containers that were just pulled out of the dish machine. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Remove stickers prior to washing utensils.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 13, 2025 · Original Source

1 - Inspection

Jul 16, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Green beans (44F); sprouts (45F) and broccoli (43F) temped above 41F in the prep cooler by the wall. TCS foods shall be maintained at 41F or below. CDI- Thermostat was lowered and temps dropped to 40-41F within 45 minutes and service call was placed. ***Points not increased due to temperature lowering and cooler scheduled for service.

In plain English

More about food kept at an unsafe temperature

minorCode 7-207.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-207.11; Priority; Eyedrops were stored above dry goods and soup mix. Employee medicines shall be stored to prevent the contamination of food; equipment; utensils; linens and single service/use articles. CDI - Eye drops moved to a lower shelf.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The fan guards in the walk-in cooler and the light globes in the hood need cleaning due to dust and debris. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-305.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11; Core; Employee items were stored on or above food and supplies in the dry goods area. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Store all employee items in a designated area on the bottom shelf.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Jul 16, 2024 · Original Source

1 - Inspection

Mar 27, 2024

Score 95

Official score: 95 · Understand this area’s scale

5 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; One container of raw shell eggs found stored over containers of tofu. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: Eggs were moved. Continue to work on storage.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Rice found cooling from the day prior still at 50F. TCS items shall be cooled from 135F to 41F or below in a total of 6 hours. CDI: PIC voluntarily discarded rice.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Prep cooler 1 found maintaining TCS items above 41F (see temperature chart). TCS items shall be maintained 41F below. CDI: PIC turned cooler down.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; A large container of rice found tightly covered from the day prior still at 50F. Four containers of noodles cooked this morning found cooling with tightly covered lids. Cooling shall be accomplished by seperating the food into smaller pans; loosely covering containers or using rapid cooling equipment. CDI: PIC removed lids from noodles and voluntarily discarded the rice.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Employee observed cutting unwashed peppers. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form. CDI: Employee washed peppers.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Wake County Environmental Services, Mar 27, 2024 · Original Source

1 - Inspection

Oct 24, 2023

Score 96

Official score: 96 · Understand this area’s scale

3 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Hand sink near the prep sink found completely blocked by dry storage containers. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: PIC moved containers.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Larger container of raw chicken found stored over various vegetables. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: Employee moved the chicken.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wiping cloth found stored in a sanitizer bucket at nearly 0ppm chlorine. Wiping cloths shall be stored dry and clean or in sanitizer of an appropriate concentration. CDI: PIC replaced the bucket with a dry cloth.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 24, 2023 · Original Source