Bangkok Bento Thai Kitchen & Sushi Bar

8-18-2026 Upon reinspection new pH buffer solutions were tested and the pH meter used to test was .3 to .6 above the stated pH of the pH buffer solutions; recalibrate or replace the pH meter so that it is properly calibrated to test pH.

Observed in the rear kitchen area multiple surfaces heavily soiled with grease buildup including the pipes to the left of the hood the interiors of the deep fat fryer cabinets and the ceilings ceiling tiles and walls at the warewashing area are all heavily encrusted in grease; clean and sanitize of grease and soils to prevent pest activity.

8-18-26 Upon reinspection clean pest control reports were provided but I observed three small live cockroaches during the reinspection in the dining area and in the hallway with the restrooms. Have your pest control operator perform another service and as many services as required to provide a clean pest control report with no captures no evidence of pests and that sanitation in the restaurant is acceptable.

8-18-2026 Upon reinspection sanitary conditions have improved but there are still multiple surfaces heavily soiled with grease. Three or more small cockroaches were observed during the reinspection in the kitchen and dining area. The restaurant will remain closed until sanitary condiations are acceptable and a pest control operator performs another service and provides a clean IPM style report with no captures no evidence of pests. The business owner has voluntarily closed their restaurant. To reopen your restaurant after regular business hours (Monday-Friday 8am-4pm) call 311 and request to speak with Daniel Prendergast but only after all violations have been corrected and a clean IPM style report has been provided by your pest control operator. If you wish to reopen during regular business hours you may contact your health inspector directly or email isdhealth@boston.gov or call 617-635-5326.

8-18-2026 Upon reinspection sanitary conditions have improved but there are still multiple surfaces heavily soiled with grease. Three or more small cockroaches were observed during the reinspection in the kitchen and dining area. The restaurant will remain closed until sanitary condiations are acceptable and a pest control operator performs another service and provides a clean IPM style report with no captures no evidence of pests. The business owner has voluntarily closed their restaurant. To reopen your restaurant after regular business hours (Monday-Friday 8am-4pm) call 311 and request to speak with Daniel Prendergast but only after all violations have been corrected and a clean IPM style report has been provided by your pest control operator. If you wish to reopen during regular business hours you may contact your health inspector directly or email isdhealth@boston.gov or call 617-635-5326.

8-18-26 Upon reinspection clean pest control reports were provided but I observed three small live cockroaches during the reinspection in the dining area and in the hallway with the restrooms. Have your pest control operator perform another service and as many services as required to provide a clean pest control report with no captures no evidence of pests and that sanitation in the restaurant is acceptable.

The exterior rear door was observed propped open during the inspection; outer openings should be closed to prevent pest entry.

Observed the grease receptacle behind the building exterior soiled with grease as well as the ground around the grease receptacle; clean and sanitize.

Observed in use utensils stored inside 80F water; utensils should be stored in water 135F and above on a clean and sanitized surface on ir cool running water.

8-18-2026 Upon reinspection new pH buffer solutions were tested and the pH meter used to test was .3 to .6 above the stated pH of the pH buffer solutions; recalibrate or replace the pH meter so that it is properly calibrated to test pH.

Observed in the rear kitchen area multiple surfaces heavily soiled with grease buildup including the pipes to the left of the hood the interiors of the deep fat fryer cabinets and the ceilings ceiling tiles and walls at the warewashing area are all heavily encrusted in grease; clean and sanitize of grease and soils to prevent pest activity.

During the inspection observed ten ore more live and dead small cockroaches in the establishment: observed small rust colored droppings along the wall and ceiling in the bathroom hallway as well as observing a live small cockroach there observed multiple small live moving cockroaches inside the mop closet and in the back hallway where the standing coolers and freezers are. A pest control report from 7-21-2026 states the pest control operator did treatments for cockroaches and to expect an increase in activity but should subside but no activity and no evidence was noted in the report; have your pest control operator perform as many services as required to provide a clean pest control report showing no evidence no activity all structural voids have been sealed and that sanitation levels inside the restaurant are acceptable. It is highly suggested to increase the frequency of treatments by your pest control operator more than the current twice per month until the pest activity has decreased.

Observed the pH meter during calibration reading 4.3 for 4.0 pH buffer 9.4 for 10 pH buffer and 7.6 for 7 pH buffer no distilled water was on site and staff used bottled purified water and observed that in August only 8/1/2026 in the rice pH log was filled out with the pH of prepared rice. Retrain staff to fill out rice pH logs as soon as the rice is ready recalibrate or replace the pH meter so that it correctly reads pH buffers and always have distilled water on site as written in your approved HACCP plan this is a repeat violation.

Observed ten or more live small cockroaches as well as small rust colored droppings in the kitchen bathroom hallway and rear hallway. There were insanitary conditions observed in the form of excessive grease buildup on floors walls and ceilings in the kitchen area. Clean and sanitize the restaurant of grease and soils have your pest control operator perform a service for cockroaches and as many services as required to provide a clean pest control report showing no evidence no activity all structural voids have been fixed and that sanitation in the restaurant is acceptable. The business owner has voluntarily closed their restaurant. To reopen your restaurant after regular business hours (Monday-Friday 8am-4pm) call 311 and request to speak with Daniel Prendergast but only after all violations have been corrected and a clean IPM style report has been provided by your pest control operator. If you wish to reopen during regular business hours you may contact your health inspector directly or email isdhealth@boston.gov or call 617-635-5326.

Observed in the rear kitchen area multiple surfaces heavily soiled with grease buildup including the pipes to the left of the hood the interiors of the deep fat fryer cabinets the top of the mop sink enclosure and the ceilings ceiling tiles and walls at the warewashing area are all heavily encrusted in grease; clean and sanitize of grease and soils to prevent pest activity.

Observed in use utensils stored inside 80F water; utensils should be stored in water 135F and above on a clean and sanitized surface on ir cool running water.

Observed the grease receptacle behind the building exterior soiled with grease as well as the ground around the grease receptacle; clean and sanitize.

The exterior rear door was observed propped open during the inspection; outer openings should be closed to prevent pest entry.

At the prep sink inside the closet did not observe an air gap and nobody on staff was able to answer if there was an air gap; have a licensed plumber pulll proper permits and install an air gap at the prep sink.

The floors in the back of house near the warewashing machine are damaged and allowing for pooled water; repair or replace the tiles to prevent pooling water.

Observed duck breast left out on metro shelving the emplyee states that the duck breast was frozen and was thawing outside at ambient temperature and was measured at 50F; I had the employee move all the thawing foods to a cold holding unit to thaw safely; thaw frozen foods using only approved methods.

No written procedures for cleaning up a vomit and diarrhea event could be presented during the inspection; provide.

In multiple areas in the food prep area observed in-use utensils stored in 70F-90F water; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water.

At the time of the inspection there waas nobody on site that was able to demonstrate how to test the pH of the acidified rice the parasite destruction letter expired in January the pH buffers expired in 2025 and the rice pH log for today was not filled out even though in the provided HACCP plan it states that rice will be tested within 30 minutes of being acidified and the rice had been prepared at or around 10:00am. Have someone on staff at all times that is able to test the pH of the rice provide new unexpired pH buffer solutions and provide an updated parasite destruction letter from your seafood provider. Acidified rice prepared this morning was observed discarded after discussion with Principal AM since the pH of the rice could not be checked or verified and was observed by the Health Inspector denatured with sodium hypochlorite solution.

In the food prep area observed multiple food handlers without effective hair restraints; provide effective hair restraints.

No food thermometer could be presented during the inspection; provide a thin-stemmed thermometer capable of measuring cold and hot foods at all times.

The posted hood inspection sticker expired 6/27/2026; have an approved hood cleaner perform service and provide an updated hood inspection sticker.

At the prep sink inside the closet did not observe an air gap and nobody on staff was able to answer if there was an air gap; have a licensed plumber pulll proper permits and install an air gap at the prep sink.

The handwashing sink next to the prep sink leaks from the drainage pipe when running; repair or replace the leaking pipe.

Observed an employee mixing vegetables for a salad that would not be cooked with their bare hands; I had the employee stop wash their hands and don gloves; gloves should be worn when handling RTE foods.

Observed duck breast left out on metro shelving the emplyee states that the duck breast was frozen and was thawing outside at ambient temperature and was measured at 50F; I had the employee move all the thawing foods to a cold holding unit to thaw safely; thaw frozen foods using only approved methods.

The posted hood inspection sticker expired 6/27/2026; have an approved hood cleaner perform service and provide an updated hood inspection sticker.

The floors in the back of house near the warewashing machine are damaged and allowing for pooled water; repair or replace the tiles to prevent pooling water.

At the prep sink inside the closet did not observe an air gap and nobody on staff was able to answer if there was an air gap; have a licensed plumber pulll proper permits and install an air gap at the prep sink.

The handwashing sink next to the prep sink leaks from the drainage pipe when running; repair or replace the leaking pipe.

No food thermometer could be presented during the inspection; provide a thin-stemmed thermometer capable of measuring cold and hot foods at all times.

At the time of the inspection there waas nobody on site that was able to demonstrate how to test the pH of the acidified rice the parasite destruction letter expired in January the pH buffers expired in 2025 and the rice pH log for today was not filled out even though in the provided HACCP plan it states that rice will be tested within 30 minutes of being acidified and the rice had been prepared at or around 10:00am. Have someone on staff at all times that is able to test the pH of the rice provide new unexpired pH buffer solutions and provide an updated parasite destruction letter from your seafood provider. Acidified rice prepared this morning was observed discarded after discussion with Principal AM since the pH of the rice could not be checked or verified and was observed by the Health Inspector denatured with sodium hypochlorite solution.

In the food prep area observed multiple food handlers without effective hair restraints; provide effective hair restraints.

No written procedures for cleaning up a vomit and diarrhea event could be presented during the inspection; provide.

In multiple areas in the food prep area observed in-use utensils stored in 70F-90F water; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water.

Observed an employee mixing vegetables for a salad that would not be cooked with their bare hands; I had the employee stop wash their hands and don gloves; gloves should be worn when handling RTE foods.