LIBBY'S THAI BISTRO
525 SR 16 SUITE 103 · SAINT AUGUSTINE · St. Johns County · FL 32084
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
7 full violation description(s) documented by the inspector during this visit.
High Priority 5
03C-75-5High Priority – Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Observed scallops (101F – Cooking) plated and placed in expo window for service. Person in charge removed dish and had cook continue cooking scallops. **Corrective Action Taken**
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed non continuous cooked chicken 1030 (72F – Cooling) 1230 see stop sale.
22-41-4High 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 dishwasher 0ppm chlorine. Person in charge primed machine and retested at 50ppm chlorine. **Corrected On-Site**
03D-31-5High Priority – Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 70 degrees Fahrenheit within 2 hours. Observed non continuous cooked chicken 1030 (72F – Cooling) 1230. See stop sale.
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed peanut sauce dated 7/21/25 Observed house made ginger dressing dated 6/15/25
Intermediate 1
03C-89-4Intermediate – Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed non continuous cooking chicken. Operator places raw chicken in boiling broth for approximately 10 mins and removed it and places it on ice. Cooks will perform a final cook step by sautéing chicken with vegetables to 165F. Provided written procedures to person in charge. **Corrective Action Taken**
Basic 1
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler soiled with food debris. **Repeat Violation**
Inspector observations synchronized from DBPR on September 3, 2026 12:26 PM.
Violation category totals
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.