Inspection Report

Florida DBPR Inspection Report
Warning

BAITONG THAI & SUSHI RESTAURANT

3915 A1A S STE 101 · SAINT AUGUSTINE · St. Johns County · FL 32080

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Inspection Summary

Inspection dateAugust 27, 2026
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionWarning Issued
Resultfollow_up_required
Inspection number3712697
Visit number1
Inspection Visit ID13751190
DBPR license6501534

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
4 High Priority4 Intermediate5 Basic0 Critical0 Non-Critical13 Total
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All DBPR Inspector Observations

13 full violation description(s) documented by the inspector during this visit.

High Priority 4

#6High Priority22-41-4

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. OBO dish machines at 0ppm chlorine. Person in charge replaced bucket and retested at 100 **Corrected On-Site**

Corrected On-Site
#7High Priority08B-01-4

High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed no sneeze guard for communal salad bowl, bowl of peanuts, bowl of ginger dressing, and sushi rolls on buffet. **Warning**

Warning
#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sushi's Bar: ; sushi fish (55F – Cold Holding); krab (50F – Cold Holding); cream cheese (50F – Cold Holding) left in sushi cooler for less than two hours per person in charge. Person in charge placed all product in walk-in freezer too cool. Observed salad (cut lettuce, cut tomatoes) (77-86F – Cold Holding); bananas in coconut milk (78F – Cold Holding) on buffet kept for three hours and then disposed of per person in charge. Person in charge placed in written procedures for time control and will mark on chart to track time. Sushi products were 41F or below by end of inspection. **Corrected On-Site**

Corrected On-Site
#9High Priority03F-02-5

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. Observed sushi rice, and reconstituted noodles on cook line on written procedures but are missing the time stamp. Person in charge added a time stamp. **Corrected On-Site**

Corrected On-Site

Intermediate 4

#10Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled and stained with food debris.

#11Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed both kitchen hand washing stations missing paper towels. Person in charge added paper towels. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation
#12Intermediate51-16-7

Intermediate – No plan review submitted and approved – renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed no plans on file. Only observed two hand washing stations, one on Cook line, one in food preparation area. No observed hand washing station near warewashing. Observed self service buffet without sneeze guards. **Warning**

Warning
#13Intermediate27-16-4

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing station on cook line has hot water turn off and hot water handle is corroded preventing it from spinning.

Basic 5

#1Basic14-45-4

Basic – Cardboard used to line nonfood-contact shelves. Observed most dry good shelves have soiled cardboard lining shelves.

#2Basic14-11-5

Basic – Equipment in poor repair. Observed deep freezer in prep room heavily rusted and peeling on the top. **Repeat Violation**

Repeat Violation
#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed grill utensils sitting in standing 92F water. Person in charge dumped water. **Corrected On-Site**

Corrected On-Site
#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler soiled with food debris **Repeat Violation**

Repeat Violation
#5Basic36-64-5

Basic – Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor coming from hand washing station by prep table. Person in charge thinks they have a dry drain.

Inspector observations synchronized from DBPR on August 28, 2026 11:12 AM.

Violation category totals
Category 3 · Time/temperature control for safety food
2 observation(s)
Category 8 · Food protection and cross-contamination
1 observation(s)
Category 10 · In-use food dispensing utensils
1 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
2 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
2 observation(s)
Category 23 · Non-food-contact surfaces clean
1 observation(s)
Category 27 · Safe water source and hot/cold water under pressure
1 observation(s)
Category 31 · Handwash sinks, supplies and signage
1 observation(s)
Category 36 · Floors, walls, ceilings, attached equipment and ventilation
1 observation(s)
Category 51 · Other sanitary and safe-operation conditions
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.