BAITONG THAI & SUSHI RESTAURANT
3915 A1A S STE 101 · SAINT AUGUSTINE · St. Johns County · FL 32080
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
21 full violation description(s) documented by the inspector during this visit.
High Priority 9
01D-01-5High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon comes in fresh, served raw and/or undercooked with no proof of parasite destruction. **Warning**
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. In walk in cooler, raw tuna stored over unwashed produce.
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In prep area, in reach in freezer, raw chicken stored above raw calamari. In walk in cooler, on speed rack, raw chicken stored over raw beef.
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. On cook line, inside oven on door, approximately 20 live roaches. Also on cook line, on wall behind oven, approximately 5 live roaches. Also, in back prep area behind table and deep freezer approximately 5 live roaches. **Warning**
35A-23-4High Priority – Roach excrement and/or droppings present. At kitchen pass through window, near electrical wire box, accumulation of roach droppings. Also in prep area behind reach in freezer, 2 egg sacs. **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. On cook line, in Reach in cooler, 1 pan of grouper in vacuum sealed packages completely thawed and still in reduced oxygen packaging.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. At sushi station, sushi rice marked from 11:00-3:00 and not discarded at 3:00.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, salmon (46F – Cooling); spicy tuna (46F – Cold Holding). Employee stated items were prepared at 11:30 in morning. Ambient temp of cooler is 41F. On cook line shell eggs (77F – Cold Holding); rice noodles (60F – Cold Holding); Cooked rice (83F – Cold Holding) Also, on cook line, chicken, sprouts, cabbage (47-60F – Cold Holding). Operator states items were loaded from walk in cooler in morning or prepped at 11:00AM. Operator moved all time/temperature controled for safety food to walk in cooler. Ambient temp of Reach in cooler is 41F. **Warning**
03F-01-5High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At sushi station, sushi rice marked from 11:00-3:00 and not discarded at 3:00.
Intermediate 4
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The following menu items contain raw or undercooked ingredients not identified: Under sushi appetizers, sunomono Under soups and salads, krab avocado salad and seared tuna salad Under chef rolls, lobster bomb roll, volcano roll, sexiest girl roll, lobster roll, Spider-Man roll, spider wave roll Under cucumber rolls, kanisu roll Under tempura roll, playboy roll Under medium roll, California, Miami, Tokyo, futomaki, crazy, and shrimp tempura roll. Under entrees, baitong specialties, tuna drama. Under front page specials, jumping tempura. Also special board at sushi bar, daily specials not identified as raw or undercooked. Operator corrected some of the menu items digitally during inspection. **Corrective Action Taken** **Warning**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment is holding items on time and has no written plan.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. At front line, by kitchen pass through window, unlabeled spray bottle identified as Mr clean by manager.
52-08-4Intermediate – When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. In appetizer section, crab Rangoon not identified as being imitation Krab. When asked operator states all imitation krab. On menu under biatong specialties, crispy grouper identified as being served with Florida grouper. No proof of Florida grouper being served. Grouper on invoices origin is SE Asia wild caught. Operator corrected some of the menu items digitally during inspection. **Corrective Action Taken** **Admin Complaint**
Basic 8
22-20-5Basic – Accumulation of buildup on interior of ice machine. Gaskets on interior of ice machine are soiled.
16-23-4Basic – Accumulation of lime scale on the inside of the dishmachine.
35A-03-4Basic – Dead roaches on premises. On cook line, underneath oven, approximately 2 dead roaches. At kitchen door pass thru, 1 dead roach on door frame. At make line, by kitchen pass thru window, at electrical box, approximately 5 dead roaches. Also, in back prep area, behind deep freezer, 1 dead roach. Also in reach in freezer gasket 1 dead roach. Also, in prep area, 1 dead roach on speed rack. Also at dish area, approximately 2 dead roaches. Also at sushi bar, 2 dead roaches under shelving. **Warning**
36-73-4Basic – Floors, walls, and or ceiling soiled/has accumulation of debris. Multiple walls, floors, and or ceiling in kitchen is soiled. Cove molding in kitchen in multiple area is separating from base of wall allowing insects to harbor. Walls are starting to detach and deteriorating.
08B-38-4Basic – Food stored on floor. At sushi bar, Kani stored on floor. In prep area, by walk in, mirin stored on floor.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. In women's restroom no handwashing sign posted.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above oven and wok are soiled with grease. Also, at soda machine in dining area, has buildup on exterior of nozzles.
29-12-4Basic – Plumbing fixture (toilet, faucet, sink) not easily cleanable. Multiple sinks in kitchen are corroded and no longer easily cleanable.
Inspector observations synchronized from DBPR on August 10, 2026 3:11 AM.
Violation category totals
3 observation(s)
1 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 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.