BAITONG THAI & SUSHI RESTAURANT
3915 A1A S STE 101 · SAINT AUGUSTINE · St. Johns County · FL 32080
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
28 full violation description(s) documented by the inspector during this visit.
High Priority 8
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In prep area on shelf under table, observed 7 live flying insects at onion container. Called district office, following day call back per Linda. **Warning**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. In prep area, chest freezer raw chicken in plastic wrap stored over tray of cooked chicken. Operator moved chicken. **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw salmon and tuna stored on shelf over ready to eat food, and raw chicken stored over rice noodles. Operator moved to correct levels. **Corrected On-Site**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. At cook line at bottom section of cooler, fish in rop packaging, not opened and thawed. At prep area, on lower shelf in plastic container, 4 rotted onions. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in both flip top reach in coolers, pot stick (46F- Cold Holding); calamari (59F – Cold Holding); sprouts (64F – Cold Holding); peas (47F – Cold Holding); tofu (46F – Cold Holding). Operator stated all items placed on line 1.5 hours prior, lids open during lunch rush. At cook line, shell eggs (63F – Cold Holding); rice noodles (65F – Cold Holding); fresh garlic in oil (74F – Cold Holding). All items sitting on counters for approximately 1.5 hours. At wait station, cut lettuce (51F – Cold Holding). Salads in cooler 1.5 hours. Can drinks on top shelf blocking air flow to salads. **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, rice (108F – Hot Holding). Rice sitting on counter approximately 1 hour per employee.
41-10-4High Priority – Toxic substance/chemical improperly stored. In prep area on shelf, can of foam spray above reach in freezer. Operator moved can of foam spray. **Corrected On-Site**
29-42-4High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No back flow preventer on faucet with hose attached.
Intermediate 3
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees present at start of inspection, no certified food manager present. Certified food manager arrived during food inspection. **Corrected On-Site**
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 holds sushi rice, on time, written procedures not complete. Time marked on container. **Repeat Violation**
53B-10-4Intermediate – Records/documents for required employee training do not contain all of the required information. Certificates missing dates completed or name of employee.
Basic 17
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front lip of ice machine has black stains. **Repeat Violation**
16-21-4Basic – Accumulation of debris on exterior of warewashing machine. Top of dish machine has buildup.
14-01-5Basic – Bowl or other container with no handle used to dispense food. In prep area multiple bulk containers have plastic cups as scoops. Operator removed all cups. **Corrected On-Site**
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Multiple reach in cooler and walk in cooler handles soiled.
14-45-4Basic – Cardboard used to line nonfood-contact shelves. At wait station cardboard used to divide plastic utensils. Operator removed **Corrected On-Site**
06-09-1Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line at bottom section of cooler, fish in rop packaging, not opened and thawed.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In prep area purse stored on shelf above prep table.
14-11-5Basic – Equipment in poor repair. On cook line microwave interior has black stains and pitting. In prep area chest freezers have rusting tops.
08B-38-4Basic – Food stored on floor. In dry storage area multiple food items stored on floor. In unused walk in freezer multiple food items stored on floor. In walk in cooler multiple items stored on floor. **Repeat Violation**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. On cook line 2 tongs hanging from oven handle. Operator moved tongs. **Corrected On-Site**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line scoop for rice in standing water 88F. At sushi bar tweezers in standing water 71F. Operator moved from standing water. **Corrected On-Site** **Corrected On-Site**
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. At wait station no ambient thermometer in both reach in cooler.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Hand wash signs missing at cook line , prep area and sushi bar. Operator put signs up during inspection. **Corrected On-Site** **Repeat Violation**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler and reach in freezer gaskets soiled throughout kitchen and sushi bar. At cook line hood filters have grease buildup. **Repeat Violation**
29-08-4Basic – Plumbing system in disrepair. In prep area and sushi bar faucet base corroded.
08B-12-5Basic – Stored food not covered. In prep area reach in freezer wontons uncovered.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. At cook line on counter wet towel not in sanitizer solution.
Inspector observations synchronized from DBPR on October 2, 2026 1:30 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.