Baitong Thai & Sushi Restaurant
3915 A1A S Ste 101, Saint Augustine, FL 32080 · Permanent Food Service · License 6501534
What drove the grade
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection4 high priority (3 fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 5 basic (2 repeats)-34
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Sushi's Bar: ; sushi fish (55°F - Cold Holding); krab (50°F - Cold Holding); cream cheese (50°F - 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) (77-86°F - Cold Holding); bananas in coconut milk (78°F - 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 41°F or below by end of inspection.
Fixed on the spot
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.
Fixed on the spot
Code 08, Food protection and cross-contamination: 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.
Code 22, Food-contact surfaces clean and sanitized: 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
Fixed on the spot
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards soiled and stained with food debris.
Code 27, Water source: Water with a temperature of least 85°F 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.
Code 31, Handwash sinks and supplies: 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.
Fixed on the spotRepeat violation
Code 51, Other sanitary and safe operation: 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.
Basic5
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed grill utensils sitting in standing 92°F water. Person in charge dumped water.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed deep freezer in prep room heavily rusted and peeling on the top.
Repeat violation
Cardboard used to line nonfood-contact shelves.
Observed most dry good shelves have soiled cardboard lining shelves.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets on flip-top cooler soiled with food debris
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: 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.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.