Neighborhood
Marineland32080
Restaurants155
Spotless inspections13%
Ordered shut16
Fines$32k
A 70B 27C 16D 13F 21Not rated 8
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed house made lentil soup (66F - Cold Holding) left on counter for approximately 30 mins per person in charge. Person in charge placed back in reach in cooler.
High priorityLA TAZA COFFEE SHOP →Aug 27, 2026
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
High priorityBAITONG THAI & SUSHI RESTAURANT →Aug 27, 2026
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.
High priorityBAITONG THAI & SUSHI RESTAURANT →Aug 27, 2026
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.
High priorityBAITONG THAI & SUSHI RESTAURANT →Aug 27, 2026
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.
High priorityBAITONG THAI & SUSHI RESTAURANT →Aug 27, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed individual butter (50-57F - Cold Holding) in refrigerator. Person in charge stated butter came from front counter reach in cooler less than one hour ago.
High priorityQUALITY INN & SUITES →Aug 27, 2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed precooked pork date marked 8/3/26 and opened. Person in charge disposed of product.
High priorityOUTER BANKS BOIL COMPANY →Aug 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed queso (125F - Hot Holding) for less than one hour per person in charge. Person in charge turned dial up.
High priorityA1A BURRITOWORK TACO SHOP →Aug 25, 2026
Live, small flying insects found. Observed three live flying insects in kitchen Observed two live flying insects at bar.
High prioritySANTIAGO'S →Aug 24, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above ready to eat dressings in reach in cooler. Person in charge placed eggs on bottom shelf.
High prioritySANTIAGO'S →Aug 24, 2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed house made sauce with fresh garlic and honey date marked 8/14 in reach in cooler. Person in charge disposed of product. Observed Creole gravy dated 8/11 in walk-in cooler. Person in charge disposed of product.
High prioritySANTIAGO'S →Aug 24, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (56F - Cold Holding); French toast mix (60F - Cold Holding) on cook line for three hours. Person in charge placed product in walk-in freezer.
High prioritySANTIAGO'S →Aug 24, 2026