BAITONG THAI & SUSHI RESTAURANT
3915 A1A S STE 101, Saint Augustine FL 32080 · 904.461.9488
Last inspected Apr 8, 2026 · 21 visits since October 2023
MAR 25
JUL 25
AUG 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024046210 | May 10, 2024 | Sep 16, 2024 | $560 |
| 5--2018035636 | Jul 3, 2018 | Aug 21, 2018 | $400 |
Inspection history
21 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
Recorded at 900 ANASTASIA BLVD UNIT F, Saint Augustine — this licence has since moved.
0 High priority0 Intermediate0 Basic
Feb 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in small reach in cooler on cookline. Operator reorganized.
Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw grouper in vacuum sealed packaging bearing indicator label for thawing requirements not properly thawed.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at back kitchen hand wash sink. Operator replaced.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees expired.
Spray bottle containing toxic substance not labeled. Spray bottle at front counter with green liquid not labeled. Operator labeled sanitizer.
Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with debris. Operator had employee clean during inspection.
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. Fully thawed raw grouper in vacuum sealed packaging bearing indicator label for thawing requirements not properly thawed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal drink at reach in cooler prep station. Cook removed.
Equipment in poor repair. Reach in cooler on cookline flip top in disrepair.
In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cookline soiled with grease build up. Reach in cooler on cook line and front counter gaskets dark mold like substance.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Aug 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
Recorded at 900 ANASTASIA BLVD UNIT F, Saint Augustine — this licence has since moved.
0 High priority0 Intermediate0 Basic
Jul 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Henry, David,and sakdina expired.
Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler on cookline has dark grooves.
Equipment in poor repair. Reach in cooler gasket torn.
Exterior door has a gap at the threshold that opens to the outside. Back door shows disrepair and has gap at bottom.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezers.
In-use tongs stored on equipment door handle between uses. Tong hanging on front of oven handle. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Reach in gaskets soiled.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting mushrooms from box without first washing.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Recorded at 900 ANASTASIA BLVD UNIT F, Saint Augustine — this licence has since moved.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. Observed hand washing station blocked by speed racks in back kitchen.
Mar 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 900 ANASTASIA BLVD UNIT F, Saint Augustine — this licence has since moved.
0 High priority0 Intermediate0 Basic
Jan 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Manager or person in charge lacking proof of food manager certification. Managers food manager certification expired 9-12-24.
Bowl or other container with no handle used to dispense food. Observed plastic bowls being used as scoop for 2 rice containers. Operator removed bowls.
Food stored on floor. Observed bags of rice stored on floor in walk in cooler in kitchen that does not work.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer, in prep area,on far wall by walk in cooler that does not work with ice buildup and the door is not closing tightly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system over fryers in kitchen with grease buildup.
Oct 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Recorded at 900 ANASTASIA BLVD UNIT F, Saint Augustine — this licence has since moved.
1 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat products in stand up reach in cooler. Person in charge moved to appropriate location.
Handwash sink not accessible for employee use at all times. Back hand wash sink blocked by speed rack, person in charge moved to appropriate location.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals a wide variety of items and holds in seal frozen for longer than 48 hours. No HACCP plan.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles observed in establishment.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed two LP tanks in dry storage area in kitchen.
Oct 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 900 ANASTASIA BLVD UNIT F, Saint Augustine — this licence has since moved.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Priority: Intermediate Observed vacuum packaged ground beef in reach in cooler. Person in charge states they vacuum seal chicken. No approved HACCP. Provided email handout and templates.
Jul 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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.
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.
Jul 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 28 violations recorded, 8 high priority.
8 High priority3 Intermediate17 Basic
Show 28 findings ▾
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.
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.
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.
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.
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.
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.
Toxic substance/chemical improperly stored. In prep area on shelf, can of foam spray above reach in freezer. Operator moved can of foam spray.
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.
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.
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.
Records/documents for required employee training do not contain all of the required information. Certificates missing dates completed or name of employee.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front lip of ice machine has black stains.
Accumulation of debris on exterior of warewashing machine. Top of dish machine has buildup.
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.
Buildup of food debris/soil residue on equipment door handles. Multiple reach in cooler and walk in cooler handles soiled.
Cardboard used to line nonfood-contact shelves. At wait station cardboard used to divide plastic utensils. Operator removed
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.
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.
Equipment in poor repair. On cook line microwave interior has black stains and pitting. In prep area chest freezers have rusting tops.
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.
In-use tongs stored on equipment door handle between uses. On cook line 2 tongs hanging from oven handle. Operator moved tongs.
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.
No conspicuously located ambient air temperature thermometer in holding unit. At wait station no ambient thermometer in both reach in cooler.
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.
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.
Plumbing system in disrepair. In prep area and sushi bar faucet base corroded.
Stored food not covered. In prep area reach in freezer wontons uncovered.
Wet wiping cloth not stored in sanitizing solution between uses. At cook line on counter wet towel not in sanitizer solution.
Jul 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
Recorded at 900 ANASTASIA BLVD UNIT F, Saint Augustine — this licence has since moved.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Priority: Intermediate Observed vacuum packaged ground beef in reach in cooler. Person in charge states they vacuum seal chicken. No approved HACCP. Provided email handout and templates.
May 13, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
May 11, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
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.
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.
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.
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.
May 10, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 21 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
9 High priority4 Intermediate8 Basic
Show 21 findings ▾
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.
Raw animal food stored over or with unwashed produce. In walk in cooler, raw tuna stored over unwashed produce.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Spray bottle containing toxic substance not labeled. At front line, by kitchen pass through window, unlabeled spray bottle identified as Mr clean by manager.
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.
Accumulation of buildup on interior of ice machine. Gaskets on interior of ice machine are soiled.
Accumulation of lime scale on the inside of the dishmachine.
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.
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.
Food stored on floor. At sushi bar, Kani stored on floor. In prep area, by walk in, mirin stored on floor.
No handwashing sign provided at a hand sink used by food employees. In women's restroom no handwashing sign posted.
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.
Plumbing fixture (toilet, faucet, sink) not easily cleanable. Multiple sinks in kitchen are corroded and no longer easily cleanable.
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Recorded at 900 ANASTASIA BLVD UNIT F, Saint Augustine — this licence has since moved.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In refrigerator near back door, milk and heavy cream not date with open date. Operator stated stated they had both been opened 2-3 days prior and dated them.
Handwash sink not accessible for employee use at all times. In back of kitchen, cooling racks blocking access to hand washing sink. Operator moved racks.
Open dumpster lid. Both dumpster lids open. Operator closed both lids.
Nov 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 1, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. In dish area, Dishwasher (Chlorine 10ppm) Dish machine chlorine bucket was almost empty. Operator set up triple sink to use until they could acquire another chlorine bucket. Tested Triple Sink (Chlorine 100ppm)
Oct 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 6 high priority.
6 High priority5 Intermediate12 Basic
Show 23 findings ▾
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. In dish area, Dishwasher (Chlorine 10ppm) Dish machine chlorine bucket was almost empty. Operator set up triple sink to use until they could acquire another chlorine bucket. Tested Triple Sink (Chlorine 100ppm)
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in chest freezer in back of kitchen across from reach-in cooler, repackaged chicken stored over repackaged pork. Employee rearranged freezer during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler across from cook line, scallops (46F - Cold Holding) Employee stated scallops had been in cooler overnight. Operator voluntarily discarded scallops.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from cook line, raw chicken (45F - Cold Holding); raw shrimp (50F - Cold Holding); raw beef (48F - Cold Holding) Operator stated chicken, beef, shrimp had been in cooler for 1.45 hours. Operator put items in reach-in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep counter next to dish machine, miso soup (130F - Hot Holding) Operator stated miso had been on counter for 1 hour and proceeded to reheat.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on mop sink faucet with hose attached.
Food-contact surface soiled with food debris, mold-like substance or slime. At soda station, mold-like substance on soda nozzles.
Handwash sink used for purposes other than handwashing. At hand washing sink by reach-in cooler across from cook line, sponge in sink. Operator removed sponge.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit on site.
No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by reach-in cooler across from cook line At hand washing sink in back of kitchen near dry storage Operator changed both paper towels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Employee has sushi rice kept on time but no written documentation. Provided written form during inspection.
Bowl or other container with no handle used to dispense food. In dry storage, plastic soufflé cup used as scoop in container of sesame seeds. In walk-in cooler, large plastic container used as scoop in spring roll sauce. Operator removed both plastic containers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen have dust buildup.
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. In small reach-in cooler across from cook line, fish thawed in package without packaging being cut prior to thaw.
Food stored on floor. In walk-in cooler used as dry storage, bag of rice stored on floor. Employee moved bag of rice to shelf.
No handwashing sign provided at a hand sink used by food employees. At hand washing sink by reach-in cooler across from cook line At hand washing sink behind sushi bar
No waste receptacle installed at handwash sink provided with disposable towels. No trash can at hand washing sink in back of kitchen by dry storage. Employee provided trash can.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in kitchen have grease buildup
Opened employee beverage container in a cold holding unit with food to be served to customers. In reach-in cooler across from cook line, opened water bottle stored with food. Operator moved drink.
Single-service articles not stored inverted or protected from contamination. Across from cook line, Above reach-in cooler stacks of Togo boxes not inverted. Operator inverted boxes.
Standing water in bottom of reach-in-cooler. Standing water in bottom of small reach-in cooler across from cook line.
Water leaking from pipe and/or faucet/handle. Hand washing sink across from cook line has leaky faucet.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on counter at reach-in cooler Operator moved cloth to sanitizer bucket.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.