LIBBY'S THAI BISTRO
525 STATE RD 16 STE 103, Saint Augustine FL 32084 · 9047626768
Last inspected Jul 14, 2026 · 16 visits since July 2023
SEP 24
FEB 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed four live roaches on floor of kitchen near and on cook line. Person in charge was able to kill and remove three. Observed two live roaches in glue traps on floor of front counter area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024029461 | Mar 4, 2024 | Oct 15, 2024 | $800 |
| 5--2024010495 | Dec 19, 2023 | Mar 13, 2024 | $400 |
Inspection history
16 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Paper towel lining basil. Person in charge discarded basil.
Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.26. License renewed during inspection.
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. Raw beef over seafood. Raw chicken over beef. Person in charge arranged all accordingly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out; eggs 52F, garlic in oil 59F. Discussed with person in charge placing on time control. Emailed paper work.
Show the remaining 6 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. Cream opened yesterday not dated. Person in charge dated.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink. Person in charge replaced paper towels.
Food stored on floor. Oil on floor. Person in charge picked up oil.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in both reach in freezers.
In-use tongs stored on equipment door handle between uses. Tongs hanging from oven doors. Person in charge removed tongs.
Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled.
Feb 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority0 Intermediate7 Basic
Show 9 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. Dish machine tests at 0ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over noodles. Person in charge rearranged reach in cooler.
Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar person in charge removed.
In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Person in charge removed.
In-use tongs stored on equipment door handle between uses. Tongs hanging from oven. Person in charge removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled.
No handwashing sign provided at a hand sink used by food employees. No sign, no soap and no paper towels at hand washing sink in kitchen where soups are located.
Time/temperature control for safety food thawed in an improper manner. Beef thawing in pan. Still frozen. Person in charge placed in walk in cooler.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen floor is unsealed concrete.
Aug 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Observed scallops (101F - Cooking) plated and placed in expo window for service. Person in charge removed dish and had cook continue cooking scallops.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed non continuous cooked chicken 1030 (72F - Cooling) 1230 see stop sale.
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. Observed dishwasher 0ppm chlorine. Person in charge primed machine and retested at 50ppm chlorine.
Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 70 degrees Fahrenheit within 2 hours. Observed non continuous cooked chicken 1030 (72F - Cooling) 1230. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed peanut sauce dated 7/21/25 Observed house made ginger dressing dated 6/15/25
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed non continuous cooking chicken. Operator places raw chicken in boiling broth for approximately 10 mins and removed it and places it on ice. Cooks will perform a final cook step by sautéing chicken with vegetables to 165F. Provided written procedures to person in charge.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler soiled with food debris.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed y splitter on mop sink missing vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda fountain nozzles soiled with black/green mold like substance. Person in charge had employee clean and sanitize nozzles during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station by soda bag n box and hand washing station by dish machine missing paper towels. Person in charge added paper towels to both machines.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on reach in cooler, reach in freezer, walk-in cooler soiled with food debris and black/green mold like substance. Observed top of paper towel dispenser by soda bag n box machine soiled with grease.
Sep 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 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. Observed dish machine at 0ppm chlorine. Person in charge set up triple sink.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes inside dish machine at 0ppm chlorine. Person in charge had dishes placed in triple sink to sanitize.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles sitting in water (68F - Cold Holding) on cook line.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened half gallon of half n half in reach in cooler not date marked. Half n half was opened on Saturday per person in charge. Person in charge added date mark.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed prep table and cutting board on flip-top cooler soiled with food debris left over from lunch service. Food contact services not being cleaned in between lunch and dinner service.
Equipment in poor repair. Observed gaskets on reach in freezer torn.
Food-contact surface not smooth and easily cleanable. Observed cracked food container repaired with tape on drying rack.
In-use tongs stored on equipment door handle between uses. Observed tongs on cook line oven handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple food utensils sitting in 78F water by rice cooker.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on all reach in coolers and reach in freezer soiled with food debris. Observed hood filters soiled with grease.
Unclean building components, attachments or fixtures. Observed floor fan used by hand washing station in kitchen soiled with grease.
May 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Food storage container/container lid cracked or broken. Observed cracked food container and lid in bulk storage dry storage area. Person in charge replaced lid and will order new container.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at expo station near rice sitting in water 110F. Person in charge turned up crock pot.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler soiled with food debris. Observed gaskets on walk-in cooler soiled with black/green mold like substance.
Mar 6, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 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. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Observed four live roaches on floor of kitchen near and on cook line. Person in charge was able to kill and remove three. Observed two live roaches in glue traps on floor of front counter area.
Dead roaches on premises. Observed approximately 16 dead roaches on kitchen floor, wine rack shelf, and dry storage shelves. Person in charge was cleaning dead roaches as inspector pointed them out. Observed approximately 7 dead roaches at front counter on floor. Observed approximately 11 dead roaches inside glue traps at front counter on floor.
Mar 4, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority1 Intermediate11 Basic
Show 14 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Soft wooden woven basket used to steam noodles over boiling water on stove. Noodles contacts basket during the process. Visible noodles in between woven pieces of wood. Basket is not easily cleanable or easily sanitized.
Roach activity present as evidenced by live roaches found. Observed four live roaches on floor of kitchen near and on cook line. Person in charge was able to kill and remove three. Observed two live roaches in glue traps on floor of front counter area.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed three food handler certifications expired. One in 2020 two in 2023.
Bowl or other container with no handle used to dispense food. Observed ceramic bowl used to scoop sugar. Discussed with person in charge.
Ceiling tile missing. Observed ceiling tiles missing in dry storage area.
Dead roaches on premises. Observed approximately 16 dead roaches on kitchen floor, wine rack shelf, and dry storage shelves. Person in charge was cleaning dead roaches as inspector pointed them out. Observed approximately 7 dead roaches at front counter on floor. Observed approximately 11 dead roaches inside glue traps at front counter on floor.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed unopened employee drinking container of water on prep cart next to green onions. Person in charge moved drink away from food prep area.
Equipment in poor repair. Observed top of reach in freezer rusted. Observed reach in freezer gasket torn.
Floor area(s) covered with standing water. Observed standing water in corner of cook line near rice cookers.
Food contaminated by unsanitized equipment or utensil. Observed bell peppers being cut on top of reach in freezer. Person in charge rehashed bell peppers and placed additional cutting boards on top of reach in freezer. Bell peppers are used for cook line sauteing.
In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven handles on cook line discussed with person in charge.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed bowl used to scoop sugar left inside sugar container. Discussed with person in charge.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on walk-in cooler soiled with black/green mold like substance.
Outer openings not protected with self-closing doors. Observed back door not self closing. Back door must be slammed shut to full seal. Discussed with person in charge.
Dec 27, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 20, 2023Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority0 Intermediate0 Basic
Show 3 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. Observed dish machine at 0ppm chlorine. Instructed person in charge to set up triple sink.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes inside of dish machine not sanitized due to dish machine at 0ppm chlorine. Instructed person in charge to sanitize dishes in triple sink after setting it up. Employee started adding dishes to sanitize water
Sewage/wastewater backing up through floor drains. Observed end cycle of dish machine overflowing onto ground. Standing waste water on ground of dry storage.
Dec 20, 2023■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 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. Observed dish machine at 0ppm chlorine. Instructed person in charge to set up triple sink.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes inside of dish machine not sanitized due to dish machine at 0ppm chlorine. Instructed person in charge to sanitize dishes in triple sink after setting it up. Employee started adding dishes to sanitize water
Roach activity present as evidenced by live roaches found. Observed one live roach crawling on wall under hand washing station at kitchen entrance Observed 3 live roaches crawling on boxes and bags in dry storage room Observed 2 live roaches stuck in glue trap at hand washing station next to dish machine. Observed approximately 6 live roaches at front counter crawling on shelf with clean glasses and reusable cloth napkins.
Roach excrement and/or droppings present. Observed roach excrement in dry storage room on shelves. Observed roach excrement on shelves at front counter.
Sewage/wastewater backing up through floor drains. Observed end cycle of dish machine overflowing onto ground. Standing waste water on ground of dry storage.
Dead roaches on premises. Observed approximately 62 dead roaches in fryer oil and grease on floor near fry station. Observed 1 dead roach floating in mop bucket water. Observed approximately 9 dead roaches stuck to glue trap at hand washing station by dish machine Observed 1 dead roach under bag n box Person in charge directed employees to start cleaning dead roaches.
Dec 19, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 16 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority2 Intermediate7 Basic
Show 16 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. Observed dish machine at 0ppm chlorine. Instructed person in charge to set up triple sink.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes inside of dish machine not sanitized due to dish machine at 0ppm chlorine. Instructed person in charge to sanitize dishes in triple sink after setting it up. Employee started adding dishes to sanitize water
Raw animal food stored in same container as ready-to-eat food. Observed one raw shell egg stored inside washed mushrooms container in flip-top cooler. Cook removed egg. No visible contamination inside mushrooms.
Roach activity present as evidenced by live roaches found. Observed one live roach crawling on wall under hand washing station at kitchen entrance Observed 3 live roaches crawling on boxes and bags in dry storage room Observed 2 live roaches stuck in glue trap at hand washing station next to dish machine. Observed approximately 6 live roaches at front counter crawling on shelf with clean glasses and reusable cloth napkins.
Roach excrement and/or droppings present. Observed roach excrement in dry storage room on shelves. Observed roach excrement on shelves at front counter.
Sewage/wastewater backing up through floor drains. Observed end cycle of dish machine overflowing onto ground. Standing waste water on ground of dry storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reconstituted noodles on ice at cook line (45F - Cold Holding) person in charge stated placed out at 11am. Person in charge placed more ice into container. Discussed with person in charge about using a more shallow container.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided paper copy, person in charge added to folder of hand outs.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing station by dish machine.
Ceiling tile missing. Observed ceiling tile missing above dish machine.
Dead roaches on premises. Observed approximately 62 dead roaches in fryer oil and grease on floor near fry station. Observed 1 dead roach floating in mop bucket water. Observed approximately 9 dead roaches stuck to glue trap at hand washing station by dish machine Observed 1 dead roach under bag n box Person in charge directed employees to start cleaning dead roaches.
Employee eating while preparing food. Observed cook on cook line eating food while cooking in wok. Discussed with employee and they removed themselves from cook line to finish food.
Equipment in poor repair. Observed gasket on flip-top cooler on cook line torn. Observed dish machine dumping water onto floor during drain cycle.
Floor, walls, ceiling soiled/has accumulation of debris. Observed ceiling air return vent in hallway heavily soiled with grease. Observed floor by fryers heavily soiled with grease.
Hood filter missing from automatic fire suppression/exhaust system. Observed hood filters installed improperly allowing grease to enter through gap in filters.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip-top cooler gaskets soiled with black/green mold like substance Observed reach in freezer and walk-in cooler gaskets soiled with black/green mold like substance.
Jul 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Employee switched from working with raw food to ready-to-eat food, clean utensils, without washing hands. Observed cook on cook line bare hand contact raw chicken and start cooking fried rice with clean utensils without hand washing. Discussed and translated with cook employee
No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station near dish machine missing paper towels. Discussed with person in charge.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed short ribs in walk-in cooler missing date mark. Made previous morning per cook.
Ceiling tile missing. Observed ceiling tiles above ware washing area missing.
Floor, walls, ceiling soiled/has accumulation of debris. Observed floors through out kitchen soiled with grease and food debris. Observed standing water on floor next to cook line wok. Observed ceiling tiles, and vents soiled with grease.
Hood filter missing from automatic fire suppression/exhaust system. Observed hood filters missing and some falling out.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on walk-in cooler soiled with black/green mold like substance. Observed cook line hood filters soiled with grease.
Utensils in poor condition. Observed rubber spatula, hanging up on hooks near triple sink, with chips and cuts in the rubber.
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.