Inspection Report

Florida DBPR Inspection Report
Completed

TANK'S SUSHI BISTRO

151 PINE LAKE DR SUITE A · PONTE VEDRA · St. Johns County · FL 32081

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Inspection Summary

Inspection dateOctober 29, 2025
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3641338
Visit number1
Inspection Visit ID10943003
DBPR license6502338

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
2 High Priority3 Intermediate12 Basic0 Critical0 Non-Critical17 Total
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All DBPR Inspector Observations

17 full violation description(s) documented by the inspector during this visit.

High Priority 2

#13High Priority35A-05-4

High Priority – Roach activity present as evidenced by live roaches found. One live roach on floor by kitchen handwash sink. Operator killed and discarded roach. **Corrected On-Site**

Corrected On-Site
#14High Priority03F-02-5

High Priority – 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. Tempura shrimp being held on time controls has no time marking. Employee states shrimp prepared 5 minutes earlier and added time marking to shrimp. Also, garlic in oil with no time marking. Employee states garlic prepared one hour prior and marked time on garlic. **Corrected On-Site**

Corrected On-Site

Intermediate 3

#15Intermediate01D-02-4

Intermediate – Failure to maintain freezing records on nonexempt fish for 90 days. Establishment has records for the current month only.

#16Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in sushi has black mold-like substance.

#17Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with blue and orange liquids at triple sink. Employee identified contents as window cleaner and degreaser, respectively and labeled both bottles. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

Basic 12

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Bowl used as scoop in mixed vegetables.

#2Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Handle on toaster oven in sushi has food debris build up. **Repeat Violation**

Repeat Violation
#3Basic35A-03-4

Basic – Dead roaches on premises. One dead roach on floor to right of bag in box soda rack. Employee removed and discarded dead roach. **Corrected On-Site**

Corrected On-Site
#4Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets on bag of rice and case of oil. Employee moved jackets. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation
#5Basic36-73-4

Basic – Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Floors throughout kitchen and under triple sink with heavy debris/build up. Wall at grill and fryer area with heavy grease build up. Both sides of door to sushi area with grease build up. **Repeat Violation**

Repeat Violation
#6Basic08B-38-4

Basic – Food stored on floor. Bucket of fish and case of seafood on the floor in walk in freezer. Employee moved all to shelving. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation
#7Basic51-13-4

Basic – No Heimlich maneuver/choking sign posted. No choking poster. Provided DBPR Form HR 5030-105 and operator posted sign. **Corrected On-Site**

Corrected On-Site
#8Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Shelving under flat grill with heavy food debris. Right side of fryer with grease build up. Shelf liners in walk in cooler are soiled. **Repeat Violation**

Repeat Violation
#9Basic42-03-5

Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Small floor fan on shelf by wok station stored above clean utensils. Also, battery chargers stored on top of bag in box sodas. Employee moved battery chargers. **Corrected On-Site**

Corrected On-Site
#10Basic14-17-4

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust.

#11Basic21-03-4

Basic – Wet wiping cloths stored in detergent and sanitizer mixed together. Wiping cloth solution at service station with bleach and soap mixed together. Operator remade solution. **Corrected On-Site**

Corrected On-Site
#12Basic21-07-4

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in service station tested at 10ppm chlorine. Operator remade solution to 100ppm chlorine. **Corrected On-Site**

Corrected On-Site

Inspector observations synchronized from DBPR on August 19, 2026 7:36 AM.

Violation category totals
Category 2 · Original container, labeling, date marking and consumer advisory
1 observation(s)
Category 4 · Facilities maintain proper food temperature
1 observation(s)
Category 9 · Bare-hand contact with ready-to-eat food / AOP
1 observation(s)
Category 15 · No longer used
2 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
2 observation(s)
Category 23 · Non-food-contact surfaces clean
1 observation(s)
Category 24 · Storage/handling of clean equipment and utensils
2 observation(s)
Category 36 · Floors, walls, ceilings, attached equipment and ventilation
2 observation(s)
Category 37 · No longer used
1 observation(s)
Category 41 · Chemicals and toxic substances
1 observation(s)
Category 42 · Cleaning and maintenance equipment
1 observation(s)
Category 43 · Separation from living/private areas and restricted kitchen access
1 observation(s)
Category 52 · Misrepresentation / misbranding
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.