TANK'S SUSHI BISTRO
46 TUSCAN WAY STE 303 · SAINT AUGUSTINE · St. Johns County · FL 32092
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
28 full violation description(s) documented by the inspector during this visit.
High Priority 7
08B-02-4High Priority – Displayed food not properly protected from contamination. Raw fish, raw beef covered with paper towel.
08B-27-4High Priority – Food placed in soiled container/equipment. Squid placed in grocery backs and placed in freezer.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Beef, shrimp over tofu in make. Chicken over garlic, mushrooms over ready to eat. Raw sushi over ready to eat sauces. **Repeat Violation** **Warning**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Observed 7 behind cook line, 3 under ice cream cooler and 4 by on right side of back door. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic in oil, shrimp, butter, tempura batter 82F; ( – Cold Holding) Rice 124F.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4+ hours; Garlic in oil, shrimp, butter, tempura batter 82F; ( – Cold Holding) chicken, shrimp 61F; ( – Cold Holding). Items above to fill line.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 124F. Time could not be determined. Stop sale issued.
Intermediate 5
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Gloves in hand washing sink at front of kitchen.
53B-01-5Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment does not have and employee training. **Warning**
31B-03-4Intermediate – No soap provided at handwash sink. Missing at front hand washing sink by dish. Person in charge replaced.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. By hand washing sink in server area; small spray bottle not labeled and larger sprayer not labeled. **Repeat Violation**
27-16-4Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at any of hand washing sinks in kitchen. No hot water in bathrooms, 3CS has no hot water. **Warning**
Basic 16
14-01-5Basic – Bowl or other container with no handle used to dispense food. Soufflé cup used as a scoop in tempura batter on cook line, soufflé cup used to scoop garlic, and to-go cup used to scoop flour.
14-05-4Basic – Cardboard used to line food-contact shelves. Establishment has cardboard lining all shelves in kitchen. **Repeat Violation** **Warning**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line and prep surfaces are deeply grooved.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on sushi table. **Repeat Violation** **Warning**
14-11-4Basic – Equipment in poor repair. Lid to flour is melted. **Repeat Violation** **Warning**
14-25-5Basic – Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden pallet has cardboard on it and sauce.
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. Hole in right bottom side of back door. **Warning**
10-08-5Basic – Ice scoop handle in contact with ice. Person in charge removed. **Corrected On-Site**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. 6 knifes in between make table and prep table. Person in charge removed. **Corrected On-Site**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Observed 3 pairs of tongs hanging from oven doors. Person in charge removed. **Corrected On-Site** **Repeat Violation**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. Multiple wet rags under cutting boards. Person in charge removed. **Corrected On-Site**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Missing at bar hand washing sink.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sugar and flour containers are soiled. Hoods are also soiled. **Repeat Violation** **Warning**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in water. **Repeat Violation** **Warning**
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms over ready to eat produce.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Flour, sugar do not have a label.
Inspector observations synchronized from DBPR on August 10, 2026 9:10 AM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
3 observation(s)
1 observation(s)
5 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
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.