TANK'S SUSHI BISTRO
151 PINE LAKE DR SUITE A · PONTE VEDRA · St. Johns County · FL 32081
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
23 full violation description(s) documented by the inspector during this visit.
High Priority 5
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine dish machine at 0ppm at time of inspection. Operator primed dish machine to 100ppm during inspection and placed service phone call for maintenance. **Corrected On-Site**
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left the building out of the back door with gloved hands, went back inside to the cook line and began handling clean utensils with no hand wash after going outside.
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. In the reach in cooler at the end of the main cook line, raw beef over container of washed peppers. In the walk in cooler raw shell eggs over cut produce. Operator instructed employee to relocate the raw products. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler on the main cook line, dumplings (59/62F – Cold Holding) stored above the cooling plane of the cooler. Operator discarded the dumplings. **Corrective Action Taken**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line; shrimp dumplings (47F – Cold Holding); beef (48F – Cold Holding); shrimp (50F – Cold Holding); dumplings (59/62F – Cold Holding). Per operator shrimp dumplings, beef and shrimp placed in reach in cooler for lunch, reach in cooler top left open during lunch rush. Operator placed ice bags on the food products to bring back to temperature range. **Corrective Action Taken**
Intermediate 3
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has food residue staining build up. **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Hand wash sink on the main cook line used to discard drinks as evident by ice and straws in the hand wash sink. **Repeat Violation**
53B-05-5Intermediate – 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. At time of inspection all food handler training certificates are expired. **Warning**
Basic 15
14-01-5Basic – Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop in bulk rice container. Operator removed the portion cup. **Corrected On-Site**
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the main cook line has build up of dust. **Repeat Violation**
06-09-1Basic – 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. Thawed and thawing vacuum packaged tuna and escolar in sealed reduced oxygen packaging. Operator had employee begin to cut open all packages. **Corrective Action Taken**
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. In the reach in cooler at the end of the main cook line and in the walk in cooler and walk in freezer, employees personal food stored over food for customers. Operator began relocating all employees food. **Corrective Action Taken**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jackets stored on bags of uncooked rice. Employee water gun stored over main cook line. Operator had employee relocate all personal items. **Corrected On-Site** **Repeat Violation**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet. **Repeat Violation**
08B-38-4Basic – Food stored on floor. In the walk in freezer, container of frozen shrimp stored on the floor. **Repeat Violation**
10-02-4Basic – In-use utensil not stored on a clean portion of food preparation or cooking equipment. On the main cook line, knives stored between reach in cooler and prep table. Rice scoop stored in water at 83F. Operator began removing all utensils. **Corrective Action Taken**
35B-02-4Basic – Insect control device installed over food preparation area. Blue bug zapper stored over the main cook line and steam well.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the main cook line have grease build up.
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee energy drink can in the flip top reach in cooler on the main cook line. Operator removed the employee beverage. **Corrected On-Site**
14-20-4Basic – Ripped/worn tin foil used as shelf cover. Stained and ripped tin foil used to cover the wall behind the main cook line. **Repeat Violation**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Tuna thawing in standing water in a bowl in front of the three compartment sink. Operator had employee relocate the tuna to the walk in cooler. **Corrected On-Site** **Repeat Violation**
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry. Wet mops stored with mop heads in the bottom of the mop sink. Operator hung the mop to dry. **Corrected On-Site**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on cutting boards on the main cook line and sushi bar counter and under the cutting board in the prep area. Operator began removing all wet wiping cloths. **Corrective Action Taken** **Repeat Violation**
Inspector observations synchronized from DBPR on October 21, 2026 12:47 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 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.