1928 BISTRO 2
160 SHOPS BLVD 30, Saint Johns FL 32259 · 904-209-5162
Last inspected May 13, 2026 · 10 visits since September 2023
SEP 24
FEB 25
JUL 25
FEB 26
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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 chicken stored over raw beef in reach in cooler in kitchen by office.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
May 13, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Single-service articles not stored inverted or protected from contamination. To go lids on containers stored food contact surface upwards on rack over steam wells in kitchen.
Jul 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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 and the time removed from temperature control cannot be determined. See stop sale. On butter at front counter, per manager butter was taken out of cooler around 8am.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (109F - Hot Holding); black beans (101F - Hot Holding) in steam table in kitchen by office, steam table unplugged, steam table plugged back in and temperature increased. crochets (89F - Hot Holding); empanadas (93F - Hot Holding) in warming cabinet in kitchen on cook line, temperature turned up. Per manager all items have been in steam table/warming cabinet for maybe 2 hours.
Feb 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at front counter adjusting glasses with gloved hands then continued to make drinks and handle clean equipment without changing gloves or washing hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut romaine (50F - Cold Holding) sitting over fill line in top section of flip top reach in cooler in kitchen, per employee lid has been consistently open for less then a couple of hours, lid closed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per manager cooked onions by steam wells in prep area of kitchen get discarded every few hours, but they are not on written procedures, onions added to written procedures.
Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in standing water in triple sink.
Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed bell peppers stored over containers of cooked ground beef in standing reach in cooler in kitchen.
Sep 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs with gloved hands then began to handle clean plates and utensils without changing gloves and washing hands first.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding raw shell eggs on time control, but eggs are not on written procedures, manager corrected during inspection.
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser on rack by mop sink, manager corrected during inspection.
Food stored in a location that is exposed to splash/dust. Open container of sugar next to hand wash station at front counter, cover placed on sugar
Single-service articles not stored inverted or protected from contamination. Stacks of to go trays in kitchen, manager corrected during inspection.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed heads of romaine stored over washed cucumbers and heads of romaine in reach in cooler by register at front counter.
Jun 6, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Per employees salsa vedra is made with raw shell eggs that never has heat applied to it before serving to the customer.
May 6, 2024Call Back - Extension given, pendingRoutine 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 contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Per employees salsa vedra is made with raw shell eggs that never has heat applied to it before serving to the customer.
Mar 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
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 chicken stored over raw beef in reach in cooler in kitchen by office.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped cream (61F - Cold Holding) in small refrigerator at front counter, per employee door has been consistently opened for no more then a couple of hours, cream placed in different cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (103F - Hot Holding) in warming cabinet next to ovens on cook line, per employee beef was cooked no more then a couple of hours ago and placed in warmer, temperature of warmer turned up.
Toxic substance/chemical improperly stored. Chemical spray bottle with orange liquid stored with clean equipment and box of to go containers on lower portion of prep table in middle of kitchen.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Per employees salsa vedra is made with raw shell eggs that never has heat applied to it before serving to the customer.
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/ 4 employees present engaged in food handling and none of them are a certified food manager.
Sep 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the two door reach in cooler; pork (51/54F - Cold Holding); rice (52F - Cold Holding) pork cooked the previous day and cooled in oven over night. Both products stored covered while cooling. Discussed with operator alternative cooling options or switching the cooking time of the pork to allow time to cook while employees are present.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the two door reach in cooler; pork (51/54F - Cold Holding); rice (52F - Cold Holding) pork cooked the previous day and cooled in oven over night. Both products stored covered while cooling. Discussed with operator alternative cooling options or switching the cooking time of the pork to allow time to cook while employees are present.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cutting board of the flip top reach in cooler. Employee relocated the beverage.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet.
Equipment in poor repair. Two door reach in cooler has door gasket separating on the door closest to the standup reach in cooler.
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.