ANDAMAN ASIAN BISTRO
1935 A1A SOUTH, Saint Augustine FL 32080 · 904-749-6871
Last inspected Jul 18, 2026 · 10 visits since September 2023
NOV 24
APR 25
AUG 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed chicken being ground in food grinder with active live roach activity present on grinder.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2015002489 | Jan 14, 2015 | Feb 12, 2015 | $800 |
Inspection history
10 visits, newest first
Jul 18, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2026■ 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 ▾
Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Observed partially consumed over the counter medications for Diarrhea and bottles of water next to food employees actively engaging in food preparation. Discussed with food manager about food employee reporting. Establishment is under active Food born illness investigation involving diarrhea.
Container of medicine improperly stored. Observed over the counter anti Diarrhea medications, burn creams, hydrogen peroxides, and anti fungal creams stored above single service and food. Person in charge gathered all medications and took them out back.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chef knives washed in hand washing station and dried with cloth towel. No sanitization step occurred. Immediately discussed with person in charge. Person in charge placed knives in bleach water at 100ppm chlorine.
Roach activity present as evidenced by live roaches found. Observed approximately 8 live roaches crawling on and inside crevices of food grinder actively being used for processing chicken. Person in charge immediately brought machine outside back door.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed chicken being ground in food grinder with active live roach activity present on grinder.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (57F - Cold Holding); fully thawed duck (56F - Cold Holding) tofu and duck left on counter. Person in charge placed both in reach in cooler. Observed tofu (45F - Cold Holding); soup stock (44F - Cold Holding); curry (45F - Cold Holding); pork (56F - Cold Holding) ambient air in walk-in cooler 47F. Person in charge stated they increased temperature due to it freezing over. Person in charge dropped thermostat. Observed reconstituted noodles on ice (45-47F - Cold Holding) on counter, person in charge added more ice.
Toxic substance/chemical improperly stored. Observed bleach stored over food and single service items in kitchen. Person in charge moved bleach to ware washing.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food grinder and food slicer heavily soiled with old food debris in crevices and under pieces of the equipment.
Handwash sink used for purposes other than handwashing. Observed chef knives washed in hand washing station and dried with cloth towel.
Cardboard used to line nonfood-contact shelves. Observed cardboard soiled with food stains lining wire racks in kitchen used to store dishes and single service items.
Employee eating in a food preparation or other restricted area. Observed employee fried rice on food preparation table actively being used in food preparation. Person in charge removed employee food from kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphones, keys, batteries, and tools stored above food prep table where food actively is being prepared. Person in charge removed all personal items from area.
Equipment in poor repair. Observed reach in cooler on cook line with torn gaskets. Observed reach in cooler on cook line with tape used to replace gasket. Observed tape used to repair sushi cooler plastic sliding doors. Observed tape used on ceiling above back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach in coolers with gaskets soiled with black/green mold like substance and food debris.
Silverware/utensils dried with a towel/cloth. Observed chef knives washed in hand washing station and dried with cloth towel.
Time/temperature control for safety food thawed in an improper manner. Observed vacuum packaged duck, raw fish, and raw beef being thawed in ambient air conditions. Discussed with person in charge. Person in charge placed products in walk-in cooler.
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fried tofu on counter for less than two hours per person in charge (66F - Cold Holding) person in charge had employees place in reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken stock (120F - Hot Holding) left on counter for less than one hour. Person in charge had employees place back on stove to reheat during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed items from previous days prep in walk-in cooler without date marks. Discussed with person in charge. Person in charge had employees add date mark to stock and cooked meat.
Cardboard used to line food-contact shelves. Observed cardboard in reach in cooler on cook line discussed with person in charge. Person in charge had rolls of plastic shelf lining they plan to replace cardboard with.
Cardboard used to line nonfood-contact shelves. Observed cardboard lining walk-in cooler shelves. Discussed with person in charge. Observed cardboard lining dry storage shelves.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles with holes, bulging, and repaired with tape above dish machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone above food on cook line coolers discussed with person in charge.
Floor area(s) covered with standing water. Standing water on floor in front of ice machine in kitchen.
Floors, wall, ceiling soiled/has accumulation of debris. Observed floors soiled with food debris behind and under equipment. Observed walls near triple sink soiled with black/green mold like substance.
Hole in or other damage to wall, ceiling, floors. Observed floors in walk-in cooler not easily cleanable due to no longer being smooth. Observed walls near triple sink damage from water Observed ceiling tiles above dish machine taped together.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line coolers soiled.
Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken thawing under prep table. Discussed either person in charge. Person in charge placed chicken in walk-in cooler.
Aug 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink. Operator refilled.
Accumulation of debris on exterior of warewashing machine. Top and outside exterior of dishwasher soiled.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tile perforated acoustic in kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees in kitchen with watches engaging in food preparation.
Employee with no hair restraint while engaging in food preparation. Employee on cookline no hair restraint.
Equipment in poor repair. Walk in cooler gasket in disrepair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Dry storage shelves has buildup.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves near front counter soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind triple sink soiled.
Apr 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took dirty dishes to dish area then grabbed new orders to take out to customers without first washing hands.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink near triple sink area. Operator refilled.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple ceiling tiles perforated acoustic tile throughout kitchen.
Equipment in poor repair. Walk in cooler gasket.
Floor tiles missing and/or in disrepair. Multiple floor tiles in disrepair in kitchen area.
Food stored on floor. Two plastic containers of noodles stored on walk in cooler floor. Operator removed.
In-use tongs stored on equipment door handle between uses. Tongs hanging on front of oven equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice utensils in water not 135F. Operator turned on heater.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves has buildup.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee food stored with food served to public in walk in cooler. Operator moved to designated area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Feb 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp in container in reach in cooler at 50F. Employee took shrimp and put in freezer. 2nd temperature 40 minutes later 40F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on fitting to faucet to mop sink.
Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared. Multiple containers of cooked items in walk in cooler not dated.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed 3 containers of cooked chicken stacked and with lids on in walk in cooler at 68F, 77F and 70F. Operator stated chicken cooked and put in cooker an hour ago. 2:30 pm. Operator took lids off and spread containers out on shelf in walk in cooler. 2nd temperature taken 35 minutes later 42F, 44F. Chicken still has 4 more hours to cool.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards throughout kitchen has food debris and mold like substance.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has paperwork for procedures to hold items on time,but paperwork not filled out.
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. Observed 5 packs of thawed fish in package with label stating to remain frozen until time of use. Stop sale.
Employees food in a cold holding unit with food to be served to customers. Observed employees food on shelf with food to be served to customers. Food not labeled and not in a designated area.
Equipment in poor repair. Observed only one side of gaskets on walk in cooler door. Other side of door has no gaskets.
Exterior door has a gap at the threshold that opens to the outside. Observed back door to kitchen has gaps at bottom of exterior door.
Floor soiled/has accumulation of debris. Observed hood system and wall behind wok station soiled with grease.
Hole in or other damage to wall. Observed bottom of wall near mop sink in disrepair.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Container of sugar on shelf by walk in cooler has scoop handle lying in the sugar. Operator removed scoop.
No suitable facilities provided to store employee clothing and other possessions. Observed employees food in walk in cooler not labeled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bottom shelf across from three compartment sink with debris buildup.
Working containers of food removed from original container not identified by common name. Observed 2 containers on bottom shelf by fryer on cook line not labeled. Operator labeled containers.
May 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or single service items without washing hands. On cook line, employee cracked raw shell eggs with gloved hand, no hand wash, and handled to go box.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cook line, eggs ambient (68F). Operator states the eggs were brought out during rush, out for less than 2 hours. Operator moved to refrigeration.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, bean sprouts sitting on counter; bean sprouts (60F - Cold Holding). Operator states sprouts pulled out during rush and out for less than 2 hours. At cook line, at pass through window, pan of kale removed from stem, kale 67F.
Toxic substance/chemical improperly stored. At front counter, soap and sanitizer bucket stored aboard single service items.
Food-contact surface soiled with food debris, mold-like substance or slime. At sushi station, multiple bamboo sushi mats soiled with food debris. Operator discarded.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee hired within 30 days, no proof of reporting agreement. Provided reporting agreement to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide written plan for time control. Provided time paperwork to operator.
Exterior door has a gap at the threshold that opens to the outside. In kitchen at cook line, gap at bottom of exterior door.
Floors, walls, and/or ceiling soiled/has accumulation of debris. At cook line, wall behind wok station is soiled with grease.
In-use tongs stored on equipment door handle between uses. At cook line, on oven handle, in use tongs hanging on oven handle.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At cook line, in large container of flour, scoop laying in flour. Operator removed scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, next to wok station, utensils stored in room temperature water. Operator removed utensils from operation.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths not in sanitizing solution throughout establishment. Operator began to remove cloths.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front counter, Sanitizer Bucket (Chlorine 0ppm), operator added bleach to bring to correct PPM, 100
Working containers of food removed from original container not identified by common name. In kitchen, on cook line, large container of sugar not labeled. Operator labeled container. Also, on cook line, large container of flour unlabeled, operator labeled.
Nov 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 8 high priority.
8 High priority5 Intermediate5 Basic
Show 18 findings ▾
Chlorine sanitizer in sanitizer bucket not at proper minimum strength. Sanitizer bucket next to beverage cooler tested at 0ppm. Managed re made sanitizer and re tested at 100ppm.
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 tested at 0ppm, operator primed dish machine and re ran at 100ppm.
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, then touched clean utensils without washing hands in between tasks. Operator told employee to wash hands. Employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple dishes ran through dish machine reading 0ppm chlorine. Manager re ran dishes through dish machine after machine was re tested at 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler on middle left shelf, raw shell eggs stored over multiple containers of curry. Operator moved eggs. Also, in walk-in freezer on middle left shelf, raw frozen chicken stored over raw frozen beef. Operator moved food to proper shelves.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. rice noodles (60F - Cooling, after 3.75 hours 53F) sitting on counter across from cook line. Per operator, noodles were rehydrated approximately 30 min prior to first temperature taken. raw chicken (50F - Cooling, after 3.75 hours 46F); in walk-in cooler, per operator raw chicken had been prepped 30 minutes prior to first temperature taken.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. rice noodles (60F - Cooling, after 3.75 hours 53F) sitting on counter across from cook line. Per operator, noodles were rehydrated approximately 30 min prior to first temperature taken. raw chicken (50F - Cooling, after 3.75 hours 46F); in walk-in cooler, per operator raw chicken had been prepped 30 minutes prior to first temperature taken.
Toxic substance/chemical improperly stored. On multi purpose shelf next to beverage cooler, bottle of clear liquid stored next to Togo utensils. Operator moved bottle.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. yellow curry (50F - Cooling, after 3.75 hours 48F) in walk-in cooler, in covered large metal container, operator removed lid and put in walk-in freezer.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On in house and Togo menus, spicy tuna roll, lobster bomb roll, spider roll, pho items
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Since the last approved plans, mop sink as been removed from back of kitchen. Walk-in cooler and walk-in freezer added. Hand sink at front counter has been moved. Added dish machine next to triple sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator did not have written procedures filled out. Filled out during inspection.
Original container of toxic substance or chemical does not bear the manufacturer's label. On multi purpose shelf next to beverage cooler, bottle of clear liquid has no label. Operator added label.
Bowl or other container with no handle used to dispense food. On right of cook line, bulk container of sugar has plastic container as scoop. Operator removed container. Also throughout kitchen multiple bulk containers have handles in sugar, rice, and flour. Operator moved handles.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In middle of kitchen on top shelf, employee personal items stored above food. Operator moved items.
Food stored on floor. In walk-in cooler, spring roll mix stored on floor. Operator moved food.
No mop sink or curbed cleaning facility provided at establishment. Mop sink from previous owner was located behind the bathrooms in kitchen. Mop sink removed.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On multi purpose shelf next to beverage cooler, sanitizer bucket stored next to Togo utensils. Operator moved to bottom shelf.
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.