HANGARONE BISTRO
4900 US 1 NORTH, Saint Augustine FL 32095 · 3863361763
Last inspected Oct 29, 2025 · 11 visits since December 2023
JUN 24
FEB 25
MAY 25
AUG 25
OCT 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Approximately 20 live roaches behind standing reach in freezer in back storage area in kitchen. Employees began to kill and cleaned up roaches during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025077641 | Aug 26, 2025 | Dec 18, 2025 | $400 |
Inspection history
11 visits, newest first
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
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 in kitchen running multiple times during inspection not reading any sanitizer. Dish machine at bar reading 100ppm and sanitizer dispenser over triple sink reading 200ppm, employees set up triple sink for ware washing and operator called for service.
Stop Sale issued due to food not being in a wholesome, sound condition. 8 packages of fully thawed out raw salmon still inside packages in reach in cooler on make line and standing reach in cooler next to hand wash station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (49F - Cold Holding) in container sitting on top of other containers in top section of flip top reach in cooler on make line across from dish machine, per employees lid has been constantly open for no more then 1 hour, mozzarella moved to bottom of cooler. mashed potatoes (48F - Cold Holding) in stacked containers next to door in standing reach in cooler next to hand wash station on make line, per employees door to cooler has been constantly open for about 1 hour.
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. 8 packages of fully thawed out raw salmon still inside packages in reach in cooler on make line and standing reach in cooler next to hand wash station.
Show the remaining 1 finding ▾
Employee with no hair restraint while engaging in food preparation. Chef preparing food on cook line.
Aug 28, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 27, 2025■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. Approximately 20 live roaches behind standing reach in freezer in back storage area in kitchen. Employees began to kill and cleaned up roaches during inspection.
Aug 26, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 3 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Box of raw calamari stored over bags of cooked pork dumplings, dumplings removed from original packaging, both items rearranged.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Honey cinnamon butter in reach in cooler at wait station with a date of 8/1 and no one on site knows if that is the correct date or not.
Roach activity present as evidenced by live roaches found. Approximately 20 live roaches behind standing reach in freezer in back storage area in kitchen. Employees began to kill and cleaned up roaches during inspection.
May 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Sweet potatoes at 70°. In reach in cooler. (Overnight temperatures).
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Peronist date marked 4/25. Per Person In Charge. Item was made 4/26, frozen, but pulled out of freezer yesterday. Marked by manger.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine. Degreaser. Marked by manger.
Carbon dioxide/helium tanks not adequately secured. Unsecured CO2 tank/s at rear kitchen.
May 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 10 packages of raw salmon fully thawed out still inside vacuum bags on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (58F - Cold Holding) sitting out at server station in dining room, per server butter is left out to soften then placed back in cooler, butter has been out less then 1 hour, manager placed butter on time control.
Toxic substance/chemical improperly stored. Bottles of soap stored with and over sugar in cabinet at bar.
Handwash sink not accessible for employee use at all times. Hand wash station at bar blocked by multiple chemical bottles, bottles moved.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on brunch menu for Eggs Benedict.
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. 10 packages of raw salmon fully thawed out still inside vacuum bags on cook line.
No copy of latest inspection report available.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitation bucket stored next to uncovered bowls in shelve at end of make line, sanitation bucket moved.
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water, cold water turned on over chicken.
Jun 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority9 Intermediate1 Basic
Show 12 findings ▾
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. Observed dish machine at bar testing at 0ppm chlorine. Person in charge reran machine and retested at 0ppm chlorine. Bar will use dish machine in kitchen.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Obviously mushroom purée (123F - Hot Holding) at steam table for less than two hours per person in charge. Person in charge placed water in steam table and turned temp up to reheat.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk and quart of half n half missing date mark. Person in charge added date mark from two days prior to inspection.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written procedures and discussed with person in charge. Person in charge printed.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment has clams and hasn't kept clam tags from previous 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top cooler stained with food debris.
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/ Observed five employees present with no certified food manager on-site. Food Manager showed up at end of inspection
No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station in kitchen missing paper towels. Person in charge added paper towels.
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. Provided written procedures and discussed with person in charge
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed half container of clams in reach in cooler without tag. Observed bag of clams in large door reach in cooler without tag.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some food employees without proof of food handler training.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler soiled with food debris.
Feb 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority6 Intermediate3 Basic
Show 11 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell egg above unwashed onions and Brussels sprouts. Discuss with person in charge.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed top section of flip-top cooler not in temperature butter (45F - Cold Holding); house made sauce (44F - Cold Holding) person in charge thinks they left cover open too long. Person in charge placed all products in cool into large door reach in cooler too cool.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written procedures and discussed with person in charge.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kits for dish machines and triple sinks.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in kitchen hand washing station. Person in charge added paper towels.
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. Provided employee reporting agreement and discussed with person in charge.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum packaging machine on prep table. Establishment vacuum package chicken, fish, and raw beef. Discussed with person in charge and provided HACCP templates and Special process hand out.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed three employees hired more than 60 days onsite with no proof of training.
In-use tongs stored on equipment door handle between uses. Observed one set of tongs hanging on oven handles person in charge removed tongs.
Old labels stuck to food containers after cleaning. Observed old date labels on clean food containers stack on storage shelf. Discussed with person in charge.
Standing water in bottom of reach-in-cooler. Observed flip-top cooler on cook line with standing water. Person in charge started cleaning drain lines.
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.