JIN HIBACHI
2730 SR 16 #118, Saint Augustine FL 32092 · 904.829.8822
Last inspected Aug 3, 2026 · 11 visits since July 2023
OCT 24
MAR 25
AUG 25
SEP 25
JUL 26
— STEADY
5 inspections within 41 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2026. Establishment observed preparing, serving, or selling food to customers with an expired license. Operator renewed licenses during inspection.
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. No documentation available for salmon. Operator called supplier and received letter for pen raised/pellet fed.
Raw animal food stored over/not properly separated from ready-to-eat food. In cook line reach-in cooler, bottom section, pan of raw beef stored over container with soy sauce. Operator moved beef to bottom shelf. In walk-in cooler, pan of raw beef (personal item) stored on top shelf above cut vegetables. Operator moved beef to bottle shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, tofu (50F - Cold Holding); shrimp (50F - Cold Holding); chicken (48F - Cold Holding). Ambient temperature 48f. Door open constantly for prep and service. At Sushi bar; cream cheese (45F - Cold Holding); salmon (47F - Cold Holding); yellowtail (47F - Cold Holding) in display reach-in cooler. Door open constantly for service.
Food-contact surface soiled with food debris, mold-like substance or slime. At drink station, one nozzle on soda dispenser has build up of food residue.
Handwash sink not accessible for employee use at all times. At handwash sink by triple sinks, trash can blocking sink. Employee moved trash can.
Handwash sink used for purposes other than handwashing. At cook line handwash sink, scrub pad in handwash sink. Employee removed scrub pad. At sushi bar, drain line for display reach-in cooler in handwash sink and metal pan stored in handwash sink. Operator moved pan.
Bowl or other container with no handle used to dispense food. In multiple bulk containers (reused soy sauce buckets) plastic cups used as scoop.
Equipment in poor repair. At cook line, 3 door gaskets on flip top reach-in cooler torn. Red microwave has rust on interior front frame.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall by rice crock pot soiled with food residue.
Food stored on floor. In back kitchen, containers of mayonnaise and soy sauce stored on floor. In walk-in cooler, two containers of ginger stored on floor. Operator moved all items to shelves.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, scoop for fried rice in standing water at 87f.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, shelf under flat top has build up of food debris. Multiple bulk containers have exteriors soiled with food residue.
Working containers of food removed from original container not identified by common name. In kitchen, multiple soy sauce containers reused for bulk holding, not labeled.
Sep 15, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. Raw eggs over cut veggies in top section of reach in cooler on make line. Raw beef over rehydrated noodles in bottom section of reach in cooler on make line. Also raw beef, removed from original packaging, stored over raw scallops in reach in freezer chest on other side of cook line. Operator rearranged all items.
Equipment drain line draining into handwash sink. In hand wash station at front counter. Also bowl in hand wash sink at front counter. Also hand wash station at front counter used as dump sink.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. When operator's thermometer was placed in ice it read -11F.
Food stored on floor. Ginger in walk in cooler and tea in kitchen by entrance to kitchen, operator corrected during inspection.
Aug 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Food stored in ice used for drinks. See stop sale. Container of cut lemons in drink ice at soda machine in storage area by sushi bar.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef, removed from original packaging, stored over cream cheese wontons in reach in freezer chest in middle of kitchen. Ice cream stored together with raw fish, removed from original packaging, in reach in freezer chest in storage room by dining area. Also raw chicken in top section of reach in cooler on cook line over dumplings in bottom section. Also raw fish over produce in walk in cooler, fish moved. Also raw fish roe stored over sauce bottles in reach in cooler at sushi bar.
Stop Sale issued due to food not being in a wholesome, sound condition. Container of cut lemons in drink ice at soda machine in storage area by sushi bar.
Bathroom door left open other than during cleaning or maintenance. Men's bathroom door.
Employee with no hair restraint while engaging in food preparation. 1 employee on cook line making food orders.
Food stored on floor. Multiple containers of mayo, soy sauce, and cooking oil in kitchen.
No handwashing sign provided at a hand sink used by food employees. At hand wash station on cook line.
Mar 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Container of medicine improperly stored. Bottle of Ibuprofen and vitamins stored over prep table on make line, items moved.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. One employee came into work and began to handle clean equipment and sauce bottles without washing hands first.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw tuna, removed from original packaging, stored over bags of cooked dumplings, tuna moved. Also spicy raw tuna stored over avocados in reach in cooler at sushi bar, tuna moved.
Toxic substance/chemical improperly stored. Bottle of hand sanitizer stored over prep table on make line, bottle moved.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator only able to find page 3 of 3 of written procedures, operator filled out new forms during inspection.
Covered waste receptacle not provided in women's bathroom.
Food stored on floor. Vinegar for food service at cook line. Ginger in back storage room and in storage area behind bar.
No handwashing sign provided at a hand sink used by food employees. At hand wash station on cook line under service window.
Dec 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority2 Intermediate10 Basic
Show 17 findings ▾
Container of medicine improperly stored. In server room behind sushi area, bottle of Advil stored next to tea bags. Manager removed medicine from area.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen area.
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/24.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on make line, raw chicken stored over ready to eat green beans. Manager moved raw chicken to correct storage levels.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Upon entering kitchen, raw shell eggs (51F - Ambient) stored on make line out of refrigeration. Manager placed eggs back into walk in cooler to lower temperature. Manager stated eggs were on counter from less than 30 mins.
Handwash sink used for purposes other than handwashing. Hand wash station by make line had metal scrubber in sink. Manager removed scrubber.
Manager or person in charge lacking proof of food manager certification. Manager unable to provide CFM. Manager stated he must have left it at home.
Equipment and utensils not properly air-dried - wet nesting. Observed three metal pans stored above triple sink did not air dry before stacking. Manager separated pans to dry properly.
Floor, wall, and or ceilings soiled/has accumulation of debris. Mop sink wall soiled.
Food stored on floor. Two cases of cooking oil next to fryers on make line. Behind door in kitchen, two containers of soy sauce on ground. All were removed from ground.
Ice scoop handle in contact with ice. At server drink station behind sushi station, ice scooper in direct contact with ice. Manager lifted handle out of product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have build up of grease. Side of fryers have grease build up.
Screen in door torn/in poor repair - vermin present. Screened in back door of establishment is torn and hanging.
Single-service articles not stored inverted or protected from contamination. To go containers stored above flip top cooler not inverted. Manager inverted.
Water leaking from pipe and/or faucet/handle. Faucet of right sided triple sinks leaking.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple orange wiping clothes on cutting board of make line not stored in sanitizer between uses. Manager placed clothes back in sanitizer.
Wood food-contact surface not properly sealed. Storage rack next to back door of establishment has unsealed wooden shelves.
Feb 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Container of medicine improperly stored. Container of Advil stored with bags of tea in storage area behind sushi bar, Advil moved.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Packages of cooked rice stored with raw lobster tails and raw shrimp, all items removed from original packaging, in reach in freezer next to fryers on cook line. Raw pork stored over bottles of teriyaki sauce, removed from original packaging, in reach in freezer by walk in cooler. Raw spicy tuna, removed from original packaging, stored over ice cream in reach in freezer behind sushi bar. Also raw beef stored over raw shrimp, both removed from original packaging in reach in freezer by walk in cooler. Also raw calamari stored over bags of edamame in reach in cooler on cook line. Also raw pork stored over bottles of sauce in reach in cooler on cook line. Manager rearranged all items during inspection.
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. For sushi rice at front counter, per manager they usually have the time written on paper behind bar, paper has been removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Under the sushi bar appetizers: Sunomono Roll New York Style Smoke Salmon Under the A La Carte: Smoked salmon Under the regular roll: JB Roll Under the Special Roll: Spider Maki Snow Mountain Roll Black Dragon Roll Under the Lunch Specials: JB Roll
No written procedures available/incomplete for use of time as a public health control to hold time/temperature control for safety food. Written procedures from the Division only page 1 is filled out, manager filled out the rest of the procedures.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in back of kitchen.
Food stored on floor. Case of water and ginger at sushi bar area. 2 containers of cooking oil and soy sauce in kitchen.
No handwashing sign provided at a hand sink used by food employees. At hand wash station by fryers on cook line.
Stored food not covered. Sushi seaweed wraps, cucumber, and cruchies at sushi area, when not in use.
Jul 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority3 Intermediate11 Basic
Show 18 findings ▾
Nonfood-grade bags used in direct contact with food. In the walk in cooler in a plastic grocery bag used to store in direct contact with snow peas.Operatormoved the snow peas to a metal container.
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. In the standup reach in freezer in the prep area, raw frozen chicken in a plastic container over plastic wrapped tray of raw frozen shrimp.
Rodent activity present as evidenced by rodent droppings found. Observed 6 rodent droppings in the hallway to the restrooms and rear exterior door from the dining room underneath the window curtains along the window. Operator swept and discarded the rodent droppings.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the main cook line, butter (51F - Cold Holding), operator states just placed out during opening 15 minutes prior. Operator placed butter into the reach in freezer to bring back into temperature range. Spoke with operator about placing butter on time as public health control.
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At time of inspection establishment unable to provide the written procedures for time as a public health control. Operator has form in the stores email to refill out the documents and keep in the establishment.
Spray bottle containing toxic substance not labeled. Red chemical spray bottle under the three compartment sink with no product labeling. Operator asked employee to label the chemical spray bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance on the sides of the bin.
Dead roaches on premises. Observed one dead roach on the floor next to the reach in chest freezer in the dry storage room adjacent to the dining room. Employee swept and discarded the dead roach.
Employee personal food not properly identified and segregated from food to be served to the public. In the standup reach in freezer in the prep area, employees personal food on top shelf over food to be served to customers.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean plastic and metal containers stacked while wet.
Food stored on floor. Jugs of fryer oil stored on the floor on the main cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water at 82F on prep counter next to the hand wash sink on the main cook line.
No handwashing sign provided at a hand sink used by food employees. Employee hand wash signage at hand wash sink on the main cook line is no longer legible.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and multiple reach in freezer door gaskets with mold like substance build up.
Screen in door torn/in poor repair - vermin present. Rear exterior door in kitchen has a torn screen at the bottom of the door. Dead roaches and rodent droppings observed.
Unwashed fruits/vegetables stored with ready-to-eat food. In the sushi bar sliding door cooler, unwashed avocados with stickers attached with cut avocados. Operator removed the stickers from the avocados.
Wet wiping cloth not stored in sanitizing solution between uses. At the sushi bar counter, wet wiping cloth stored on clean cutting board.
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.