ONE THIRD ASIAN HOUSE
164 EVEREST LANE # 5, Saint Johns FL 32259 · 904.631.1614
Last inspected Jun 19, 2026 · 8 visits since September 2023
MAY 24
AUG 24
MAY 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Over stacked tofu in make table at 50°. Moved by manager to base of cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $640
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2018026880 | May 17, 2018 | Jun 21, 2018 | $640 |
Inspection history
8 visits, newest first
Jun 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority0 Intermediate10 Basic
Show 14 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0ppm. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Non-food grade paper/paper towel used as liner for food container. Observed in sushi area non food grade paper towels used to line raw proteins and raw vegetables in reach in cooler. Manager had employee remove paper towels.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw chicken stored over ready to eat sauces. Observed in walk in cooler raw steak over unwashed produce. Manager removed and stored properly.
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. Observed sushi rice held on Time As A Public Health Control without time mark. Employee placed time mark on sushi rice.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit.
Bowl or other container with no handle used to dispense food. Observed in walk in cooler bowl without a handle used to dispense sauce. Manager removed bowl from container.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents dusty in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table located on cook line. Employee removed and stored properly.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing bracelet.
Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of exit door located in kitchen.
Food stored on floor. Observed in walk cooler large buckets of sauce stored on the floor. Observed bags of onions not stored on floor near 3 compartment sink.
Insect control device installed over food preparation area. Observed bug zapper installed over bags of granulated sugar across from chemical dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets on cook line soiled with food debris. Observed filters over grill area soiled with grease. Observed walk in cooler door gasket soiled with mold like substance.
Wiping cloth sanitizing solution stored on the floor. Observed wiping sanitizer solution stored on floor near chemical dish machine. Employee removed and stored properly.
Dec 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open package of raw beef stored over cooked wings in stand up reach in freezer. Operator moved beef to proper storage. Also, open packaged raw fish stored over egg rolls in stand up reach in freezer. Operator began rearranging products during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu in flip top reach in cooler held in elevated pan at 56F. Tofu was placed in unit 2.25 hours prior. Tofu placed at bottom of unit to chill.
Handwash sink used for purposes other than handwashing. Multiple containers in handwash sink by walk in cooler. Operator removed the containers.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training certificate for Daniel T expired 4/27/2025.
Food stored on floor. Multiple buckets of sauces stored on the floor in the walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below flat grill has accumulation of debris.
Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution at kitchen entrance stored on the floor.
May 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Over stacked tofu in make table at 50°. Moved by manager to base of cooler.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Floor soiled/has accumulation of debris. Grease, food debris under grill and storage.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen. Sides of equipment.
Aug 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee making sushi rolls at sushi bar area touching raw fish with gloved hands then continued to touch cucumbers, cream cheese, and other ready to eat items with the same gloved hands that are used in sushi rolls that contain both raw animal products and no raw animal products.
Employee washed hands with no soap. Employee washed hands in prep sink on cook line by walk in cooler without any soap.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of raw chicken fingers stored over raw salmon, removed from original packaging, in reach in freezer on cook line, both items rearranged. Also raw beef stored over bag of carrots in walk in cooler, beef moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (58F - Cold Holding) in walk in cooler per operator employee take entire flat of eggs in and out of cooler for approximately 1 hour. tofu (67F - Cold Holding) sitting on top of other containers in top section of reach in cooler on cook line, per manager lid has been consistently open for 1 hour, tofu moved to bottom of cooler.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink on cook line by walk in cooler without any soap.
Handwash sink not accessible for employee use at all times. Buckets in hand wash station by cook line, buckets removed.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One of the operators does not have any proof of training, operator was able to fill out food handler training certificate during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Underside of ice bin of soda machine in kitchen. Inside of non used ice bin next to dish machine.
Food stored on floor. Multiple buckets of soy sauce and boxes of panko throughout kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in walk in cooler.
Unclean building components, attachments or fixtures. Fan guards of condenser in walk in cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket at sushi bar reading 200ppm, operator remade to 100ppm
Aug 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 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. In use dish machine reading 0ppm, operator changed out sanitizer bucket and retested at 100ppm
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish, removed from original packaging, stored over bag of mangos in reach in freezer in server area, all items rearranged. Also raw chicken stored over raw beef in reach in freezer in sever area, both removed from original packaging. Also raw beef stored over noodles in walk in cooler, beef removed. Also raw fish stored over cut kale in reach in cooler at sushi bar, fish removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. American Roll J&J Roll
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee on site does not have any training
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per operator tempura batter is held on time control, but it is not on written procedures, batter written in
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station next to walk in cooler, water turned back on.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Around deflector plate of large ice machine in kitchen. Underside of ice bin of soda machine in kitchen.
Food stored on floor. Buckets of soy sauce in kitchen, manager corrected during inspection.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Both sanitation bucket reading in establishment reading 0ppm, both remade to 100ppm
Sep 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine dish machine at 0 ppm during inspection, operator replaced the sanitizer and primed machine to 100ppm chlorine.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the stand up reach in freezer by the fryers raw pork belly over tempura ice cream. Operator relocated the pork belly and ice cream. In the standup reach in freezer opposite the warewashing area, raw beef in plastic wrap over cheese rangoons in plastic wrap. In the low two door reach in freezer, raw salmon in plastic wrap over bag of edamame.
Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards with food residue staining on the edges of the cutting board.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken from the previous day with no product date marking. In the two door reach in cooler cooked noodle from the previous day with no product date marking.
Bowl or other container with no handle used to dispense food. Plastic portion cups used as scoops in bulk sugar and rice containers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents have dust build up on vent and surrounding tiles.
Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, metal bowls stacked while wet.
Food stored on floor. Jugs of fryer oil stored on the floor on the main cook line.
Insect control device installed over food preparation area. Blue bug light stored over pass through window and single service carry out containers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on the side of the wok station.
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.