PACIFIC ASIAN BISTRO
159 PALENCIA VILLAGE DR STE 111, Saint Augustine FL 32095 · 904.808.1818
Last inspected Mar 17, 2026 · 12 visits since September 2023
MAY 24
JAN 25
MAR 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach on wall at sushi bar area, operator killed and cleaned roach.
★ 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--2019061572 | Sep 11, 2019 | Feb 14, 2020 | $800 |
Inspection history
12 visits, newest first
Mar 17, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 16, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach on wall at sushi bar area, operator killed and cleaned roach.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Krab sticks (45F - Cold Holding); Krab stick mix (45F - Cold Holding); raw fish (45F,44F,45F,45F - Cold Holding); cut kale (45F - Cold Holding); spicy tuna (45F,45F - Cold Holding); raw scallops (44F - Cold Holding); seafood salad (44F - Cold Holding); raw uni (45F - Cold Holding); raw fish roe (45F - Cold Holding) all items in reach in cooler under sushi bar, establishment not open today and all items have been in cooler since the previous day without any additional preparation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab sticks (45F - Cold Holding); Krab stick mix (45F - Cold Holding); raw fish (45F,44F,45F,45F - Cold Holding); cut kale (45F - Cold Holding); spicy tuna (45F,45F - Cold Holding); raw scallops (44F - Cold Holding); seafood salad (44F - Cold Holding); raw uni (45F - Cold Holding); raw fish roe (45F - Cold Holding) all items in reach in cooler under sushi bar, establishment not open today and all items have been in cooler since the previous day without any additional preparation.
Dead roaches on premises. 2 dead roaches under countertop at sushi bar, operator cleaned up and discarded dead roaches.
Jan 20, 2026Call 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 does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On lunch menu: Spicy Mexican roll Terry roll On main menu: Tri-color sashimi Tri-color sushi Sushi and Sashimi for 1 Palencia roll Pink Lady roll Dragon roll Cobra roll
Nov 20, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Live, small flying insects found 2 live flying insects around dry storage rack by back door to kitchen. 2 love flying insects around trash can at sushi bar. Approximately 2 live flying insects around soiled dishes and trash can next dish machine.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On lunch menu: Spicy Mexican roll Terry roll On main menu: Tri-color sashimi Tri-color sushi Sushi and Sashimi for 1 Palencia roll Pink Lady roll Dragon roll Cobra roll
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certifications expired in June of 2025
Nov 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority5 Intermediate5 Basic
Show 15 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 in kitchen ran multiple times and reading 0ppm. Employees began working on dish machine. Retested at 50ppm
Live, small flying insects found 2 live flying insects around dry storage rack by back door to kitchen. 2 love flying insects around trash can at sushi bar. Approximately 2 live flying insects around soiled dishes and trash can next dish machine.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over avocados in bottom section of reach in cooler at sushi bar. Also raw chicken stored over raw salmon, all removed from original packaging, in walk in freezer. Also raw chicken stored over raw beef stored over buckets of soy sauce in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish eggs (70F - Cold Holding) siting out at sushi bar, per employee eggs have been taken in and out for less then 2 hours and are usually used up within 4 hours, inspector suggested placing eggs on time control, eggs placed back in display reach in cooler.
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. Missing time markings from tempura batter on cook line in kitchen, per employee batter was made several hours prior.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink with gloves on in kitchen.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rehydrated noodles (54F - Cooling, after 1 hour 53F); salad mix (49F - Cooling, after 1 hours 49F); cooked noodles (73F - Cooling, after 1 hour 71F) in reach in coolers in kitchen, all coolers consistently open during inspection, all items,s moved to walk in cooler.
Handwash sink does not have enough water pressure to properly wash hands. At both hand wash stations in bathrooms, operator opened up valves under sinks during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On lunch menu: Spicy Mexican roll Terry roll On main menu: Tri-color sashimi Tri-color sushi Sushi and Sashimi for 1 Palencia roll Pink Lady roll Dragon roll Cobra roll
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certifications expired in June of 2025
Employee with no hair restraint while engaging in food preparation. 1 food handler making food on cook line.
Food stored on floor. Multiple boxes of various animal products in walk in freezer. Bucket of cut onions, flour, and cooking oil at end of cook line by back door to kitchen.
No handwashing sign provided at a hand sink used by food employees. In both bathroom.
Raw fruits/vegetables not washed prior to preparation. Employee on cook line cutting heads of cabbages and taking mushrooms straight out of the box and cooking them without washing any items before preparation/cooking.
Water draining onto floor surface. Pipe disconnected from hand wash station by back door causing water to leak over floor, employee mopped up water and began to repair pipe.
Mar 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Missing towels. At kitchen Hand Wash Sink. Replaced by manger.
Bowl or other container with no handle used to dispense food. Bowl as scoop In Corn starch. Moved by manager.
Equipment in poor repair. Loose gasket to coolers kitchen
In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled scoop container. Moved by manager.
In-use tongs stored on equipment door handle between uses. Tongs over oven handles. Moved by manager.
Jan 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching prepared sushi while placing them plate for customers at sushi bar. Employee touching cut lettuce on cook line while plating bento boxes for customers.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsing and washing out woks on cook line, but did not sanitize them before using again.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw fish in walk in freezer, both removed from original packaging. Also raw chicken over raw beef in walk in cooler. Also raw beef over soy sauce in walk in cooler. Also raw chicken stored over various sauce bottles in bottom of reach in cooler on make line. Also raw shell eggs over cut onions in walk in cooler. Also raw fish and raw fish roe stored over various sauce bottles and prepared vegetables in reach in coolers under sushi bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (51F - Cold Holding) in display cooler at sushi bar, per employee roe has been consistently taken in and out less then 1 hour.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Rui Chen, expired 4/24/2024
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Employees holding dumplings, cooked veggies, and tempura batter on time control in kitchen on cook line, but items are not on written procedures, manager corrected during inspection.
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. Packages of raw tuna still thawing inside packaged in walk in cooler, employee opened packages.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. 3 food handlers in kitchen, employee corrected during inspections.
No handwashing sign provided at a hand sink used by food employees. In men's bathroom
Raw fruits/vegetables not washed prior to preparation. Employee cutting mushrooms from box they came in without washing them first in prep area in kitchen.
May 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 31 violations recorded, 9 high priority.
9 High priority3 Intermediate19 Basic
Show 32 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Two pans of cooked noodles in walk cooler at 79F and 82F. Employee states prepared three hours prior.
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 prepping food in the dining room using cell phone while touching green beans.
Employee washed hands with no soap. Employee placed raw chicken on sheet pan with bare hands, put chicken in cooler, took box out to trash, came back in building and used personal cell phone, wiped hands on a napkin then began to place a lid on food for customer. Inspector stopped employee and asked employee to wash hands. Employee washed hands.
Food stored in ice used for drinks. See stop sale. Container of spilled limes in direct contact with ice in bin of soda machine ice bin.
Nonfood-grade bags used in direct contact with food. Grocery bags with fish stored in reach in freezer. Multiple grocery bags used for raw portions of chicken in direct contact with bag in walk in freezer. Multiple grocery bags with produce in direct contact with bag in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and beef stored above ready to eat noodles in reach in cooler. Raw beef stored over whole peppers and cucumbers in walk in cooler. Operator moved raw beef to proper storage. Raw chicken feet stored over cucumbers and cooked chicken. Operator moved chicken feet.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Container of spilled limes in direct contact with ice in bin of soda machine ice bin. Observed beef (45F - Cold Holding); chicken (47F - Cold Holding); shrimp (46F - Cold Holding); pork (51F - Cold Holding); chicken (51F - Cold Holding); shrimp (47F - Cold Holding); pooled shell eggs (53F - Cold Holding); noodles (50F - Cold Holding); sprouts (44F - Cold Holding) in reach in cooler in kitchen. Per employee, all products in cooler since yesterday. Cut cabbage on counter beside reach in cooler at 77F. Employee states cut cabbage at 10:30. Temperature taken at 2:36. Fresh garlic and oil mixture on cart in front of grill at 72F. Employee states placed on cart from cooler at 10:30. Temperature taken at 2:45. In walk in cooler, pork (47F - Cold Holding); chicken (47F - Cold Holding); pork wonton (48F - Cold Holding); shrimp (53F - Cold Holding); pork (49F - Cold Holding); chicken (48F - Cold Holding); beef (48F - Cold Holding). All products in cooler overnight. Three packages of thawed tuna with label stating to remove before thawing in reach in cooler in sushi area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed beef (45F - Cold Holding); chicken (47F - Cold Holding); shrimp (46F - Cold Holding); pork (51F - Cold Holding); chicken (51F - Cold Holding); shrimp (47F - Cold Holding); pooled shell eggs (53F - Cold Holding); noodles (50F - Cold Holding); sprouts (44F - Cold Holding) in reach in cooler in kitchen. Per employee, all products in cooler since yesterday. Cut cabbage on counter beside reach in cooler at 77F. Employee states cut cabbage at 10:30. Temperature taken at 2:36. Fresh garlic and oil mixture on cart in front of grill at 72F. Employee states placed on cart from cooler at 10:30. Temperature taken at 2:45. In walk in cooler, pork (47F - Cold Holding); chicken (47F - Cold Holding); pork wonton (48F - Cold Holding); shrimp (53F - Cold Holding); pork (49F - Cold Holding); chicken (48F - Cold Holding); beef (48F - Cold Holding). All products in cooler overnight.
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. Sushi rice has no time marking. Operator stated rice was placed out at 1:00 and marked time on rice container.
Handwash sink used for purposes other than handwashing. Container of plastic wrap on hand wash sink by back exit. Employee moved wrap.
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. At beginning of inspection, five employees engaged in food preparation with no certified food manager. Certified food manager arrived during inspection.
Spray/squirt bottle containing toxic substance not labeled. Squirt bottle with pink liquid at hand wash sink at sushi area. Operator stated it was soap and labeled.
Bowl or other container with no handle used to dispense food. Bowls used as scoop in multiple dry bagged products on shelf by back exit.
Carbon dioxide/helium tanks not adequately secured. Two unsecured carbon dioxide tanks near back exit.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and surrounding tiles in kitchen, ware washing area and above ice machine are dusty. Fan guards in walk in cooler are dusty.
Cloth used as a food-contact surface. Cloth towel used between rows of cooked egg rolls in reach in cooler.
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. See stop sale. Three packages of thawed tuna with label stating to remove before thawing in reach in cooler in sushi area.
Employee preparing food in customer section of dining area. At beginning of inspection, employee preparing fresh green beans on table of second booth from restrooms in dining room. Inspector had employee move to kitchen.
Equipment in poor repair. Torn gaskets on both small reach in coolers by sushi entrance. Reach in freezer in kitchen has a torn gasket.
Food stored on floor. Multiple cases of sauces and one case of oil stored on the floor along back wall of kitchen. Multiple pans of food stored on the floor in the walk in freezer. Cut vegetables on floor in walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed on back of cooling unit in walk in cooler. Operator discovered a plastic container lid blocking the air flow and removed plastic. Temperature of walk in cooler dropping during inspection. Initial ambient walk in cooler temperature at 48F.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Operator moved to proper storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water at 82F beside rice cooker. Also, ice scoop in bin at soda machine laying in ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating around soda nozzles is soiled. Hood filters have grease build up.
Objectionable odors in bathroom or other areas of the establishment. Strong urine smell in men's restroom. Operator states urinal is out of order and has called for repair. Toilet available in same restroom.
Open dumpster lid. Right dumpster lid open.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee sports drink in sushi cooler. Employee removed beverage. Employee prepping food in dining room with open beverage. Employee removed beverage.
Silverware/utensils dried with a towel/cloth. Employee drying bowls from dish machine with a cloth. Inspector instructed employee to allow dishes to air dry.
Single-service articles improperly stored. Case of take out containers on floor at back exit.
Stored food not covered. Bucket of cut vegetables, cooked pork and sprouts in walk in cooler stored uncovered.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on top of reach in freezer.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at back exit gauge in recharge zone.
Sep 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 12, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler on the main cook line; dumpling (48F - Cold Holding); scallops (49F - Cold Holding); cooked shrimp (50F - Cold Holding); cooked chicken (48F - Cold Holding); pork (49F - Cold Holding); beef (50F - Cold Holding); shrimp (49F - Cold Holding); chicken (49F - Cold Holding) all items placed in cooler in the morning around 11 am. Operator had employees remove and discard the product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line; dumpling (48F - Cold Holding); scallops (49F - Cold Holding); cooked shrimp (50F - Cold Holding); cooked chicken (48F - Cold Holding); pork (49F - Cold Holding); beef (50F - Cold Holding); shrimp (49F - Cold Holding); chicken (49F - Cold Holding) all items placed in cooler in the morning around 11 am. Operator had employees remove and discard the product.
Sep 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 9 high priority.
9 High priority4 Intermediate6 Basic
Show 19 findings ▾
Dented/rusted cans present. See stop sale. In the dry storage area, one can of water chestnuts with dents on both end of the can around the seal. Operator removed the can from the shelf to be discarded.
Nonfood-grade bags used in direct contact with food. Plastic grocery bags used in direct contact to store cooked egg rolls in the reach in freezer. Operator removed the egg rolls from the grocery bag.
Pesticide/insecticide labeled for household use only present in establishment. On the shelf at the rear exterior door, one can of raid pesticide.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer raw chicken and beef in plastic wrap over uncovered ready to eat krab rangoons.
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler closest to the sushi bar, raw shrimp over ready to eat egg rolls. Operator switched the storage levels.
Rodent activity present as evidenced by rodent droppings found. Observed 8 rodent droppings on the dish machine, observed 2 rodent droppings on cans in the dry storage area. Operator swept and discarded the rodent droppings.
Rodent rub marks present along walls/ceilings. Observed rodent rub marks around ceiling pipe that enters gap in the wall above the walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler on the main cook line; dumpling (48F - Cold Holding); scallops (49F - Cold Holding); cooked shrimp (50F - Cold Holding); cooked chicken (48F - Cold Holding); pork (49F - Cold Holding); beef (50F - Cold Holding); shrimp (49F - Cold Holding); chicken (49F - Cold Holding) all items placed in cooler in the morning around 11 am. Operator had employees remove and discard the product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line; dumpling (48F - Cold Holding); scallops (49F - Cold Holding); cooked shrimp (50F - Cold Holding); cooked chicken (48F - Cold Holding); pork (49F - Cold Holding); beef (50F - Cold Holding); shrimp (49F - Cold Holding); chicken (49F - Cold Holding) all items placed in cooler in the morning around 11 am. Operator had employees remove and discard the product.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has food residue staining.
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/ At time of inspection over 4 employees present and no certified food manager present. Certified food manager present before conclusion of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the sushi bar hand wash sink or hand wash sink by the rear exterior door.
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 stored with no product date marking.
Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink,McLean containers stacked while wet.
Equipment in poor repair. Walk in cooler door handle missing and door gaskets torn.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hung over flip top reach in freezer on the main cook line. Employee removed the sticky tape.
Food stored on floor. Multiple containers of food stored on the floor in the walk in cooler and walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on the hood filters.
Wet wiping cloth not stored in sanitizing solution between uses. At the sushi bar counter, wet wiping cloths 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.