TANK'S SUSHI BISTRO
46 TUSCAN WAY STE 303, Saint Augustine FL 32092 · 904.940.8799
Last inspected May 19, 2026 · 10 visits since September 2023
MAR 24
NOV 24
MAY 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. One live flying insect at sushi area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2022037305 | Jun 6, 2022 | Aug 31, 2022 | $400 |
| 5--2020003620 | Oct 22, 2019 | Feb 14, 2020 | $400 |
Inspection history
10 visits, newest first
May 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over prepped sauces in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead insects on sticky glue trap on cooks line, manager discarded glue trap.
Bowl or other container with no handle used to dispense food. Large clear container used to scoop rice, black bowl used to scoop tempura. Manager removed bowls from rice and tempura mix.
Show the remaining 7 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Replacement ceiling tiles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vent above prep table.
Equipment in poor repair. Torn gasket on white chest freezer
Floor soiled/has accumulation of debris. Floor soiled with black debris under cooking equipment.
Floor tiles missing and/or in disrepair. A few broken floor tiles near back door
Single-service articles improperly stored. Single service plastic food containers stored on Floor at entrance to kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in cooler shelves.
Feb 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority5 Intermediate3 Basic
Show 13 findings ▾
Live, small flying insects found. One live flying insect at sushi area.
Non-food grade paper/paper towel used as liner for food container. Paper towels lining multiple containers of raw fish in sushi area. Employee removed paper towels.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open package of prawns stored above ready-to-eat cheesecake in stand up reach in freezer. Operator moved cheesecake to proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp being held at room temperature at 54F. Per operator, shrimp left out for approximately 25 minutes. Shrimp moved to reach in freezer and approximately 15 minutes later shrimp is at 40F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution at dishmachine tested at 200+ppm chlorine. Employee remade solution to 100ppm chlorine.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in sushi area have black substance on the sides of the cutting boards.
Handwash sink not accessible for employee use at all times. Plastic wrap blocking sushi handwash sink. Scrub pad in handwash sink by walk in cooler. Both items moved.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available.
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 proof of employee food handler training expired between 7/20/2025 and 7/31/2025.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with orange liquid at dishmachine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in standing water at the flat grill at 122F. Employee removed water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip top reach in cooler in kitchen and sushi 2 door reach in cooler are soiled. Underplating around soda nozzles is soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelf in flip top reach in cooler has rust. Two back shelves in walk-in cooler have rust.
May 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate10 Basic
Show 14 findings ▾
Handwash sink does not have enough water pressure to properly wash hands. Men's restroom Hand Wash Sink with low water pressure.
Handwash sink not accessible for employee use at all times. Rear Hand Wash Sink by walk in cooler blocked by boxed foods. Per Person In Charge recent delivery.
Handwash sink used for purposes other than handwashing. Rear Hand Wash Sink by walk in cooler with frozen beef in sink. Moved by manager. Single service Saran Wrap by frontline Hand Wash Sink. Moved by manager.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature sanitizing testing device.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Equipment in poor repair. Walk in cooler floor in poor repair.
Floor soiled/has accumulation of debris. Soiled floors/ grease buildup on floors under cook line.
Ice scoop handle in contact with ice. Ice scoop handle touching ice in ice bin wait-station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen and walk in cooler. Soiled exterior of coolers.
Raw fruits/vegetables not washed prior to preparation. Cut squash in original delivery box. Walk in cooler.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water in kitchen Hand Wash Sink and frontline Hand Wash Sink.
Time/temperature control for safety food thawed in an improper manner. Frozen Raw beef, frozen seafoods thawing at room temperatures in kitchen and in rear Hand Wash Sink. Moved by manager
Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen
Nov 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 6, 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 ▾
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 washing dirty dishes with gloved hands then began to handle clean containers and bag of scallops with same gloved hands then after operator told them to wash hands they washed hands for less then 10 seconds without soap. Also employee touching hair and personal phone with bare hands then handled clean rice cooker and used bowl to scoop rice without washing hands first.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Multiple packages of raw pork, raw chicken, and raw fish, all removed from original packaging stored with bags of fully cooked spring rolls and dumplings in large reach in freezer chest in back of kitchen. Also raw fish stored over various sauce bottles in reach in cooler under counter top at sushi bar area. Also raw fish and raw steak stored in same container in bottom of reach in cooler, all individually wrapped.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (50F,51F,48F - Cold Holding); cream cheese (46F - Cold Holding); eel (48F - Cold Holding) in display cooler at sushi bar closest to kitchen, employees began to put all items in cooler in different reach in cooler under counter, per manager the breaker for the display cooler tripped 1 hour ago. raw scallops (67F - Cold Holding) thawing out in hand wash sink at dish area, per manager scallops have been in sink less then an hour, scallops placed in reach in cooler. cut kale (71F - Cold Holding) sitting out at sushi bar, per operator kale has been sitting out for 1 hour, kale placed in reach in cooler.
Handwash sink not accessible for employee use at all times. Container of raw scallops thawing out in hand wash station in dish area, scallops removed.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off at hand wash station by walk in cooler, operator turned on water.
Employee eating while preparing food. Employee eating and drinking at sushi bar while handling containers of food.
Equipment in poor repair. Floor and door frame of walk in cooler.
Floor soiled/has accumulation of debris. Under all equipment on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment on cook line. Racks in walk in cooler. Shelves at server area inside kitchen.
Apr 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Food stored in ice used for drinks. See stop sale. Container of lemons stored in ice bin of soda machine in kitchen, per manager ice is used for drinks.
Raw animal food stored over or with unwashed produce. Raw beef stored over various boxes of vegetables in walk in cooler. Also raw shell eggs stored over raw shrimp in walk in cooler. Also raw beef and raw seafood stored mixed in together in basket in reach in freezer chest in back of kitchen, all items removed from original packaging. Also employee's raw pork stored over cream cheese wontons in reach in freezer chest in back of kitchen. Also raw tuna stored over various sauces in reach in cooler at sushi bar.
Stop Sale issued due to food not being in a wholesome, sound condition. Container of lemons stored in ice bin of soda machine in kitchen, per manager ice is used for drinks. One package of fully thawed out tuna in reach in cooler at sushi bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese and krab sticks (56F - Cold Holding); raw tuna (56F - Cold Holding) in sushi display cooler, that was not turned on,closest to kitchen, per manager all items where placed in cooler approximately 1 hour prior, cooler turned on, all retemp at cooler down to 43F dumplings (56F - Cold Holding) in bottom of reach in cooler in kitchen per manager container has bee taken in and out of cooler for no more then 1 hour.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. sushi or sashimi a la carte: Smoked salmon Roll and hand roll/classic roll: Philadelphia roll. Special fried roll: Y.M.C.A Roll Godzilla Roll Super Crunch Roll Special roll: Rock n Roll Green Dragon Roll Pink Lady Roll Fancy Dragon Vocano Roll Rainbow Roll
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. One package of fully thawed out tuna in reach in cooler at sushi bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open containers of employee drinks on prep table in kitchen, manager corrected during inspection.
Oct 4, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate11 Basic
Show 15 findings ▾
Raw animal food stored over or with unwashed produce. In the walk in cooler, raw tuna and salmon over unwashed lettuce.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the main cook line have food residue staining build up.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Per operator dishmachine is high temperature, no color changing heat test strips or irreversible water proof thermometer. Operator spoke with chemical service company to send test kit.
Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the garlic in oil container in the walk in cooler. Operator removed the portion cup to replace with scoop with handle.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Wet cardboard lining floor of the walk in cooler.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles installed over dish area.
Clean equipment/utensils not stored at least 6 inches above the floor. Clean plastic containers stored on dish rack on the floor under the dish machine.
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. In the reach in cooler at the sushi bar, vacuum packaged container of thawing escolar fully sealed in reduced oxygen packaging.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on clean center prep table. Employee beverage on reach in chest freezer, operator relocated the employee beverage from the reach in freezer.
Equipment and utensils not properly air-dried - wet nesting. Clean metal bowls stored on shelf of the warewashing area stacked while wet.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Ceiling hood has grease dripping from hood to wall behind cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula stored in water on the flat top grill at 91F. Operator adjusted the heat nozzle of the grill to raise the water temperature.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sushi bar reach in cooler has mold like substance build up on the door gaskets. Sliding door sushi bar cooler has debris build up at the ends of the tracks.
Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on the floor in the waitstation area and main cook line.
Sep 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 6 high priority.
6 High priority3 Intermediate15 Basic
Show 24 findings ▾
Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee prepping and scooping green onions with barehands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed fly over the main prep table in the kitchen.
Nonfood-grade bags used in direct contact with food. Plastic carry out bag used in direct contact to store krab rangoons in the reach in chest freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw salmon in plastic wrap stored over ready to eat noodles.
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, tofu (47F - Cold Holding); dumpling (45F - Cold Holding) both stored above the cooling plane of the reach in cooler. Operator states stored inside the reach in cooler overnight and then placed on top of the reach in cooler about 15 minutes prior. At conclusion of inspection dumpling second temperature (51F - Cold Holding); tofu second temperature(52F - Cold Holding). Operator discarded the food items.
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, tofu (47F - Cold Holding); dumplings (45F - Cold Holding); both stored above the cooling plane of the reach in cooler. Operator states stored inside the reach in cooler overnight and then placed on top of the reach in cooler about 15 minutes prior.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has build up of food residue staining.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At time of inspection establishment is out of chlorine test strips to test the dish machine and sanitizer solution buckets.
Bowl or other container with no handle used to dispense food. Plastic portion cups used as scoop in bulk rice and salt container. Operator removed the plastic cups.
Cardboard used to line food-contact shelves. Cardboard used to create shelf and store margarine and garlic between the flat top grill on the main cook line.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles installed over the warewashing area.
Clean equipment/utensils not stored at least 6 inches above the floor. Plastic containers stored on dish rack on the floor of the warewashing area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the in use prep table.
Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, employee personal food stored over raw shell eggs and unwashed produce for customers consumption.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on top of single service carry out container lids.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the two compartment sink, clean containers stacked while wet.
Food stored on floor. On the main cook line, container of cooking oil stored on the floor.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Accumulation of grease on the hood system on the main cook line.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on the oven door handle on the main cook line and knives stored between prep table and flip top reach in cooler. Operator relocated all utensils.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler on the main cook line and reach in cooler doors behind the sushi bar counter have mold like substance build up on the door gaskets.
Single-service articles improperly stored. Container of single service carry out lids stored on the floor by the waitstation entrance to the kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on the main cook line prep table and cutting board and behind the sushi bar counter on the cutting boards. Sanitizer solution in the waitstation area stored on the floor.
Working containers of food removed from original container not identified by common name. Bulk flour container missing product labeling.
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.