TANK'S SUSHI BISTRO
Turin Terrace
Florida, 32092
Mura Bella
Saint Johns County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/11/2025
High Priority
1
Intermediate
2
Basic
11
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Restroom doors left open during service hours.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets on bags of rice in kitchen , and on top of wrapped plates at frontline. Moved by manager. Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at base of rear door. (Daylight visible ).
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Soiled floors throughout kitchen. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Boxes of foods on floor in walk in freezer.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water in kitchen. 76°.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen . multiple Soil residue buildup on exterior of Bulk food container. Kitchen.
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Odor in kitchen. Per owner. Odor from drain under prep table.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of reach in cooler. Prep line.
- 22-41-4:High Priority - 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. Chlorine 0 ppm. 100 ppm after reset of Dish machine. Corrected On-Site Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils in sushi line Hand Wash Sink. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at wait-station. Glass cleaner. Repeat Violation
Food safety inspection conducted on 3/11/2025 revealed 14 total violations (1 high priority, 2 intermediate, 11 basic).
Inspection on 10/21/2024
High Priority
4
Intermediate
5
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current license in drawer at host stand
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under entire cook line. Under standing reach in coolers by cook line. Under main reach in cooler at sushi bar area.
- 08B-38-4:Basic - Food stored on floor. Bucket of clear soup stored under wok station in kitchen.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. 1 knife on make line between reach in cooler and prep table.
- 35B-02-4:Basic - Insect control device installed over food preparation area. Fly zapper over clean plates and reach in cooler on cook line, zapper moved. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rack next to fryers on cook line. Walls behind cook line. Hood filters over cook line.
- 14-55-4:Basic - Uncleanable knife block in use to store knives. On prep table on make line.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cut onions in walk in cooler.
- 22-41-4:High Priority - 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. ECO Lab technician on site stated sanitizer is not working at all for the dish machine and was able to fix and tested at 100ppm during inspection. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fully cooked seafood salad and various sauce bottles stored under raw fish in reach in cooler at sushi bar area, all ready to eat items moved. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp dumplings (46F - Cold Holding); raw shell eggs (68F - Cold Holding); pork dumplings (55F - Cold Holding); edamame (58F - Cold Holding) all items over filled in containers in top section of reach in cooler on make line. Per employee lids have been open for approximately 1.5 hours, all items moved to bottom of reach in cooler. spring mix (67F - Cold Holding) sitting out at sushi bar area, per employee spring mix is used as a garnish and was prepared about an hour prior. Spring mix placed in reach in cooler **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitation bucket at server area reading over 200ppm, employee took back to dish area to remake bucket. **Corrective Action Taken**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands inside triple sink in ware washing area.
- 01D-02-4:Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Freezing records only kept on site for little over a month, per operator they take all the month's invoices home at the end of the month. Repeat Violation
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw chicken (49F - Cooling, after 30 minutes 49F) in large covered bowl in walk in cooler, per operator chicken was made 1.5 hours prior, cover removed **Corrective Action Taken** Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at server area with ice chips inside. Hand wash sink on cook line covered in tempura batter.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with orange liquid and one with blue liquid under hand wash station in dish area. 2 spray bottles under hand wash station at server area with yellow liquid. Repeat Violation
Food safety inspection conducted on 10/21/2024 revealed 17 total violations (4 high priority, 5 intermediate, 8 basic).
Inspection on 5/20/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/20/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/26/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (56F - Cold Holding) in bay sitting on top of containers in top section of reach in cooler on make line, per manager bag has been there less then 1 hour, bag moved to bottom of cooler. raw fish roe (58F - Cold Holding) in display reach in cooler at sushi bar, per manager roe has been taken in and out of cooler for less then 1 hour. raw shrimp (64F - Cold Holding) portions of shrimp thawing out under cold running water in triple sink in kitchen, per manager shrimp has been thawing out for less then 1 hour, employee started to move thawed portions to walk in cooler during inspection. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-04-26: dumplings (49F - Cold Holding) in bag sitting in top section of reach in cooler in container on make line, per manager bag has been there less then 30 minutes, bag moved to bottom of cooler. raw fish roe (54F - Cold Holding) sitting out on counter at sushi bar area, per employee roe has been out less then 30 minutes, roe placed back in reach in cooler. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 4/26/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 3/7/2024
High Priority
4
Intermediate
6
Basic
0
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and raw pork, both removed from original packaging, stored over bags of noodles and wonton wrappers in walk in freezer. Various raw fish and raw shrimp, both removed from original packaging, stored over ice and spring rolls in small reach in freezer chest near cook line in kitchen. Also raw salmon and raw tuna stored over various sauces in reach in coolers at sushi bar. Also raw chicken stored over raw beef in reach in cooler on cook line, chicken moved. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 broken raw shell eggs in reach in cooler make table on cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (56F - Cold Holding) in bay sitting on top of containers in top section of reach in cooler on make line, per manager bag has been there less then 1 hour, bag moved to bottom of cooler. raw fish roe (58F - Cold Holding) in display reach in cooler at sushi bar, per manager roe has been taken in and out of cooler for less then 1 hour. raw shrimp (64F - Cold Holding) portions of shrimp thawing out under cold running water in triple sink in kitchen, per manager shrimp has been thawing out for less then 1 hour, employee started to move thawed portions to walk in cooler during inspection. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle with blue liquid stored box of potatoes on lower rack of table in middle of kitchen, bottle removed. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. No tags on site marked with the date of last served.
- 01D-02-4:Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Manager only has the invoices used for freezing records from March on site.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw beef (47F - Cooling, after 1 hour 47F); raw chicken(47F - Cooling, after 1 hour 47F) in reach in cooler on cook line, manager placed ice bags on all items. **Corrective Action Taken**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On all menus: Smoked salmon on sushi or sashimi section. Philadelphia roll. Y.M.C.A roll. Godzilla roll. Super Crunch Roll. Rock n roll. Green Dragon Roll. Pink Lady Roll. Fancy Dragon. Vocano Roll. Rainbow roll on large in house menu only. Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding tempura batter and tempura shrimp on cook line on time, but they are not on the written procedures, manager corrected during inspection. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 4 chemical spray bottles with blue and pink liquid hanging on pipes by triple sink.
Food safety inspection conducted on 3/7/2024 revealed 10 total violations (4 high priority, 6 intermediate, 0 basic).
Inspection on 11/29/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/29/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/29/2023
High Priority
5
Intermediate
3
Basic
15
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop in bulk rice container. Operator removed the portion cup. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the main cook line has build up of dust. Repeat Violation
- 06-09-1:Basic - 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. Thawed and thawing vacuum packaged tuna and escolar in sealed reduced oxygen packaging. Operator had employee begin to cut open all packages. **Corrective Action Taken**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the reach in cooler at the end of the main cook line and in the walk in cooler and walk in freezer, employees personal food stored over food for customers. Operator began relocating all employees food. **Corrective Action Taken**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jackets stored on bags of uncooked rice. Employee water gun stored over main cook line. Operator had employee relocate all personal items. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. In the walk in freezer, container of frozen shrimp stored on the floor. Repeat Violation
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. On the main cook line, knives stored between reach in cooler and prep table. Rice scoop stored in water at 83F. Operator began removing all utensils. **Corrective Action Taken**
- 35B-02-4:Basic - Insect control device installed over food preparation area. Blue bug zapper stored over the main cook line and steam well.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the main cook line have grease build up.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee energy drink can in the flip top reach in cooler on the main cook line. Operator removed the employee beverage. Corrected On-Site
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Stained and ripped tin foil used to cover the wall behind the main cook line. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Tuna thawing in standing water in a bowl in front of the three compartment sink. Operator had employee relocate the tuna to the walk in cooler. Corrected On-Site Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops stored with mop heads in the bottom of the mop sink. Operator hung the mop to dry. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on cutting boards on the main cook line and sushi bar counter and under the cutting board in the prep area. Operator began removing all wet wiping cloths. **Corrective Action Taken** Repeat Violation
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine dish machine at 0ppm at time of inspection. Operator primed dish machine to 100ppm during inspection and placed service phone call for maintenance. Corrected On-Site
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left the building out of the back door with gloved hands, went back inside to the cook line and began handling clean utensils with no hand wash after going outside.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In the reach in cooler at the end of the main cook line, raw beef over container of washed peppers. In the walk in cooler raw shell eggs over cut produce. Operator instructed employee to relocate the raw products. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01B-02-5:High Priority - 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, dumplings (59/62F - Cold Holding) stored above the cooling plane of the cooler. Operator discarded the dumplings. **Corrective Action Taken**
- 03A-02-5:High Priority - 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; shrimp dumplings (47F - Cold Holding); beef (48F - Cold Holding); shrimp (50F - Cold Holding); dumplings (59/62F - Cold Holding). Per operator shrimp dumplings, beef and shrimp placed in reach in cooler for lunch, reach in cooler top left open during lunch rush. Operator placed ice bags on the food products to bring back to temperature range. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has food residue staining build up. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on the main cook line used to discard drinks as evident by ice and straws in the hand wash sink. Repeat Violation
- 53B-05-5:Intermediate - 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. At time of inspection all food handler training certificates are expired. Warning
Food safety inspection conducted on 9/29/2023 revealed 23 total violations (5 high priority, 3 intermediate, 15 basic).