TANK'S SUSHI BISTRO
Turin Terrace
Florida, 32092
Mura Bella
Saint Johns County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 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).