ANDAMAN ASIAN BISTRO
Old A1A South
Saint Augustine, Florida, 32080
Lions Gate On The Island
Saint Johns County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/9/2025
High Priority
1
Intermediate
1
Basic
9
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple ceiling tiles perforated acoustic tile throughout kitchen.
- 14-11-5:Basic - Equipment in poor repair. Walk in cooler gasket. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles in disrepair in kitchen area. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Two plastic containers of noodles stored on walk in cooler floor. Operator removed. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of oven equipment.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice utensils in water not 135F. Operator turned on heater. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves has buildup. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee food stored with food served to public in walk in cooler. Operator moved to designated area. Corrected On-Site Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took dirty dishes to dish area then grabbed new orders to take out to customers without first washing hands.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink near triple sink area. Operator refilled. Corrected On-Site
Food safety inspection conducted on 4/9/2025 revealed 11 total violations (1 high priority, 1 intermediate, 9 basic).
Inspection on 2/14/2025
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 2/14/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/25/2024
High Priority
2
Intermediate
4
Basic
10
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Observed 5 packs of thawed fish in package with label stating to remain frozen until time of use. Stop sale.
- 12B-13-4:Basic - Employees food in a cold holding unit with food to be served to customers. Observed employees food on shelf with food to be served to customers. Food not labeled and not in a designated area.
- 14-11-5:Basic - Equipment in poor repair. Observed only one side of gaskets on walk in cooler door. Other side of door has no gaskets.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back door to kitchen has gaps at bottom of exterior door. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed hood system and wall behind wok station soiled with grease. Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall. Observed bottom of wall near mop sink in disrepair.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Container of sugar on shelf by walk in cooler has scoop handle lying in the sugar. Operator removed scoop. Corrected On-Site Repeat Violation
- 40-01-4:Basic - No suitable facilities provided to store employee clothing and other possessions. Observed employees food in walk in cooler not labeled.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bottom shelf across from three compartment sink with debris buildup.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed 2 containers on bottom shelf by fryer on cook line not labeled. Operator labeled containers. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp in container in reach in cooler at 50F. Employee took shrimp and put in freezer. 2nd temperature 40 minutes later 40F. Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on fitting to faucet to mop sink. Repeat Violation Admin Complaint
- 02C-05-5:Intermediate - Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared. Multiple containers of cooked items in walk in cooler not dated.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed 3 containers of cooked chicken stacked and with lids on in walk in cooler at 68F, 77F and 70F. Operator stated chicken cooked and put in cooker an hour ago. 2:30 pm. Operator took lids off and spread containers out on shelf in walk in cooler. 2nd temperature taken 35 minutes later 42F, 44F. Chicken still has 4 more hours to cool. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards throughout kitchen has food debris and mold like substance. Repeat Violation
- 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. Operator has paperwork for procedures to hold items on time ,but paperwork not filled out. Repeat Violation
Food safety inspection conducted on 11/25/2024 revealed 16 total violations (2 high priority, 4 intermediate, 10 basic).
Inspection on 5/3/2024
High Priority
4
Intermediate
3
Basic
8
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. In kitchen at cook line, gap at bottom of exterior door.
- 36-73-4:Basic - Floors, walls, and/or ceiling soiled/has accumulation of debris. At cook line, wall behind wok station is soiled with grease.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At cook line, on oven handle, in use tongs hanging on oven handle.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At cook line, in large container of flour, scoop laying in flour. Operator removed scoop. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, next to wok station, utensils stored in room temperature water. Operator removed utensils from operation. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths not in sanitizing solution throughout establishment. Operator began to remove cloths. **Corrective Action Taken**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front counter, Sanitizer Bucket (Chlorine 0ppm), operator added bleach to bring to correct PPM, 100 Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In kitchen, on cook line, large container of sugar not labeled. Operator labeled container. Also, on cook line, large container of flour unlabeled, operator labeled. Corrected On-Site
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or single service items without washing hands. On cook line, employee cracked raw shell eggs with gloved hand, no hand wash, and handled to go box.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cook line, eggs ambient (68F). Operator states the eggs were brought out during rush, out for less than 2 hours. Operator moved to refrigeration.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, bean sprouts sitting on counter; bean sprouts (60F - Cold Holding). Operator states sprouts pulled out during rush and out for less than 2 hours. At cook line, at pass through window, pan of kale removed from stem, kale 67F.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. At front counter, soap and sanitizer bucket stored aboard single service items. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At sushi station, multiple bamboo sushi mats soiled with food debris. Operator discarded. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee hired within 30 days, no proof of reporting agreement. Provided reporting agreement to operator.
- 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. Operator unable to provide written plan for time control. Provided time paperwork to operator. Repeat Violation
Food safety inspection conducted on 5/3/2024 revealed 15 total violations (4 high priority, 3 intermediate, 8 basic).
Inspection on 11/15/2023
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 11/15/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/15/2023
High Priority
8
Intermediate
5
Basic
5
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On right of cook line, bulk container of sugar has plastic container as scoop. Operator removed container. Also throughout kitchen multiple bulk containers have handles in sugar, rice, and flour. Operator moved handles. Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In middle of kitchen on top shelf, employee personal items stored above food. Operator moved items. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. In walk-in cooler, spring roll mix stored on floor. Operator moved food. Corrected On-Site
- 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink from previous owner was located behind the bathrooms in kitchen. Mop sink removed. Warning
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On multi purpose shelf next to beverage cooler, sanitizer bucket stored next to Togo utensils. Operator moved to bottom shelf. Corrected On-Site
- 22-39-4:High Priority - Chlorine sanitizer in sanitizer bucket not at proper minimum strength. Sanitizer bucket next to beverage cooler tested at 0ppm. Managed re made sanitizer and re tested at 100ppm. Corrected On-Site
- 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 tested at 0ppm, operator primed dish machine and re ran at 100ppm. Corrected On-Site
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs, then touched clean utensils without washing hands in between tasks. Operator told employee to wash hands. Employee washed hands. **Corrective Action Taken** Repeat Violation Admin Complaint
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple dishes ran through dish machine reading 0ppm chlorine. Manager re ran dishes through dish machine after machine was re tested at 100ppm. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler on middle left shelf, raw shell eggs stored over multiple containers of curry. Operator moved eggs. Also, in walk-in freezer on middle left shelf, raw frozen chicken stored over raw frozen beef. Operator moved food to proper shelves. Corrected On-Site Repeat Violation Admin Complaint
- 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. rice noodles (60F - Cooling, after 3.75 hours 53F) sitting on counter across from cook line. Per operator, noodles were rehydrated approximately 30 min prior to first temperature taken. raw chicken (50F - Cooling, after 3.75 hours 46F); in walk-in cooler, per operator raw chicken had been prepped 30 minutes prior to first temperature taken.
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. rice noodles (60F - Cooling, after 3.75 hours 53F) sitting on counter across from cook line. Per operator, noodles were rehydrated approximately 30 min prior to first temperature taken. raw chicken (50F - Cooling, after 3.75 hours 46F); in walk-in cooler, per operator raw chicken had been prepped 30 minutes prior to first temperature taken.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. On multi purpose shelf next to beverage cooler, bottle of clear liquid stored next to Togo utensils. Operator moved bottle. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. yellow curry (50F - Cooling, after 3.75 hours 48F) in walk-in cooler, in covered large metal container, operator removed lid and put in walk-in freezer. **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 in house and Togo menus, spicy tuna roll, lobster bomb roll, spider roll, pho items Repeat Violation Warning
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Since the last approved plans, mop sink as been removed from back of kitchen. Walk-in cooler and walk-in freezer added. Hand sink at front counter has been moved. Added dish machine next to triple sink. 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. Operator did not have written procedures filled out. Filled out during inspection. Corrected On-Site
- 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. On multi purpose shelf next to beverage cooler, bottle of clear liquid has no label. Operator added label. Corrected On-Site
Food safety inspection conducted on 9/15/2023 revealed 18 total violations (8 high priority, 5 intermediate, 5 basic).