TANK'S SUSHI BISTRO
Turin Terrace
Florida, 32092
Mura Bella
Saint Johns County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 11/12/2024
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 11/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/6/2024
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-01-4:Basic - Employee eating while preparing food. Employee eating and drinking at sushi bar while handling containers of food. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Floor and door frame of walk in cooler.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under all equipment on cook line.
- 23-03-4:Basic - 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.
- 12A-29-4:High Priority - 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. Warning
- 08A-02-6:High Priority - 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. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - 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. **Corrective Action Taken** Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - 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. Corrected On-Site
- 27-16-4:Intermediate - 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. Corrected On-Site
Food safety inspection conducted on 11/6/2024 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 4/8/2024
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 4/8/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/27/2024
High Priority
4
Intermediate
1
Basic
2
Total
7
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. One package of fully thawed out tuna in reach in cooler at sushi bar. Repeat Violation
- 12B-07-4:Basic - 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. Corrected On-Site Repeat Violation
- 08B-56-4:High Priority - 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.
- 08A-04-5:High Priority - 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. Repeat Violation Admin Complaint
- 01B-13-4:High Priority - 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.
- 03A-02-5:High Priority - 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. **Corrective Action Taken**
- 02B-01-5:Intermediate - 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 Warning
Food safety inspection conducted on 3/27/2024 revealed 7 total violations (4 high priority, 1 intermediate, 2 basic).
Inspection on 10/4/2023
High Priority
1
Intermediate
3
Basic
11
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - 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. Corrected On-Site Repeat Violation
- 36-06-4:Basic - 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.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles installed over dish area. Repeat Violation
- 24-26-4:Basic - 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. 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. In the reach in cooler at the sushi bar, vacuum packaged container of thawing escolar fully sealed in reduced oxygen packaging.
- 12B-07-4:Basic - 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. **Corrective Action Taken** Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean metal bowls stored on shelf of the warewashing area stacked while wet. Repeat Violation
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Ceiling hood has grease dripping from hood to wall behind cook line. Repeat Violation
- 10-07-4:Basic - 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. **Corrective Action Taken**
- 23-03-4:Basic - 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. Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on the floor in the waitstation area and main cook line.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler, raw tuna and salmon over unwashed lettuce.
- 11-27-4:Intermediate - 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. **Corrective Action Taken**
- 22-02-4:Intermediate - 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. Repeat Violation
- 16-62-1:Intermediate - 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. **Corrective Action Taken**
Food safety inspection conducted on 10/4/2023 revealed 15 total violations (1 high priority, 3 intermediate, 11 basic).
Inspection on 9/21/2023
High Priority
6
Intermediate
3
Basic
15
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - 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. Corrected On-Site Repeat Violation
- 14-05-4:Basic - 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. Repeat Violation
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles installed over the warewashing area.
- 24-26-4:Basic - 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.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the in use prep table. Repeat Violation
- 08B-49-4:Basic - 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. 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. Employee bag stored on top of single service carry out container lids.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the two compartment sink, clean containers stacked while wet.
- 08B-38-4:Basic - Food stored on floor. On the main cook line, container of cooking oil stored on the floor. Repeat Violation
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Accumulation of grease on the hood system on the main cook line.
- 10-02-4:Basic - 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. Corrected On-Site
- 23-03-4:Basic - 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. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Container of single service carry out lids stored on the floor by the waitstation entrance to the kitchen.
- 21-12-4:Basic - 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. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk flour container missing product labeling. Repeat Violation
- 09-19-5:High Priority - 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.
- 35A-02-6:High Priority - 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.
- 14-31-5:High Priority - 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. Repeat Violation Admin Complaint
- 08A-05-6:High Priority - 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.
- 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, 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. **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, 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. **Corrective Action Taken**
- 11-27-4:Intermediate - 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. **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 build up of food residue staining. Repeat Violation
- 16-37-1:Intermediate - 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.
Food safety inspection conducted on 9/21/2023 revealed 24 total violations (6 high priority, 3 intermediate, 15 basic).