1928 BISTRO 2
160 SHOPS BLVD 30, SAINT JOHNS 32259
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection on 2/11/2025
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in standing water in triple sink.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed bell peppers stored over containers of cooked ground beef in standing reach in cooler in kitchen. Repeat Violation
- 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 at front counter adjusting glasses with gloved hands then continued to make drinks and handle clean equipment without changing gloves or washing hands Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut romaine (50F - Cold Holding) sitting over fill line in top section of flip top reach in cooler in kitchen, per employee lid has been consistently open for less then a couple of hours, lid closed. **Corrective Action Taken**
- 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. Per manager cooked onions by steam wells in prep area of kitchen get discarded every few hours, but they are not on written procedures, onions added to written procedures. Corrected On-Site Repeat Violation
Food safety inspection conducted on 2/11/2025 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 9/9/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Open container of sugar next to hand wash station at front counter, cover placed on sugar Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Stacks of to go trays in kitchen, manager corrected during inspection. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed heads of romaine stored over washed cucumbers and heads of romaine in reach in cooler by register at front counter.
- 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 with gloved hands then began to handle clean plates and utensils without changing gloves and washing hands first.
- 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 raw shell eggs on time control, but eggs are not on written procedures, manager corrected during inspection. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser on rack by mop sink, manager corrected during inspection. Corrected On-Site
Food safety inspection conducted on 9/9/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 6/6/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 02B-04-5:Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Per employees salsa vedra is made with raw shell eggs that never has heat applied to it before serving to the customer. Warning - From follow-up inspection 2024-05-06: Operator needed further calcification what needed to be marked for the menus, inspector told operator what needs to be identified on menu, per manager they can have menu fixed in a couple of weeks. **Time Extended** - From follow-up inspection 2024-06-06: No change Admin Complaint
Food safety inspection conducted on 6/6/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 5/6/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 02B-04-5:Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Per employees salsa vedra is made with raw shell eggs that never has heat applied to it before serving to the customer. Warning - From follow-up inspection 2024-05-06: Operator needed further calcification what needed to be marked for the menus, inspector told operator what needs to be identified on menu, per manager they can have menu fixed in a couple of weeks. **Time Extended**
Food safety inspection conducted on 5/6/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/4/2024
High Priority
4
Intermediate
2
Basic
0
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in reach in cooler in kitchen by office.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped cream (61F - Cold Holding) in small refrigerator at front counter, per employee door has been consistently opened for no more then a couple of hours, cream placed in different cooler. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (103F - Hot Holding) in warming cabinet next to ovens on cook line, per employee beef was cooked no more then a couple of hours ago and placed in warmer, temperature of warmer turned up. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle with orange liquid stored with clean equipment and box of to go containers on lower portion of prep table in middle of kitchen.
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Per employees salsa vedra is made with raw shell eggs that never has heat applied to it before serving to the customer. Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present engaged in food handling and none of them are a certified food manager.
Food safety inspection conducted on 3/4/2024 revealed 6 total violations (4 high priority, 2 intermediate, 0 basic).
Inspection on 9/14/2023
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cutting board of the flip top reach in cooler. Employee relocated the beverage. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet.
- 14-11-5:Basic - Equipment in poor repair. Two door reach in cooler has door gasket separating on the door closest to the standup reach in cooler.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the two door reach in cooler; pork (51/54F - Cold Holding); rice (52F - Cold Holding) pork cooked the previous day and cooled in oven over night. Both products stored covered while cooling. Discussed with operator alternative cooling options or switching the cooking time of the pork to allow time to cook while employees are present.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the two door reach in cooler; pork (51/54F - Cold Holding); rice (52F - Cold Holding) pork cooked the previous day and cooled in oven over night. Both products stored covered while cooling. Discussed with operator alternative cooling options or switching the cooking time of the pork to allow time to cook while employees are present. Repeat Violation Admin Complaint
Food safety inspection conducted on 9/14/2023 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).