HANGAR ONE BISTRO

Name: HANGAR ONE BISTRO
Address: 4900 US 1 NORTH, SAINT AUGUSTINE, FL, 32095, US
Rating: 75.1

4900 US 1 NORTH, SAINT AUGUSTINE, FL 32095

License #6502336

🍽️ American ℹ️

75.1 Grade C / 100

Mixed Health Record

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Latest inspection

October 29, 2025 · 5 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HANGAR ONE BISTRO in SAINT AUGUSTINE currently holds an InspectFL Health Score of 75.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 29, 2025. Across those visits, inspectors documented 45 total violations — 15 critical, 19 major, 11 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 28, 2025

The latest inspection on October 29, 2025 shows 5 observation rows: 3 critical, 0 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

64%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

HANGAR ONE BISTRO has some meaningful issues on record. Would you still eat here?

C record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[06-09-1] 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. 8 packages of fully thawed out raw salmon still inside packages in reach in cooler on make line and standing reach in cooler next to hand wash station.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Chef preparing food on cook line.
[22-41-4] 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 in kitchen running multiple times during inspection not reading any sanitizer. Dish machine at bar reading 100ppm and sanitizer dispenser over triple sink reading 200ppm, employees set up triple sink for ware washing and operator called for service.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 8 packages of fully thawed out raw salmon still inside packages in reach in cooler on make line and standing reach in cooler next to hand wash station.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (49F - Cold Holding) in container sitting on top of other containers in top section of flip top reach in cooler on make line across from dish machine, per employees lid has been constantly open for no more then 1 hour, mozzarella moved to bottom of cooler. mashed potatoes (48F - Cold Holding) in stacked containers next to door in standing reach in cooler next to hand wash station on make line, per employees door to cooler has been constantly open for about 1 hour.

Disposition: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler soiled with food debris.
[22-41-4] 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. Observed dish machine at bar testing at 0ppm chlorine. Person in charge reran machine and retested at 0ppm chlorine. Bar will use dish machine in kitchen.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Obviously mushroom purée (123F - Hot Holding) at steam table for less than two hours per person in charge. Person in charge placed water in steam table and turned temp up to reheat.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk and quart of half n half missing date mark. Person in charge added date mark from two days prior to inspection.
[11-27-4] 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. Provided written procedures and discussed with person in charge. Person in charge printed.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment has clams and hasnt kept clam tags from previous 90 days.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top cooler stained with food debris.
[53A-05-6] 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/ Observed five employees present with no certified food manager on-site. Food Manager showed up at end of inspection
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station in kitchen missing paper towels. Person in charge added paper towels.
[11-26-1] 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. Provided written procedures and discussed with person in charge
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed half container of clams in reach in cooler without tag. Observed bag of clams in large door reach in cooler without tag.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some food employees without proof of food handler training.

Disposition: Warning Issued
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed one set of tongs hanging on oven handles person in charge removed tongs.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old date labels on clean food containers stack on storage shelf. Discussed with person in charge.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed flip-top cooler on cook line with standing water. Person in charge started cleaning drain lines.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell egg above unwashed onions and Brussels sprouts. Discuss with person in charge.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed top section of flip-top cooler not in temperature butter (45F - Cold Holding); house made sauce (44F - Cold Holding) person in charge thinks they left cover open too long. Person in charge placed all products in cool into large door reach in cooler too cool.
[11-27-4] 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. Provided written procedures and discussed with person in charge.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kits for dish machines and triple sinks.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in kitchen hand washing station. Person in charge added paper towels.
[11-26-1] 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. Provided employee reporting agreement and discussed with person in charge.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum packaging machine on prep table. Establishment vacuum package chicken, fish, and raw beef. Discussed with person in charge and provided HACCP templates and Special process hand out.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed three employees hired more than 60 days onsite with no proof of training.