TANK'S SUSHI BISTRO

Name: TANK'S SUSHI BISTRO
Address: 151 PINE LAKE DR SUITE A, PONTE VEDRA, FL, 32081, US
Rating: 42.9

151 PINE LAKE DR SUITE A, PONTE VEDRA, FL 32081

License #6502338

🍱 Japanese/Sushi ℹ️

42.9 Grade F / 100

Failing Health Score

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Latest inspection

April 27, 2026 · 15 findings · 2 critical

Routine - Food

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Quick take

TANK'S SUSHI BISTRO in PONTE VEDRA currently holds an InspectFL Health Score of 42.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 97 total violations — 19 critical, 22 major, 56 minor.

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Inspections on file

Clean inspections

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Latest clean pass

May 20, 2024

The latest inspection on April 27, 2026 shows 15 observation rows: 2 critical, 3 major, and 10 minor.

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Inspection coverage

78%

Inspector notes

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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
[14-05-4] Cardboard used to line food-contact shelves. Cart board used to line shelf in dry storage area.
[08B-48-4] Employee preparing food in customer section of dining area. Employee prepping a bulk amount of sauces in dining area at table.
[14-11-5] Equipment in poor repair. Torn gasket on cooler in bar area.
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled by fryer, grease on floor under cooking equipment.
[08B-38-4] Food stored on floor. Case of rice vinegar stored on floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and flip top cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on bottom bar at bottom of condiment shelf connected to wok area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon stored inside standing water 88F employee discarded water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled on clear door cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in cooler shelves.
[35A-02-7] Live, small flying insects found. One flying insect in kitchen area.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. White paper towels used to line food trays.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line.
[14-14-4] Nonfood-grade basting brush used in food. Non food grade drill used to mix bulk sauces.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with yellow solution stored in wait area.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scoop in mixed vegetables.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handle on toaster oven in sushi has food debris build up.
[35A-03-4] Dead roaches on premises. One dead roach on floor to right of bag in box soda rack. Employee removed and discarded dead roach.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets on bag of rice and case of oil. Employee moved jackets.
[36-73-4] Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Floors throughout kitchen and under triple sink with heavy debris/build up. Wall at grill and fryer area with heavy grease build up. Both sides of door to sushi area with grease build up.
[08B-38-4] Food stored on floor. Bucket of fish and case of seafood on the floor in walk in freezer. Employee moved all to shelving.
[51-13-4] No Heimlich maneuver/choking sign posted. No choking poster. Provided DBPR Form HR 5030-105 and operator posted sign.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Shelving under flat grill with heavy food debris. Right side of fryer with grease build up. Shelf liners in walk in cooler are soiled.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Small floor fan on shelf by wok station stored above clean utensils. Also, battery chargers stored on top of bag in box sodas. Employee moved battery chargers.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Wiping cloth solution at service station with bleach and soap mixed together. Operator remade solution.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in service station tested at 10ppm chlorine. Operator remade solution to 100ppm chlorine.
[35A-05-4] Roach activity present as evidenced by live roaches found. One live roach on floor by kitchen handwash sink. Operator killed and discarded roach.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Tempura shrimp being held on time controls has no time marking. Employee states shrimp prepared 5 minutes earlier and added time marking to shrimp. Also, garlic in oil with no time marking. Employee states garlic prepared one hour prior and marked time on garlic.
[01D-02-4] Failure to maintain freezing records on nonexempt fish for 90 days. Establishment has records for the current month only.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in sushi has black mold-like substance.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with blue and orange liquids at triple sink. Employee identified contents as window cleaner and degreaser, respectively and labeled both bottles.

Disposition: Warning Issued
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Restroom doors left open during service hours.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table.
[40-06-5] 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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap at base of rear door. (Daylight visible ).
[36-73-4] Floor soiled/has accumulation of debris. Soiled floors throughout kitchen.
[08B-38-4] Food stored on floor. Boxes of foods on floor in walk in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water in kitchen. 76°.
[23-03-4] 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] Objectionable odors in bathroom or other areas of the establishment. Odor in kitchen. Per owner. Odor from drain under prep table.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of reach in cooler. Prep 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. Chlorine 0 ppm. 100 ppm after reset of Dish machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Utensils in sushi line Hand Wash Sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at wait-station. Glass cleaner.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Current license in drawer at host stand
[36-73-4] 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] Food stored on floor. Bucket of clear soup stored under wok station in kitchen.
[10-17-4] 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] Insect control device installed over food preparation area. Fly zapper over clean plates and reach in cooler on cook line, zapper moved.
[23-03-4] 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] Uncleanable knife block in use to store knives. On prep table on make line.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cut onions in walk in cooler.
[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. 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.
[08A-05-6] 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.
[03A-02-5] 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
[41-27-4] 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.
[12A-03-4] 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] 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 months invoices home at the end of the month.
[03D-15-4] 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
[31A-11-4] 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] 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.

Disposition: Warning Issued
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. No tags on site marked with the date of last served.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and raw pork, both removed from original packaging, stored over bags of noodles and wonton wrappers in walk in freezer. Various raw fish and raw shrimp, both removed from original packaging, stored over ice and spring rolls in small reach in freezer chest near cook line in kitchen. Also raw salmon and raw tuna stored over various sauces in reach in coolers at sushi bar. Also raw chicken stored over raw beef in reach in cooler on cook line, chicken moved.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 broken raw shell eggs in reach in cooler make table on cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (56F - Cold Holding) in bay sitting on top of containers in top section of reach in cooler on make line, per manager bag has been there less then 1 hour, bag moved to bottom of cooler. raw fish roe (58F - Cold Holding) in display reach in cooler at sushi bar, per manager roe has been taken in and out of cooler for less then 1 hour. raw shrimp (64F - Cold Holding) portions of shrimp thawing out under cold running water in triple sink in kitchen, per manager shrimp has been thawing out for less then 1 hour, employee started to move thawed portions to walk in cooler during inspection.
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottle with blue liquid stored box of potatoes on lower rack of table in middle of kitchen, bottle removed.
[01D-02-4] Failure to maintain freezing records on nonexempt fish for 90 days. Manager only has the invoices used for freezing records from March on site.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw beef (47F - Cooling, after 1 hour 47F); raw chicken(47F - Cooling, after 1 hour 47F) in reach in cooler on cook line, manager placed ice bags on all items.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On all menus: Smoked salmon on sushi or sashimi section. Philadelphia roll. Y.M.C.A roll. Godzilla roll. Super Crunch Roll. Rock n roll. Green Dragon Roll. Pink Lady Roll. Fancy Dragon. Vocano Roll. Rainbow roll on large in house menu only.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding tempura batter and tempura shrimp on cook line on time, but they are not on the written procedures, manager corrected during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. 4 chemical spray bottles with blue and pink liquid hanging on pipes by triple sink.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop in bulk rice container. Operator removed the portion cup.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the main cook line has build up of dust.
[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. Thawed and thawing vacuum packaged tuna and escolar in sealed reduced oxygen packaging. Operator had employee begin to cut open all packages.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In the reach in cooler at the end of the main cook line and in the walk in cooler and walk in freezer, employees personal food stored over food for customers. Operator began relocating all employees food.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jackets stored on bags of uncooked rice. Employee water gun stored over main cook line. Operator had employee relocate all personal items.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet.
[08B-38-4] Food stored on floor. In the walk in freezer, container of frozen shrimp stored on the floor.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. On the main cook line, knives stored between reach in cooler and prep table. Rice scoop stored in water at 83F. Operator began removing all utensils.
[35B-02-4] Insect control device installed over food preparation area. Blue bug zapper stored over the main cook line and steam well.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the main cook line have grease build up.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee energy drink can in the flip top reach in cooler on the main cook line. Operator removed the employee beverage.
[14-20-4] Ripped/worn tin foil used as shelf cover. Stained and ripped tin foil used to cover the wall behind the main cook line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Tuna thawing in standing water in a bowl in front of the three compartment sink. Operator had employee relocate the tuna to the walk in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mops stored with mop heads in the bottom of the mop sink. Operator hung the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on cutting boards on the main cook line and sushi bar counter and under the cutting board in the prep area. Operator began removing all wet wiping cloths.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine dish machine at 0ppm at time of inspection. Operator primed dish machine to 100ppm during inspection and placed service phone call for maintenance.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left the building out of the back door with gloved hands, went back inside to the cook line and began handling clean utensils with no hand wash after going outside.
[08A-04-5] Raw animal food stored over or with unwashed produce. In the reach in cooler at the end of the main cook line, raw beef over container of washed peppers. In the walk in cooler raw shell eggs over cut produce. Operator instructed employee to relocate the raw products.
[01B-02-5] 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, dumplings (59/62F - Cold Holding) stored above the cooling plane of the cooler. Operator discarded the dumplings.
[03A-02-5] 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; shrimp dumplings (47F - Cold Holding); beef (48F - Cold Holding); shrimp (50F - Cold Holding); dumplings (59/62F - Cold Holding). Per operator shrimp dumplings, beef and shrimp placed in reach in cooler for lunch, reach in cooler top left open during lunch rush. Operator placed ice bags on the food products to bring back to temperature range.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has food residue staining build up.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink on the main cook line used to discard drinks as evident by ice and straws in the hand wash sink.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection all food handler training certificates are expired.