TANK'S SUSHI BISTRO

Name: TANK'S SUSHI BISTRO
Address: 46 TUSCAN WAY STE 303, SAINT AUGUSTINE, FL, 32092, US
Rating: 81.3

46 TUSCAN WAY STE 303, SAINT AUGUSTINE, FL 32092

License #6501929

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TANK'S SUSHI BISTRO in SAINT AUGUSTINE currently holds an InspectFL Health Score of 81.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 24 total violations — 6 critical, 6 major, 12 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 9, 2026

The latest inspection on May 19, 2026 shows 11 observation rows: 1 critical, 1 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Torn gasket on white chest freezer
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead insects on sticky glue trap on cooks line, manager discarded glue trap.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over prepped sauces in walk in cooler.
[14-01-5] Bowl or other container with no handle used to dispense food. Large clear container used to scoop rice, black bowl used to scoop tempura. Manager removed bowls from rice and tempura mix.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line.
[25-05-4] Single-service articles improperly stored. Single service plastic food containers stored on Floor at entrance to kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vent above prep table.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in cooler shelves.
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled with black debris under cooking equipment.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Replacement ceiling tiles.
[36-17-5] Floor tiles missing and/or in disrepair. A few broken floor tiles near back door

Disposition: Warning Issued
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open package of prawns stored above ready-to-eat cheesecake in stand up reach in freezer. Operator moved cheesecake to proper storage.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip top reach in cooler in kitchen and sushi 2 door reach in cooler are soiled. Underplating around soda nozzles is soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Plastic wrap blocking sushi handwash sink. Scrub pad in handwash sink by walk in cooler. Both items moved.
[35A-02-7] Live, small flying insects found. One live flying insect at sushi area.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with orange liquid at dishmachine.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towels lining multiple containers of raw fish in sushi area. Employee removed paper towels.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in sushi area have black substance on the sides of the cutting boards.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in standing water at the flat grill at 122F. Employee removed water.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available.
[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. All proof of employee food handler training expired between 7/20/2025 and 7/31/2025.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp being held at room temperature at 54F. Per operator, shrimp left out for approximately 25 minutes. Shrimp moved to reach in freezer and approximately 15 minutes later shrimp is at 40F.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution at dishmachine tested at 200+ppm chlorine. Employee remade solution to 100ppm chlorine.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelf in flip top reach in cooler has rust. Two back shelves in walk-in cooler have rust.

Community reaction

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Community pulse