1928 Bistro 2
Last inspected: Feb 23, 2026
95
Score
Public records show 12 inspections at 1928 Bistro 2 stretching back to 2022. 1928 Bistro 2 was last inspected on Feb 23, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around one violation across recent inspections versus roughly four violations before.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up four times.
Among St. Johns restaurants, the typical score is 69; 1928 Bistro 2 is comfortably above that bar. There isn't much in the file that would give a customer pause.
12
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - Single-service articles not stored inverted or protected from contamination. To go lids on containers stored food contact surface upwards on rack over steam wells in kitchen.
25-06-4
95
Jul 31, 2025
Routine - Food
No violations found.
100
Jul 30, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (109F - Hot Holding); black beans (101F - Hot Holding) in steam table in kitchen by office, steam table unplugged, steam table plugged back in and temperature increased. crochets (89F - Hot Holding); empanadas (93F - Hot Holding) in warming cabinet in kitchen on cook line, temperature turned up. Per manager all items have been in steam table/warming cabinet for maybe 2 hours. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - 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 and the time removed from temperature control cannot be determined. See stop sale. On butter at front counter, per manager butter was taken out of cooler around 8am.
03F-02-5
74
Feb 11, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
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**
03A-02-5
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**
12A-29-4
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**
03F-10-5
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**
08B-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in standing water in triple sink.
06-01-5
61
Sep 9, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
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.
12A-27-4
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**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser on rack by mop sink, manager corrected during inspection. **Corrected On-Site**
41-17-4
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**
25-06-4
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.
08B-17-4
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**
08B-36-4
61
Jun 6, 2024
Routine - Food
1 major violation.
View 1 violation
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**
02B-04-5
90
May 6, 2024
Routine - Food
1 major violation.
View 1 violation
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**
02B-04-5
90
Mar 4, 2024
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
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.
08A-17-6
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**
03A-02-5
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**
03B-01-6
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.
41-10-4
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**
02B-04-5
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.
53A-05-6
45
Sep 14, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
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.
03D-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**
01B-02-5
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**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet.
24-08-4
Basic - Equipment in poor repair. Two door reach in cooler has door gasket separating on the door closest to the standup reach in cooler.
14-11-5
64
Mar 28, 2023
Complaint Full
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the front counter hot holding unit; guava and cheese pastry (116F - Hot Holding). Operator states items placed out around 730am. Discussed with operator either adjusting the holding temperature of the unit or utilizing time as a public health control for all items placed in the case. Operator discarded the three pastries. **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter hot holding unit; guava and cheese pastry (116F - Hot Holding). Operator states items placed out around 730am. Discussed with operator either adjusting the holding temperature of the unit or utilizing time as a public health control for all items placed in the case. Operator discarded the three pastries. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Ortho home defense pesticide stored on the floor y the rear exterior door. Operator removed the pesticide to the outside of the establishment. **Corrected On-Site**
41-05-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the front waitstation counter reach in cooler, open container of milk from the previous day with no product date marking. Operator placed date marked on the open container of milk. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use hand wash sink behind the front counter to fill container of water. Hand wash sink used as a dump sink as evident by ice in the bottom of the hand wash sink.
31A-11-4
Basic - Food stored on floor. Jugs of fryer oil stored on the floor under the oven. Operator began to relocate the fryer oil. **Corrective Action Taken**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and jackets stored over canned beverages and bottles of water on the dry storage shelf opposite the office area. Operator relocated the employee belongings. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Main cook line flip top reach in cooler, knife stored between reach in cooler and flip top door. Employee relocated the knife to the correct storage location. **Corrected On-Site**
10-17-4
45
Feb 3, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the middle cook station prep table; rice (126F - Hot Holding). Employee unplugged rice cooker to start a new batch or rice, operator had employee combine rice with separate container of cooking rice to bring product back into temperature range. **Corrective Action Taken**
03B-01-6
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**
11-27-4
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/ At time of inspection no certified food manager present and 6 employees currently working with food.
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At time of inspection establishment holing food on time with no written plan. Inspector provided written plan. **Corrective Action Taken**
03F-10-5
Basic - Current Hotel and Restaurant license not displayed. At time of inspection license currently displayed in the office expired 06/01/2022.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on the clean prep table at the entrance to the main cook line. Operator relocated the employee phone. **Corrected On-Site**
40-06-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage in the front counter reach in cooler with milk to be used for customers. Operator removed the employee beverage. **Corrected On-Site**
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection raw frozen beef stored in container of water at ambient air temperature on the middle prep table. Operator relocated the beef to the sink to run under cold water. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the main prep table in the kitchen, wet wiping cloth stored by in use cutting board. Operator relocated the wet wiping cloth. **Corrected On-Site**
21-12-4
50
Oct 26, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
Washing Fruits and Vegetables
FL-42
Hands Clean and Properly Washed
FL-08
58
Frequently Asked Questions
When was 1928 Bistro 2 last inspected?
The most recent health inspection at 1928 Bistro 2 on file is from Feb 23, 2026. The public record contains 12 inspections in total.
What is the most common violation at 1928 Bistro 2?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at 1928 Bistro 2.
How does 1928 Bistro 2 compare to other restaurants in St. Johns?
1928 Bistro 2 most recently scored 95 out of 100, which is higher than the St. Johns average of 69.
Has 1928 Bistro 2's inspection record improved over time?
Yes. Recent inspections at 1928 Bistro 2 have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at 1928 Bistro 2 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is 1928 Bistro 2 inspected?
Based on the inspection history on file, 1928 Bistro 2 is inspected around four times per year on average.
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