Andaman Asian Bistro
Last inspected: Dec 15, 2025
61
Score
Going back to 2022, Andaman Asian Bistro has 11 inspections in the public record. The newest entry in the record is dated Dec 15, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things have been moving the wrong way, with the rolling count rising from around seven violations to closer to 10 violations per visit.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited five times.
By comparison, the average St. Augustine facility scores 81, putting Andaman Asian Bistro on the weaker side. Nothing in the record is alarming, but there's room to improve.
11
Inspections
0
Critical latest
2
Major latest
6
Minor latest
Inspection History
Dec 15, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Pedro hired over 60 days ago no proof of training. Employee Elmer food handler expired.
53B-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser near dishwasher unable to dispense paper towels.
31B-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone at sushi prep station counter. Operator removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle in kitchen. Operator removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled with build up. Reach in cooler gaskets on cookline have food debris. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on cookline soiled with food debris. **Repeat Violation**
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth at sushi station on prep table. Operator placed in sanitation bucket. **Corrected On-Site**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket sanitizer 0 ppm. Operator added another tablet 200 ppm. **Corrected On-Site**
21-08-4
61
Jul 18, 2025
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer 0ppm. Operator added more sanitizer 100ppm. **Corrected On-Site**
22-42-4
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Sushi rice at front counter no time mark.
01B-19-5
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. Sushi rice at front counter no time mark.
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed at hose on mop sink.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink with plastic container inside. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - 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. Emailed operator document for employee to sign. **Corrective Action Taken** **Repeat Violation**
11-26-1
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. Open gallon of milk operator says from five days ago not dated. Operator dated. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near dishwasher blocked by cart. Operator removed cart. **Corrected On-Site**
31A-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 on prep table. Employee removed. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen no hair restraint. Employee put on hat. **Corrected On-Site**
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in deep freezer inside dry storage room.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Operator removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled.
23-03-4
Basic - Plumbing system in disrepair. Plumbing under hand wash sink in dish washing area has a leak.
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusting.
14-17-4
25
Feb 14, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
67
Sep 5, 2024
Routine - Food
No violations found.
100
Sep 3, 2024
Routine - Food
5 critical violations. 3 major violations. 12 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line, raw chicken stored on shelf above oranges. Operator moved chicken. Reach in freezer on cook line, raw beef and chicken over fries and wontons. Stand up reach in freezer, tray of uncovered won tons stored on shelf under raw fish **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Across from cook line in top section of flip top reach in cooler sprouts (53F - Cold Holding); tofu (54F - Cold Holding); pot stickers (55F - Cold Holding); spring rolls (55F - Cold Holding) Employee moved items to stand up cooler or ice **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bottle of winded, Lysol and air freshener stored beside wrapped silverware on table by cashiers station **Corrected On-Site**
41-10-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee at cook line touched sprouts and nuts for garnish on prepared plate. Not wearing gloves, not using utensil.
09-01-4
High Priority - Nonfood-grade bags used in direct contact with food. Bagsof ice used for drinks in flip top freezer in wait station in plastic grocery bag. Operator voluntarily discarded.**Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 3 cutting boards on bottom shelf on cook line.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink on cook line **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee stated cook on cook line has been working for 2 years, no food handler certification available.
53B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine on counters in wait station
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl stored in rice container on cook line. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. Cardboard under clean dishes and sauces on upper shelf across from cook line.
14-05-4
Basic - Cove molding at floor/wall juncture broken/missing. At fish area, Cove molding separating from wall and wall has unsealed areas. **Repeat Violation**
36-03-4
Basic - Dead roaches on premises. Observed a total of 14 dead roaches 2 at cashier stand 12 in unused sushi area Operator swept all areas Called district office, following day callback per Lind. **Corrected On-Site** **Repeat Violation** **Warning**
35A-03-4
Basic - Equipment in poor repair. Interior of White and black microwaves, on cook line has rust on the interior.
14-11-5
Basic - Food storage container/container lid cracked or broken. One square plastic container on shelf with clean dishes by dish machine has chipped/cracked edges.
14-38-4
Basic - Food stored on floor. Container of liquid shortening stored on floor in back storage area. Operator moved to shelf. In walk in cooler bag of carrots and onions stored on floor. **Corrective Action Taken**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. On cook line tongs and ladle hanging on handle of oven door. Employee moved to be washed.**Corrected On-Site** **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line by cooked rice, water at 70f. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system and filtered over wok station. **Repeat Violation**
23-03-4
Basic - Utensils in poor condition. Spatula in pan on shelf with clean dishes has chipped edge.
14-12-4
19
Jun 8, 2024
Routine - Food
No violations found.
100
Jun 7, 2024
Routine - Food
8 critical violations. 3 major violations. 8 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked noodles in flip top reach in cooler in kitchen. Employee rearranged to proper storage. Also, in back reach in freezer, raw chicken stored above cooked pork dumplings. Employee moved to proper storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 13 live roaches observed: 1 live roach under reach in cooler in kitchen 2 live roaches under front kitchen prep table 2 live roaches under small kitchen prep table 6 live roaches to right of stove along kitchen wall 2 live roaches under the three compartment sink **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice on table next to stove at 75F. Raw shell egg ambient temperature 72F on table next to stove. Per operator, both products placed out at 11:00. Temperature taken at 5:09.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Rice on table next to stove at 75F. Raw shell egg ambient temperature 72F on table next to stove. Per operator, both products placed out at 11:00. Temperature taken at 5:09. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup on back prep table at 104F. Operator states soup prepared at 1:30. Temperature taken at 5:01. Also, sprouts in flip top reach in cooler at 57F. Operator states sprouts prepared 4.5 hours prior.
03D-01-5
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Mop sink has excessive supplies and a hose stored in mop sink. Employee states waste mop water is disposed of outside back door.
28-14-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect at front counter area. **Warning**
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Multiple grocery bags observed for storage of raw chicken and pork in direct contact with the bag.
14-31-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses quaternary ammonium for wiping cloth solution. No quaternary ammonium test strips available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in dish room. Employee replenished towels. **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states holding sushi rice on time controls. No written procedures available. Sushi rice time not marked. Operator states time to discard is 5:00 and marked appropriately. **Corrective Action Taken** **Repeat Violation**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bulk rice container. Employee removed bowl. **Corrected On-Site**
14-01-5
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing along wall to right of ice machine not in use.
36-03-4
Basic - Dead roaches on premises. Observed 5 dead roaches: 3 dead roaches under sushi hand wash sink 1 dead roach under three compartment sink 1 dead roach at back door **Repeat Violation** **Warning**
35A-03-4
Basic - Floor soiled/has accumulation of debris. Floors under all kitchen equipment and under/around stand up refrigerators/freezers have heavy debris, especially where wall meets floor.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water at 79F. Employee dumped water. Also, two pairs of tongs stored on oven door handle employee removed tongs. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top of white microwave has debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer and stove with grease build up. Right set of hood filters have grease build up. Walk in cooler gasket and reach in freezer gasket at back area are soiled.
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored directly on the floor at sushi hand wash sink.
21-38-4
15
Nov 20, 2023
Routine - Food
No violations found.
100
Nov 15, 2023
Routine - Food
4 critical violations. 3 major violations. 11 minor violations.
View 18 violations
High Priority - Dented/rusted cans present. See stop sale. In back storage area on middle shelf, can of hoisin sauce dented on seam. Operator discarded sauce.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler across from cook line, raw shell eggs stored over grated cheese. In chest reach-in freezer in back storage area, repackaged beef stored over wontons. Operator moved eggs and beef. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from cook line, raw pork (51F - Cold Holding), tofu (47F - Cold Holding); Operator put pork and tofu in freezer to cool down. Next to cook line in container of water, noodles (60F - Cold Holding) Operator put noodles on ice. In walk-in cooler, beef broth (45F - Cold Holding) Operator put bags of ice in broth to bring temperature down. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top and on counter across from cook line, chicken broth (128F - Hot Holding); pork soup (117F - Hot Holding) Operator brought both to boil. **Corrected On-Site**
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment keeps rice on time as a public health control but does not have a written plan. Provided operator with document during inspection. **Corrective Action Taken**
03F-10-5
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. Provided operator with handout during inspection. **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Next to dish machine, cup in hand washing sink. Operator removed cup. **Corrected On-Site**
31A-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives kept between counter and reach-in cooler. Operator removed both knives. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs handing from oven handle. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to cook line, spoons and spatulas stored in water temped at 75. Operator removed water. **Corrected On-Site**
10-07-4
Basic - No suitable facilities provided to store employee clothing and other possessions. Employee phone stored with seasonings above prep counter. Employee purse on bottom shelf with napkins. Operator moved both items. **Corrected On-Site**
40-01-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In beverage cooler next to cook line, opened can of soda on middle shelf. Operator removed drink. **Corrected On-Site**
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Behind sushi counter, fish thawing in sink and thawing on counter next to sink. Employee moved fish to reach-in cooler. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Next to dish machine, bucket of water and with mop in it. Operator removed mop and hung to dry. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Two bulk containers of sugar on bottom shelf across from beverage cooler missing labels. Operator labeled containers. **Corrected On-Site**
02D-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bulk container of salt next to ice machine. Operator removed handle. **Corrected On-Site**
10-01-5
Basic - Dead roaches on premises. Under hand washing sink next to dish machine, 1 dead roach. Operator removed roach. **Corrected On-Site**
35A-03-4
Basic - Equipment or utensils not designed or constructed in a durable manner. On rack next to dish machine, spatula has burn marks and pieces missing. Operator discarded spatula. **Corrected On-Site**
14-10-4
23
Mar 21, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor 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. In reach-in freezer near dish area observed wrapped portions of chicken stored over shrimp and wrapped beef. Operator rearranged items during inspection. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of reach-in cooler on cook line observed, bean sprouts (47F - Cold Holding). Operator stated sprouts were placed in cooler 30 minutes prior to temperature and added ice. At front counter observed, krab sticks (53F - Cold Holding). Operator stated cooler was just stocked 30 minutes prior to temperature and observed ambient temperature at 40F during inspection. **Corrective Action Taken**
03A-02-5
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. Observed no written clean up procedures available. Provided operator with handout during inspection. **Corrected On-Site**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on togo menus multiple raw items are not marked correctly. Employee began marking items during inspection and operator spoke to employee who made menus to correct new ones. **Corrective Action Taken**
02B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In dish area observed employee drink stored over clean plates on shelf. Operator moved drink during inspection. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. In dry storage area observed containers of oil stored on floor. Operator moved oil during inspection. **Corrected On-Site**
08B-38-4
55
Nov 14, 2022
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee after moving trash can with gloves hands about to begin handling food without washing hands. Employee washed hands and changed gloves during inspection.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of reach-in cooler on cook line observed, bean sprouts (46F - Cold Holding). Operator stated sprouts were placed in cooler two hours prior to temperature and added ice to pan. Behind front counter observed, cream cheese (50F - Cold Holding). Operator stated cream cheese was pulled from bottom cooler two hours prior and placed back into cooler during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (119F - Hot Holding) in warmer on cook line. Operator stated rice was placed there from cooker approximately ten minutes prior to temperature and placed in microwave to rapidly heat to 165F or higher. **Corrective Action Taken**
03B-01-6
Intermediate - Manager or person in charge lacking proof of food manager certification. Operator was unable to obtain proof of training during inspection. **Warning**
53A-01-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed some sushi, sashimi and pho soups not marked for under cooked on main menu. Observed sushi and sashimi items not marked for undercooked on lunch menu. **Repeat Violation** **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available at handwash sink behind sushi counter and also at handwash sink near front entrance of kitchen. Employee stocked towels during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written time plan available for holding shell eggs Operator observed at 56F ambient on cook line and sushi rice at 130F front counter. Discussed and provided paperwork to operator during inspection and operator labeled with correct times during inspection. **Corrective Action Taken** **Warning**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Throughout kitchen and back area observed multiple bulk containers with no handle scoops stored in container. Operator began removing bowls during inspection. **Corrective Action Taken** **Repeat Violation**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles in back prep area with non smooth tiles. **Repeat Violation**
36-37-5
Basic - Employee eating in a food preparation or other restricted area. Observed moline drink stored on prep table on cook line. Operator moved drink during inspection. **Corrected On-Site**
12B-02-4
Basic - Floor area(s) covered with standing water. Observed standing water on floor under three compartment sink coming from pipe leak. **Repeat Violation**
36-22-4
Basic - Food stored on floor. On cook line observed container of shortening stored on floor. Operator moved container during inspection. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to rice warmer observed utensils in water of 78F. Operator removed water during inspection. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Insect control device installed over food preparation area. In back prep storage area observed bug zapper hanging over multiple cups and other food contact surfaces. **Repeat Violation**
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust buildup on fans in walk-in cooler.
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking under three compartment sink. **Repeat Violation**
29-11-4
Basic - Wet wiping cloths stored in detergent. Observed wiping cloths stored in soap and water. Operator remade bucket with chlorine and observed at 100ppm. **Corrected On-Site**
21-03-4
26
Frequently Asked Questions
When was Andaman Asian Bistro last inspected?
The most recent health inspection at Andaman Asian Bistro on file is from Dec 15, 2025. The public record contains 11 inspections in total.
What is the most common violation at Andaman Asian Bistro?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Andaman Asian Bistro.
How does Andaman Asian Bistro compare to other restaurants in St. Augustine?
Andaman Asian Bistro most recently scored 61 out of 100, which is lower than the St. Augustine average of 81.
Has Andaman Asian Bistro's inspection record improved over time?
No. Recent inspections at Andaman Asian Bistro have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Andaman Asian Bistro means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Andaman Asian Bistro inspected?
Based on the inspection history on file, Andaman Asian Bistro is inspected around four times per year on average.
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