Hangar One Bistro
Last inspected: Oct 29, 2025
58
Score
Inspectors have visited Hangar One Bistro 12 times, with records going back to 2022. Hangar One Bistro was last inspected on Oct 29, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about five violations before that.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
The city-wide average sits at 81, which Hangar One Bistro's 58 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
12
Inspections
3
Critical latest
0
Major latest
2
Minor latest
Inspection History
Oct 29, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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.
01B-13-4
High Priority - 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. **Corrective Action Taken**
22-41-4
Basic - 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.
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Chef preparing food on cook line.
13-03-4
58
Aug 28, 2025
Complaint Full
No violations found.
100
Aug 27, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 20 live roaches behind standing reach in freezer in back storage area in kitchen. Employees began to kill and cleaned up roaches during inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-08-27: 2 live roaches around breaker panels behind reach in cooler/reach in freezer right next to cook line. Approximately 4 live roaches behind soda lines at bar area. 1 live roach in storage area behind standing reach in freezer. Also 2 dead roaches around breaker panels next to cook line. Also 3 dead roaches behind standing reach in freezer in storage area. Also 1 dead roach under drain board of dish washer in kitchen. Operator began to kill and cleaned up all live and dead roaches. **Admin Complaint** **Corrective Action Taken**
35A-05-4
86
Aug 26, 2025
Complaint Full
3 critical violations.
View 3 violations
High Priority - Roach activity present as evidenced by live roaches found. Approximately 20 live roaches behind standing reach in freezer in back storage area in kitchen. Employees began to kill and cleaned up roaches during inspection. **Corrective Action Taken** **Warning**
35A-05-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Honey cinnamon butter in reach in cooler at wait station with a date of 8/1 and no one on site knows if that is the correct date or not.
01B-24-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Box of raw calamari stored over bags of cooked pork dumplings, dumplings removed from original packaging, both items rearranged. **Corrected On-Site**
08A-02-6
64
May 7, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Sweet potatoes at 70°. In reach in cooler. (Overnight temperatures).
03D-02-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Peronist date marked 4/25. Per Person In Charge . Item was made 4/26, frozen , but pulled out of freezer yesterday. Marked by manger. **Corrected On-Site**
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine. Degreaser. Marked by manger. **Corrected On-Site**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured CO2 tank/s at rear kitchen.
51-11-4
67
Feb 19, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Bottles of soap stored with and over sugar in cabinet at bar.
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (58F - Cold Holding) sitting out at server station in dining room, per server butter is left out to soften then placed back in cooler, butter has been out less then 1 hour, manager placed butter on time control. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 10 packages of raw salmon fully thawed out still inside vacuum bags on cook line.
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station at bar blocked by multiple chemical bottles, bottles moved. **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on brunch menu for Eggs Benedict. **Warning**
02B-01-5
Basic - 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. 10 packages of raw salmon fully thawed out still inside vacuum bags on cook line.
06-09-1
Basic - No copy of latest inspection report available.
51-18-6
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitation bucket stored next to uncovered bowls in shelve at end of make line, sanitation bucket moved. **Corrected On-Site**
21-44-1
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water, cold water turned on over chicken. **Corrected On-Site**
06-01-5
43
Jun 12, 2024
Routine - Food
No violations found.
100
Jun 5, 2024
Routine - Food
2 critical violations. 9 major violations. 1 minor violation.
View 12 violations
High Priority - 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. **Corrective Action Taken**
03B-01-6
High Priority - 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. **Warning**
22-41-4
Intermediate - 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. **Repeat Violation** **Admin Complaint**
53B-13-5
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. 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. **Corrected On-Site**
02C-03-5
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 written procedures and discussed with person in charge. Person in charge printed. **Corrected On-Site**
11-27-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment has clams and hasn't kept clam tags from previous 90 days.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top cooler stained with food debris.
22-02-4
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/ Observed five employees present with no certified food manager on-site. Food Manager showed up at end of inspection **Corrected On-Site**
53A-05-6
Intermediate - 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. **Corrected On-Site** **Repeat Violation**
31B-02-4
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. Provided written procedures and discussed with person in charge **Corrective Action Taken** **Repeat Violation**
11-26-1
Intermediate - 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.
01C-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler soiled with food debris.
23-03-4
29
Feb 7, 2024
Routine - Food
No violations found.
100
Dec 6, 2023
Routine - Food
2 critical violations. 6 major violations. 3 minor violations.
View 11 violations
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell egg above unwashed onions and Brussels sprouts. Discuss with person in charge. **Corrective Action Taken**
08A-04-5
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 written procedures and discussed with person in charge. **Corrective Action Taken**
11-27-4
Intermediate - 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.
16-37-1
Intermediate - 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.
31B-02-4
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. Provided employee reporting agreement and discussed with person in charge. **Corrective Action Taken**
11-26-1
Intermediate - 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. **Warning**
03G-50-1
Intermediate - 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.
53B-13-5
Basic - 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. **Corrective Action Taken**
29-49-6
Basic - 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.
16-46-4
Basic - In-use tongs stored on equipment door handle between uses. Observed one set of tongs hanging on oven handles person in charge removed tongs. **Corrective Action Taken** **Repeat Violation**
10-20-4
35
Apr 28, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Out in shallow ice bath; Tomatoes, watermelon, beans, feta, eggs 51F; ( - Cold Holding). Placed on time control and documented. **Corrected On-Site**
03A-02-5
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. Cream, no date. Person in charge put yesterday date on cream. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lime/calcium in side of ice machine. Person in charge wiped clean. **Corrected On-Site**
22-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in kitchen does not have hot water.
27-16-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled.
22-08-4
Basic - In-use wiping cloth/towel used under cutting board. Person in charge removed. **Corrected On-Site**
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 88F. Person in charge emptied out water. **Corrected On-Site**
10-07-4
Basic - Bowl or other container with no handle used to dispense food. Cups in panko,flour used as scoop. Person in charge removed. **Corrected On-Site**
14-01-5
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven doors. Person in charge removed. **Corrected On-Site**
10-20-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between wall and 3 compartment sink. Person in charge removed knives. **Corrected On-Site**
10-17-4
47
Sep 12, 2022
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 1) dishes ran through dish machine not sanitized. Person in charge set up triple sink and placed dishes in sanitizer. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-45-4
High Priority - 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. 1) Dishmachine tested at 0ppm chlorine. Person in charge set up triple sink with quats at 200ppm **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting boards on flip-top coolers stained with food debris.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) gaskets on all flip-top coolers soiled with food debris.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) stove utensils in water of 105F. Person in charge turned stove on to heat water. Water was at 136F by end of inspection. **Corrected On-Site**
10-07-4
Basic - In-use utensil stored in sanitizer between uses. 1) knife and chop stick stored in sani water. Person in charge removed utensils and dumped water.
10-18-5
Basic - Equipment and utensils not properly air-dried - wet nesting. 1) water container for guests stored with visible moisture. Person in charge placed container in dish washing area. **Corrected On-Site**
24-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 1) interior deflection plate in ice machine has black/green mold like substance. Person in charge had employee clean and sanitize deflector plate. **Corrected On-Site**
22-20-5
52
Frequently Asked Questions
When was Hangar One Bistro last inspected?
The most recent health inspection at Hangar One Bistro on file is from Oct 29, 2025. The public record contains 12 inspections in total.
What is the most common violation at Hangar One Bistro?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Hangar One Bistro.
How does Hangar One Bistro compare to other restaurants in St. Augustine?
Hangar One Bistro most recently scored 58 out of 100, which is lower than the St. Augustine average of 81.
Has Hangar One Bistro's inspection record improved over time?
Yes. Recent inspections at Hangar One Bistro have averaged around two violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hangar One 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 Hangar One Bistro inspected?
Based on the inspection history on file, Hangar One Bistro is inspected around four times per year on average.
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