New Pacific Asian Bistro
Last inspected: Mar 17, 2026
100
Score
New Pacific Asian Bistro appears in inspection records 10 times, starting in 2022. Inspectors last stopped by on Mar 17, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
Compared to the broader St. Augustine restaurant scene, where the average is 81, this is a stronger showing. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 17, 2026
Food-Licensing Inspection
No violations found.
100
Mar 16, 2026
Food-Licensing Inspection
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab sticks (45F - Cold Holding); Krab stick mix (45F - Cold Holding); raw fish (45F,44F,45F,45F - Cold Holding); cut kale (45F - Cold Holding); spicy tuna (45F,45F - Cold Holding); raw scallops (44F - Cold Holding); seafood salad (44F - Cold Holding); raw uni (45F - Cold Holding); raw fish roe (45F - Cold Holding) all items in reach in cooler under sushi bar, establishment not open today and all items have been in cooler since the previous day without any additional preparation. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Krab sticks (45F - Cold Holding); Krab stick mix (45F - Cold Holding); raw fish (45F,44F,45F,45F - Cold Holding); cut kale (45F - Cold Holding); spicy tuna (45F,45F - Cold Holding); raw scallops (44F - Cold Holding); seafood salad (44F - Cold Holding); raw uni (45F - Cold Holding); raw fish roe (45F - Cold Holding) all items in reach in cooler under sushi bar, establishment not open today and all items have been in cooler since the previous day without any additional preparation. **Warning**
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall at sushi bar area, operator killed and cleaned roach. **Corrective Action Taken** **Warning**
35A-05-4
Basic - Dead roaches on premises. 2 dead roaches under countertop at sushi bar, operator cleaned up and discarded dead roaches. **Corrective Action Taken** **Warning**
35A-03-4
61
Nov 19, 2025
Routine - Food
5 critical violations. 5 major violations. 5 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish eggs (70F - Cold Holding) siting out at sushi bar, per employee eggs have been taken in and out for less then 2 hours and are usually used up within 4 hours, inspector suggested placing eggs on time control, eggs placed back in display reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over avocados in bottom section of reach in cooler at sushi bar. Also raw chicken stored over raw salmon, all removed from original packaging, in walk in freezer. Also raw chicken stored over raw beef stored over buckets of soy sauce in walk in cooler.
08A-05-6
High Priority - Live, small flying insects found 2 live flying insects around dry storage rack by back door to kitchen. 2 love flying insects around trash can at sushi bar. Approximately 2 live flying insects around soiled dishes and trash can next dish machine. **Warning**
35A-02-7
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. In use dish machine in kitchen ran multiple times and reading 0ppm. Employees began working on dish machine. Retested at 50ppm **Corrected On-Site**
22-41-4
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. Missing time markings from tempura batter on cook line in kitchen, per employee batter was made several hours prior.
03F-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink with gloves on in kitchen.
12A-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rehydrated noodles (54F - Cooling, after 1 hour 53F); salad mix (49F - Cooling, after 1 hours 49F); cooked noodles (73F - Cooling, after 1 hour 71F) in reach in coolers in kitchen, all coolers consistently open during inspection, all items,s moved to walk in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At both hand wash stations in bathrooms, operator opened up valves under sinks during inspection. **Corrected On-Site**
27-19-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On lunch menu: Spicy Mexican roll Terry roll On main menu: Tri-color sashimi Tri-color sushi Sushi and Sashimi for 1 Palencia roll Pink Lady roll Dragon roll Cobra roll **Warning**
02B-01-5
Intermediate - 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 certifications expired in June of 2025 **Warning**
53B-05-5
Basic - Employee with no hair restraint while engaging in food preparation. 1 food handler making food on cook line.
13-03-4
Basic - Food stored on floor. Multiple boxes of various animal products in walk in freezer. Bucket of cut onions, flour, and cooking oil at end of cook line by back door to kitchen.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. In both bathroom.
31B-04-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee on cook line cutting heads of cabbages and taking mushrooms straight out of the box and cooking them without washing any items before preparation/cooking.
08B-39-4
Basic - Water draining onto floor surface. Pipe disconnected from hand wash station by back door causing water to leak over floor, employee mopped up water and began to repair pipe. **Corrective Action Taken**
29-03-4
22
Mar 13, 2025
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing towels. At kitchen Hand Wash Sink. Replaced by manger. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop In Corn starch. Moved by manager. **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Loose gasket to coolers kitchen
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled scoop container. Moved by manager. **Corrected On-Site**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handles. Moved by manager. **Corrected On-Site**
10-20-4
74
Jan 8, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (51F - Cold Holding) in display cooler at sushi bar, per employee roe has been consistently taken in and out less then 1 hour. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw fish in walk in freezer, both removed from original packaging. Also raw chicken over raw beef in walk in cooler. Also raw beef over soy sauce in walk in cooler. Also raw chicken stored over various sauce bottles in bottom of reach in cooler on make line. Also raw shell eggs over cut onions in walk in cooler. Also raw fish and raw fish roe stored over various sauce bottles and prepared vegetables in reach in coolers under sushi bar. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsing and washing out woks on cook line, but did not sanitize them before using again.
22-45-4
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 touching prepared sushi while placing them plate for customers at sushi bar. Employee touching cut lettuce on cook line while plating bento boxes for customers.
09-01-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Rui Chen, expired 4/24/2024
53A-03-7
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Employees holding dumplings, cooked veggies, and tempura batter on time control in kitchen on cook line, but items are not on written procedures, manager corrected during inspection. **Corrected On-Site**
03F-10-5
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting mushrooms from box they came in without washing them first in prep area in kitchen.
08B-39-4
Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom
31B-04-4
Basic - Employee with no hair restraint while engaging in food preparation. 3 food handlers in kitchen, employee corrected during inspections. **Corrected On-Site**
13-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
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. Packages of raw tuna still thawing inside packaged in walk in cooler, employee opened packages. **Corrected On-Site** **Repeat Violation**
06-09-1
35
May 28, 2024
Routine - Food
No violations found.
100
Sep 13, 2023
Routine - Food
No violations found.
100
Mar 29, 2023
Routine - Food
5 critical violations. 4 major violations. 10 minor violations.
View 19 violations
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. At time of inspection, chlorine dish machine at 0ppm. Operator set up the three compartment sink and found back up sanitizer for the dishmachine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. In the back fry storage hallway, multiple cans of raid pesticide in a plastic bag. Operator removed the pesticide from the establishment. **Corrected On-Site**
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, container of raw pork stored over container of cooked noodle. Operator relocated the raw pork. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the two door reach in cooler, chicken (58F - Cold Holding) per operator was left out of cooler during lunch service, operator removed the chicken to be discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the two door reach in cooler, chicken (58F - Cold Holding) per operator was left out of cooler during lunch service, operator removed the chicken to be discarded. **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. 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 10 employees present and working with food with no certified food manager present. Before conclusion of the inspection, certified food manager present. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at the hand wash sink by the rear exterior door or the sushi bar hand wash sink. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken from the previous day stored in the reach in cooler and walk in cooler with no product date marking. **Repeat Violation**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One employee beverage stored on the pass through window over the steam well, one employee beverage stored on the clean prep table opposite the wok station. Operator removed the employee beverages. **Corrected On-Site**
12B-07-4
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. Vacuum packaged thawed tuna packets fully thawed in walk in cooler still in vacuum package.
06-09-1
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with mop head on the floor.
42-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of the waitstation soda nozzles has build up of soda syrup residue behind the nozzles.
23-03-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Accumulation of grease on the hood filters on the main cook line.
36-68-5
Basic - Food stored on floor. Jugs of fryer oil and soy sauce stored on the floor at the end of the main cook line. Container of cut lettuce stored on the floor in the walk in cooler. **Repeat Violation**
08B-38-4
Basic - Equipment in poor repair. Two door reach in cooler has tears in the door gaskets at the top of the cooler doors. Walk in cooler has missing door handle. **Repeat Violation**
14-11-5
Basic - Bowl or other container with no handle used to dispense food. Plastic portion cups used as scoops in bulk flour/sugar/rice containers. Operator began to remove the portion cups. **Corrective Action Taken** **Repeat Violation**
14-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean cutting board behind the sushi bar counter. **Repeat Violation**
21-12-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic and metal containers stacked while wet on shelf over three compartment sink. **Repeat Violation**
24-08-4
19
Oct 18, 2022
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
19
Jul 13, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was New Pacific Asian Bistro last inspected?
The most recent health inspection at New Pacific Asian Bistro on file is from Mar 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at New Pacific Asian Bistro?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at New Pacific Asian Bistro.
How does New Pacific Asian Bistro compare to other restaurants in St. Augustine?
New Pacific Asian Bistro most recently scored 100 out of 100, which is higher than the St. Augustine average of 81.
Has New Pacific Asian Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at New Pacific Asian Bistro have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at New Pacific Asian Bistro 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 New Pacific Asian Bistro inspected?
Based on the inspection history on file, New Pacific Asian Bistro is inspected around three times per year on average.
Nearby Restaurants