Tank's Sushi Bistro
Last inspected: Oct 29, 2025
30
Score
Tank's Sushi Bistro appears in inspection records 11 times, starting in 2022. The latest inspection on file is from Oct 29, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to 15 violations per visit.
Looking across the full record, “food stored on floor” is the recurring theme, flagged four times.
Tank's Sushi Bistro's latest score of 30 falls below the Ponte Vedra average of 70. The pattern in the record is worth a careful look.
11
Inspections
2
Critical latest
3
Major latest
12
Minor latest
Inspection History
Oct 29, 2025
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
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. Tempura shrimp being held on time controls has no time marking. Employee states shrimp prepared 5 minutes earlier and added time marking to shrimp. Also, garlic in oil with no time marking. Employee states garlic prepared one hour prior and marked time on garlic. **Corrected On-Site**
03F-02-5
High Priority - Roach activity present as evidenced by live roaches found. One live roach on floor by kitchen handwash sink. Operator killed and discarded roach. **Corrected On-Site**
35A-05-4
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Establishment has records for the current month only.
01D-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in sushi has black mold-like substance.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with blue and orange liquids at triple sink. Employee identified contents as window cleaner and degreaser, respectively and labeled both bottles. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in mixed vegetables.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Handle on toaster oven in sushi has food debris build up. **Repeat Violation**
23-24-4
Basic - Dead roaches on premises. One dead roach on floor to right of bag in box soda rack. Employee removed and discarded dead roach. **Corrected On-Site**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets on bag of rice and case of oil. Employee moved jackets. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Floors throughout kitchen and under triple sink with heavy debris/build up. Wall at grill and fryer area with heavy grease build up. Both sides of door to sushi area with grease build up. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Bucket of fish and case of seafood on the floor in walk in freezer. Employee moved all to shelving. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. No choking poster. Provided DBPR Form HR 5030-105 and operator posted sign. **Corrected On-Site**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Shelving under flat grill with heavy food debris. Right side of fryer with grease build up. Shelf liners in walk in cooler are soiled. **Repeat Violation**
23-03-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Small floor fan on shelf by wok station stored above clean utensils. Also, battery chargers stored on top of bag in box sodas. Employee moved battery chargers. **Corrected On-Site**
42-03-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust.
14-17-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Wiping cloth solution at service station with bleach and soap mixed together. Operator remade solution. **Corrected On-Site**
21-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in service station tested at 10ppm chlorine. Operator remade solution to 100ppm chlorine. **Corrected On-Site**
21-07-4
30
Mar 11, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
41
Oct 21, 2024
Routine - Food
4 critical violations. 5 major violations. 8 minor violations.
View 17 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. ECO Lab technician on site stated sanitizer is not working at all for the dish machine and was able to fix and tested at 100ppm during inspection. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fully cooked seafood salad and various sauce bottles stored under raw fish in reach in cooler at sushi bar area, all ready to eat items moved. **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. shrimp dumplings (46F - Cold Holding); raw shell eggs (68F - Cold Holding); pork dumplings (55F - Cold Holding); edamame (58F - Cold Holding) all items over filled in containers in top section of reach in cooler on make line. Per employee lids have been open for approximately 1.5 hours, all items moved to bottom of reach in cooler. spring mix (67F - Cold Holding) sitting out at sushi bar area, per employee spring mix is used as a garnish and was prepared about an hour prior. Spring mix placed in reach in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitation bucket at server area reading over 200ppm, employee took back to dish area to remake bucket. **Corrective Action Taken**
41-27-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands inside triple sink in ware washing area.
12A-03-4
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Freezing records only kept on site for little over a month, per operator they take all the month's invoices home at the end of the month. **Repeat Violation**
01D-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw chicken (49F - Cooling, after 30 minutes 49F) in large covered bowl in walk in cooler, per operator chicken was made 1.5 hours prior, cover removed **Corrective Action Taken** **Repeat Violation**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at server area with ice chips inside. Hand wash sink on cook line covered in tempura batter.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with orange liquid and one with blue liquid under hand wash station in dish area. 2 spray bottles under hand wash station at server area with yellow liquid. **Repeat Violation**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rack next to fryers on cook line. Walls behind cook line. Hood filters over cook line.
23-03-4
Basic - Current Hotel and Restaurant license not displayed. Current license in drawer at host stand
50-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cut onions in walk in cooler.
08B-17-4
Basic - Insect control device installed over food preparation area. Fly zapper over clean plates and reach in cooler on cook line, zapper moved. **Corrected On-Site**
35B-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. 1 knife on make line between reach in cooler and prep table.
10-17-4
Basic - Food stored on floor. Bucket of clear soup stored under wok station in kitchen.
08B-38-4
Basic - Floor soiled/has accumulation of debris. Under entire cook line. Under standing reach in coolers by cook line. Under main reach in cooler at sushi bar area.
36-73-4
Basic - Uncleanable knife block in use to store knives. On prep table on make line.
14-55-4
22
May 20, 2024
Complaint Partial
No violations found.
100
Apr 26, 2024
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (56F - Cold Holding) in bay sitting on top of containers in top section of reach in cooler on make line, per manager bag has been there less then 1 hour, bag moved to bottom of cooler. raw fish roe (58F - Cold Holding) in display reach in cooler at sushi bar, per manager roe has been taken in and out of cooler for less then 1 hour. raw shrimp (64F - Cold Holding) portions of shrimp thawing out under cold running water in triple sink in kitchen, per manager shrimp has been thawing out for less then 1 hour, employee started to move thawed portions to walk in cooler during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-04-26: dumplings (49F - Cold Holding) in bag sitting in top section of reach in cooler in container on make line, per manager bag has been there less then 30 minutes, bag moved to bottom of cooler. raw fish roe (54F - Cold Holding) sitting out on counter at sushi bar area, per employee roe has been out less then 30 minutes, roe placed back in reach in cooler. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Mar 7, 2024
Complaint Full
2 critical violations. 3 major violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
30
Nov 29, 2023
Routine - Food
No violations found.
100
Sep 29, 2023
Routine - Food
5 critical violations. 3 major violations. 15 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line; shrimp dumplings (47F - Cold Holding); beef (48F - Cold Holding); shrimp (50F - Cold Holding); dumplings (59/62F - Cold Holding). Per operator shrimp dumplings, beef and shrimp placed in reach in cooler for lunch, reach in cooler top left open during lunch rush. Operator placed ice bags on the food products to bring back to temperature range. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler on the main cook line, dumplings (59/62F - Cold Holding) stored above the cooling plane of the cooler. Operator discarded the dumplings. **Corrective Action Taken**
01B-02-5
High Priority - Raw animal food stored over or with unwashed produce. In the reach in cooler at the end of the main cook line, raw beef over container of washed peppers. In the walk in cooler raw shell eggs over cut produce. Operator instructed employee to relocate the raw products. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left the building out of the back door with gloved hands, went back inside to the cook line and began handling clean utensils with no hand wash after going outside.
12A-16-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine dish machine at 0ppm at time of inspection. Operator primed dish machine to 100ppm during inspection and placed service phone call for maintenance. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has food residue staining build up. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on the main cook line used to discard drinks as evident by ice and straws in the hand wash sink. **Repeat Violation**
31A-11-4
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. At time of inspection all food handler training certificates are expired. **Warning**
53B-05-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops stored with mop heads in the bottom of the mop sink. Operator hung the mop to dry. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on cutting boards on the main cook line and sushi bar counter and under the cutting board in the prep area. Operator began removing all wet wiping cloths. **Corrective Action Taken** **Repeat Violation**
21-12-4
Basic - Insect control device installed over food preparation area. Blue bug zapper stored over the main cook line and steam well.
35B-02-4
Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop in bulk rice container. Operator removed the portion cup. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the main cook line has build up of dust. **Repeat Violation**
36-34-5
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. Thawed and thawing vacuum packaged tuna and escolar in sealed reduced oxygen packaging. Operator had employee begin to cut open all packages. **Corrective Action Taken**
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the reach in cooler at the end of the main cook line and in the walk in cooler and walk in freezer, employees personal food stored over food for customers. Operator began relocating all employees food. **Corrective Action Taken**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jackets stored on bags of uncooked rice. Employee water gun stored over main cook line. Operator had employee relocate all personal items. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Food stored on floor. In the walk in freezer, container of frozen shrimp stored on the floor. **Repeat Violation**
08B-38-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. On the main cook line, knives stored between reach in cooler and prep table. Rice scoop stored in water at 83F. Operator began removing all utensils. **Corrective Action Taken**
10-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the main cook line have grease build up.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee energy drink can in the flip top reach in cooler on the main cook line. Operator removed the employee beverage. **Corrected On-Site**
12B-13-4
Basic - Ripped/worn tin foil used as shelf cover. Stained and ripped tin foil used to cover the wall behind the main cook line. **Repeat Violation**
14-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Tuna thawing in standing water in a bowl in front of the three compartment sink. Operator had employee relocate the tuna to the walk in cooler. **Corrected On-Site** **Repeat Violation**
06-01-5
17
Jun 23, 2023
Complaint Partial
1 minor violation.
View 1 violation
Food Received at Proper Temperature
FL-12
95
Mar 20, 2023
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
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. On the main cook line, garlic in oil held on time as public health control placed out at 11am stored with no product time marking.
03F-02-5
High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler, raw shell eggs stored over box of unwashed oranges and lemons and raw shrimp stored over onions. Operator relocated the shrimp to the bottom storage shelf. **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flip top reach in cooler opposite the flat top grill has build up of food debris in the door gaskets.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink opposite the three compartment sink used to store multiple container lids. Employee relocated the items from the hand wash sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Establishment has chlorine test strips but no color comparison chart for test kit.
16-36-4
Intermediate - Records/documents for required employee training appear to be falsified. Some food handler training certificates with visible changes of names and dates on the certificates.
53B-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the main cook line has accumulation of dust on the vent and surrounding tiles.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages on the back side of the main cook line over the flip top reach in cooler and on the storage shelf by the fryer over container of flour. Operator relocated the employee beverages. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee belongings; keys, bags, jackets stored over containers of dry goods and box of wine. **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet.
24-08-4
Basic - Food stored on floor. In the walk in freezer, container of chicken stored on the floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the end of the main cook line by the steam well, rice scoop stored in standing water at 86F. Operator removed the rice scoops from the standing water.
10-07-4
Basic - Ripped/worn tin foil used as wall cover. On the main cook line, soiled and ripped tin foil used to line cook line wall behind grill and wok station.
14-20-4
Basic - Stored food not covered. In the reach in chest freezer at the entrance to the sushi bar, unwrapped lobster tails and open container of frozen dumplings. Operator had employee wrap the products. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. On the washboard of the three compartment sink, bags of frozen tuna thawing in bowl of standing water. Operator relocated the bowl to the sink to run under cold running water. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on the end of the main cook line by the prep station and on the main cook line. Overhead employee relocate the wet wiping cloths. Sanitizer solution bucket stored on the floor by the three compartment sink and at the waitstation hallway. **Corrective Action Taken** **Repeat Violation**
21-12-4
30
Oct 6, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Proper Hot and Cold Holding Temperatures
FL-21
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
50
Frequently Asked Questions
When was Tank's Sushi Bistro last inspected?
The most recent health inspection at Tank's Sushi Bistro on file is from Oct 29, 2025. The public record contains 11 inspections in total.
What is the most common violation at Tank's Sushi Bistro?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Tank's Sushi Bistro.
How does Tank's Sushi Bistro compare to other restaurants in Ponte Vedra?
Tank's Sushi Bistro most recently scored 30 out of 100, which is lower than the Ponte Vedra average of 70.
Has Tank's Sushi Bistro's inspection record improved over time?
No. Recent inspections at Tank's Sushi Bistro have averaged around 15 violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Tank's Sushi Bistro means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Tank's Sushi Bistro inspected?
Based on the inspection history on file, Tank's Sushi Bistro is inspected around four times per year on average.
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