Tank's Sushi Bistro
Last inspected: Feb 9, 2026
100
Score
Tank's Sushi Bistro appears in inspection records 11 times, starting in 2022. Inspectors last stopped by on Feb 9, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to nine violations.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing seven times across the record.
The city-wide average for St. Augustine sits at 81, putting Tank's Sushi Bistro on the better side of that line. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
No violations found.
100
Dec 8, 2025
Routine - Food
5 critical violations. 5 major violations. 3 minor violations.
View 13 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution at dishmachine tested at 200+ppm chlorine. Employee remade solution to 100ppm chlorine. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp being held at room temperature at 54F. Per operator, shrimp left out for approximately 25 minutes. Shrimp moved to reach in freezer and approximately 15 minutes later shrimp is at 40F. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open package of prawns stored above ready-to-eat cheesecake in stand up reach in freezer. Operator moved cheesecake to proper storage. **Corrected On-Site**
08A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lining multiple containers of raw fish in sushi area. Employee removed paper towels. **Corrected On-Site**
14-86-1
High Priority - Live, small flying insects found. One live flying insect at sushi area.
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in sushi area have black substance on the sides of the cutting boards.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Plastic wrap blocking sushi handwash sink. Scrub pad in handwash sink by walk in cooler. Both items moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available. **Repeat Violation**
16-62-1
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 proof of employee food handler training expired between 7/20/2025 and 7/31/2025. **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with orange liquid at dishmachine.
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in standing water at the flat grill at 122F. Employee removed water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip top reach in cooler in kitchen and sushi 2 door reach in cooler are soiled. Underplating around soda nozzles is soiled. **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelf in flip top reach in cooler has rust. Two back shelves in walk-in cooler have rust.
14-17-4
25
May 29, 2025
Routine - Food
4 major violations. 10 minor violations.
View 14 violations
Intermediate - Handwash sink used for purposes other than handwashing. Rear Hand Wash Sink by walk in cooler with frozen beef in sink. Moved by manager. Single service Saran Wrap by frontline Hand Wash Sink. Moved by manager. **Corrective Action Taken**
31A-11-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Men's restroom Hand Wash Sink with low water pressure.
27-19-4
Intermediate - Handwash sink not accessible for employee use at all times. Rear Hand Wash Sink by walk in cooler blocked by boxed foods. Per Person In Charge recent delivery.
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature sanitizing testing device.
16-62-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen
21-12-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Raw beef , frozen seafoods thawing at room temperatures in kitchen and in rear Hand Wash Sink. Moved by manager **Corrective Action Taken**
06-01-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water in kitchen Hand Wash Sink and frontline Hand Wash Sink.
29-20-5
Basic - Raw fruits/vegetables not washed prior to preparation. Cut squash in original delivery box. Walk in cooler.
08B-39-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen and walk in cooler. Soiled exterior of coolers.
23-03-4
Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice in ice bin wait-station.
10-08-5
Basic - Floor soiled/has accumulation of debris. Soiled floors/ grease buildup on floors under cook line.
36-73-4
Basic - Equipment in poor repair. Walk in cooler floor in poor repair. **Repeat Violation**
14-11-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
13-07-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-24-4
41
Nov 12, 2024
Routine - Food
No violations found.
100
Nov 6, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
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 washing dirty dishes with gloved hands then began to handle clean containers and bag of scallops with same gloved hands then after operator told them to wash hands they washed hands for less then 10 seconds without soap. Also employee touching hair and personal phone with bare hands then handled clean rice cooker and used bowl to scoop rice without washing hands first. **Warning**
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (50F,51F,48F - Cold Holding); cream cheese (46F - Cold Holding); eel (48F - Cold Holding) in display cooler at sushi bar closest to kitchen, employees began to put all items in cooler in different reach in cooler under counter, per manager the breaker for the display cooler tripped 1 hour ago. raw scallops (67F - Cold Holding) thawing out in hand wash sink at dish area, per manager scallops have been in sink less then an hour, scallops placed in reach in cooler. cut kale (71F - Cold Holding) sitting out at sushi bar, per operator kale has been sitting out for 1 hour, kale placed in reach in cooler. **Corrective Action Taken** **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. Multiple packages of raw pork, raw chicken, and raw fish , all removed from original packaging stored with bags of fully cooked spring rolls and dumplings in large reach in freezer chest in back of kitchen. Also raw fish stored over various sauce bottles in reach in cooler under counter top at sushi bar area. Also raw fish and raw steak stored in same container in bottom of reach in cooler, all individually wrapped. **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Container of raw scallops thawing out in hand wash station in dish area, scallops removed. **Corrected On-Site**
31A-09-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off at hand wash station by walk in cooler, operator turned on water. **Corrected On-Site**
27-16-4
Basic - Employee eating while preparing food. Employee eating and drinking at sushi bar while handling containers of food. **Repeat Violation**
12B-01-4
Basic - Equipment in poor repair. Floor and door frame of walk in cooler.
14-11-5
Basic - Floor soiled/has accumulation of debris. Under all equipment on cook line.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment on cook line. Racks in walk in cooler. Shelves at server area inside kitchen.
23-03-4
43
Apr 8, 2024
Routine - Food
No violations found.
100
Mar 27, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
45
Oct 4, 2023
Complaint Full
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler, raw tuna and salmon over unwashed lettuce.
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the main cook line have food residue staining build up. **Repeat Violation**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Per operator dishmachine is high temperature, no color changing heat test strips or irreversible water proof thermometer. Operator spoke with chemical service company to send test kit. **Corrective Action Taken**
16-62-1
Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the garlic in oil container in the walk in cooler. Operator removed the portion cup to replace with scoop with handle. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Wet cardboard lining floor of the walk in cooler.
36-06-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles installed over dish area. **Repeat Violation**
36-37-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean plastic containers stored on dish rack on the floor under the dish machine. **Repeat Violation**
24-26-4
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. In the reach in cooler at the sushi bar, vacuum packaged container of thawing escolar fully sealed in reduced oxygen packaging.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on clean center prep table. Employee beverage on reach in chest freezer, operator relocated the employee beverage from the reach in freezer. **Corrective Action Taken** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean metal bowls stored on shelf of the warewashing area stacked while wet. **Repeat Violation**
24-08-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Ceiling hood has grease dripping from hood to wall behind cook line. **Repeat Violation**
36-68-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula stored in water on the flat top grill at 91F. Operator adjusted the heat nozzle of the grill to raise the water temperature. **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sushi bar reach in cooler has mold like substance build up on the door gaskets. Sliding door sushi bar cooler has debris build up at the ends of the tracks. **Repeat Violation**
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on the floor in the waitstation area and main cook line.
21-38-4
37
Sep 21, 2023
Routine - Food
6 critical violations. 3 major violations. 15 minor violations.
View 24 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, tofu (47F - Cold Holding); dumplings (45F - Cold Holding) ; both stored above the cooling plane of the reach in cooler. Operator states stored inside the reach in cooler overnight and then placed on top of the reach in cooler about 15 minutes prior. **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, tofu (47F - Cold Holding); dumpling (45F - Cold Holding) both stored above the cooling plane of the reach in cooler. Operator states stored inside the reach in cooler overnight and then placed on top of the reach in cooler about 15 minutes prior. At conclusion of inspection dumpling second temperature (51F - Cold Holding); tofu second temperature(52F - Cold Holding). Operator discarded the food items. **Corrective Action Taken**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw salmon in plastic wrap stored over ready to eat noodles.
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Plastic carry out bag used in direct contact to store krab rangoons in the reach in chest freezer. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed fly over the main prep table in the kitchen.
35A-02-6
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee prepping and scooping green onions with barehands.
09-19-5
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has build up of food residue staining. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At time of inspection establishment is out of chlorine test strips to test the dish machine and sanitizer solution buckets.
16-37-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler on the main cook line and reach in cooler doors behind the sushi bar counter have mold like substance build up on the door gaskets. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Container of single service carry out lids stored on the floor by the waitstation entrance to the kitchen.
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on the main cook line prep table and cutting board and behind the sushi bar counter on the cutting boards. Sanitizer solution in the waitstation area stored on the floor. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk flour container missing product labeling. **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Plastic portion cups used as scoop in bulk rice and salt container. Operator removed the plastic cups. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. Cardboard used to create shelf and store margarine and garlic between the flat top grill on the main cook line. **Repeat Violation**
14-05-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles installed over the warewashing area.
36-37-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Plastic containers stored on dish rack on the floor of the warewashing area.
24-26-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the in use prep table. **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, employee personal food stored over raw shell eggs and unwashed produce for customers consumption. **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on top of single service carry out container lids.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the two compartment sink, clean containers stacked while wet.
24-08-4
Basic - Food stored on floor. On the main cook line, container of cooking oil stored on the floor. **Repeat Violation**
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Accumulation of grease on the hood system on the main cook line.
36-68-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on the oven door handle on the main cook line and knives stored between prep table and flip top reach in cooler. Operator relocated all utensils. **Corrected On-Site**
10-02-4
14
Dec 7, 2022
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food. In the reach in chest freezer, frozen breaded calamari stored in plastic grocery bags.
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the flip top reach in cooler, raw beef stored over raw scallops. Operator relocated the raw beef to the correct storage location. **Corrected On-Site**
08A-20-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the walk in cooler, on the bottom of the stack of shell eggs, one cracked egg. Operator discarded the broken shell egg. **Corrected On-Site**
01B-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in chest freezer door gaskets have mold like substance spots. Flip top reach in cooler doors have food debris build up in the corners of the doors. Cutting board behind the sushi counter has mold like substance spots on the sides of the cutting board. **Repeat Violation**
22-02-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. At time of inspection, high temp dish machine with chlorine backup sanitizer at 160F and 0ppm chlorine. Operator instructed employee to set up sanitizer solution in the two compartment sink. **Corrective Action Taken**
22-56-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system over the main cook line has accumulation of grease. **Repeat Violation**
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. On the main kitchen line, tongs stored hanging on the oven door handles. Operator relocated the tongs to the correct storage location. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Food stored on floor. On the main cook line, jugs of fryer oil stored on the floor. **Repeat Violation**
08B-38-4
Basic - Cardboard used to line food-contact shelves. In the walk in cooler, cardboard lining the middle shelf. **Repeat Violation**
14-05-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour at the end of the main cook line with no product labeling.
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Through kitchen, multiple wet wiping cloths stored on clean prep tables and cutting boards.
21-12-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal milk stored in the walk in cooler and reach in cooler behind the sushi bar with products to be sold to customers.
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At time of inspection employee beverage stored on clean prep table and open employee beverage over flip top reach in cooler. Operator voluntarily discarded both employee beverages. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. In the bulk flour and bulk rice containers, plastic portion cup used as a scoop. **Repeat Violation**
14-01-5
33
Aug 5, 2022
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 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. At time of inspection shrimp tempura and container of butter held on time as public health control on the main cook line between the fryers and flat top grill with no time marking for the products. Operator states tempura cooked 30 minutes prior and butter placed on time at time of opening daily at 11am. Operator placed a time mark on the product containers. Establishment is missing one page of the time as public health control written plan. Inspector provided a new form to be filled out by the operator. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw chicken in metal bowl stored over plastic container of cut and prepared vegetables. In the walk in cooler raw shell eggs stored on shelf over raw shrimp. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly over the prep table closest to the warewashing area and flat top grill. Operator attempted to remove the fly. **Corrective Action Taken**
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the soda dispenser inbetween the sushi bar area and the main cook line, build up of mold like substance around the top of the Hi-C drink nozzle.
22-02-4
Basic - Wiping cloth sanitizing solution stored on the floor. In the wait staff are at the entrance to the kitchen, sanitizer solution bucket stored on the floor. Operator placed the sanitizer solution on top of a empty bucket. **Corrected On-Site**
21-38-4
Basic - Bowl or other container with no handle used to dispense food. In container of tempura stored on the prep table opposite the fryers on the main cook line, single service plastic container used as scoop. On the end of the main cook line closest to the rear exterior door, single service plastic portion cups used as scoops in bulk containers of rice. Operator removed all plastic portion containers from products. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. In the walk in cooler, cardboard used to line shelf under raw shell eggs.
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at flip top reach in cooler opposite from the wok station has deep cutting grooves. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On main cook line, employee beverages stored on the top portion of the flip top reach in cooler, on the shelf over the prep table by the rear exterior door and on the prep table used to plate food behind the flat top grill area. Operator relocated all employee beverages. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. At the prep sink area, shrimp stored in container on the floor, employee relocated the shrimp to the walk in cooler. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. At time of inspection, multiple tongs stored on oven door handle on main cook line. Operator relocated all tongs to the proper storage locations. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over the flat top grill on the main cook line have accumulation of grease. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. In the main dining room under the tables used for carry out orders to be packaged, single service dinner napkins stored on the floor.
25-05-4
Basic - Stored food not covered. In the reach in chest freezer, frozen lobster tail stored in container with no lid or protection. Operator instructed employee to wrap the lobster tail in plastic wrap. On the bottom shelf of the main cook line, crispy topping containers stored with no lid or cover. Operator placed a lid over the toppings. **Corrective Action Taken**
08B-12-5
35
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 Feb 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Tank's Sushi Bistro?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Tank's Sushi Bistro.
How does Tank's Sushi Bistro compare to other restaurants in St. Augustine?
Tank's Sushi Bistro most recently scored 100 out of 100, which is higher than the St. Augustine average of 81.
Has Tank's Sushi Bistro's inspection record improved over time?
No. Recent inspections at Tank's Sushi Bistro have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Tank's Sushi 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 Tank's Sushi Bistro inspected?
Based on the inspection history on file, Tank's Sushi Bistro is inspected around three times per year on average.
Nearby Restaurants