Teriyaki Ha Ha
Last inspected: Oct 29, 2025
55
Score
Going back to 2022, Teriyaki Ha Ha has seven inspections in the public record. Inspectors last stopped by on Oct 29, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has been favorable: violation counts have eased from around 12 violations to closer to six violations per visit over the last few inspections.
The most common issue across all inspections has been “raw animal food stored over or with ready-to-eat food”, showing up two times.
That's lower than the typical St. Augustine restaurant, which scores around 81. On the whole, the file is mixed but not concerning.
7
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Oct 29, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Food handler washing and rinsing sheet pan in triple sink, but did not placed in sanitation solution afterwards.
22-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Employee's raw pork mixture, removed from original packaging, stored over boxes of egg rolls in reach in freezer chest closest to front counter. Also raw chicken in walk in cooler stored over bbq pork in walk in cooler. Also raw chicken and raw beef stored over bottles of sauces in bottom section of reach in cooler on make line. All items rearranged. **Corrected On-Site**
08A-02-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried rice (110F, 58F - Cooling, after 25 minutes 110F,58F) in large covered metal pot inserts for rice warmers in walk in cooler. Per operator rice was made about 1.5 hours ago.
03D-15-4
Basic - Employee with no hair restraint while engaging in food preparation. 2 food handlers making food on cook line.
13-03-4
Basic - Food stored on floor. Bucket of soy sauce by walk in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of wok station on cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top reach in cooler on make line.
22-16-4
55
Apr 25, 2025
Routine - Food
No violations found.
100
Nov 14, 2024
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
35
May 23, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over cooked chicken in reach in freezer near walk in cooler, all items removed from original packaging. Raw chicken, removed from original packaging, stored over wonton wrappers in reach in freezer behind make line. Also raw chicken stored over sauces in bottom of reach in cooler on make line. Manager began to rearrange all items during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (68F - Hot Holding) in rice warmer behind make line unplugged, per manager rice was made about an hour ago, warmer plugged in. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station at front counter blocked by rubber gloves. Hand wash station in ware washing area blocked by mats and plastic bags on faucet. All items removed. **Corrected On-Site**
31A-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Various personal food stored together with food for customers throughout reach in coolers, walk in cooler, and reach in freezers **Repeat Violation**
08B-49-4
Basic - Food stored on floor. Cooking oil in ware washing area, manager corrected during inspection **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All fans in establishment have a build up of dust. **Repeat Violation**
23-03-4
Basic - Dead roaches on premises. 1 dead roaches in back storage area by bathrooms, manager cleaned up during inspection. **Corrected On-Site**
35A-03-4
50
Aug 25, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
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
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
33
Jan 31, 2023
Routine - Food
1 critical violation. 6 major violations. 9 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler at the end of the main cook line, raw chicken wings stored over chopped onions. Operator relocated the chicken wings to the bottom shelf. In the standup reach in freezer, raw chicken and raw beef wrapped in plastic over commercially packaged frozen noodles. Operator had employee rearrange the reach in freezer. **Corrected On-Site**
08A-05-6
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. Walk in cooler door gaskets have accumulation of mold like substance spots. Reach in freezer closest to the warewashing area has mold like substance spots on the door gaskets. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the hand wash sink in front of the walk in cooler door, no paper towels available. Employee states waiting on delivery.
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. No signed employee reporting agreement or similar documentation available. Inspector provided employee reporting agreement. **Corrective Action Taken**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler containers of chicken and dumplings from the previous morning not stored with a product date marking. Operator date marked the containers. **Corrected On-Site**
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. At time of inspection employee food handler training certificates signed in pencil. Operator traced the employee names in a pen. **Corrected On-Site**
53B-10-4
Basic - Bowl or other container with no handle used to dispense food. In the bulk rice containers, tin can used as a scoop.
14-01-5
Basic - Cove molding at floor/wall juncture broken/missing. At the entrance to the front service counter from the dining room broken cove molding by the kitchen door.
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored in the shelf over the flip top reach in cooler on the main cook line. Operator relocated the employee beverage. **Corrected On-Site**
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 uncovered container of cut cabbage. Operator relocated the personal food. **Corrected On-Site** **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 jacket stored on shelf over bulk containers of rice.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean plastic containers stacked while wet.
24-08-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in chest freezer closest to the warewashing area has a torn cooler top with exposed insulation.
14-36-5
Basic - Stored food not covered. In the walk in cooler, uncovered containers of raw chicken, cut broccoli and cut cabbage. Operator instructed employee to cover all containers. **Corrective Action Taken**
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. In the warewashing area, sanitizer solution stored on the floor by the hand wash sink. **Repeat Violation**
21-38-4
30
Oct 18, 2022
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
30
Frequently Asked Questions
When was Teriyaki Ha Ha last inspected?
The most recent health inspection at Teriyaki Ha Ha on file is from Oct 29, 2025. The public record contains seven inspections in total.
What is the most common violation at Teriyaki Ha Ha?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited two times, more than any other issue at Teriyaki Ha Ha.
How does Teriyaki Ha Ha compare to other restaurants in St. Augustine?
Teriyaki Ha Ha most recently scored 55 out of 100, which is lower than the St. Augustine average of 81.
Has Teriyaki Ha Ha's inspection record improved over time?
Yes. Recent inspections at Teriyaki Ha Ha have averaged around six violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Teriyaki Ha Ha 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 Teriyaki Ha Ha inspected?
Based on the inspection history on file, Teriyaki Ha Ha is inspected around two times per year on average.
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