Peony Asian Bistro
10586 Old St Augustine Rd, Jacksonville, FL 32257 · Permanent Food Service · License 2614341
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection3 high priority (fixed on the spot), 4 basic (2 repeats)-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 12, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Brisket on ice in kitchen not fully submerged at 45°F. Person in charge submerged. Pork in plastic in metal pan above fill line at 46°F. Person in charge moved to metal pan and removed excess.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler raw chicken stored over cooked chicken. Person in charge moved to appropriate location.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Dishmachine testing at 0ppm. Inspector noted chemical bucket is empty. Person in charge replaced and retested at 100ppm.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed buckets of sauces stored on floor in walk in cooler. Also, several items stored uncovered in walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowls with no handles utilized as scoops in bulk dry goods. Person in charge began removing.
Fixed on the spotRepeat violation
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Reach in freezer in poor repair, insulation exposed when opened.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Several clean dishware containers with old label residue.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.