Sisters Bistro
236 Reid Ave, Port St Joe, FL 32456 · Permanent Food Service · License 3300550
What drove the grade
Stop Sale issued.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection2 high priority, 1 intermediate (fixed on the spot), 4 basic-18
- Administrative complaint on Aug 24Counts in full until a follow-up finds the problems fixed-20
- Safety score62
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 visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed grouper being ROP onsite using 8x2 quart vacuum bag.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.Establishment Observed preparing,serving,or selling food to customers with an expired license.
Administrative complaint
Intermediate1
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed establishment doing reduce oxygen packaging 8x12 bags on fresh grouper and salmon Educated the operator he chose to discontinued using those items and trashed them.
Fixed on the spot
Basic4
Code 06, Food properly thawed: 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.
Tuna.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Cook line.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Stacking drink cups.
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
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.