Jin Hibachi
2730 SR 16 #118, Saint Augustine, FL 32092 · Permanent Food Service · License 6501952
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection4 high priority (1 fixed by the Aug 3 follow-up, 3 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 1 repeat), 7 basic (1 repeat)-30
- Administrative complaint on Jul 31, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed.
No documentation available for salmon. Operator called supplier and received letter for pen raised/pellet fed.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In walk-in cooler, tofu (50°F - Cold Holding); shrimp (50°F - Cold Holding); chicken (48°F - Cold Holding). Ambient temperature 48f. Door open constantly for prep and service. At Sushi bar ; cream cheese (45°F - Cold Holding); salmon (47°F - Cold Holding); yellowtail (47°F - Cold Holding) in display reach-in cooler. Door open constantly for service.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In cook line reach-in cooler, bottom section, pan of raw beef stored over container with soy sauce. Operator moved beef to bottom shelf. In walk-in cooler, pan of raw beef (personal item) stored on top shelf above cut vegetables. Operator moved beef to bottle shelf.
Fixed on the spotRepeat violationAdministrative complaint
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired 6/1/2026. Establishment observed preparing, serving, or selling food to customers with an expired license. Operator renewed licenses during inspection.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At drink station, one nozzle on soda dispenser has build up of food residue.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
At handwash sink by triple sinks, trash can blocking sink. Employee moved trash can.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
At cook line handwash sink, scrub pad in handwash sink. Employee removed scrub pad. At sushi bar, drain line for display reach-in cooler in handwash sink and metal pan stored in handwash sink. Operator moved pan.
Fixed on the spotRepeat violation
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
In kitchen, multiple soy sauce containers reused for bulk holding, not labeled.
Code 08, Food protection and cross-contamination: Food stored on floor.
In back kitchen, containers of mayonnaise and soy sauce stored on floor. In walk-in cooler, two containers of ginger stored on floor. Operator moved all items to shelves.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
At cook line, scoop for fried rice in standing water at 87f.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In multiple bulk containers (reused soy sauce buckets) plastic cups used as scoop.
Equipment in poor repair.
At cook line, 3 door gaskets on flip top reach-in cooler torn. Red microwave has rust on interior front frame.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line, shelf under flat top has build up of food debris. Multiple bulk containers have exteriors soiled with food residue.
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
At cook line, wall by rice crock pot soiled with food residue.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.