Tiger House

155 Fountains Way Unit 9, St. Johns, FL 32259 · Permanent Food Service · License 6502439

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority, repeat · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 21 routine inspection
2 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 8 basic
-25
Administrative complaint on Sep 21
Counts in full until a follow-up finds the problems fixed
-20
Safety score55

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep212026

Routine inspection

13 violations found

First visitSep 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 2 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  In walk-in freezer, raw salmon in plastic wrap and open bag of raw mussels stored over plastic bags of cheese wontons and raw salmon in plastic wrap stored over container of sauce. Also, in walk-in cooler, raw shell eggs stored over unwashed zucchini. Operator moved all items to proper storage levels.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  At cook line on top shelf over flip top reach-in cooler, bottle of nuskin on top shelf. Operator moved bottle to proper storage.
  Fixed on the spot
Intermediate3
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Operator missing third page from written procedures. Operator stated boba is held on time frames. Emailed operator new form.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  At dish area handwash sink, plastic container in sink. At front counter handwash sink, sanitizer bucket in sink. Operator removed items from handwash sinks.
  Repeat violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  At cook line handwash sink, paper towels not dispensing. At front counter handwash sink, no paper towels. Operator fixed cook line dispenser and towels placed at front counter handwash sink.
  Fixed on the spot
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  In back kitchen, bulk container of cornstarch not labeled. Operator labeled container.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  At cook line, ladle in standing water at 87f. At front counter handwash, stirrer spoons in standing water at 71f. Operator removed utensils from standing water.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  At cook line, employee drink on prep table. Employee moved drink to bottom shelf.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In back kitchen, plastic togo containers used as scoops in bulk rice, sugar and cornstarch. Operator removed all cups.
  Fixed on the spot
  Cardboard used to line food-contact shelves.
  In kitchen glass door reach-in cooler, cardboard lining top shelf with bottles of sauces. Operator removed cardboard.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  At front counter reach-in cooler, interior bottom shelf has build up of drink residue. Operator cleaned interior.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  At front counter reach-in cooler, gaskets have build,d up,of black stains. Operator began cleaning.
  Fixed on the spot
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  In glass door reach-in cooler, cardboard boxes resumed to stored cupped sauces.
Official report, on the Florida DBPR website

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.