TIGER HOUSE

Name: TIGER HOUSE
Address: 155 FOUNTAINS WAY UNIT 9, ST. JOHNS, FL, 32259, US
Rating: 58

155 FOUNTAINS WAY UNIT 9, ST. JOHNS, FL 32259

License #6502439

🏨 Hotel/Resort ℹ️

58 Grade F / 100

Failing Health Score

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Latest inspection

September 21, 2026 · 13 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TIGER HOUSE in ST. JOHNS currently holds an InspectFL Health Score of 58 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on September 21, 2026. Across those visits, inspectors documented 50 total violations — 12 critical, 15 major, 23 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 15, 2026

The latest inspection on September 21, 2026 shows 13 observation rows: 2 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

77%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

TIGER HOUSE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 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.
[14-01-5] 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.
[14-05-4] 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.
[23-03-4] 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.
[02D-01-5] 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.
[03F-10-5] 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.
[22-16-4] 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.
[31A-11-4] 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.
[41-07-4] 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.
[12B-07-4] 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.
[08A-02-6] 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.
[31B-02-4] 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.
[25-32-4] Reuse of single-service or single-use articles. In glass door reach-in cooler, cardboard boxes resumed to stored cupped sauces.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[35A-03-4] Dead roaches on premises. 1 dead roach under prep table on make line in kitchen. Approximately 24 dead roaches on sticky traps in cabinet at bar area. Approximately 10 dead roaches on floor in holes in cabinets at bar area Manager cleaned up all dead roaches and discarded traps during inspection.
[08B-38-4] Food stored on floor. Buckets of various sauces and ginger in walk in cooler. Boxes of pork, ramen noodles, and sauces in walk in freezer. 2 containers of cooking oil by back door to kitchen.
[08B-12-5] Stored food not covered. Bin of mixed vegetables and bin of cut lettuce in walk in cooler, manager corrected during inspection.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw scallops stored over bags of cooked pork, both removed from original container, in walk in freezer. Raw chicken stored over cooked pork, both removed from original container, in walk in freezer. Also employees raw shrimp and raw chicken stored over various sauces in walk in cooler. Also raw shell eggs stored over raw scallops in walk in cooler, manager began to rearrange all items during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork buns (60F - Cold Holding); cooked ramen noodles (66F - Cold Holding) sitting out on cook line, per manager both items where taken out of cooler less then 1 hour prior, both items moved to reach in cooler. half and half (54F - Cold Holding); milk (56F - Cold Holding); whipped cream (56F - Cold Holding) in reach in cooler at bar area, per employee door has been consistently opened for approximately 1 hour, all items moved to walk in cooler.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Operator has added a dish machine and removed a hand wash sink in back of the kitchen area by the back door to establishment, per owner they are reinstalling the hand wash sink with the next couple days.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has added a dish machine and removed a hand wash sink in back of the kitchen area by the back door to establishment, per owner they are reinstalling the hand wash sink with the next couple days.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees present do not have any training.