CIRCLES BISTRO

Name: CIRCLES BISTRO
Address: 13002 N DALE MABRY HWY, TAMPA, FL, 33618, US
Rating: 23.5

13002 N DALE MABRY HWY, TAMPA, FL 33618

License #3917145

🍽️ American ℹ️

23.5 Grade F / 100

Failing Health Score

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Latest inspection

May 13, 2026 · 11 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CIRCLES BISTRO in TAMPA currently holds an InspectFL Health Score of 23.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on May 13, 2026. Across those visits, inspectors documented 84 total violations — 22 critical, 34 major, 28 minor.

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Record snapshot

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The latest inspection on May 13, 2026 shows 11 observation rows: 6 critical, 3 major, and 2 minor.

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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CIRCLES BISTRO 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.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on the hot line across from stove tops heavily grooved.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen close to stove, employee moved drink to appropriate location.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched pages of raw flounder and continued to work with ready to eat food without washing hands, employee washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw squid over ready to eat vegetables in reach in cooler across from stove top, operator moved items to appropriate location
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed a box of oil on floor in kitchen next to fryers and a container of onions on the floor in walk in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 1 package of tuna thawed out in ROP package thats states to remove item out of package before thawing , operator discarded item.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream in reach in cooler at 63f cream was in the cooler since 9 am, time temperature was taken was 2:30 PM. Cream did not reach 43° within four hours operator discarded.
[41-10-4] Toxic substance/chemical improperly stored. Can of duster spay on prep table next to hand sink close to ice machine .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the hot line across the from stove tops where soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee used hand sink to fill up bucket of water, employee moved items from hand sink .
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink next to wine room, employee placed paper towels at hand sink.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/mold-like substance in the interior of the ice machine/bin.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on prep table adjacent to front line Reach in cooler. Operator removed drink during time of inspection.
[08B-38-4] Food stored on floor. Box of raw wings on floor in Walk in cooler. Operator relocated wings to an approved location during time of inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Located on shelf on front line cook.
[29-49-6] Standing water in bottom of reach-in-cooler. Inside front line Reach in cooler adjacent to three compartment sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour bins and squeeze bottles on front line not labeled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallop wrapped bacon stored over Ready to eat artichoke and asparagus in front line Reach in cooler. Raw duck stored over cooked pasta in Walk in cooler. Operator relocated all raw items to an approved location during time of inspection.
[41-10-4] Toxic substance/chemical improperly stored. Oven cleaner stored next to a jar of sauce, adjacent to ice machine. Oven cleaner and WD-40 stored next to clean pans, adjacent to front line cook and three compartment sink. Operator relocated all chemicals to an approved location during time of inspection.
[29-34-4] Vacuum breaker missing at hose bibb. Located at back exterior of establishment on mop sink.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[01C-05-4] Clam tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam tags not marked with last date served.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream not date marked inside front line Reach in cooler.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in front line and in kitchen area soiled.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked bean soup, cooked pasta, and egg roll stuffing not dated inside Walk in cooler.

Disposition: Met Inspection Standards
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee raw meat stored with restaurants food reach in cooler. Cooks line
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At bar area
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face with gloves and began food preparation at the cooks line.discussed with manager the importance of hand washing
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw fish over ready to eat dressing and cut tomatoes reach in cooler. Cooks line by fryer.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.raw beef cross contamination with cut vegetables mushrooms in reach in cooler make table. Employee discarded at time of inspection.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pork dumplings sitting on counter. At 79 f discussed with manager to move product to walk in cooler or place ice bath on product.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Server station
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for 2 employees.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for 1 employee.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles cook mash potatoes reach in cooler by three compartment sink not date marked Walk in cooler : cook noodles 43 f

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside
[35A-03-4] Dead roaches on premises. 2 dead roaches in hand washing sink operator removed and cleaned and sanitized area. 2 dead roaches inside wheel of reach in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen equipment on cooks line
[08B-38-4] Food stored on floor. Produce tomatoes on floor walk in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease around outsides of stove kitchen equipment
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee spraying chemical toxic and than began working with ready to eat food.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw calamari over ready to eat rice and fresh produce. Reach in cooler on cooks line employee removed to proper storage. Raw shrimp over bread pudding. Raw bacon over celery raw chicken over tomatoes all in walk in cooler employee removed items to proper storage
[35A-05-4] Roach activity present as evidenced by live roaches found. 2 live roaches inside wheel of hot warmer table on cooks line. 1 live roach on floor cooks line. 6 live roaches in wheel of stove 1 live roach in wheel of stove 5 live roaches in wheel of stove 3 live roaches in wheel of stove. 3 live roaches in wheel of stove.
[35A-23-4] Roach excrement and/or droppings present. 2 egg casings under stove on cooks line.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Dumplings cooked not dated reach in cooler on cooks line walk in cooler cooked fish sauce and cooked noodles not date marked.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Operator restocked
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for manager and employees to sign.