INDIAN BISTRO

Name: INDIAN BISTRO
Address: 2613 GULF TO BAY BLVD UNIT 1680, CLEARWATER, FL, 33759, US
Rating: 0

2613 GULF TO BAY BLVD UNIT 1680, CLEARWATER, FL 33759

License #6216740

🍛 Indian ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

April 20, 2026 · 13 findings · 2 critical

Routine - Food

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Critical

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Minor

Usually lower-risk context.

Quick take

INDIAN BISTRO in CLEARWATER currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 143 total violations — 23 critical, 51 major, 69 minor.

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Record snapshot

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The latest inspection on April 20, 2026 shows 13 observation rows: 2 critical, 4 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

143

Coverage note

Inspector notes linked where available

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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 in the cook line area .
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Reviewed with employee the set up of triple sink. Employee ran utensils through the dish machine
[08B-38-4] Food ( rice cookers holding cooked rice ) stored on floor at the cook line
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment- between prep table and reach in cooler . Employee removed knives to dish washing area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled shelves in kitchen - soiled exterior of reach in cooler doors at cook line
[08B-12-5] Stored food ( sauces, raw meat, vegetables ) not covered in walk in cooler
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knives not sanitized after cleaning in the triple sink . Reviewed with employees . Knives run through the dish machine
[08A-04-5] Raw animal food ( flat of raw shell eggs) stored over or with unwashed produce ( heads of cauliflower) in walk in cooler . Person in charge rearranged food
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - soiled and stained cutting boards in the cook line area
[31A-09-4] Handwash sink not accessible for employee use at all times. Wooden storage shelving unit and trashcan in front of front counter hand wash sink . Person in charge moved shelving unit . Reviewed hand wash sinks must be accessible at all times
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in back kitchen area . Employee placed paper towels at hand wash sink. Reviewed with person in charge hand wash sinks must be stocked at all times.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Missing EHA program on the 360 Learn to Serve food handler training for Lwin Ko

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting board grooved.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Stove top oven interior soiled with burnt food debris. Microwave interior soiled with food debris.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items inside double door reach in cooler across from stove top oven: cooked chicken (49F - Cold Holding); eggplant (52F - Cold Holding); cooked lamb (51F - Cold Holding); cooked tofu (62F - Cold Holding) The person in charge took food temperatures today at 12:30 PM and he observed that items were temping at 51 degrees. He noticed that the coolers plug was loose. All food items inside double door reach in cooler were moved to walk in cooler to bring down the temperatures. The establishment does not have ice or room in the reach in freezers.
[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. Emailed person in charge DBPR Clean-Up of Vomiting and Diarrheal Events form.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in deli cooler cutting board heavily stained.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.
[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. Emailed the person in charge the DBPR Food Employee Reporting Agreement form for an employee who was previously employed a year ago and has returned to work for their first day back today, per person in charge.
[31B-03-4] No soap provided at handwash sink. Missing in first bathroom. Employee stocked soap dispenser.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen -Floor soiled/has accumulation of debris at cook line and kitchen areas Reviewed with manager
[25-06-4] Single-service articles not stored inverted or protected from contamination in hallway storage area - boxes of to-go containers on floor in storage area and front counter area Reviewed with manager
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Reviewed with manager
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored next to containers of lemon juice on shelf at cook line . Manager relocated back pack - employee cellphone on cutting board - manager removed cellphone and sanitized area
[13-03-4] Employee with no hair restraint while engaging in food preparation. Reviewed with manager
[24-08-4] Equipment and utensils not properly air-dried - wet nesting- metal pans stacked on shelves in dishwashing area . Reviewed with manager
[14-11-5] Equipment in poor repair. Torn gasket on walk in cooler door . Reviewed with manager
[08B-38-4] Food stored on floor in walk in cooler and in storage room near hallway . Reviewed with manager
[33-15-4] Garbage can located outside has no lid or lid open/broken. Reviewed with manager
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons stored in standing water on stove at 74 F . Reviewed with manager . Manager moved spoons from water and placed in dishwashing area to clean
[33-11-4] Missing drain plug at dumpster.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled shelves in cook line area - soiled outer surface of microwave - soiled walk in cooler shelves Reviewed with manager
[14-20-4] Ripped/worn tin foil used as shelf cover in kitchen . Reviewed with manager
[08B-12-5] Stored food ( cut vegetables , meats ) not covered in walk in cooler
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.Reviewed with manager
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cooked eggplant 47 F, cooked chickpeas 46 F, cottage cheese sauce 45 F , lentil 45 F in cooler opposite stove . No temperatures taken this morning . Manager discarded food .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooked eggplant 47 F, cooked chickpeas 46 F, cottage cheese sauce 45 F , lentil 45 F in cooler opposite stove . No temperatures taken this morning . Manager discarded food .
[41-10-4] Toxic substance/chemical improperly stored next to to-go containers . Manager relocated spray cleaner
[05-08-4] No probe thermometer provided to measure temperature of food products. -Probe thermometer not used to ensure proper food temperatures. Reviewed with manager
[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. - Cutting board on salad prep station soiled with food buildup in cracks. - soiled slicer - soiled can opener on preo table Reviewed with manager .
[31A-11-4] Handwash sink used for purposes other than handwashing. Container of silverware inside hand wash sink . Reviewed with manager hand wash sinks are for washing hands only . Container removed from hand wash sink
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[31B-03-4] No soap provided at handwash sink in front cook line area . Reviewed with manager
[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 meats and cooked sauces in walk in cooler. Reviewed with manager
[41-17-4] Spray bottle containing toxic substance not labeled in front counter area . Manager labeled spray bottle

Disposition: Emergency order recommended
[14-09-4] Cutting board has cut marks and is no longer cleanable. Green cut boards on dry storage shelve by walk in cooler.
[35A-03-4] 2 dead roaches behind boxes in dining room area close to the bathroom 2 dead roaches in back wall behind restrooms 2 dead by office door. 2 dead roach under counter by bar area 1 dead roach under table next the stove
[08B-38-4] Food stored on floor. Raw onions in bag on floor. Cook onions and sauce on floor in walk in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer Ice build up in the freezer by the hand washing sink on cooks line.
[08B-12-5] Stored food not covered. White yogurt sauce walk in cooler.
[35A-05-4] 1 live roach behind the boxes in dining room by bathroom. 1 live roach behind dining room by back door. Time Extended 1 live roach in wheel of reach in cooler 2 live roaches under freezer cooler 1 live roach in between prep table and Hank sink 2 live roach by the dry storage
[01B-02-5] Unable to take temperatures due to eos from previous day walk in cooler stop sale the food was not discarded at time of callback
[03A-02-5] Unable to take temperatures due to eos from previous day walk in cooler stop sale the food was not discarded at time of callback.
[05-05-4] walk in cooler 37 f ambient thermometer shows 62F.
[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. Can opener blade soiled Red cutting board on dry storage shelf.
[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) 866-372-7233.2 employees.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Prepared on-site no datemarked cooked lentils, cooked curry cooked onions in reach in cooler on cooks line.

Disposition: Emergency order recommended
[14-09-4] Cutting board has cut marks and is no longer cleanable. Green cut boards on dry storage shelve by walk in cooler.
[35A-03-4] Dead roaches on premises. 1 dead roach behind booth in dining room employee removed roach and sanitized area. 1 dead roach behind reach in freezer by hand washing sink.3 dead roaches behind reach in cooler on cooks line 2 dead roaches under hand washing sink on cooks line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored next to restaurants food in walk in cooler.
[08B-38-4] Food stored on floor. Raw onions in bag on floor. Cook onions and sauce on floor in walk in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer Ice build up in the freezer by the hand washing sink on cooks line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in pan water at 74f
[08B-12-5] Stored food not covered. White yogurt sauce walk in cooler.
[01B-01-4] Dented cans present. See stop sale 1 can hunts tomato sauce stored on dry storage shelf by walk in cooler.
[12A-20-4] Employee washed hands with no soap. Employee washed hands in three compartment sink with water only. Discussed the importance of using soap with management.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat chicken walk in cooler. Raw shelled eggs over lentil curry and sauce in walk in cooler Both items were issued a stop sale.
[35A-05-4] Roach activity present as evidenced by live roaches found.1 live roach behind the reach in freezer by Hand washing sink cooks line 1 live roach under reach in cooler on cooks line. 1 live roach under reach in cooler on cooks line by office chair area 1 live inside wall under hand washing sink.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. walk in cooler ambient temperature 61F held over 4 hours no temperatures taken cooked veggies 54F,cook beef 54F,butter chicken 54 F,chicken curry 54 F, cooked samosa 54F raw chicken 54F,cook tomato sauce 60F,cook lamb 54F,raw chicken 47F,cook chicken 57F,Yogurt sauce 53F,cook chicken 54F,raw chicken 54F, milk 53F,raw shell eggs 61F,cooked curry 54F,cook lentils 54F,cook spinach 62F,cook onion sauce 54F. Owner stated the cooler will be worked immediately today.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70 f on counter above in reach in cooler Employee moved to cooler 2nd temp Stop Sale issued on time/temperature control for safety food due to temperature abuse.walk in cooler ambient temperature 61F held over 4 hours no temperatures taken cooked veggies 54F,cook beef 54F,butter chicken 54 F,chicken curry 54 F, cooked samosa 54F raw chicken 54F,cook tomato sauce 60F,cook lamb 54F,raw chicken 47F,cook chicken 57F,Yogurt sauce 53F,cook chicken 54F,raw chicken 54F, milk 53F,raw shell eggs 61F,cooked curry 54F,cook lentils 54F,cook spinach 62F,cook onion sauce 54F.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler ambient thermometer shows 80F walk in cooler ambient on the air vents showed 56F.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee Wash hands in three compartment sink. Discussed with manager. Observed same employee wash hands in three compartment sink. Discussed with employee the importance of using hand washing sink.
[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. Can opener blade soiled Red cutting board on dry storage shelf.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees no food manager on duty
[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) 866-372-7233.2 employees.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Prepared on-site no datemarked cooked lentils, cooked curry cooked onions in reach in cooler on cooks line.