🪰1,203,697 violations tracked across 67 Florida counties

INDIAN BISTRO

4785 GULF BLVD, ST.PETE BEACH, FL 33706

License #6216489

🍛 Indian ℹ️
62 Grade F / 100

Failing Health Score

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Latest inspection
August 21, 2026 · 21 findings · 4 critical
Routine - Food
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Critical
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Major
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Minor
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Record snapshot

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on August 21, 2026 shows 21 observation rows: 4 critical, 9 major, and 8 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
21
Coverage note
Inspector notes linked where available

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INDIAN BISTRO has a rough inspection history. Would you risk it?

F record

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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: Inspection Completed - No Further Action
  • [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gallon of milk stored in reach cooler across from the cook line. Discussed with the PIC.
  • [05-08-4] No probe thermometer provided to measure temperature of food products.
  • [08A-04-5] Raw animal food stored over or with unwashed produce. Raw shelled eggs and deli container of raw chicken wings stored above buss tub of unwashed produce. Items moved to bottom on cooler.
  • [10-20-4] In-use tongs stored on equipment door handle between uses. Stored on oven handle.
  • [14-09-4] Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting boards.
  • [21-10-4] Soiled dry wiping cloth in use. Observed stored on the prep table and reach in deli cooler cutting boards across the cook line.
  • [23-24-4] Buildup of food debris/soil residue on equipment door handles. Double door reach in cooler across from the dish machine heavily soiled with dried food debris.
  • [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in deli cooler gaskets soiled with food debris.
  • [32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • [10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in stainless steel container observed on the stove top burner temping at 77 degrees.
  • [31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing in the restroom. Emailed the PIC an Employee Must Wash Hands (5030-111) form.
  • [50-09-4] Current Hotel and Restaurant license not displayed. License that was observed expired on 2/1/2024 and has the previous ownership name, Good Karma Restaurants LLC.
  • [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. Containers of cooked chicken and cooked curry chicken. Discussed date marking with PIC.
  • [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 the PIC Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form during the inspection. The establishment carries the chemical (Chlorine) associated with the written procedures. Discussed print the form.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored inside reach in deli cooler across from the cook line: cooked curry chicken (45F - Cold Holding); cooked chicken (50F - Cold Holding) PIC stated they were left out for 45 minutes to an hour. Items were moved to the deep freezer to bring down the temperatures rapidly. Re-temped at 4pm: cooked curry chicken (43F - Cold Holding); cooked chicken (39F - Cold Holding) Food items stored on stove: butter (66F - Cold Holding); heavy cream (74F - Cold Holding) Discussed keeping all TCS food items at 41 degrees or below or utilizing Time as a Public Health Control. Written procedures were emailed to the person in charge during the inspection..
  • [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.
  • [31A-09-4] Handwash sink not accessible for employee use at all times. Table placed in front of the hand sink nearest to the dish machine. Chair placed in front of the second hand sink in the kitchen. Items moved.
  • [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at both hand sinks in the kitchen. Employee placed a stack of paper towels at both hand sinks.
  • [41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle OB light yellow liquid substance stored on top of dish machine. Discussed labeling the spray bottle with the PIC.
  • [31B-03-4] No soap provided at handwash sink. Missing at both hand sinks in the kitchen. The inspector used the bottle of dish soap to wash their hands. Discussed with the PIC both hand sinks needing soap.
  • [41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer spray bottle testing at 200+ PPM. Discussed diluting the chlorine with water and testing the strength with the person in charge.
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