INDIAN BISTRO

Name: INDIAN BISTRO
Address: 4785 GULF BLVD, ST.PETE BEACH, FL, 33706, US
Rating: 72

4785 GULF BLVD, ST.PETE BEACH, FL 33706

License #6216489

🍛 Indian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

72 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

August 21, 2026 · 21 findings · 4 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

INDIAN BISTRO in ST.PETE BEACH currently holds an InspectFL Health Score of 72 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 21, 2026. Across those visits, DBPR recorded 21 total findings; InspectFL has detailed violation rows for 15 of them so far.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on August 21, 2026 shows 15 observation rows: 4 critical, 5 major, and 6 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

INDIAN BISTRO has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: 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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[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.
[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.
[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.
[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.
[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.
[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.
[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..
[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.