INDIAN BISTRO
4785 GULF BLVD · ST.PETE BEACH · Pinellas County · FL 33706
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
21 full violation description(s) documented by the inspector during this visit.
High Priority 4
10-05-5High Priority – 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.
08A-04-5High Priority – 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. **Corrected On-Site**
03A-02-5High Priority – 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..
41-27-4High Priority – 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.
Intermediate 9
02C-03-5Intermediate – 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. **Repeat Violation**
11-27-4Intermediate – 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. **Corrective Action Taken**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.
31A-09-4Intermediate – 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. **Corrected On-Site**
31B-02-4Intermediate – 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. **Corrected On-Site** **Repeat Violation**
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
31B-03-4Intermediate – 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.
02C-02-5Intermediate – 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.
41-17-4Intermediate – 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.
Basic 8
32-04-4Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
23-24-4Basic – 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.
50-09-4Basic – 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.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting boards.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Stored on oven handle.
31B-04-4Basic – 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. **Corrective Action Taken**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in deli cooler gaskets soiled with food debris.
21-10-4Basic – Soiled dry wiping cloth in use. Observed stored on the prep table and reach in deli cooler cutting boards across the cook line.
Inspector observations synchronized from DBPR on August 22, 2026 1:17 PM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.