BISTRO
3000 MARION COUNTY RD, Weirsdale FL 32195 · 3527597007
Last inspected Aug 7, 2026 · 12 visits since February 2024
NOV 24
MAR 25
AUG 25
MAR 26
AUG 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Roast beef dated 2-14.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Ground beef 92f. Less than 4 hours. Advised to reheat.
Aug 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw beef liver over cooked potatoes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Salad mix 56f, Cut tomato 55f, Cheese 55f,Coleslaw 49f, Less than 4 hours. Advised to rapid chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Ground beef 92f. Less than 4 hours. Advised to reheat.
Handwash sink not accessible for employee use at all times. -In kitchen.
No soap provided at handwash sink. -At side prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Soda gun holster at bar.
Reach-in cooler interior/shelves have accumulation of soil residues. -Glass cooler at bar.
Mar 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment or utensils not designed or constructed in a durable manner. -Prep cooler gasket torn.
Mar 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Container of medicine improperly stored. -Ibuprofen over prep cooler.
Raw animal food not separated from ready-to-eat food during preparation. -Raw scallops stored behind spinach in prep cooler. Manager moved product.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon wrapped scallops over chicken salad. Manager moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Beef patties 46f. Less than 4 hours. Manager placed on ice. -Roast beef 52f, Chicken salad 50f, Cut lettuce 46f, Cheese 51f. Less than 4 hours. Advised to rapid chill. Manager placed on ice.
Handwash sink not accessible for employee use at all times. -Sanitizer bucket in hand sink at bar.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked rice, house made chicken base.
Current Hotel and Restaurant license not displayed.
Equipment or utensils not designed or constructed in a durable manner. -Prep cooler gasket torn.
Sep 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon not separate from cooked roast beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Ham 51f, Pineapple salsa 47f, Chicken salad 47f, Cut tomato 54f, Cut lettuce 52f, Cheese 52f. Manager placed in freezer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked prime rib. Manager determined correct date.
Bowl or other container with no handle used to dispense food. -Crouton scoop.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored on prep table.
May 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority5 Intermediate6 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pork 59f, Prime rib 50f, Beef patties 47f. Less than 4 hours. Manager placed on ice.Rechecked prime rib 42f, Beef patties 41f, Pork 41f.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cookline prep cooler.
Manager or person in charge lacking proof of food manager certification.
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/
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Meatloaf.
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.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -Salmon, still partially frozen. Manager cut slit in packaging.
Employee personal food not properly identified and segregated from food to be served to the public.
Floor soiled/has accumulation of debris. -Under fryers.
Ice scoop handle in contact with ice. -At bar.
No handwashing sign provided at a hand sink used by food employees. -On cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Stove top.
Nov 14, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw beef.
Food-contact surface soiled with food debris, mold-like substance or slime. -Green cutting board.
No paper towels or mechanical hand drying device provided at handwash sink. -On cook line.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -On dinner menu. Manager printed new menu.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment or utensils not designed or constructed in a durable manner. -Reach in freezer gaskets torn.
Food stored on floor. -Cooking oil in kitchen.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. -On cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler fan covers.
Stored food not covered. -Meatloaf.
Working containers of food removed from original container not identified by common name. -Bulk container of flour.
Aug 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Container of medicine improperly stored. -At pass through window.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over blueberries in prep cooler across from flat grill.
Food-contact surface soiled with food debris, mold-like substance or slime. -Prep cooler cutting boards.
No paper towels or mechanical hand drying device provided at handwash sink. -On cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Pork and roast.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Floor soiled/has accumulation of debris. -Under fryers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grill. -Hood filters. -Reach in freezer gaskets.
Reach-in cooler interior/shelves have accumulation of soil residues. -Cooler across from flat grill.
Wall soiled with accumulated grease, food debris, and/or dust. -Behind prep coolers on cook line.
May 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. -Raw mahi stored behind noodles.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw fish over ice cream.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes 117f. Less than 4 hours. Manager turned up heat.
Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board. -Can opener blade.
Bowl or other container with no handle used to dispense food. -Blue cheese scoop.
Food stored on floor. -Cooking oil.
Food-contact surface not smooth and easily cleanable. -Sponge used as salt applicator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under grill. -Freezer gaskets. -Exterior of grill. -Interior of fryer cabinets. -Exterior of stovetop. -Shelving.
Reach-in cooler interior/shelves have accumulation of soil residues. -Between lids on prep cooler.
Working containers of food removed from original container not identified by common name. -Bulk container of flour.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate8 Basic
Show 16 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. -Raw Mahi stored behind cooked pasta.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw fish over ice cream.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Roast beef dated 02-14. Manager discarded.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Roast beef dated 2-14.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 49f, Ham 52f. Less than 4 hours. Advised to rapid chill.
Food-contact surface soiled with food debris, mold-like substance or slime. -Prep cooler cutting board at cookline entrance. -Can opener blade.
Handwash sink not accessible for employee use at all times. -On cookline. -Side prep area.
No soap provided at handwash sink. -Side prep area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -Mahi.
Employee with no hair restraint while engaging in food preparation.
In-use ice scoop stored on soiled surface between uses. -Stored directly on top of ice machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven on cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Stove top. -Hood filters. -Under flat grill. -Freezer gaskets. -Interior of fryer cabinets.
Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in prep cooler across from stove. -Some shelving in walk in cooler.
Wiping cloth sanitizing solution stored on the floor. -On cookline.
Working containers of food removed from original container not identified by common name. -Bulk containers of flour.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.