BISTRO
17 N SAFFORD AVE, Tarpon Springs FL 34689 · 727.935.5770
Last inspected Jun 11, 2026 · 8 visits since December 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw beef in cooler, raw chicken moved to bottom shelf
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Food-contact surface stained. Cutting board at cook line lift top
Toxic substance/chemical on premise that is not required for the operation of establishment. Quaternary ammonium sanitizer at server area > 400 ppm, corrected to 200 ppm.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm ran 3x
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked lamb shanks inside reach in freezer dated April inside reduced oxygen packaging. - observed ROP machine
Time/temperature control for safety food packaged using a reduced oxygen method under a HACCP plan not discarded after 30 days have passed since the food was packaged not counting the time the food was maintained frozen. Observed cooked lamb shanks inside reach in freezer dated April inside reduced oxygen packaging. - observed ROP machine
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Triple sink quaternary over 400ppm. Strip turned blue. Operator diluted. Second test 200ppm.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Robert expired in 2024.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw beef in cooler, raw chicken moved to bottom shelf
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket on cook line too strong, test strip turned blue, manager changed out sanitizer bucket, now at 200PPM
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
Show 1 finding ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 0ppm
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.