CIRCLES BISTRO
13002 N DALE MABRY HWY, Tampa FL 33618 · 813-969-0001
Last inspected May 13, 2026 · 12 visits since July 2023
JAN 24
JAN 25
MAY 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 2 live roaches inside wheel of hot warmer table on cooks line. 1 live roach on floor cooks line. 6 live roaches in wheel of stove 1 live roach in wheel of stove 5 live roaches in wheel of stove 3 live roaches in wheel of stove. 3 live roaches in wheel of stove.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023066628 | Oct 18, 2023 | Mar 27, 2024 | $600 |
| 3--2023030710 | May 9, 2023 | Jul 11, 2023 | $600 |
Inspection history
12 visits, newest first
May 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate2 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched pages of raw flounder and continued to work with ready to eat food without washing hands, employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw squid over ready to eat vegetables in reach in cooler across from stove top, operator moved items to appropriate location
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed a box of oil on floor in kitchen next to fryers and a container of onions on the floor in walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. 1 package of tuna thawed out in ROP package that's states to remove item out of package before thawing, operator discarded item.
Show the remaining 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream in reach in cooler at 63f cream was in the cooler since 9 am, time temperature was taken was 2:30 PM. Cream did not reach 43° within four hours operator discarded.
Toxic substance/chemical improperly stored. Can of duster spay on prep table next to hand sink close to ice machine.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the hot line across the from stove tops where soiled.
Handwash sink used for purposes other than handwashing. Employee used hand sink to fill up bucket of water, employee moved items from hand sink.
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink next to wine room, employee placed paper towels at hand sink.
Cutting board has cut marks and is no longer cleanable. Cutting boards on the hot line across from stove tops heavily grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen close to stove, employee moved drink to appropriate location.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate6 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallop wrapped bacon stored over Ready to eat artichoke and asparagus in front line Reach in cooler. Raw duck stored over cooked pasta in Walk in cooler. Operator relocated all raw items to an approved location during time of inspection.
Toxic substance/chemical improperly stored. Oven cleaner stored next to a jar of sauce, adjacent to ice machine. Oven cleaner and WD-40 stored next to clean pans, adjacent to front line cook and three compartment sink. Operator relocated all chemicals to an approved location during time of inspection.
Vacuum breaker missing at hose bibb. Located at back exterior of establishment on mop sink.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Clam tags not maintained in chronological order according to the last date they were served in the establishment.
Clam tags not marked with last date served.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream not date marked inside front line Reach in cooler.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in front line and in kitchen area soiled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked bean soup, cooked pasta, and egg roll stuffing not dated inside Walk in cooler.
Accumulation of black/mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on prep table adjacent to front line Reach in cooler. Operator removed drink during time of inspection.
Food stored on floor. Box of raw wings on floor in Walk in cooler. Operator relocated wings to an approved location during time of inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Located on shelf on front line cook.
Standing water in bottom of reach-in-cooler. Inside front line Reach in cooler adjacent to three compartment sink.
Working containers of food removed from original container not identified by common name. Flour bins and squeeze bottles on front line not labeled.
May 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground pork stored over cooked pasta. Operator relocated raw pork during time of inspection.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clams not kept in chronological order.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on Reach in cooler front line cook.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for cooked pasta and cooked chicken in Walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on kitchen prep table. Operator relocated to an approved location during time of inspection.
Stored food not covered. Ground pork, cooked asparagus, cooked pasta cooked beans on front line Reach in cooler not covered.
Time/temperature control for safety food thawed in an improper manner. Several bags of fish fillets thawed in room temperature on front line cook. Operator relocated raw frozen fish into Walk in cooler during time of inspection.
Mar 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of all reach in coolers.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line.
Jan 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked oxtails in walk in cooler. Operator relocated.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: asparagus cooked 80 F, pork belly 100 F, per operator items have been in out for 1 hour. Operator put in oven to bring back to temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Handwash sink used for purposes other than handwashing. Blue plastic scoop in handwash sink near ice machine.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Oxtails in walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drunk on prep table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of all reach in coolers.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line.
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate2 Basic
Show 11 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face with gloves and began food preparation at the cooks line.discussed with manager the importance of hand washing
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw fish over ready to eat dressing and cut tomatoes reach in cooler. Cooks line by fryer.
Stop Sale issued due to food not being in a wholesome, sound condition.raw beef cross contamination with cut vegetables mushrooms in reach in cooler make table. Employee discarded at time of inspection.
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pork dumplings sitting on counter. At 79 f discussed with manager to move product to walk in cooler or place ice bath on product.
No paper towels or mechanical hand drying device provided at handwash sink. Server station
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for 2 employees.
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. Missing for 1 employee.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles cook mash potatoes reach in cooler by three compartment sink not date marked Walk in cooler : cook noodles 43 f
Employee personal food not properly identified and segregated from food to be served to the public. Employee raw meat stored with restaurants food reach in cooler. Cooks line
No handwashing sign provided at a hand sink used by food employees. At bar area
Oct 20, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Oct 20, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. 2 live roaches inside wheel of hot warmer table on cooks line. 1 live roach on floor cooks line. 6 live roaches in wheel of stove 1 live roach in wheel of stove 5 live roaches in wheel of stove 3 live roaches in wheel of stove. 3 live roaches in wheel of stove.
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.
Oct 19, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. 2 live roaches inside wheel of hot warmer table on cooks line. 1 live roach on floor cooks line. 6 live roaches in wheel of stove 1 live roach in wheel of stove 5 live roaches in wheel of stove 3 live roaches in wheel of stove. 3 live roaches in wheel of stove.
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.
Dead roaches on premises. 2 dead roaches in hand washing sink operator removed and cleaned and sanitized area. 2 dead roaches inside wheel of reach in cooler.
Oct 19, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. 2 live roaches inside wheel of hot warmer table on cooks line. 1 live roach on floor cooks line. 6 live roaches in wheel of stove 1 live roach in wheel of stove 5 live roaches in wheel of stove 3 live roaches in wheel of stove. 3 live roaches in wheel of stove.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Dumplings cooked not dated reach in cooler on cooks line walk in cooler cooked fish sauce and cooked noodles not date marked.
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.
Dead roaches on premises. 2 dead roaches in hand washing sink operator removed and cleaned and sanitized area. 2 dead roaches inside wheel of reach in cooler.
Oct 18, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee spraying chemical toxic and than began working with ready to eat food.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw calamari over ready to eat rice and fresh produce. Reach in cooler on cooks line employee removed to proper storage. Raw shrimp over bread pudding. Raw bacon over celery raw chicken over tomatoes all in walk in cooler employee removed items to proper storage
Roach activity present as evidenced by live roaches found. 2 live roaches inside wheel of hot warmer table on cooks line. 1 live roach on floor cooks line. 6 live roaches in wheel of stove 1 live roach in wheel of stove 5 live roaches in wheel of stove 3 live roaches in wheel of stove. 3 live roaches in wheel of stove.
Roach excrement and/or droppings present. 2 egg casings under stove on cooks line.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Dumplings cooked not dated reach in cooler on cooks line walk in cooler cooked fish sauce and cooked noodles not date marked.
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.
No paper towels or mechanical hand drying device provided at handwash sink. Operator restocked
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for manager and employees to sign.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside
Dead roaches on premises. 2 dead roaches in hand washing sink operator removed and cleaned and sanitized area. 2 dead roaches inside wheel of reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Floor soiled/has accumulation of debris. Throughout kitchen equipment on cooks line
Food stored on floor. Produce tomatoes on floor walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease around outsides of stove kitchen equipment
Jul 11, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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. Provided by email
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ for Yuwadee Chulikavit
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.