CITY'S BISTRO
3451 4TH ST N, Saint Petersburg FL 33704 · 727-289-7368
Last inspected May 8, 2026 · 6 visits since January 2024
MAY 24
JAN 25
MAY 25
SEP 25
MAY 26
— STEADY
5 inspections within 37 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. started cooling at 10am 5-12 cooked chicken (46F - Cooling)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Equipment in poor repair. Torn gasket on reach-in cooler across from cook line
Sep 11, 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 ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested wiping cloth solution at 200 PPM. Employee made new solution at 50 ppm.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Wiping cloth sanitizer solution was too strong. Employee did not use provided test kits to test solution.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on reach-in cooler in kitchen.
Handwash sink used for purposes other than handwashing. Observed employee begin to dump Sani solution that was too strong into handwash sink. Inspected stopped employee and educated them on only using the handwash sink to wash hands.
Equipment in poor repair. Torn gaskets on reach-in cooler in kitchen South wall.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up inside reach-in freezers in dry storage room.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with burnt food debris.
May 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. started cooling at 10am 5-12 cooked chicken (46F - Cooling).
Pesticide use not in accordance with manufacturer's directions. Yellow pesticide strip in rear prep area of kitchen out near employees. Directions to only be out when humans not in area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. started cooling at 10am 5-12 cooked chicken (46F - Cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in front counter reach in cooler 45F. Employee put milk in freezer for quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line deli reach in cooler.
Current Hotel and Restaurant license not displayed. License displayed 2-1-2025.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior on cook line oven soiled interior with burping on food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee juice open in reach in cooler in kitchen.
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Quiche prepared on 1/1 in glass cooler, operator dated
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm on cook line, staff replaced 100ppm
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Establishment has table top deep fryer in kitchen used for fries with no hood system
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Current Hotel and Restaurant license not displayed.
Food stored on floor. Cooking oil stored on floor in dry goods storage area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen has food debris buildup.
Jan 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked hard shell eggs and continued cooking with ready to eat foods.
Raw animal food stored over/not properly separated from ready-to-eat food. Hard shell eggs over ready to eat food in reach in cooler on cook line. Employee moved eggs to bottom shell
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (47F - Cold Holding); sausage (47F - Cold Holding). Manager placed items in freezer. Salmon 43F, sausage 43F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad made 1-11-24. No date mark. Employee date marked item
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not rinsed between washing and sanitizing. Sanitizer mixed with soap in wash step. Manager set up three compartment sink correctly.
No handwashing sign provided at a hand sink used by food employees. No employees must wash hand sign at front counter
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.