GATEWAY TO INDIA
8300 BAY PINES BLVD, Saint Petersburg FL 33709 · 727-828-9977
Last inspected Apr 23, 2026 · 8 visits since August 2023
MAY 24
SEP 24
APR 25
NOV 25
APR 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. 1 live roach on wall behind ice machine in kitchen 1 live roach on floor under reach in cooler in kitchen 1 live roach in outlet hole in in prep area of kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023035070 | Jun 6, 2023 | Sep 11, 2023 | $800 |
| 3--2023003294 | Dec 14, 2022 | Apr 6, 2023 | — |
| 3--2021049420 | Oct 20, 2021 | Jan 25, 2022 | — |
| 3--2021029560 | Jun 16, 2021 | Oct 19, 2021 | $800 |
| 3--2021039829 | Aug 19, 2021 | Sep 27, 2021 | $800 |
Inspection history
8 visits, newest first
Apr 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate6 Basic
What the inspector wrote — 13 findingsThe state's own report →
Live, small flying insects found 1 live fly near dish machine Operator killed fly.
Stop Sale issued due to food not being in a wholesome, sound condition. - tilapia filets in reach in cooler on cookline fully thawed in ROP packaging that specifies to remove from packaging before thawing. Stop Sale issued.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Bottle of milk opened a few days ago not date marked Operator date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cookline stained -soda machine nozzles soiled Operator cleaned soda machine nozzles
Show the remaining 9 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. -at hand wash sink by dish pit -at hand wash sink by ice machine -at handwash sink on cookline
No soap provided at handwash sink. No soap at hand wash sink by dish pit No soap at handwash sink by ice machine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -mango lassi made a few days ago not date marked. Operator date marked.
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. -tilapia filets inreach in cooler on cookline fully thawed in ROP packaging that specifies to remove from packaging before thawing. Stop Sale issued.
Dumpster on dirt, not on proper pad/nonabsorbent surface.
Food stored on floor. -buckets of food on floor in walk in cooler and walk in freezer Operator removed from floor.
Single-service articles not stored inverted or protected from contamination. -in shed out back Operator inverted items.
Standing water in bottom of reach-in-cooler. Near ice machine
Unwashed fruits/vegetables stored over ready-to-eat food. -unwashed produce over garlic ginger sauce in walk in cooler. Operator moved unwashed produce to store below ready to eat food
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken cooked at 10 AM (84F - Cooling) Operator reheated to 165F and restarted cooling process. Retemped at 56F before I left.
Live, small flying insects found 1 live fly in kitchen. Operator killed, cleaned and sanitized.
No probe thermometer provided to measure temperature of food products.
Accumulation of black mold-like substance in the interior of the ice machine, as well as some debris in the ice itself. Operator voluntarily discarded the ice, cleaned and sanitized the machine.
Ceiling tiles over dish wash area shows damage and tears.
Dumpster in grass, not on proper pad/nonabsorbent surface.
Floor area(s) covered with standing water. Under reach in cooler next to plates and cups in kitchen. Operator cleaned water from floor.
Standing water in bottom of reach-in-cooler next to plates and cups in kitchen.
Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed produce in walk in cooler stored over cut and washed produce. Operate rearranged.
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. Dough in non food bag on cook line reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris
Buildup of food debris/soil residue on equipment door handles.
Cutting board has cut marks and is no longer cleanable.
I microwave has accumulation of black substance/grease/food debris.
Standing water in bottom of reach-in-cooler.
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate14 Basic
Show 19 findings ▾
Food placed in soiled container/equipment. Dry goods stored on metal shelves with visible rust
Nonfood-grade bags used in direct contact with food. Eggplant in to go bags in freezer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potato dumplings (92F - Hot Holding) in fryer basket on cook line, discussed with manager procedures for hot holding and reheating time/temperature control for safety foods, advised manager to reheat to minimum 165F
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on soda machine soiled Cutting boards stained Accumulation of grease on stove Can opener blade soiled, removed for cleaning
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen and next to dish machine, replaced
Bowl or other container with no handle used to dispense food. Metal bowl in rice bin
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled.
Carbon dioxide tanks not adequately secured. Next to ice machine
Cleaned and sanitized equipment or utensils not properly stored. Clean pots stored outside
Cutting board has cut marks and is no longer cleanable.
Floor tiles missing and/or in disrepair. Floor and cove molding tiles in disrepair in kitchen
Food stored in undrained ice. Raw shrimp in undrained ice on cook line, placed in drain pan
Food stored on floor. Boxes of raw chicken on floor in prep room, relocated
Grease on the ground and/or pad around grease receptacle.
In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine, removed for cleaning
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled.
Stored food not covered. Cooked and raw chicken in walk-in cooler not covered
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Outdoor storage shed containing dry goods and single service with unsealed wood floors, walls and ceilings
May 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler at cook line yellow chicken 53 degrees Fahrenheit cold holding Lamb 54 degrees Fahrenheit cold holding. Manager put in walk in cooler. Temp up due to overfilling Recheck temp of chicken and lamb both 41 cold holding
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes 75 degrees Fahrenheit cooked at 9 am Cooked potatoes 50 degrees Fahrenheit cooked at 9 am Recook new temp was 209 degrees Fahrenheit
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line
Spray bottle containing toxic substance not labeled. Windex. Manager labeled
Carbon dioxide/helium tanks not adequately secured. Manager secured during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Actual cutting vegetables. Manager moved.
Food stored on floor. Box of frozen chicken on floor near dishwasher. Employee moved.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Stored food not covered. Marinated chicken from yesterday in walk in cooler not covered. Employee covered
Time/temperature control for safety food thawed in an improper manner. During
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 34 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate23 Basic
Show 34 findings ▾
Nonfood-grade bags used in direct contact with food. Grocery bag used to stored bread in reach-in cooler on cooks line. Operator discarded bread.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw fish stored above open pans of ready-to-eat in walk-in cooler. Operator placed items at the below ready-to-eat foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at 11:51am. Operator placed yogurt sauce in walk-in freezer and discarded chicken in tomato sauce. Re temp at 1:15pm a. cooked chicken in tomato sauce (60F - Cold Holding) b. yogurt cashew sauce (45F - Cold Holding) 33f
Toxic substance/chemical improperly stored. Multiple chemical spray bottles stored on top of ice machine.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to y-splitter at mop sink without vacuum breaker.
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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener used more than 4 hours ago soiled with food debris.
Handwash sink used for purposes other than handwashing. Observed employee dump food in bowl of hand wash sink located in kitchen. Discussed with operator hand wash sink purpose.
No paper towel dispenser at handwash sinks.
No probe thermometer provided to measure temperature of food products.
Spray bottle containing toxic substance not labeled. Spray bottle on bottom shelf in warewshing area containing chemicals are not labeled. Operator labeled bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin Ice machine bin in kitchen and soda machine ice chute in kitchen.
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Bowl without handle storeroom in sugar on bottom shelf of prep table in kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean bowls stored in dry-storage shed not protected. Clean pots and pans stored outside on table in rear of kitchen not protected. Clean plates stored on table in dining room not covered.
Cloth used as a food-contact surface. Food stored on cloth napkins in pans in reach-in coolers and walk-in cooler.
Cutting boards in kitchen has cut marks and is no longer cleanable.
Duct tape used to repair nonfood-contact surface ice machine door.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach-in cooler in prep area of kitchen not identified or segregated. Operator discarded food.
Equipment in poor repair. Shelves in dry-storage shed are rusted. Soda machine located in kitchen rack is rusted.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding along wall in warewashing area.
Floor tiles missing and/or in disrepair. Cracked floor tiles in warewashing area.
Food stored on floor. Walk-in cooler a. Case of chicken b. Multiple 5 gallon buckets of sauces.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Ice buildup in walk-in freezer.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on soiled surface of ice machine located in the kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven stored on shelf used more than 24 hours ago soiled with food debris.
No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler doors in kitchen.
Old labels stuck to food containers after cleaning.
Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
Single-service articles improperly stored. Single-serve articles stored on floor in dry-storage shed.
Stored food not covered. Walk-in cooler a. Multiple containers of chicken b. Soup c. Multiple containers of sauces.
Walk-in cooler shelves with rust that has pitted the surface.
Aug 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher going from dirty dishes to clean dishes no hand wash.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live in dish machine area. 1 live fly above cooks line
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with food like debris on small cooler. Multiple gaskets with food like debris. Can opener soiled with food debris.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line at small reach in cooler.
Duct tape used to repair nonfood-contact surface.
Equipment in poor repair. Ice machine covered with black tape.
Aug 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 6 high priority.
6 High priority5 Intermediate10 Basic
Show 21 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher going from dirty dishes to clean dishes no hand wash.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live in dish machine area. 1 live fly above cooks line
Pesticide/insecticide labeled for household use only present in establishment. Can of raid in kitchen.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in black bus tubs in walk-in was over raw lamb chops. Manager mover chicken to bottom shelf.
Roach activity present as evidenced by live roaches found. 1 live roach on wall behind ice machine in kitchen 1 live roach on floor under reach in cooler in kitchen 1 live roach in outlet hole in in prep area of kitchen
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (53F - Cold Holding); cooked chicken (53F - Cold Holding); cooked beef (53F - Cold Holding); yogurt (50F - Cold Holding)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Rice pudding made 8-14-23. Manger labeled rice pudding
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with food like debris on small cooler. Multiple gaskets with food like debris. Can opener soiled with food debris.
Handwash sink used for purposes other than handwashing. Squeeze bottles in hand sink on cook line.
No paper towels or mechanical hand drying device provided at handwash sink. No papers towels both hand sinks in back kitchen. Employee placed. Paper towels at sink.
No soap provided at handwash sink. No soap at hand sink on cook line. Cook placed soap at hand sink.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1 fly strip in dish area with approximately 10 dead flies. 1 fly strip with 7 dead flies above ice machine in kitchen
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line at small reach in cooler.
Dead roaches on premises. 1 dead roach under 3 compartment sink 1 dead roach under dish machine
Duct tape used to repair nonfood-contact surface.
Equipment in poor repair. Ice machine covered with black tape.
Food stored on floor. Onions on floor cook line. Multiple Pans of food on floor in prep area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cook line with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spray nozzle at dish area mold like substance
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.