INDIAN BISTRO
4785 GULF BLVD, St.Pete Beach FL 33706 · 6465738550
Last inspected Aug 21, 2026 · 7 visits since September 2023
JUL 24
SEP 24
DEC 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 44f, missed cooling window item discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
4 High priority9 Intermediate8 Basic
What the inspector wrote — 21 findingsThe state's own report →
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in stainless steel container observed on the stove top burner temping at 77 degrees.
Raw animal food stored over or with unwashed produce. Raw shelled eggs and deli container of raw chicken wings stored above buss tub of unwashed produce. Items moved to bottom on cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored inside reach in deli cooler across from the cook line: cooked curry chicken (45F - Cold Holding); cooked chicken (50F - Cold Holding) PIC stated they were left out for 45 minutes to an hour. Items were moved to the deep freezer to bring down the temperatures rapidly. Re-temped at 4pm: cooked curry chicken (43F - Cold Holding); cooked chicken (39F - Cold Holding) Food items stored on stove: butter (66F - Cold Holding); heavy cream (74F - Cold Holding) Discussed keeping all TCS food items at 41 degrees or below or utilizing Time as a Public Health Control. Written procedures were emailed to the person in charge during the inspection..
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer spray bottle testing at 200+ PPM. Discussed diluting the chlorine with water and testing the strength with the person in charge.
Show the remaining 17 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Containers of cooked chicken and cooked curry chicken. Discussed date marking with PIC.
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. Emailed the PIC Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form during the inspection. The establishment carries the chemical (Chlorine) associated with the written procedures. Discussed print the form.
Food-contact surface soiled with food debris, mold-like substance or slime.
Handwash sink not accessible for employee use at all times. Table placed in front of the hand sink nearest to the dish machine. Chair placed in front of the second hand sink in the kitchen. Items moved.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at both hand sinks in the kitchen. Employee placed a stack of paper towels at both hand sinks.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Missing at both hand sinks in the kitchen. The inspector used the bottle of dish soap to wash their hands. Discussed with the PIC both hand sinks needing soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gallon of milk stored in reach cooler across from the cook line. Discussed with the PIC.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle OB light yellow liquid substance stored on top of dish machine. Discussed labeling the spray bottle with the PIC.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Buildup of food debris/soil residue on equipment door handles. Double door reach in cooler across from the dish machine heavily soiled with dried food debris.
Current Hotel and Restaurant license not displayed. License that was observed expired on 2/1/2024 and has the previous ownership name, Good Karma Restaurants LLC.
Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting boards.
In-use tongs stored on equipment door handle between uses. Stored on oven handle.
No handwashing sign provided at a hand sink used by food employees. Missing in the restroom. Emailed the PIC an Employee Must Wash Hands (5030-111) form.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in deli cooler gaskets soiled with food debris.
Soiled dry wiping cloth in use. Observed stored on the prep table and reach in deli cooler cutting boards across the cook line.
Feb 12, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler.
No paper towels or mechanical hand drying device provided at handwash sink.
Bathroom located inside establishment not completely enclosed with self-closing doors.
Food stored on floor. Cooking oil stored on floor. 5 gallon jugs of water stored on floor.
Dec 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority9 Intermediate8 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice from 12/7/2025 reheating in rice cooker to be thrown away. Held overnight in cooker.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat items in back stand up reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice from 12/7/2025 reheating in rice cooker to be thrown away. Held in cooker overnight.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in stand up cooler next to stove.
Food-contact surface soiled with food debris, mold-like substance or slime. Spice area pans soiled.
Handwash sink not accessible for employee use at all times.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. All hand sinks.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. All hand sinks.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lentils and various sauces in stand up next to stove. Cooked rice from 12/7/2025 reheating in rice cooker to be thrown away. Held overnight in cooker. Butter sauce Onion sauce Cooked chicken Cooked goat Cooked potatoes.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off due to drain pipe missing.
Bathroom located inside establishment not completely enclosed with self-closing doors.
Bowl or other container with no handle used to dispense food. Cup used for portioning flour.
Food stored on floor. Cooking oil and margarine stored on floor. Flour in unlabeled container on floor in back area.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Foil on backsplash of stove soiled. Two door reach in across from stove- door handles soiled, top of doors soiled.
Plumbing system in disrepair. Front hand sink missing drain line.
Single-service articles improperly stored on floor in kitchen.
Working containers of food removed from original container not identified by common name. Flour container not labeled.
Sep 18, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 44f, missed cooling window item discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 44f, missed cooling window item discarded.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips missing.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked goat.
Hot water hand not working at one hand sink missing at plumbing fixture.
In-use tongs stored on equipment door handle between uses.
Interior of microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Six burner grill soiled.
Standing water in bottom of reach-in-cooler. Single door cooler on cooks line.
Jul 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate9 Basic
Show 14 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came into work with food and touched clean equipment no hand wash. Educated employee to wash hands. Employee washed hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained.
Handwash sink not accessible for employee use at all times.Hand wash sink not accessible due to wet cloth in on cook line hand sink.
No soap provided at handwash sink. No soap at hand sink. Employee refilled soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked 7-23 no date mark. Educated employee.
Equipment in poor repair. Gaskets torn on reach in cooler in rear of kitchen.
Floor soiled/has accumulation of debris. Floors soiled in kitchen.
Food stored on floor. Onions stored on floor in rear of kitchen. Employee moved onions to riser.
Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice in reach in freezer in rear of kitchen.
In-use tongs stored on equipment door handle between uses. Tongs on oven door. Employee removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave soiled interior.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler over food to be served to the public. Employee moved drink.
Single-service articles not stored inverted or protected from contamination. Bowls not inverted on rice table. Employee inverted.
Working containers of food removed from original container not identified by common name. Multiple food no label with common name.
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over opened packages of pastry in reach in freezer. Employee moved raw fish to bottom of freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Grinder on storage shelf soiled with food debris.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink. Employee refilled paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken made 2-18 no date mark. Employee dated chicken.
Food stored on floor. Case of potatoes on the floor in rear storage area, cooking oil on floor in rear kitchen, and water stored on the floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled.
Sep 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate11 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. Dented cans of pulp of grilled eggplant on storage shelf with food to be served to the public.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched keys with gloved hands then prepped food no glove change or hand wash. Educated employee on hand washing and glove change requirements.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Educated manager of policy's and provided information packet to manager.
Handwash sink used for purposes other than handwashing. Peas in hand sink near cook line.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in prep area.
No soap provided at handwash sink. No soap at hand sink in prep area.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of cleaner in dish area. Employee labeled cleaner.
Buildup of food debris/soil residue on equipment door handles. Equipment handles soiled. rice cooker and cooler doors.
Damaged/spoiled/recalled food not properly segregated. Dented cans of pulp of grilled eggplant on storage shelf with food to be served to the public.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal foods not segregated in rear levella cooler. Container of rice over produce.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on prep table and cell phone on dry storage shelves. Employee removed keys and cell phone.
Food stored on floor. Containers of cooking oil on floor in rear of kitchen. Employee moved oil to shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer has build up of ice.
In-use tongs stored on equipment door handle between uses. Tongs on oven door.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled.
Open dumpster lid. Employee closed lids.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all reach-in cooler shelves soiled with food debris.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table. Employee removed the wet cloth to bucket.
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.