Indian Bistro

4785 Gulf Blvd, St.Pete Beach, FL 33706 · Permanent Food Service · License 6216489

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Aug 21, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 20 other violations

How the score was calculated

Starting score100
Violations at the Aug 21 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot), 9 intermediate (3 fixed on the spot, 2 repeats), 8 basic (1 repeat); intermediate violations cost 18 at most
-39
Safety score61

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug212026

Routine inspection

21 violations found

First visitAug 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
21 violations found:
- 4 High priority
- 9 Intermediate
- 8 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food items stored inside reach in deli cooler across from the cook line: cooked curry chicken (45°F - Cold Holding); cooked chicken (50°F - 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 (43°F - Cold Holding); cooked chicken (39°F - Cold Holding) Food items stored on stove: butter (66°F - Cold Holding); heavy cream (74°F - 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..
- Code 08, Food protection and cross-contamination: 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.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
  Utensils stored in stainless steel container observed on the stove top burner temping at 77 degrees.
- Code 41, Chemicals and toxic substances: 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.
Intermediate9
- Code 02, Labeling, date marking and consumer advisory: 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.
  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.
  Repeat violation
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 11, Employee health: 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.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- Code 31, Handwash sinks and supplies: 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.
  Fixed on the spot
  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.
  Fixed on the spotRepeat violation
  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.
- Code 41, Chemicals and toxic substances: 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.
Basic8
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Stored on oven handle.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Reach in deli cooler cutting boards.
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Observed stored on the prep table and reach in deli cooler cutting boards across the cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in deli cooler gaskets soiled with food debris.
  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.
- Code 31, Handwash sinks and supplies: 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.
  Fixed on the spot
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Repeat violation
- Code 50, Current license displayed: 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.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.