City's Bistro

3451 4th St N, Saint Petersburg, FL 33704 · Permanent Food Service · License 6218406

Official report

out of 100

Grade F

Safety score 41 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 routine inspection
4 high priority (3 fixed on the spot), 6 intermediate, 6 basic
-39
Administrative complaint on Oct 13
Counts in full until a follow-up finds the problems fixed
-20
Safety score41

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

Inspection history

1 inspection · 1 visit

Oct132026

Routine inspection

16 violations found

First visitOct 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
- 4 High priority
- 6 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Chicken salad temped at 45f in make line next to grill top. Employee stated it was put into the line last night and that no temperatures have been taken of this item today. Employee voluntarily discarded.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Chicken salad temped at 45f in make line next to grill top. Employee stated it was put into the line last night and that no temperatures have been taken of this item today. Employee voluntarily discarded.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Observed employee crack raw shell eggs with gloves on, and wipe gloves on towel. Educated employee.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Bleach, steramine tabs, disinfectant spray, and dishwasher detergent stored on dish drying racks. Employee moved items. Lysol wipes, glass cleaner lysol spray stored next to to go containers and napkins. Manager moved items.
  Fixed on the spot
Intermediate6
- Code 03, Food out of temperature: Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process.
  Observed cooked chicken with slight pink center located inside deli reach in cooler. Establishment let inspector know only it is only cooked til 145f. Sent operator non continuous cooking paperwork.
- Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for quaternary strips.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Next to oven in main kitchen.
- Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
  Observed these items stated on the menu: "Vermont maple syrup" and "Michigan Sundried blueberries." Verified the maple syrup being used is "McLure of New England Maple Syrup." States on bottle it is from Littleton, NH. Verified dried blueberries sourced from brand "it's delish." Quick internet search confirmed California manufacturing. Called company and company stated "we don't have any information."
  Administrative complaint
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed 3 employees working with expired training from 09/21/2026. 2 employees started within last 2 weeks.
Basic6
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Dish drying shelves with rust that has pitted the surface.
- Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
  Observed under grill top line, educated employee.
- Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
  Observed paper towels for hand wash sink in servers station stored in basket of portion cups being used for service.
- Code 25, Single-service items: Single-service articles improperly stored.
  Single use silverware stored on floor in dry storage area.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee sweatshirt on top of beverages cases in dry storage area
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.
Stop sale: An order that the food can’t be sold or served.