Circles Bistro
Last inspected: Oct 13, 2025
23
Score
Circles Bistro has been inspected 14 times since 2022. Inspectors last stopped by on Oct 13, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
“Establishment has no written procedures for employees” accounts for the largest share of issues, appearing nine times across the record.
That's lower than the typical Tampa restaurant, which scores around 79. The pattern in the record is worth a careful look.
14
Inspections
3
Critical latest
7
Major latest
6
Minor latest
Inspection History
Oct 13, 2025
Routine - Food
3 critical violations. 7 major violations. 6 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallop wrapped bacon stored over Ready to eat artichoke and asparagus in front line Reach in cooler. Raw duck stored over cooked pasta in Walk in cooler. Operator relocated all raw items to an approved location during time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Oven cleaner stored next to a jar of sauce, adjacent to ice machine. Oven cleaner and WD-40 stored next to clean pans, adjacent to front line cook and three compartment sink. Operator relocated all chemicals to an approved location during time of inspection. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb. Located at back exterior of establishment on mop sink.
29-34-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam tags not marked with last date served.
01C-03-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream not date marked inside front line Reach in cooler.
02C-03-5
Intermediate - 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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in front line and in kitchen area soiled.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked bean soup, cooked pasta, and egg roll stuffing not dated inside Walk in cooler.
02C-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Located on shelf on front line cook.
22-08-4
Basic - Food stored on floor. Box of raw wings on floor in Walk in cooler. Operator relocated wings to an approved location during time of inspection. **Corrected On-Site**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on prep table adjacent to front line Reach in cooler. Operator removed drink during time of inspection. **Corrected On-Site**
12B-07-4
Basic - Accumulation of black/mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Working containers of food removed from original container not identified by common name. Flour bins and squeeze bottles on front line not labeled.
02D-01-5
Basic - Standing water in bottom of reach-in-cooler. Inside front line Reach in cooler adjacent to three compartment sink.
29-49-6
23
May 29, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground pork stored over cooked pasta. Operator relocated raw pork during time of inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clams not kept in chronological order.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on Reach in cooler front line cook.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for cooked pasta and cooked chicken in Walk in cooler. **Repeat Violation**
02C-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Several bags of fish fillets thawed in room temperature on front line cook. Operator relocated raw frozen fish into Walk in cooler during time of inspection. **Corrected On-Site**
06-01-5
Basic - Stored food not covered. Ground pork, cooked asparagus, cooked pasta cooked beans on front line Reach in cooler not covered.
08B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on kitchen prep table. Operator relocated to an approved location during time of inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
55
Mar 20, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Warning** - From follow-up inspection 2025-03-20: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. **Warning** - From follow-up inspection 2025-03-20: Black mold-like substance inside ice machine in kitchen. **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of all reach in coolers. **Warning** - From follow-up inspection 2025-03-20: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line. **Warning** - From follow-up inspection 2025-03-20: **Time Extended**
22-16-4
78
Jan 2, 2025
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: asparagus cooked 80 F, pork belly 100 F, per operator items have been in out for 1 hour. Operator put in oven to bring back to temperature. **Warning**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked oxtails in walk in cooler. Operator relocated. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Blue plastic scoop in handwash sink near ice machine. **Warning**
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees. **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Oxtails in walk in cooler. **Warning**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. **Warning**
22-20-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line. **Warning**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of all reach in coolers. **Warning**
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drunk on prep table **Warning**
12B-07-4
41
Jan 17, 2024
Routine - Food
3 critical violations. 6 major violations. 2 minor violations.
View 11 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face with gloves and began food preparation at the cooks line.discussed with manager the importance of hand washing
12A-25-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw fish over ready to eat dressing and cut tomatoes reach in cooler. Cooks line by fryer.
08A-13-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.raw beef cross contamination with cut vegetables mushrooms in reach in cooler make table. Employee discarded at time of inspection.
01B-13-4
Intermediate - 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. **Repeat Violation**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pork dumplings sitting on counter. At 79 f discussed with manager to move product to walk in cooler or place ice bath on product.
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server station **Repeat Violation**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for 2 employees. **Repeat Violation**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for 1 employee.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles cook mash potatoes reach in cooler by three compartment sink not date marked Walk in cooler : cook noodles 43 f
02C-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. At bar area
31B-04-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee raw meat stored with restaurants food reach in cooler. Cooks line
08B-49-4
32
Oct 20, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2023-10-19: **Time Extended** - From follow-up inspection 2023-10-19: **Time Extended** - From follow-up inspection 2023-10-20: **Time Extended** - From follow-up inspection 2023-10-20: **Time Extended**
11-27-4
90
Oct 19, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches inside wheel of hot warmer table on cooks line. 1 live roach on floor cooks line. 6 live roaches in wheel of stove 1 live roach in wheel of stove 5 live roaches in wheel of stove 3 live roaches in wheel of stove. 3 live roaches in wheel of stove. **Warning** - From follow-up inspection 2023-10-19: 1 live roach on floor on cooks line. Operator killed removed and sanitized area. 1 live roach under wheel of reach in cooler. Operator killed removed and sanitized area. **Time Extended** - From follow-up inspection 2023-10-19: 3 live roaches under kitchen equipment. **Time Extended**
35A-05-4
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2023-10-19: **Time Extended** - From follow-up inspection 2023-10-19: **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches in hand washing sink operator removed and cleaned and sanitized area. 2 dead roaches inside wheel of reach in cooler. **Warning** - From follow-up inspection 2023-10-19: 1 dead roach under three compartment sink operator removed and sanitized area. **Time Extended** - From follow-up inspection 2023-10-19: 2 dead roaches under three compartment sink. Operator removed and sanitized. 1 dead under kitchen fryer. Operator removed and sanitized. **Time Extended**
35A-03-4
74
Oct 18, 2023
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Roach excrement and/or droppings present. 2 egg casings under stove on cooks line. **Warning**
35A-23-4
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches inside wheel of hot warmer table on cooks line. 1 live roach on floor cooks line. 6 live roaches in wheel of stove 1 live roach in wheel of stove 5 live roaches in wheel of stove 3 live roaches in wheel of stove. 3 live roaches in wheel of stove. **Warning**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw calamari over ready to eat rice and fresh produce. Reach in cooler on cooks line employee removed to proper storage. Raw shrimp over bread pudding. Raw bacon over celery raw chicken over tomatoes all in walk in cooler employee removed items to proper storage **Corrected On-Site** **Warning**
08A-05-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee spraying chemical toxic and than began working with ready to eat food. **Warning**
12A-29-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Dumplings cooked not dated reach in cooler on cooks line walk in cooler cooked fish sauce and cooked noodles not date marked. **Repeat Violation** **Warning**
02C-03-5
Intermediate - 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. **Warning**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator restocked **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for manager and employees to sign. **Warning**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside **Warning**
22-20-5
Basic - Dead roaches on premises. 2 dead roaches in hand washing sink operator removed and cleaned and sanitized area. 2 dead roaches inside wheel of reach in cooler. **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen equipment on cooks line **Warning**
36-73-4
Basic - Food stored on floor. Produce tomatoes on floor walk in cooler **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease around outsides of stove kitchen equipment **Warning**
23-03-4
27
Jul 11, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - 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. Provided by email - From follow-up inspection 2023-05-10: **Time Extended** - From follow-up inspection 2023-05-11: **Time Extended** - From follow-up inspection 2023-07-11: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ for Yuwadee Chulikavit - From follow-up inspection 2023-05-10: Cited routine inspection yuwadee Chulikavit issued 4/16/2018 **Time Extended** - From follow-up inspection 2023-05-11: Expired. 4/16/18 cb due July 8 **Time Extended** - From follow-up inspection 2023-07-11: yuwadee Chulikavitno no proof **Admin Complaint**
53A-03-7
82
May 11, 2023
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - 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. Provided by email - From follow-up inspection 2023-05-10: **Time Extended** - From follow-up inspection 2023-05-11: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ for Yuwadee Chulikavit - From follow-up inspection 2023-05-10: Cited routine inspection yuwadee Chulikavit issued 4/16/2018 **Time Extended** - From follow-up inspection 2023-05-11: Expired. 4/16/18 cb due July 8 **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout cooks line. - From follow-up inspection 2023-05-10: **Time Extended** - From follow-up inspection 2023-05-11: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2023-05-10: **Time Extended** - From follow-up inspection 2023-05-11: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** - From follow-up inspection 2023-05-10: **Time Extended** - From follow-up inspection 2023-05-11: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler cooks line by meat slicer inside of lid in disrepair. - From follow-up inspection 2023-05-10: **Time Extended** - From follow-up inspection 2023-05-11: **Time Extended**
14-11-5
61
May 10, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut tomatoes 47 f 2nd temp reach in cooler make table on cooks line. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler 56 f no temperatures taken. Food held in walk in cooler overnight. Cold holding: gruyere cheese 53 f 2lbs. American cheese 53 f 2 lbs provolone cheese 52 f 2lbs mozzarella cheese 52 f 5 lbs ricotta cheese 60 f 6 lbs butter 56 f 8 lbs raw beef 52 f 8 lbs cooked bacon 53 f 2 lbs raw shelled eggs 56 f 4 36 sleeves in case. Roast beef 60 f 10 lbs cooked shrimp 51 f 5 lbs feta cheese 51 f 1 lbs blue cheese 51f 4 lbs crab cake sauce 51 f 2 lbs duck raw 51 f 10 lbs butter 3 lbs 51 f **Repeat Violation** - From follow-up inspection 2023-05-10: Walk in cooler : cook beef 43 f cook duck 43 f raw shelled eggs 44 f Walk in cooler had different areas That were between 43 f-49 f. Food stored in cooler overnight no temperatures taken Ambient air temperature 49 f Walk in cooler heavy creamer 47 f 20 quarts see stop sale Butter 44 f operator placed in freezer operator moved to reach in freezer Cooked duck 45 f operator placed in reach in freezer Raw chicken 47 f 20 lbs see stop sale **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler 56 f no temperatures taken. Food held in walk in cooler overnight. Cold holding: gruyere cheese 53 f 2lbs. American cheese 53 f 2 lbs provolone cheese 52 f 2lbs mozzarella cheese 52 f 5 lbs ricotta cheese 60 f 6 lbs butter 56 f 8 lbs raw beef 52 f 8 lbs cooked bacon 53 f 2 lbs raw shelled eggs 56 f 4 36 sleeves in case. Roast beef 60 f 10 lbs cooked shrimp 51 f 5 lbs feta cheese 51 f 1 lbs blue cheese 51f 4 lbs crab cake sauce 51 f 2 lbs duck raw 51 f 10 lbs butter 3 lbs 51 f - From follow-up inspection 2023-05-10: Walk in cooler had different areas That were between 43 f-49 f. Food stored in cooler overnight no temperatures taken Ambient air temperature 49 f Walk in cooler heavy creamer 47 f 20 quarts see stop sale Raw chicken 47 f 20 lbs see stop sale **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - 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. Provided by email - From follow-up inspection 2023-05-10: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ for Yuwadee Chulikavit - From follow-up inspection 2023-05-10: Cited routine inspection yuwadee Chulikavit issued 4/16/2018 **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout cooks line. - From follow-up inspection 2023-05-10: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2023-05-10: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** - From follow-up inspection 2023-05-10: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler cooks line by meat slicer inside of lid in disrepair. - From follow-up inspection 2023-05-10: **Time Extended**
14-11-5
45
May 9, 2023
Routine - Food
5 critical violations. 5 major violations. 2 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Walk in cooler 2 live fly touching box of milk 2 live fly touching package cheese 1 live fly touching raw package meat 3 live fly touching box of bread 1 live fly on blue cheese lid top 1 live fly on lid top of mushrooms 1 live fly on bag of lettuce packaged. 1 live fly on container of crab sauce packaged 1 live fly on packaging meat 2 live flies on paper back packaging bread. 2 live flies on box of cheese. 9 live flies on side walls of walk in cooler
35A-02-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0 ppm discussed with operator to use three compartment sink wash rinse and sanitize. Observed food contact surfaces sanitizer.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut tomatoes 47 f 2nd temp reach in cooler make table on cooks line. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler 56 f no temperatures taken. Food held in walk in cooler overnight. Cold holding: gruyere cheese 53 f 2lbs. American cheese 53 f 2 lbs provolone cheese 52 f 2lbs mozzarella cheese 52 f 5 lbs ricotta cheese 60 f 6 lbs butter 56 f 8 lbs raw beef 52 f 8 lbs cooked bacon 53 f 2 lbs raw shelled eggs 56 f 4 36 sleeves in case. Roast beef 60 f 10 lbs cooked shrimp 51 f 5 lbs feta cheese 51 f 1 lbs blue cheese 51f 4 lbs crab cake sauce 51 f 2 lbs duck raw 51 f 10 lbs butter 3 lbs 51 f **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler 56 f no temperatures taken. Food held in walk in cooler overnight. Cold holding: gruyere cheese 53 f 2lbs. American cheese 53 f 2 lbs provolone cheese 52 f 2lbs mozzarella cheese 52 f 5 lbs ricotta cheese 60 f 6 lbs butter 56 f 8 lbs raw beef 52 f 8 lbs cooked bacon 53 f 2 lbs raw shelled eggs 56 f 4 36 sleeves in case. Roast beef 60 f 10 lbs cooked shrimp 51 f 5 lbs feta cheese 51 f 1 lbs blue cheese 51f 4 lbs crab cake sauce 51 f 2 lbs duck raw 51 f 10 lbs butter 3 lbs 51 f
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat food stored over make table reach in items. Reach in cooler by meat slice cooks line raw chicken and raw fish raw calamari over ready to eat toppings. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked dumplings not dated
02C-03-5
Intermediate - 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. Provided by email
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ for Yuwadee Chulikavit
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout cooks line.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Equipment in poor repair. Reach in cooler cooks line by meat slicer inside of lid in disrepair.
14-11-5
26
Nov 29, 2022
Routine - Food
3 critical violations. 6 major violations. 5 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stove topHot holding: chicken soup 129 f Reheated heated 165 f **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw salmon 47 f reach in cooler cooks line by fryer operator placed ice 2nd temp 43 f Milk 56 f on counter operator moved to freezer 2nd temp 55 f
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish raw calamari over ready to eat tomatoes and onions. Reach in cooler table top. Operator arrange to proper storage Raw beef / raw shelled eggs over ready to eat food in reach in cooler on cooks line. Operator arrangement to proper storage **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In area with coffee and check out area
31B-02-4
Intermediate - No soap provided at handwash sink. By ice machine. Operator added soap **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked mushrooms cooked onion soup reach in cooler. **Repeat Violation**
02C-02-5
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed at 95 f tested 3 times. Discussed with operator to set up three compartment sink to wash dishes with soap detergent.
16-53-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At sink by ice machine tested over 2 min at 78 f At bar testing 78 f **Repeat Violation**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corner interior of ice machine lid
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table.
12B-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Food in bags thawing in hand washing sink.
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Green onions in walk in cooler over ready to eat meat.
08B-17-4
27
Aug 10, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand washing sink by reach in freezers at 82 f other hand washing sinks has 100 f **Warning** - From follow-up inspection 2022-08-10: Test at 82 f ran over 2 mins **Time Extended**
27-16-4
90
Frequently Asked Questions
When was Circles Bistro last inspected?
The most recent health inspection at Circles Bistro on file is from Oct 13, 2025. The public record contains 14 inspections in total.
What is the most common violation at Circles Bistro?
Across the inspection record, “establishment has no written procedures for employees” has been cited nine times, more than any other issue at Circles Bistro.
How does Circles Bistro compare to other restaurants in Tampa?
Circles Bistro most recently scored 23 out of 100, which is lower than the Tampa average of 79.
Has Circles Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Circles Bistro have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Circles Bistro means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Circles Bistro inspected?
Based on the inspection history on file, Circles Bistro is inspected around four times per year on average.
Nearby Restaurants