City's Bistro
Last inspected: Sep 11, 2025
55
Score
Inspectors have visited City's Bistro seven times, with records going back to 2022. On Sep 11, 2025, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around five violations each.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged three times.
The city-wide average sits at 77, which City's Bistro's 55 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
1
Critical latest
3
Major latest
3
Minor latest
Inspection History
Sep 11, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested wiping cloth solution at 200 PPM. Employee made new solution at 50 ppm. **Corrected On-Site**
41-27-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Wiping cloth sanitizer solution was too strong. Employee did not use provided test kits to test solution.
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on reach-in cooler in kitchen. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee begin to dump Sani solution that was too strong into handwash sink. Inspected stopped employee and educated them on only using the handwash sink to wash hands. **Corrective Action Taken**
31A-11-4
Basic - Equipment in poor repair. Torn gaskets on reach-in cooler in kitchen South wall.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up inside reach-in freezers in dry storage room.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with burnt food debris. **Repeat Violation**
22-08-4
55
May 13, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. started cooling at 10am 5-12 cooked chicken (46F - Cooling).
03D-02-5
High Priority - Pesticide use not in accordance with manufacturer's directions. Yellow pesticide strip in rear prep area of kitchen out near employees. Directions to only be out when humans not in area.
41-20-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. started cooling at 10am 5-12 cooked chicken (46F - Cooling)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in front counter reach in cooler 45F. Employee put milk in freezer for quick chill.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line deli reach in cooler. **Repeat Violation**
22-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior on cook line oven soiled interior with burping on food debris.
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee juice open in reach in cooler in kitchen.
12B-13-4
Basic - Current Hotel and Restaurant license not displayed. License displayed 2-1-2025.
50-09-4
43
Jan 3, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
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. Quiche prepared on 1/1 in glass cooler, operator dated **Corrected On-Site**
02C-02-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm on cook line, staff replaced 100ppm **Corrected On-Site**
21-07-4
78
May 1, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Cooking oil stored on floor in dry goods storage area.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen has food debris buildup.
22-08-4
86
Jan 12, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked hard shell eggs and continued cooking with ready to eat foods.
12A-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (47F - Cold Holding); sausage (47F - Cold Holding). Manager placed items in freezer. Salmon 43F, sausage 43F. **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Hard shell eggs over ready to eat food in reach in cooler on cook line. Employee moved eggs to bottom shell **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad made 1-11-24. No date mark. Employee date marked item **Corrected On-Site**
02C-02-5
Basic - Equipment and utensils not rinsed between washing and sanitizing. Sanitizer mixed with soap in wash step. Manager set up three compartment sink correctly. **Corrected On-Site**
16-16-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash hand sign at front counter
31B-04-4
50
May 12, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top portion of reach-in coolers: Colby Jack 51 degrees F, provolone 51 degrees F. Employee moved portions **Corrective Action Taken** **Warning** - From follow-up inspection 2023-05-12: Colby jack 52F, moved to double reach in cooler. No provolone cheese **Time Extended** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2023 **Warning** - From follow-up inspection 2023-05-12: Operator stated he has not yet renewed license **Admin Complaint**
50-17-3
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2023-05-12: One valid employee certificate provided at time of inspection. Observed three employees in kitchen and two servers who prepare food **Admin Complaint**
53B-01-5
67
Sep 16, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was City's Bistro last inspected?
The most recent health inspection at City's Bistro on file is from Sep 11, 2025. The public record contains seven inspections in total.
What is the most common violation at City's Bistro?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at City's Bistro.
How does City's Bistro compare to other restaurants in St. Petersburg?
City's Bistro most recently scored 55 out of 100, which is lower than the St. Petersburg average of 77.
Has City's Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at City's Bistro have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at City's Bistro means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is City's Bistro inspected?
Based on the inspection history on file, City's Bistro is inspected around two times per year on average.
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