East Bistro
Last inspected: Apr 24, 2026
37
Score
East Bistro has been inspected eight times since 2022. The most recent report on file is from Apr 24, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable: recent inspections average around eight violations each, up from closer to two violations before.
“Equipment and utensils not properly air-dried - wet nesting” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Clearwater restaurant, which scores around 79. There are enough flags in the record to merit a second thought.
8
Inspections
2
Critical latest
2
Major latest
10
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Various spices and rice containers on shelf next to exit door stored directly in Hefty and Sterilite containers.
14-15-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wash slicing raw meat, went to wash knives in 3 compartment sink and moved to slice meat of gyro cone on cooker without changing gloves or washing hands. Educated operator.
12A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for establishment. Discussed with operator.
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine accumulated with brown substance.
22-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Operator preparing food without hair restraint.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting on wire shelf across from 3 compartment sink. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Reach in cooler under gyro coolers not working. Rusted wire shelf across from 3 compartment sink with clean dishes.
14-11-5
Basic - Food stored on floor. Bucket of tahini sauce stored on floor in back area across from freezer. Operator relocated. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board on front make table. Operator removed. **Corrected On-Site**
21-04-4
Basic - Food storage lid cracked for flour under prep table.
14-38-4
Basic - Wall soiled with accumulated food debri S next to 3 compartment sink and meat grinder.
36-27-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean metal bowls stored on soiled tile lining shelf across from 3 compartment sink.
24-06-4
Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Cologne bottle stored on prep table next to single use coffee cups. Operator relocated.
40-04-4
37
Feb 9, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on wire shelf wet nesting. **Warning** - From follow-up inspection 2026-02-09: **Time Extended**
24-08-4
95
Dec 9, 2025
Routine - Food
6 major violations. 4 minor violations.
View 10 violations
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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**
53B-01-5
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. Emailed employee reporting agreement to operator. **Warning**
11-26-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator repaired hot water handle. **Corrected On-Site** **Warning**
27-16-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed paper towels at sink. **Corrected On-Site** **Warning**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on wire shelf wet nesting. **Warning**
24-08-4
Basic - In-use tongs stored on oven door handle between uses. Operator removed. **Corrected On-Site** **Warning**
10-20-4
Basic - Single-service articles improperly stored. Single serve plastic ramekins stored on floor near front counter. Operator relocated items to shelves. **Corrected On-Site** **Warning**
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sinking in bucket of water near back door. Operator moved mop to inverted position outside of bucket of water and discarded water. **Corrected On-Site** **Warning**
42-01-4
45
Feb 18, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
43
Oct 3, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Wall Behind three compartment sink soiled
36-27-5
95
Mar 12, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink. **Repeat Violation**
29-34-4
86
Nov 15, 2023
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken above raw fish in back reach in freezer.
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese pies front display case temp at 47F at 12:49pm Moved to reach in freezer Cheese pies 41F retemped at 1:36pm Block of Fetta cheese in reach in cooler under gyro meat. Temp at 49F at 12:59pm moved to reach in freezer Retemp fetta at 11:19pm temp of 42F Deli cooler used for wraps Tahini sauce 45F temp at 1:15pm Put in reach in freezer. Garlic Mayo temp at 50F at 1:16pm Moved to reach in freezer. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth bleach Sanitizer was 100ppm now at 50ppm **Corrected On-Site**
41-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
52
Jul 19, 2022
Routine - Food
4 critical violations. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken not commercially packaged over green beans in reach in freezer at dry storage area Discussed proper hierarchy with operator
08A-02-6
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Triple Sink (Chlorine 0ppm) Corrected to 50 ppm during time of inspection. **Corrected On-Site** **Repeat Violation**
22-42-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee set up sanitizer with bleach then began prepping food without changing gloves and washing hands Discussed proper hand washing procedures with operator during inspection
12A-16-4
High Priority - Nonfood-grade bags used in direct contact with food. -vegetable stored in thank you bag at reach in cooler next to ice machine
14-31-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling above mixer
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -small pitcher at dish drying rack
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle on prep table at front counter Operator moved during time of inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone and backpack on prep table next to ice machine -shirt stored on shelf with cans in dry storage area
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack
24-08-4
Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -floor at reach in freezer in dry storage area has standing water -wall at prep stations have accumulation of food residue -wall at cooks line has accumulation of grease
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -mug handle in rice at dry storage shelf **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -standing fan at front counter has accumulation of dust -hood filters have accumulation of grease -mixer head has accumulation of food residue
23-03-4
Basic - Single-service articles improperly stored. -bag with to-go plates on floor at ice machine
25-05-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm) Corrected to 50 ppm during time of inspection. **Corrected On-Site**
21-07-4
33
Frequently Asked Questions
When was East Bistro last inspected?
The most recent health inspection at East Bistro on file is from Apr 24, 2026. The public record contains eight inspections in total.
What is the most common violation at East Bistro?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four times, more than any other issue at East Bistro.
How does East Bistro compare to other restaurants in Clearwater?
East Bistro most recently scored 37 out of 100, which is lower than the Clearwater average of 79.
Has East Bistro's inspection record improved over time?
No. Recent inspections at East Bistro have averaged around eight violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at East 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 East Bistro inspected?
Based on the inspection history on file, East Bistro is inspected around two times per year on average.
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