Indian Bistro
Last inspected: Apr 20, 2026
35
Score
The health department has logged 15 inspections at Indian Bistro, the earliest from 2022. The latest inspection on file is from Apr 20, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have found fewer violations than earlier ones, averaging around nine violations lately and about 16 violations before that.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited 11 times.
Compared to other Clearwater restaurants (averaging 79), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
15
Inspections
2
Critical latest
4
Major latest
7
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food ( flat of raw shell eggs) stored over or with unwashed produce ( heads of cauliflower) in walk in cooler . Person in charge rearranged food **Corrected On-Site**
08A-04-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knives not sanitized after cleaning in the triple sink . Reviewed with employees . Knives run through the dish machine **Corrected On-Site**
22-45-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Missing EHA program on the 360 Learn to Serve food handler training for Lwin Ko
53B-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled and stained cutting boards in the cook line area
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Wooden storage shelving unit and trashcan in front of front counter hand wash sink . Person in charge moved shelving unit . Reviewed hand wash sinks must be accessible at all times **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back kitchen area . Employee placed paper towels at hand wash sink. Reviewed with person in charge hand wash sinks must be stocked at all times. **Corrected On-Site**
31B-02-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Reviewed with employee the set up of triple sink. Employee ran utensils through the dish machine
16-13-5
Basic - Food ( rice cookers holding cooked rice ) stored on floor at the cook line
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment- between prep table and reach in cooler . Employee removed knives to dish washing area. **Corrective Action Taken**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled shelves in kitchen - soiled exterior of reach in cooler doors at cook line
23-03-4
Basic - Stored food ( sauces, raw meat, vegetables ) not covered in walk in cooler
08B-12-5
Basic - Cutting board has cut marks and is no longer cleanable in the cook line area .
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
35
Sep 15, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in deli cooler cutting board heavily stained. **Repeat Violation** - From follow-up inspection 2025-09-15: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed. - From follow-up inspection 2025-09-15: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting board grooved. **Repeat Violation** - From follow-up inspection 2025-09-15: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** - From follow-up inspection 2025-09-15: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Stove top oven interior soiled with burnt food debris. Microwave interior soiled with food debris. - From follow-up inspection 2025-09-15: **Time Extended**
22-08-4
70
Sep 9, 2025
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items inside double door reach in cooler across from stove top oven: cooked chicken (49F - Cold Holding); eggplant (52F - Cold Holding); cooked lamb (51F - Cold Holding); cooked tofu (62F - Cold Holding) The person in charge took food temperatures today at 12:30 PM and he observed that items were temping at 51 degrees. He noticed that the cooler's plug was loose. All food items inside double door reach in cooler were moved to walk in cooler to bring down the temperatures. The establishment does not have ice or room in the reach in freezers. **Repeat Violation** **Warning**
03A-02-5
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. Emailed person in charge DBPR Clean-Up of Vomiting and Diarrheal Events form. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in deli cooler cutting board heavily stained. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.
16-37-1
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 the person in charge the DBPR Food Employee Reporting Agreement form for an employee who was previously employed a year ago and has returned to work for their first day back today, per person in charge. **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. Missing in first bathroom. Employee stocked soap dispenser. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Stove top oven interior soiled with burnt food debris. Microwave interior soiled with food debris.
22-08-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting board grooved. **Repeat Violation**
14-09-4
45
May 2, 2025
Routine - Food
4 major violations. 10 minor violations.
View 14 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. - From follow-up inspection 2025-05-02: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Cutting board on salad prep station soiled with food buildup in cracks. - soiled slicer - soiled can opener on preo table Reviewed with manager . **Repeat Violation** - From follow-up inspection 2025-05-02: -Employee cleaned can opener during inspection ( corrected on site) - cutting boards soiled **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Container of silverware inside hand wash sink . Reviewed with manager hand wash sinks are for washing hands only . Container removed from hand wash sink **Corrective Action Taken** - From follow-up inspection 2025-05-02: Ice cubes inside hand wash sinks . Reviewed with manager hand wash sink is for washing hands only **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No proof provided that some 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 2025-05-02: Reviewed with manager **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - -Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen -Floor soiled/has accumulation of debris at cook line and kitchen areas Reviewed with manager **Repeat Violation** - From follow-up inspection 2025-05-02: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - -Single-service articles not stored inverted or protected from contamination in hallway storage area - boxes of to-go containers on floor in storage area and front counter area Reviewed with manager - From follow-up inspection 2025-05-02: Ox of to- go containers on floor in hallway. Per manager , storage racks are on order **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Reviewed with manager - From follow-up inspection 2025-05-02: Cutting boards on order **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on walk in cooler door . Reviewed with manager - From follow-up inspection 2025-05-02: Per manager , gaskets are on order **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food stored on floor in walk in cooler and in storage room near hallway . Reviewed with manager - From follow-up inspection 2025-05-02: Box of to-go containers on floor in hallway Manager ordered racks for storage **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Garbage can located outside has no lid or lid open/broken. Reviewed with manager - From follow-up inspection 2025-05-02: Shared dumpster . Per manager, garbage company called to replace lid **Time Extended**
33-15-4
Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. - From follow-up inspection 2025-05-02: Scheduled cleaning for May 15 th **Time Extended**
33-20-4
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2025-05-02: Shared dumpster . Per manager , garbage company called to install dumpster plug **Time Extended**
33-11-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled shelves in cook line area - soiled outer surface of microwave - soiled walk in cooler shelves Reviewed with manager - From follow-up inspection 2025-05-02: Complied : -Outer surface of microwave clean -shelves at cook line clean Time extended : -Shelves soiled in walk in cooler . Manager scheduled cleaning for the following Tuesday **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover in kitchen . Reviewed with manager - From follow-up inspection 2025-05-02: **Time Extended**
14-20-4
41
Apr 28, 2025
Routine - Food
4 critical violations. 8 major violations. 18 minor violations.
View 30 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.Reviewed with manager
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cooked eggplant 47 F, cooked chickpeas 46 F, cottage cheese sauce 45 F , lentil 45 F in cooler opposite stove . No temperatures taken this morning . Manager discarded food . **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooked eggplant 47 F, cooked chickpeas 46 F, cottage cheese sauce 45 F , lentil 45 F in cooler opposite stove . No temperatures taken this morning . Manager discarded food . **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored next to to-go containers . Manager relocated spray cleaner **Corrected On-Site**
41-10-4
Intermediate - -No probe thermometer provided to measure temperature of food products. -Probe thermometer not used to ensure proper food temperatures. Reviewed with manager
05-08-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Cutting board on salad prep station soiled with food buildup in cracks. - soiled slicer - soiled can opener on preo table Reviewed with manager . **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container of silverware inside hand wash sink . Reviewed with manager hand wash sinks are for washing hands only . Container removed from hand wash sink **Corrective Action Taken**
31A-11-4
Intermediate - No proof provided that some 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 - No soap provided at handwash sink in front cook line area . Reviewed with manager
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 meats and cooked sauces in walk in cooler. Reviewed with manager **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled in front counter area . Manager labeled spray bottle **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled shelves in cook line area - soiled outer surface of microwave - soiled walk in cooler shelves Reviewed with manager
23-03-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Missing drain plug at dumpster.
33-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons stored in standing water on stove at 74 F . Reviewed with manager . Manager moved spoons from water and placed in dishwashing area to clean **Corrective Action Taken**
10-07-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Garbage can located outside has no lid or lid open/broken. Reviewed with manager
33-15-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored next to containers of lemon juice on shelf at cook line . Manager relocated back pack - employee cellphone on cutting board - manager removed cellphone and sanitized area **Corrected On-Site**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Reviewed with manager
14-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor in walk in cooler and in storage room near hallway . Reviewed with manager
08B-38-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - -Single-service articles not stored inverted or protected from contamination in hallway storage area - boxes of to-go containers on floor in storage area and front counter area Reviewed with manager
25-06-4
Basic - -Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen -Floor soiled/has accumulation of debris at cook line and kitchen areas Reviewed with manager **Repeat Violation**
36-34-5
Basic - Stored food ( cut vegetables , meats ) not covered in walk in cooler
08B-12-5
Basic - Ripped/worn tin foil used as shelf cover in kitchen . Reviewed with manager
14-20-4
Basic - Equipment in poor repair. Torn gasket on walk in cooler door . Reviewed with manager
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting- metal pans stacked on shelves in dishwashing area . Reviewed with manager
24-08-4
Basic - Employee with no hair restraint while engaging in food preparation. Reviewed with manager
13-03-4
10
Nov 18, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
64
Jul 23, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
67
May 23, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70 f on counter above in reach in cooler Employee moved to cooler 2nd temp Stop Sale issued on time/temperature control for safety food due to temperature abuse.walk in cooler ambient temperature 61F held over 4 hours no temperatures taken cooked veggies 54F,cook beef 54F,butter chicken 54 F,chicken curry 54 F, cooked samosa 54F raw chicken 54F,cook tomato sauce 60F,cook lamb 54F,raw chicken 47F,cook chicken 57F,Yogurt sauce 53F,cook chicken 54F,raw chicken 54F, milk 53F,raw shell eggs 61F,cooked curry 54F,cook lentils 54F,cook spinach 62F,cook onion sauce 54F. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-21: Unable to take temperatures due to eos from previous day walk in cooler stop sale the food was not discarded at time of callback. **Time Extended** - From follow-up inspection 2024-05-22: **Time Extended** - From follow-up inspection 2024-05-23: No food to take temperatures **Time Extended**
03A-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. **Warning** - From follow-up inspection 2024-05-21: Not observed **Time Extended** - From follow-up inspection 2024-05-22: **Time Extended** - From follow-up inspection 2024-05-23: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Red cutting board on dry storage shelf. **Warning** - From follow-up inspection 2024-05-21: **Time Extended** - From follow-up inspection 2024-05-22: **Time Extended** - From follow-up inspection 2024-05-23: **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. Missing for 2 employees **Warning** - From follow-up inspection 2024-05-21: still observed **Time Extended** - From follow-up inspection 2024-05-22: **Time Extended** - From follow-up inspection 2024-05-23: **Time Extended**
11-26-1
Intermediate - - From initial inspection : 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) 866-372-7233.2 employees. **Warning** - From follow-up inspection 2024-05-21: Still observed **Time Extended** - From follow-up inspection 2024-05-22: **Time Extended** - From follow-up inspection 2024-05-23: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Green cut boards on dry storage shelve by walk in cooler. **Warning** - From follow-up inspection 2024-05-21: Still observed **Time Extended** - From follow-up inspection 2024-05-22: **Time Extended** - From follow-up inspection 2024-05-23: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer Ice build up in the freezer by the hand washing sink on cooks line. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-21: still observed **Time Extended** - From follow-up inspection 2024-05-22: **Time Extended** - From follow-up inspection 2024-05-23: **Time Extended**
14-69-4
52
May 22, 2024
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70 f on counter above in reach in cooler Employee moved to cooler 2nd temp Stop Sale issued on time/temperature control for safety food due to temperature abuse.walk in cooler ambient temperature 61F held over 4 hours no temperatures taken cooked veggies 54F,cook beef 54F,butter chicken 54 F,chicken curry 54 F, cooked samosa 54F raw chicken 54F,cook tomato sauce 60F,cook lamb 54F,raw chicken 47F,cook chicken 57F,Yogurt sauce 53F,cook chicken 54F,raw chicken 54F, milk 53F,raw shell eggs 61F,cooked curry 54F,cook lentils 54F,cook spinach 62F,cook onion sauce 54F. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-21: Unable to take temperatures due to eos from previous day walk in cooler stop sale the food was not discarded at time of callback. **Time Extended** - From follow-up inspection 2024-05-22: **Time Extended**
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 ambient temperature 61F held over 4 hours no temperatures taken cooked veggies 54F,cook beef 54F,butter chicken 54 F,chicken curry 54 F, cooked samosa 54F raw chicken 54F,cook tomato sauce 60F,cook lamb 54F,raw chicken 47F,cook chicken 57F,Yogurt sauce 53F,cook chicken 54F,raw chicken 54F, milk 53F,raw shell eggs 61F,cooked curry 54F,cook lentils 54F,cook spinach 62F,cook onion sauce 54F. Owner stated the cooler will be worked immediately today. **Warning** - From follow-up inspection 2024-05-21: Unable to take temperatures due to eos from previous day walk in cooler stop sale the food was not discarded at time of callback **Time Extended** - From follow-up inspection 2024-05-22: Onion sauce 66F Tomato sauce 82F operator states sauces were made last night **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found.1 live roach behind the reach in freezer by Hand washing sink cooks line 1 live roach under reach in cooler on cooks line. 1 live roach under reach in cooler on cooks line by office chair area 1 live inside wall under hand washing sink. **Warning** - From follow-up inspection 2024-05-21: 1 live roach behind the boxes in dining room by bathroom. 1 live roach behind dining room by back door. **Time Extended* 1 live roach in wheel of reach in cooler 2 live roaches under freezer cooler 1 live roach in between prep table and Hank sink 2 live roach by the dry storage **Time Extended** - From follow-up inspection 2024-05-22: 3 live cockroaches on floor next to double door cooler 1 live crawling up wall next to double door cooler 1 live on floor in dry storage 2 live under dish machine **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 2024-05-21: Not observed **Time Extended** - From follow-up inspection 2024-05-22: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Red cutting board on dry storage shelf. **Warning** - From follow-up inspection 2024-05-21: **Time Extended** - From follow-up inspection 2024-05-22: **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. Missing for 2 employees **Warning** - From follow-up inspection 2024-05-21: still observed **Time Extended** - From follow-up inspection 2024-05-22: **Time Extended**
11-26-1
Intermediate - - From initial inspection : 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) 866-372-7233.2 employees. **Warning** - From follow-up inspection 2024-05-21: Still observed **Time Extended** - From follow-up inspection 2024-05-22: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Green cut boards on dry storage shelve by walk in cooler. **Warning** - From follow-up inspection 2024-05-21: Still observed **Time Extended** - From follow-up inspection 2024-05-22: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach behind booth in dining room employee removed roach and sanitized area. 1 dead roach behind reach in freezer by hand washing sink.3 dead roaches behind reach in cooler on cooks line 2 dead roaches under hand washing sink on cooks line. **Warning** - From follow-up inspection 2024-05-21: 2 dead roaches behind boxes in dining room area close to the bathroom 2 dead roaches in back wall behind restrooms 2 dead by office door. 2 dead roach under counter by bar area 1 dead roach under table next the stove **Time Extended** - From follow-up inspection 2024-05-22: 2 dead cockroaches on floor at front counter 1 dead on tray behind black book shelf at front 1 dead on floor next to stove 8 dead on floor next to double door cooler 2 dead on floor behind double door cooler 1 dead on floor under clean dish rack 1 dead on floor by mop sink 1 dead under dish machine **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer Ice build up in the freezer by the hand washing sink on cooks line. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-21: still observed **Time Extended** - From follow-up inspection 2024-05-22: **Time Extended**
14-69-4
37
May 21, 2024
Routine - Food
3 critical violations. 6 major violations. 5 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70 f on counter above in reach in cooler Employee moved to cooler 2nd temp Stop Sale issued on time/temperature control for safety food due to temperature abuse.walk in cooler ambient temperature 61F held over 4 hours no temperatures taken cooked veggies 54F,cook beef 54F,butter chicken 54 F,chicken curry 54 F, cooked samosa 54F raw chicken 54F,cook tomato sauce 60F,cook lamb 54F,raw chicken 47F,cook chicken 57F,Yogurt sauce 53F,cook chicken 54F,raw chicken 54F, milk 53F,raw shell eggs 61F,cooked curry 54F,cook lentils 54F,cook spinach 62F,cook onion sauce 54F. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-21: Unable to take temperatures due to eos from previous day walk in cooler stop sale the food was not discarded at time of callback. **Time Extended**
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 ambient temperature 61F held over 4 hours no temperatures taken cooked veggies 54F,cook beef 54F,butter chicken 54 F,chicken curry 54 F, cooked samosa 54F raw chicken 54F,cook tomato sauce 60F,cook lamb 54F,raw chicken 47F,cook chicken 57F,Yogurt sauce 53F,cook chicken 54F,raw chicken 54F, milk 53F,raw shell eggs 61F,cooked curry 54F,cook lentils 54F,cook spinach 62F,cook onion sauce 54F. Owner stated the cooler will be worked immediately today. **Warning** - From follow-up inspection 2024-05-21: Unable to take temperatures due to eos from previous day walk in cooler stop sale the food was not discarded at time of callback **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found.1 live roach behind the reach in freezer by Hand washing sink cooks line 1 live roach under reach in cooler on cooks line. 1 live roach under reach in cooler on cooks line by office chair area 1 live inside wall under hand washing sink. **Warning** - From follow-up inspection 2024-05-21: 1 live roach behind the boxes in dining room by bathroom. 1 live roach behind dining room by back door. **Time Extended* 1 live roach in wheel of reach in cooler 2 live roaches under freezer cooler 1 live roach in between prep table and Hank sink 2 live roach by the dry storage **Time Extended**
35A-05-4
Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler ambient thermometer shows 80F walk in cooler ambient on the air vents showed 56F. **Warning** - From follow-up inspection 2024-05-21: walk in cooler 37 f ambient thermometer shows 62F. **Time Extended**
05-05-4
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 2024-05-21: Not observed **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Red cutting board on dry storage shelf. **Warning** - From follow-up inspection 2024-05-21: **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. Missing for 2 employees **Warning** - From follow-up inspection 2024-05-21: still observed **Time Extended**
11-26-1
Intermediate - - From initial inspection : 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) 866-372-7233.2 employees. **Warning** - From follow-up inspection 2024-05-21: Still observed **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Prepared on-site no datemarked cooked lentils, cooked curry cooked onions in reach in cooler on cooks line. **Warning** - From follow-up inspection 2024-05-21: still observed reach in cooler **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Green cut boards on dry storage shelve by walk in cooler. **Warning** - From follow-up inspection 2024-05-21: Still observed **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach behind booth in dining room employee removed roach and sanitized area. 1 dead roach behind reach in freezer by hand washing sink.3 dead roaches behind reach in cooler on cooks line 2 dead roaches under hand washing sink on cooks line. **Warning** - From follow-up inspection 2024-05-21: 2 dead roaches behind boxes in dining room area close to the bathroom 2 dead roaches in back wall behind restrooms 2 dead by office door. 2 dead roach under counter by bar area 1 dead roach under table next the stove **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Food stored on floor. Raw onions in bag on floor. Cook onions and sauce on floor in walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-21: Still observed **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer Ice build up in the freezer by the hand washing sink on cooks line. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-21: still observed **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Stored food not covered. White yogurt sauce walk in cooler. **Warning** - From follow-up inspection 2024-05-21: Still observed **Time Extended**
08B-12-5
27
May 20, 2024
Routine - Food
6 critical violations. 8 major violations. 7 minor violations.
View 21 violations
High Priority - Dented cans present. See stop sale 1 can hunts tomato sauce stored on dry storage shelf by walk in cooler. **Warning**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70 f on counter above in reach in cooler Employee moved to cooler 2nd temp Stop Sale issued on time/temperature control for safety food due to temperature abuse.walk in cooler ambient temperature 61F held over 4 hours no temperatures taken cooked veggies 54F,cook beef 54F,butter chicken 54 F,chicken curry 54 F, cooked samosa 54F raw chicken 54F,cook tomato sauce 60F,cook lamb 54F,raw chicken 47F,cook chicken 57F,Yogurt sauce 53F,cook chicken 54F,raw chicken 54F, milk 53F,raw shell eggs 61F,cooked curry 54F,cook lentils 54F,cook spinach 62F,cook onion sauce 54F. **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. walk in cooler ambient temperature 61F held over 4 hours no temperatures taken cooked veggies 54F,cook beef 54F,butter chicken 54 F,chicken curry 54 F, cooked samosa 54F raw chicken 54F,cook tomato sauce 60F,cook lamb 54F,raw chicken 47F,cook chicken 57F,Yogurt sauce 53F,cook chicken 54F,raw chicken 54F, milk 53F,raw shell eggs 61F,cooked curry 54F,cook lentils 54F,cook spinach 62F,cook onion sauce 54F. Owner stated the cooler will be worked immediately today. **Warning**
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found.1 live roach behind the reach in freezer by Hand washing sink cooks line 1 live roach under reach in cooler on cooks line. 1 live roach under reach in cooler on cooks line by office chair area 1 live inside wall under hand washing sink. **Warning**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat chicken walk in cooler. Raw shelled eggs over lentil curry and sauce in walk in cooler Both items were issued a stop sale. **Warning**
08A-05-6
High Priority - Employee washed hands with no soap. Employee washed hands in three compartment sink with water only. Discussed the importance of using soap with management. **Warning**
12A-20-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler ambient thermometer shows 80F walk in cooler ambient on the air vents showed 56F. **Warning**
05-05-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee Wash hands in three compartment sink. Discussed with manager. Observed same employee wash hands in three compartment sink. Discussed with employee the importance of using hand washing sink. **Warning**
12A-03-4
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Red cutting board on dry storage shelf. **Warning**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees no food manager on duty **Warning**
53A-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. Missing for 2 employees **Warning**
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) 866-372-7233.2 employees. **Warning**
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.Prepared on-site no datemarked cooked lentils, cooked curry cooked onions in reach in cooler on cooks line. **Warning**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Green cut boards on dry storage shelve by walk in cooler. **Warning**
14-09-4
Basic - Dead roaches on premises. 1 dead roach behind booth in dining room employee removed roach and sanitized area. 1 dead roach behind reach in freezer by hand washing sink.3 dead roaches behind reach in cooler on cooks line 2 dead roaches under hand washing sink on cooks line. **Warning**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored next to restaurant's food in walk in cooler. **Warning**
40-06-5
Basic - Food stored on floor. Raw onions in bag on floor. Cook onions and sauce on floor in walk in cooler. **Repeat Violation** **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer Ice build up in the freezer by the hand washing sink on cooks line. **Repeat Violation** **Warning**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in pan water at 74f **Warning**
10-07-4
Basic - Stored food not covered. White yogurt sauce walk in cooler. **Warning**
08B-12-5
13
Oct 18, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Punjabi samosa 64f, sitting out at room temperature, items put back in reach in freezer. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Food with mold-like growth. See stop sale. Cooked lentils have mold like substance on top of product. Item discarded.
01B-07-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Onion sauce, various other sauces, all cooked chicken, lamb and goat items no date marks. Cooked lentils no date mark. **Repeat Violation**
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Person making raw dough.
13-03-4
Basic - Food stored on floor. Cooking oil stored on floor. Items corrected. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer. Glass freezer in back hallway.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage racks soiled.
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Dry storage area.
14-20-4
Basic - Single-service articles improperly stored. Single service Togo containers stored on floor between booths. **Corrected On-Site**
25-05-4
50
Aug 25, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Toilet Rooms Maintained
FL-53
67
Jun 21, 2023
Routine - Food
6 critical violations. 6 major violations. 1 minor violation.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked tomato sauce 80 lbs cooked at 11:30 am previous day no temperatures taken did not cool from 135F to 41F within 6 hours cooked tomato sauce was in a giant pot with the lid covered sitting in walk in cooler overnight cooked tomato sauce was not used in any ambient cooling stage . Cooked onion sauce 70 lbs cooked at 10:30 am did not cool from 135f to 70 f within 2 hours temp was 99 f at 12:30 pm sauce was in giant pot with lid covered All other temperatures in walk in cooler were at proper temperature Counter top fresh garlic and oil 72 f operator placed in freezer 2nd temp 43 f **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked tomato sauce 80 lbs cooked at 11:30 am previous day no temperatures taken did not cool from 135F to 41F within 6 hours cooked tomato sauce was in a giant pot with the lid covered sitting in walk in cooler overnight cooked tomato sauce was not used in any ambient cooling stage . Cooked onion sauce 70 lbs cooked at 10:30 am did not cool from 135f to 70 f within 2 hours temp was 99 f at 12:30 pm sauce was in giant pot with lid covered All other temperatures in walk in cooler were at proper temperature **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat sauce and cook chicken walk in cooler **Warning**
08A-05-6
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
12A-28-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked tomato sauce 80 lbs cooked at 11:30 am previous day no temperatures taken did not cool from 135F to 41F within 6 hours cooked tomato sauce was in a giant pot with the lid covered sitting in walk in cooler overnight cooked tomato sauce was not used in any ambient cooling stage . Cooked onion sauce 70 lbs cooked at 10:30 am did not cool from 135f to 70 f within 2 hours temp was 99 f at 12:30 pm sauce was in giant pot with lid covered All other temperatures in walk in cooler were at proper temperature **Warning**
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked tomato sauce 80 lbs cooked at 11:30 am previous day no temperatures taken did not cool from 135F to 41F within 6 hours cooked tomato sauce was in a giant pot with the lid covered sitting in walk in cooler overnight cooked tomato sauce was not used in any ambient cooling stage . Cooked onion sauce 70 lbs cooked at 10:30 am did not cool from 135f to 70 f within 2 hours temp was 99 f at 12:30 pm sauce was in giant pot with lid covered All other temperatures in walk in cooler were at proper temperature **Warning**
03D-02-5
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Sandy Seth **Warning**
53A-01-7
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. **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. Cook lentils cook lamb walk in cooler not dated **Warning**
02C-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw lamb in bucket with water on counter **Warning**
06-01-5
21
Aug 17, 2022
Food-Licensing Inspection
3 critical violations. 7 major violations. 6 minor violations.
View 16 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Sauce prepared with a tomato base, garlic, water and other spices added, cooked and placed in deep container for cooling over night. Temperature in middle of product 47F around the edge 41F. Placed in walk in cooler on 8-16-22.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sauce prepared with a tomato base, garlic, water and other spices added, cooked and placed in deep container for cooling over night. Temperature in middle of product 47F around the edge 41F. Placed in walk in cooler on 8-16-22. See stop sale
03D-02-5
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
50-08-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Food storage equipment holding dry spices soiled inside dry storage area near back walk in cooler. Discussed with operator -Metal lids stored on equipment rack, soiled with food debris and stored inside soiled container. Discussed with manager.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Blocked hand wash sink with stock pot full of utensils. Operator moved. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -Butter knife stored inside hand wash sink, operator moved knife **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -No paper towels at hand wash sink near reach in cooler on cooks line. Operator placed paper towels at hand wash sink. **Corrected On-Site**
31B-02-4
Intermediate - No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. -Plan review was submitted on 07/13/2022, plan review was not approved because mop sink, prep sinks, dump sinks, and hand wash sinks were not included on the plans. -Soft denial was sent on 08/12/2022, because it had been 14 days since the First Deficiency letter was sent on 07/26/2022 the operator did not respond to the letters. Although, the operator did find the emails during the time of inspection.
51-12-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -Discussed with operator.
02C-04-5
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. -Two cans of paint stored in back storage area, operator moved paint outside. **Corrected On-Site**
41-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. -Wet Mop stored on floor, operator moved wet mop to dry **Corrected On-Site**
42-01-4
Basic - Stored food not covered. -Dry Beans inside a bag uncovered. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Handles of reach in freezer are soiled.
23-03-4
Basic - Food stored on floor. -10 gallon stock pot full of uncooked rice stored on floor, operator moved rice off of floor. **Corrected On-Site**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Clear plastic water bottle on prep table next to reach in cooler, operator moved bottles. **Corrected On-Site**
12B-07-4
Basic - Building components, attachments or fixtures in poor repair. -Exposes air conditioning ducts have condensation that is dripping into the dinning area. Discussed with operator.
36-51-4
23
Frequently Asked Questions
When was Indian Bistro last inspected?
The most recent health inspection at Indian Bistro on file is from Apr 20, 2026. The public record contains 15 inspections in total.
What is the most common violation at Indian Bistro?
Across the inspection record, “food-contact surface soiled with food debris” has been cited 11 times, more than any other issue at Indian Bistro.
How does Indian Bistro compare to other restaurants in Clearwater?
Indian Bistro most recently scored 35 out of 100, which is lower than the Clearwater average of 79.
Has Indian Bistro's inspection record improved over time?
Yes. Recent inspections at Indian Bistro have averaged around nine violations per visit, down from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at Indian 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 Indian Bistro inspected?
Based on the inspection history on file, Indian Bistro is inspected around four times per year on average.
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