Indian Bistro
Last inspected: Feb 12, 2026
74
Score
Public records show six inspections at Indian Bistro stretching back to 2023. The latest inspection on file is from Feb 12, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent visits have produced comparable findings, with counts hovering near 11 violations per visit.
Across the inspection history, “no paper towels” is the issue that surfaces most often, recorded five times.
Indian Bistro scores about where you'd expect for a St. Pete Beach restaurant. The full record sits in fairly typical territory for a working restaurant.
6
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 12, 2026
Food-Licensing Inspection
2 major violations. 2 minor violations.
View 4 violations
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. Milk in reach in cooler.
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Bathroom located inside establishment not completely enclosed with self-closing doors.
32-04-4
Basic - Food stored on floor. Cooking oil stored on floor. 5 gallon jugs of water stored on floor.
08B-38-4
74
Dec 8, 2025
Routine - Food
3 critical violations. 9 major violations. 8 minor violations.
View 20 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice from 12/7/2025 reheating in rice cooker to be thrown away. Held in cooker overnight. **Repeat Violation**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat items in back stand up reach in cooler. **Corrected On-Site**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice from 12/7/2025 reheating in rice cooker to be thrown away. Held overnight in cooker. **Repeat Violation**
03D-02-5
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. Milk in stand up cooler next to stove.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Spice area pans soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All hand sinks. **Repeat Violation**
31B-02-4
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.
53B-01-5
Intermediate - No soap provided at handwash sink. All hand sinks. **Corrected On-Site** **Repeat Violation**
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 lentils and various sauces in stand up next to stove. Cooked rice from 12/7/2025 reheating in rice cooker to be thrown away. Held overnight in cooker. Butter sauce Onion sauce Cooked chicken Cooked goat Cooked potatoes. **Repeat Violation**
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off due to drain pipe missing.
27-16-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Foil on backsplash of stove soiled. Two door reach in across from stove- door handles soiled, top of doors soiled. **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Front hand sink missing drain line.
29-08-4
Basic - Single-service articles improperly stored on floor in kitchen.
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled.
02D-01-5
Basic - Food stored on floor. Cooking oil and margarine stored on floor. Flour in unlabeled container on floor in back area.
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Cup used for portioning flour.
14-01-5
Basic - Bathroom located inside establishment not completely enclosed with self-closing doors.
32-04-4
17
Sep 18, 2024
Complaint Full
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 44f, missed cooling window item discarded.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 44f, missed cooling window item discarded.
01B-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips missing.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink.
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 goat.
02C-02-5
Basic - Standing water in bottom of reach-in-cooler. Single door cooler on cooks line. **Corrected On-Site**
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Six burner grill soiled.
23-03-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Hot water hand not working at one hand sink missing at plumbing fixture.
29-09-4
39
Jul 24, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
37
Feb 19, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over opened packages of pastry in reach in freezer. Employee moved raw fish to bottom of freezer. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grinder on storage shelf soiled with food debris.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink. Employee refilled paper towels. **Corrected On-Site** **Repeat Violation**
31B-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 chicken made 2-18 no date mark. Employee dated chicken. **Corrected On-Site**
02C-02-5
Basic - Food stored on floor. Case of potatoes on the floor in rear storage area, cooking oil on floor in rear kitchen, and water stored on the floor.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled. **Repeat Violation**
22-08-4
58
Sep 18, 2023
Routine - Food
2 critical violations. 5 major violations. 11 minor violations.
View 18 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched keys with gloved hands then prepped food no glove change or hand wash. Educated employee on hand washing and glove change requirements.
12A-09-4
High Priority - Dented/rusted cans present. See stop sale. Dented cans of pulp of grilled eggplant on storage shelf with food to be served to the public.
01B-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in prep area.
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Peas in hand sink near cook line.
31A-11-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Educated manager of policy's and provided information packet to manager. **Corrective Action Taken**
11-03-5
Intermediate - No soap provided at handwash sink. No soap at hand sink in prep area.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of cleaner in dish area. Employee labeled cleaner. **Corrected On-Site**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled.
22-08-4
Basic - Open dumpster lid. Employee closed lids. **Corrected On-Site**
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all reach-in cooler shelves soiled with food debris.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table. Employee removed the wet cloth to bucket. **Corrected On-Site**
21-12-4
Basic - Buildup of food debris/soil residue on equipment door handles. Equipment handles soiled. rice cooker and cooler doors.
23-24-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans of pulp of grilled eggplant on storage shelf with food to be served to the public.
08B-20-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal foods not segregated in rear levella cooler. Container of rice over produce.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on prep table and cell phone on dry storage shelves. Employee removed keys and cell phone . **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Containers of cooking oil on floor in rear of kitchen. Employee moved oil to shelf. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer has build up of ice.
14-69-4
26
Frequently Asked Questions
When was Indian Bistro last inspected?
The most recent health inspection at Indian Bistro on file is from Feb 12, 2026. The public record contains six inspections in total.
What is the most common violation at Indian Bistro?
Across the inspection record, “no paper towels” has been cited five times, more than any other issue at Indian Bistro.
How does Indian Bistro compare to other restaurants in St. Pete Beach?
Indian Bistro most recently scored 74 out of 100, which is about the same as the St. Pete Beach average of 76.
Has Indian Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Indian Bistro have averaged around 11 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Indian 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 Indian Bistro inspected?
Based on the inspection history on file, Indian Bistro is inspected around two times per year on average.
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