Left Bank Bistro
Last inspected: Apr 18, 2025
39
Score
Across the available record, Left Bank Bistro has 10 inspections on file, the first dated 2022. Left Bank Bistro was last inspected on Apr 18, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around 13 violations each, up from closer to nine violations before.
The most common issue across all inspections has been “employee with no beard guard/restraint while engaging”, showing up five times.
Compared to other St. Petersburg restaurants (averaging 77), there's room to close the gap. This restaurant has more on its record than most do.
10
Inspections
2
Critical latest
3
Major latest
7
Minor latest
Inspection History
Apr 18, 2025
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked salmon in walk in cooler, order corrected
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter sauce (122F - Hot Holding) on grill, burner turned on to reheat **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand sink behind bar, used as dump sink
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind bar
31B-02-4
Basic - Unprotected ice machine in a customer/nonsecure area. Outdoor ice machine at rear of customer patio not secured **Repeat Violation**
08B-62-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Ice scoop handle in contact with ice. Behind bar, removed **Corrected On-Site**
10-08-5
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoop and buckets stored outside above ice machine
10-13-5
Basic - No handwashing sign provided at a hand sink used by food employees. Behind bar
31B-04-4
39
Nov 13, 2024
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
26
Feb 9, 2024
Complaint Full
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher went from scraping dirty utensils to putting away clean utensils with no hand wash in between. **Warning**
12A-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board and slicer next to rear door has built up food debris. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink across from walk in cooler has plastic glove in it. Manager removed glove. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **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 - 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. **Warning**
11-07-5
Basic - Food stored on floor. Cooking oil stored on floor of kitchen next to three compartment sink. **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line has built up food debris. **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees in women's restroom. **Warning**
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen mussels and tuna thawed in standing water. Manager placed under cold water running water. **Corrected On-Site** **Warning**
06-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
35
Aug 16, 2023
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
35
Jul 13, 2023
Complaint Full
1 major violation. 7 minor violations.
View 8 violations
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. - From follow-up inspection 2023-07-13: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine has food debris and lime scale buildup. - From follow-up inspection 2023-07-13: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents in kitchen are soiled with food and dust debris. - From follow-up inspection 2023-07-13: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees in kitchen with no beard guard. **Repeat Violation** - From follow-up inspection 2023-07-13: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. - From follow-up inspection 2023-07-13: **Time Extended**
33-20-4
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2023-07-13: **Time Extended**
33-11-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers have built up food debris. - From follow-up inspection 2023-07-13: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen soiled with food and dust debris. **Repeat Violation** - From follow-up inspection 2023-07-13: **Time Extended**
36-27-5
64
Mar 21, 2023
Complaint Full
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces. 1 live fly behind bar area not landing on food or food contact surfaces.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from hand wash sink: cooked mushrooms (48F - Cold Holding); cut leafy greens (48F - Cold Holding); provolone cheese (48F - Cold Holding); cooked chicken (48F - Cold Holding) Manager moved items to reach in freezer. Temperatures taken again at 4:15 pm: Cooked mushrooms 40 F Cut leafy greens 38 F Provolone cheese 39 F Cooked chicken 40 F **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cooktop: butter (108F - Hot Holding) Manager put on grill and heated to 165 F. **Corrected On-Site** **Repeat Violation**
03B-01-6
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. **Repeat Violation**
11-26-1
Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Fresh clams and fresh mussels in sane container. Manager separated correctly. **Repeat Violation**
01C-07-4
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-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Spoon in hand wash sink in kitchen. Manager removed. **Corrected On-Site**
31A-11-4
Basic - Dumpster overflowing garbage. Recycling dumpster is overflowing with cardboard.
33-14-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee engaged in food preparation with no hair restraint. **Repeat Violation**
13-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls and ceiling in kitchen area have built up food and dust debris. **Repeat Violation**
36-27-5
33
Jan 5, 2023
Complaint Full
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
20
Oct 21, 2022
Complaint Full
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
12
Aug 10, 2022
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in bar area. **Repeat Violation**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from stove: cooked potatoes (50F - Cold Holding); heavy whipping cream (51F - Hot Holding); bleu cheese (46F - Cold Holding) Temperatures taken at 3:30 pm. Manager put items on ice. Temperatures taken again at 4:15 pm. Bleu cheese 43 F , cooked potatoes 36 F , and heavy whipping cream 42 F. **Corrected On-Site** **Repeat Violation**
03A-02-5
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. Salmon in upright single door freezer next to cook line is brought in fresh, then frozen, but not date marked.
02C-04-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
13-04-4
Basic - Food not stored at least 6 inches off of the floor. Potatoes stored on the floor. Operator stored 6 inches above the floor. **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line has built up food debris. **Repeat Violation**
22-08-4
58
Jul 13, 2022
Complaint Full
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils on cooktop in unclean water at 138 F.
10-05-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in bar area. 1 live fly in dining room.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from burner stove in kitchen: mozzarella cheese (49F - Cold Holding); marinara sauce (49F - Cold Holding); cut tomatoes (49F - Cold Holding); soft cheeses (48F - Cold Holding); temperatures taken at 2:30 pm, employee put items on ice. Temperatures taken again at 3:45 pm, mozzarella cheese discarded, marinara 43 F , cut tomatoes 42 F , soft cheeses 42 F. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cooktop in kitchen: butter (115F - Hot Holding) temperature taken at 1:45 pm. Employee put butter on warmer part of cooktop. Temperature taken again at 2:45 pm and butter is 133 F.
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. No tag for fresh clams, kitchen manager retrieved the tag and put it with the clams.
01C-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in bar area, being used as a dump sink. Employee removed items from the sink. **Corrected On-Site**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored above a prep sink.
40-06-5
Basic - Accumulation of debris on exterior of warewashing machine. Lime scale build up and food debris in outside of dish machine.
16-21-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Chocolate milk in walk in cooler stored above food to be served to the public. Chef discarded the chocolate milk. **Corrected On-Site**
08B-49-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Kitchen employee working with no beard guard.
13-04-4
Basic - Food stored on floor. Soda and on floor of closet inside bar area. Employee moved soda cans off the floor. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven underneath 6 burner stove has built up food debris. Oven to the right of 6 burner stove has food debris buildup.
22-08-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler has rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall above rear door in kitchen is soiled with grease and dust debris.
36-27-5
27
Frequently Asked Questions
When was Left Bank Bistro last inspected?
The most recent health inspection at Left Bank Bistro on file is from Apr 18, 2025. The public record contains 10 inspections in total.
What is the most common violation at Left Bank Bistro?
Across the inspection record, “employee with no beard guard/restraint while engaging” has been cited five times, more than any other issue at Left Bank Bistro.
How does Left Bank Bistro compare to other restaurants in St. Petersburg?
Left Bank Bistro most recently scored 39 out of 100, which is lower than the St. Petersburg average of 77.
Has Left Bank Bistro's inspection record improved over time?
No. Recent inspections at Left Bank Bistro have averaged around 13 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Left Bank 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 Left Bank Bistro inspected?
Based on the inspection history on file, Left Bank Bistro is inspected around four times per year on average.
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