The Bistro
Last inspected: Mar 3, 2026
82
Score
Going back to 2023, The Bistro has 12 inspections in the public record. On Mar 3, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded two times.
The Bistro scores about where you'd expect for a Palm Beach Gardens restaurant. The full picture is one of consistent compliance.
12
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for dish machine high temperature sanitizer. **Warning** - From follow-up inspection 2026-03-03: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2026-03-03: **Time Extended**
53B-01-5
82
Mar 2, 2026
Routine - Food
5 critical violations. 4 major violations. 2 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cooling drawers, Raw chicken (55F -Cold Holding);, raw salmon (55F -Cold Holding);, raw shrimp (55F -Cold Holding);, cheese (55F -Cold Holding);, hot dogs (55F -Cold Holding);, raw hamburgers (55F- Cold Holding); not prepared or portioned today. Operator stated items held in unit since 8:ooam, exceeding 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cooling drawers, Raw chicken (55F -Cold Holding);, raw salmon (55F -Cold Holding);, raw shrimp (55F -Cold Holding);, cheese (55F -Cold Holding);, hot dogs (55F -Cold Holding);, raw hamburgers (55F- Cold Holding); not prepared or portioned today. Operator stated items held in unit since 8:ooam, exceeding 4 hours. See stop sale. **Warning**
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees touched soiled wiping cloths then proceed to prepare plates without washing hands and changing gloves. Advised operator of proper hand washing. Operator educated employee. **Warning**
12A-09-4
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. At cook line, employee touched soiled wiping cloth to wipe surfaces, then proceed to prepare plates without washing hands. Advised operator of proper hand washing. Operator educated employee. **Warning**
12A-13-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At cook line, employee wiped knife with soiled dry wiping cloth then proceeded to use without properly sanitizing equipment. Advised operator to properly wash rinse and sanitize all equipment prior to use. **Warning**
22-45-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for quaternary sanitizer. **Warning**
16-37-1
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/ Personal in charge-Christian Villanueva **Warning**
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for dish machine high temperature sanitizer. **Warning**
16-62-1
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
Basic - Soiled dry wiping cloth in use. At cook line, cooks using soiled dry wiping cloths to wipe surfaces, utensils. Advised operator of proper use of wiping cloths. **Warning**
21-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen opened employee beverages on prep table. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
29
Oct 22, 2025
Routine - Food
No violations found.
100
Oct 14, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. No hot water for entire establishment- water at 79F. **Warning** - From follow-up inspection 2025-10-14: No hot water for entire establishment- water at 79F. - as per operator entire water heating unit is down. **Time Extended**
27-06-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water for entire establishment- water at 79F. **Warning** - From follow-up inspection 2025-10-14: No hot water for entire establishment- water at 79F. - as per operator entire water heating unit is down. **Time Extended**
27-16-4
82
Oct 13, 2025
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler- cream cheese 44F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator placed in reach in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-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. At walk in cooler -split pea soup 47F at 10:45 ( cooling overnight)- food covered and stored in large quantity- at current rate of cooling food did not reach to 41F within 6 hours - see stop sale. **Admin Complaint**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler -split pea soup 47F at 10:45 ( cooling overnight)- food covered and stored in large quantity- at current rate of cooling food did not reach to 41F within 6 hours - see stop sale. **Repeat Violation** **Warning**
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass reach in cooler - cut melon 56F at 11:00 to 56F at 11:15 ( cooling since 10:30), coleslaw 54F at 11:00 to 54F at 11:15 ( cooling since 10:30)- at current rate of cooling food will not reach to 41F within remaining time- operator placed in walk in freezer to quick chill, **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - No hot running water at three-compartment sink. No hot water for entire establishment- water at 79F. **Warning**
27-06-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water for entire establishment- water at 79F. **Warning**
27-16-4
47
Mar 6, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
30
Dec 2, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Adequate Handwashing Facilities Supplied and Accessible
FL-10
78
Apr 24, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed during the inspection. Transaction number 237625422 **Corrected On-Site**
50-17-3
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm sanitizer container empty. Chef replaced container 209ppm. **Corrected On-Site**
22-43-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Brisket marked 4.15.24 in walk in cooler, cooked more than 7 days ago. See stop sale.
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Brisket marked 4.15.24 in walk in cooler, cooked more than 7 days ago.
01B-13-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Vacuum packaged sliced water melon in walk in cooler. Packaged yesterday has no date and time written on package.
03G-43-1
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm on cook line. Cook set up fresh solution at 200ppm. **Corrected On-Site**
21-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment across flat top on cook line. Operator removed. **Corrected On-Site**
10-17-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi in walk in cooler , removed from freezer yesterday. **Corrected On-Site**
06-09-1
43
Apr 1, 2024
Routine - Food
No violations found.
100
Feb 1, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu - Floridian Poke, Smoked salmon and smoked salmon dip - all contain raw/ undercooked animal foods and are not identified on menu. **Warning** - From follow-up inspection 2024-02-01: **Time Extended**
02B-01-5
90
Jan 31, 2024
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler chimichurriwith cooked garlic with date mark of 01/06- see stop sale. **Warning**
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw bacon stored over hot dogs - operator moved hot dogs. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
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. At dish washing area- employee handled soiled dishes then proceeded to handle clean dishes without washing hands- educated operator - employee washed hands. **Corrective Action Taken** **Warning**
12A-13-4
Intermediate - Equipment drain line draining into handwash sink. At handwash sink by drink station- drain line - draining into handwash sink. **Repeat Violation** **Warning**
31A-10-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu - Floridian Poke, Smoked salmon and smoked salmon dip - all contain raw/ undercooked animal foods and are not identified on menu. **Warning**
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Sparky bottle of sanitizer not labeled- operator labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cookline - in use avocados with stickers attached- operator removed and properly washed avocados. **Corrective Action Taken** **Warning**
08B-39-4
39
May 5, 2023
Food-Licensing Inspection
2 major violations.
View 2 violations
Approved Thawing Methods Used
FL-31
Potentially Hazardous Food Held at Proper Temperature
FL-16
82
Frequently Asked Questions
When was The Bistro last inspected?
The most recent health inspection at The Bistro on file is from Mar 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at The Bistro?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at The Bistro.
How does The Bistro compare to other restaurants in Palm Beach Gardens?
The Bistro most recently scored 82 out of 100, which is about the same as the Palm Beach Gardens average of 81.
Has The Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at The Bistro have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Bistro means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Bistro inspected?
Based on the inspection history on file, The Bistro is inspected around four times per year on average.
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