The Bistro
Last inspected: Mar 5, 2026
95
Score
Inspectors have visited The Bistro 12 times, with records going back to 2022. The most recent report on file is from Mar 5, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about six violations before that.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
Among Florida restaurants, the typical score is 72; The Bistro is comfortably above that bar. The record reflects steady performance over time.
12
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. -Prep cooler gasket torn. **Warning** - From follow-up inspection 2026-03-05: **Time Extended**
14-10-4
95
Mar 4, 2026
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon wrapped scallops over chicken salad. Manager moved. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Beef patties 46f. Less than 4 hours. Manager placed on ice. -Roast beef 52f, Chicken salad 50f, Cut lettuce 46f, Cheese 51f. Less than 4 hours. Advised to rapid chill. Manager placed on ice. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Container of medicine improperly stored. -Ibuprofen over prep cooler. **Corrected On-Site** **Warning**
41-07-4
High Priority - Raw animal food not separated from ready-to-eat food during preparation. -Raw scallops stored behind spinach in prep cooler. Manager moved product. **Corrected On-Site** **Warning**
08A-14-5
Intermediate - Handwash sink not accessible for employee use at all times. -Sanitizer bucket in hand sink at bar. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked rice, house made chicken base. **Warning**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Prep cooler gasket torn. **Warning**
14-10-4
41
Sep 3, 2025
Routine - Food
No violations found.
100
Aug 29, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon not separate from cooked roast beef. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Ham 51f, Pineapple salsa 47f, Chicken salad 47f, Cut tomato 54f, Cut lettuce 52f, Cheese 52f. Manager placed in freezer. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked prime rib. Manager determined correct date. **Corrected On-Site** **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. -Crouton scoop. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets. **Warning**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored on prep table. **Corrected On-Site** **Warning**
21-44-1
55
May 15, 2025
Routine - Food
No violations found.
100
Mar 14, 2025
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pork 59f, Prime rib 50f, Beef patties 47f. Less than 4 hours. Manager placed on ice.Rechecked prime rib 42f, Beef patties 41f, Pork 41f. **Corrected On-Site** **Warning**
03A-02-5
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/ **Warning**
53A-05-6
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. Meatloaf. **Warning**
02C-04-5
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. **Warning**
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cookline prep cooler. **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
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. -Salmon, still partially frozen. Manager cut slit in packaging. **Corrected On-Site** **Warning**
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site** **Warning**
08B-49-4
Basic - Ice scoop handle in contact with ice. -At bar. **Warning**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. -On cookline. **Repeat Violation** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Stove top. **Warning**
23-03-4
Basic - Floor soiled/has accumulation of debris. -Under fryers. **Warning**
36-73-4
39
Nov 14, 2024
Complaint Full
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
39
Aug 30, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Container of medicine improperly stored. -At pass through window. **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over blueberries in prep cooler across from flat grill.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Prep cooler cutting boards.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -On cook line.
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. -Pork and roast.
02C-02-5
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.
06-09-1
Basic - Floor soiled/has accumulation of debris. -Under fryers.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grill. -Hood filters. -Reach in freezer gaskets.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Cooler across from flat grill.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Behind prep coolers on cook line.
36-27-5
43
May 16, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Raw animal food not separated from ready-to-eat food during preparation. -Raw mahi stored behind noodles. **Corrected On-Site**
08A-14-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw fish over ice cream. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes 117f. Less than 4 hours. Manager turned up heat. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board. -Can opener blade. **Repeat Violation**
22-02-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of flour. **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. -Blue cheese scoop.
14-01-5
Basic - Food stored on floor. -Cooking oil.
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. -Sponge used as salt applicator. **Corrected On-Site**
14-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under grill. -Freezer gaskets. -Exterior of grill. -Interior of fryer cabinets. -Exterior of stovetop. -Shelving. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Between lids on prep cooler.
22-16-4
43
Feb 28, 2024
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 49f, Ham 52f. Less than 4 hours. Advised to rapid chill.
03A-02-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. -Raw Mahi stored behind cooked pasta.
08A-14-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw fish over ice cream. **Corrected On-Site**
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Roast beef dated 02-14. Manager discarded. **Corrective Action Taken**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Roast beef dated 2-14.
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Prep cooler cutting board at cookline entrance. -Can opener blade.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -On cookline. -Side prep area. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. -Side prep area. **Corrected On-Site**
31B-03-4
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. **Corrected On-Site**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use ice scoop stored on soiled surface between uses. -Stored directly on top of ice machine. **Corrected On-Site**
10-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven on cookline.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Stove top. -Hood filters. -Under flat grill. -Freezer gaskets. -Interior of fryer cabinets.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in prep cooler across from stove. -Some shelving in walk in cooler.
22-16-4
Basic - Wiping cloth sanitizing solution stored on the floor. -On cookline.
21-38-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk containers of flour.
02D-01-5
23
Sep 22, 2022
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. - From follow-up inspection 2022-09-22: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2022-09-22: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. Strawberries in walk in cooler. - From follow-up inspection 2022-09-22: **Time Extended**
08B-36-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Walk in cooler condenser leaking. - From follow-up inspection 2022-09-22: **Time Extended**
29-11-4
78
Aug 24, 2022
Food-Licensing Inspection
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 56f, Scallops 58f, Cut tomato 58f. Less than 4 hours. Chef put in colder unit. **Corrective Action Taken**
03A-02-5
86
Frequently Asked Questions
When was The Bistro last inspected?
The most recent health inspection at The Bistro on file is from Mar 5, 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 five times, more than any other issue at The Bistro.
Has The Bistro's inspection record improved over time?
Yes. Recent inspections at The Bistro have averaged around three violations per visit, down from roughly six earlier in the 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 three times per year on average.
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