CITY'S BISTRO
3451 4th Street North
Saint Petersburg, Florida, 33704
Crescent Lake
Pinellas County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 5/13/2025
High Priority
4
Intermediate
1
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed 2-1-2025.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior on cook line oven soiled interior with burping on food debris.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee juice open in reach in cooler in kitchen.
- 03D-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. started cooling at 10am 5-12 cooked chicken (46F - Cooling).
- 41-20-4:High Priority - Pesticide use not in accordance with manufacturer's directions. Yellow pesticide strip in rear prep area of kitchen out near employees. Directions to only be out when humans not in area.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. started cooling at 10am 5-12 cooked chicken (46F - Cooling)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in front counter reach in cooler 45F. Employee put milk in freezer for quick chill.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line deli reach in cooler. Repeat Violation
Food safety inspection conducted on 5/13/2025 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).
Inspection on 1/3/2025
High Priority
0
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm on cook line, staff replaced 100ppm Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Quiche prepared on 1/1 in glass cooler, operator dated Corrected On-Site
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Establishment has table top deep fryer in kitchen used for fries with no hood system
Food safety inspection conducted on 1/3/2025 revealed 4 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 5/1/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08B-38-4:Basic - Food stored on floor. Cooking oil stored on floor in dry goods storage area.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen has food debris buildup.
Food safety inspection conducted on 5/1/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 1/12/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 16-16-4:Basic - Equipment and utensils not rinsed between washing and sanitizing. Sanitizer mixed with soap in wash step. Manager set up three compartment sink correctly. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash hand sign at front counter
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked hard shell eggs and continued cooking with ready to eat foods.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Hard shell eggs over ready to eat food in reach in cooler on cook line. Employee moved eggs to bottom shell Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (47F - Cold Holding); sausage (47F - Cold Holding). Manager placed items in freezer. Salmon 43F, sausage 43F. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad made 1-11-24. No date mark. Employee date marked item Corrected On-Site
Food safety inspection conducted on 1/12/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).