🪰1,241,883 violations tracked across 67 Florida counties

CITY'S BISTRO

3451 4TH ST N, SAINT PETERSBURG, FL 33704

License #6218406

🍽️ American ℹ️
25.4 Grade F / 100

Failing Health Score

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Latest inspection
October 13, 2026 · 16 findings · 4 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

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Inspections on file
7
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on October 13, 2026 shows 16 observation rows: 4 critical, 6 major, and 6 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
46
Coverage note
Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

CITY'S BISTRO has a rough inspection history. Would you risk it?

F record

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Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

  • Disposition: Administrative complaint recommended
  • [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken salad temped at 45f in make line next to grill top. Employee stated it was put into the line last night and that no temperatures have been taken of this item today. Employee voluntarily discarded.
  • [16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  • [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for quaternary strips.
  • [25-05-4] Single-service articles improperly stored. Single use silverware stored on floor in dry storage area.
  • [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweatshirt on top of beverages cases in dry storage area
  • [53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 employees working with expired training from 09/21/2026. 2 employees started within last 2 weeks.
  • [41-17-4] Spray bottle containing toxic substance not labeled. Next to oven in main kitchen.
  • [12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs with gloves on, and wipe gloves on towel. Educated employee.
  • [14-33-4] Dish drying shelves with rust that has pitted the surface.
  • [24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed paper towels for hand wash sink in servers station stored in basket of portion cups being used for service.
  • [14-11-5] Equipment in poor repair.
  • [52-01-4] Identity of food or food product misrepresented. Observed these items stated on the menu: "Vermont maple syrup" and "Michigan Sundried blueberries." Verified the maple syrup being used is "McLure of New England Maple Syrup." States on bottle it is from Littleton, NH. Verified dried blueberries sourced from brand "its delish." Quick internet search confirmed California manufacturing. Called company and company stated "we dont have any information."
  • [03C-94-4] Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Observed cooked chicken with slight pink center located inside deli reach in cooler. Establishment let inspector know only it is only cooked til 145f. Sent operator non continuous cooking paperwork.
  • [21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Observed under grill top line, educated employee.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad temped at 45f in make line next to grill top. Employee stated it was put into the line last night and that no temperatures have been taken of this item today. Employee voluntarily discarded.
  • [41-10-4] Toxic substance/chemical improperly stored. Bleach, steramine tabs, disinfectant spray, and dishwasher detergent stored on dish drying racks. Employee moved items. Lysol wipes, glass cleaner lysol spray stored next to to go containers and napkins. Manager moved items.
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