CHIKI CHURROS ST-PETE
685 CENTRAL AVE, Saint Petersburg FL 33701 · 5148311111
Last inspected Mar 25, 2026 · 6 visits since November 2023
NOV 23
APR 25
MAR 26
— STEADY
3 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2019018657 | Mar 12, 2019 | Jun 27, 2019 | $160 |
Inspection history
6 visits, newest first
Mar 25, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Mixer soiled with dried food debris. Counter top drink mixer soiled with dried food debris. Fryer basket soiled with grease build up. Priority: Intermediate
Observed: Clean utensils or equipment stored in dirty drawer or rack. Fryer utensils hung up on wall with clean utensils above reach in freezer across from fryers soiled with food debris. Priority: Basic
Observed: Floor soiled/has accumulation of debris. Underneath equipment throughout back kitchen area.
Observed: Floors not maintained smooth and durable. Priority: Basic
Show the remaining 1 finding ▾
Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scooper in cup of 69 degree water. Stainless steel steering spoons in standing water next to counter top drink mixer. Employee sent items back to be washed and sanitized. Reference: 3-304.12(F) FC: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 135 degrees Fahrenheit and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). Priority: Basic
Mar 18, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Observed an employee preparing and handling food for 6 customers present ordering and dinning in. Establishment has changed ownership. Confirm by employee and spoke to new owner over the phone during the inspection. Priority: High Priority
Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. A chlorine spray bottle was stored on the prep table across from the cook line and tested at 200+ PPM. The inspector discussed the proper chlorine sanitizer concentration with the kitchen staff, and demonstrated how to dilute the chemical with water, and then showed them how to test it to ensure it is at the correct strength.Chlorine spray bottle now testing at 100 PPM. Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Mixer soiled with dried food debris. Counter top drink mixer soiled with dried food debris. Fryer basket soiled with grease build up. Priority: Intermediate
Observed: Handwash sink used for purposes other than handwashing. Soiled white wiping towels and a container of liquid stored inside handsink in front counter. Items were moved and the inspector discussed it with the employee on duty. Priority: Intermediate
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed. Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink. Missing at handsink in front counter. Employee stated dispenser batteries are dead. Employee stocked handsink with a stack of paper towels. Priority: Intermediate
Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with yellow substance. Priority: Basic
Observed: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Priority: Basic
Observed: Clean utensils or equipment stored in dirty drawer or rack. Fryer utensils hung up on wall with clean utensils above reach in freezer across from fryers soiled with food debris. Priority: Basic
Observed: Covered waste receptacle not provided in women's bathroom. Unisex bathroom with no trash can or covered waste receptacle observed inside the bathroom. Priority: Basic
Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat and wallet store on prep table across from three compartment sink. Priority: Basic
Observed: Floor soiled/has accumulation of debris. Underneath equipment throughout back kitchen area.
Observed: Floors not maintained smooth and durable. Priority: Basic
Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scooper in cup of 69 degree water. Stainless steel steering spoons in standing water next to counter top drink mixer. Employee sent items back to be washed and sanitized. Reference: 3-304.12(F) FC: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 135 degrees Fahrenheit and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). Priority: Basic
Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Priority: Basic
Aug 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded.
0 High priority7 Intermediate3 Basic
Show 10 findings ▾
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.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. Near front counter.
No probe thermometer provided to measure temperature of food products.
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. One employee no knowledge of any paperwork.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gravy in reach in cooler near three compartment sink not labeled of date made yesterday. 4-16
Current Hotel and Restaurant license not displayed.
Ice buildup in reach-in freezer and/or walk-in freezer. Middle reach in freezer with ice cream.
Stored food not covered. Ice cream inside reach in freezer other side of wall not covered
Dec 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
- From initial inspection : Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher on floor by rear exit door of kitchen.
Nov 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority5 Intermediate6 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee donned gloves to make food without first washing hands.
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.
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.
Manager or person in charge lacking proof of food manager certification.
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.
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.
Covered waste receptacle not provided in women's bathroom. Covered receptacle in unisex restroom has a broken lid.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table next to toppings. Employee removed.
Employee with no hair restraint while engaging in food preparation. Employee preparing churros with no hair restraint.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scooping utensils next to shake mixing machine behind front counter in standing water of 74 F.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in chest freezer in rear of kitchen.
Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher on floor by rear exit door of kitchen.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.