CHILL RESTAURANT
363 COREY AVE, Saint Pete Beach FL 33706 · 727-698-6014
Last inspected Mar 3, 2026 · 6 visits since September 2023
FEB 24
NOV 24
MAR 25
OCT 25
MAR 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Coleslaw dated 9-18-23
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021058072 | Dec 2, 2021 | Mar 16, 2022 | $200 |
Inspection history
6 visits, newest first
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lobster bisque 48f,made on 3/2/2026 missed cooling window, item discarded
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lobster bisque 48f,made on 3/2/2026 missed cooling window. Item discarded.
Spray bottle containing toxic substance not labeled. Spray bottle containing blue liquid. Staff labeled.
Cleaned and sanitized equipment or utensils not properly stored. Ice scoops.
Show the remaining 1 finding ▾
Floor tiles missing and/or in disrepair. Kitchen area.
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener blade
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor tiles missing and/or in disrepair. Cooks line. Standing water on floor on cooks line.
In-use tongs stored on equipment door handle between uses.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. Dented cans of escargot on dry storage shelf with foods to be served to the public.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato sauce 46F in ice on cook line. Employee moved to freezer for quick chill. Retemped tomato sauce 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained and soiled on deli reach in cooler on cook line, can opener soiled with food debris.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in bar area. Employee refilled paper towels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Employee using time frames on butter on cook line no written plan emailed plan to operator and he printed and filled out during inspection.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic and metal pans in dish area.
Floor soiled/has accumulation of debris. Floor in kitchen under cook line soiled.
In-use knife/knives stored in cracks between pieces of equipment. Knife under slicer on prep table in front of kitchen. Employee removed knife to dish area. Ice scoop handle touching ice in bar area. Employee removed scoop.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of oven and fryers soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled on prep area of kitchen.
Nov 13, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 0ppm. Employee changed sanitizer. Chlorine 50 ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak over raw shrimp in reach-in cooler on cook line. Employee separated properly
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna on salad not identified on menu. Employee marked all menus.
Floor area(s) covered with standing water on cook line floor.
Floor tiles missing on cook line.
Raw fruits/vegetables not washed prior to preparation. Onions being prep in kitchen not washed prior to cutting. Inspector educated on proper washing
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. Dented cans of peeled tomatoes on dry storage shelf with foods to be served to the public.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.heavy whipping cream opened 2-25 no date mark. Employee dated cream. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Artichoke dip made 2-25 no date mark. Employee dated dip.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle are on fountain soiled, panini press and slicer soiled with food debris.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in bar area. Employee refilled paper towels.
Damaged/spoiled/recalled food not properly segregated. Dented cans of peeled tomatoes on dry storage shelf with foods to be served to the public.
Floor area(s) covered with standing water. Standing water on floor in cook line area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled wit( burnt on food debris.
Stored food not covered. Squash made 2-25 stored in walk in cooler not covered.
Sep 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate11 Basic
Show 16 findings ▾
Container of medicine improperly stored. Employee vitamins in reach in cooler on prep line. Employee discarded.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.9-18-2023 date marked Cole slaw.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Coleslaw dated 9-18-23
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (44F - Cold Holding) blue cheese crumbles (44F - Cold Holding); Cole slaw (49F - Cold Holding). Employee removed all foods to walk in cooler for quick chill. Retemped all foods 41F - 42F discarded Cole slaw.
Handwash sink not accessible for employee use at all times. Metal scratch pad in hand sink on dish line. Employee removed scratch pad.
Accumulation of debris inside warewashing machine. Interior soiled of dish machine.
Buildup of food debris/soil residue on equipment door handles. Microwave handles soiled.
Carbon dioxide/helium tanks not adequately secured. Tanks not secured. Employee secured.
Current Hotel and Restaurant license not displayed.2-1-2023 license displayed.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic pans on drying rack.
Floor area(s) covered with standing water. Standing water on the floor near walk in cooler.
In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Employee removed ice scoop.
In-use tongs stored on equipment door handle between uses. Tongs on oven door.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line soiled with burnt on food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in salad cooler on cook line.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on the floor in kitchen. Employee Removed bucket.
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.