CHILL RESTAURANT
363 Corey Avenue
Florida, 33706
Pinellas County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/19/2025
High Priority
2
Intermediate
3
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic and metal pans in dish area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in kitchen under cook line soiled.
- 10-17-4:Basic - 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. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line soiled with food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of oven and fryers soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled on prep area of kitchen.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented cans of escargot on dry storage shelf with foods to be served to the public.
- 03A-02-5:High Priority - 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. **Corrected On-Site**
- 22-02-4:Intermediate - 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.
- 31B-02-4:Intermediate - 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. **Corrected On-Site**
- 03F-10-5:Intermediate - 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. **Corrected On-Site**
Food safety inspection conducted on 3/19/2025 revealed 11 total violations (2 high priority, 3 intermediate, 6 basic).
Inspection on 11/13/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water on cook line floor.
- 36-17-5:Basic - Floor tiles missing on cook line.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Onions being prep in kitchen not washed prior to cutting. Inspector educated on proper washing **Corrective Action Taken**
- 22-41-4:High Priority - 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. **Corrected On-Site**
- 08A-20-5:High Priority - 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 **Corrected On-Site**
- 02B-01-5:Intermediate - 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. **Corrected On-Site**
Food safety inspection conducted on 11/13/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).