CHILL RESTAURANT
363 Corey Avenue
Florida, 33706
Pinellas County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 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).
Inspection on 2/26/2024
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans of peeled tomatoes on dry storage shelf with foods to be served to the public.
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor in cook line area. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled wit( burnt on food debris. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Squash made 2-25 stored in walk in cooler not covered.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented cans of peeled tomatoes on dry storage shelf with foods to be served to the public.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrective Action Taken**
- 02C-03-5:Intermediate - 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. Corrected On-Site
- 22-02-4:Intermediate - 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.
- 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
Food safety inspection conducted on 2/26/2024 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).
Inspection on 9/25/2023
High Priority
4
Intermediate
1
Basic
11
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Interior soiled of dish machine.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handles soiled.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Tanks not secured. Employee secured.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.2-1-2023 license displayed.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic pans on drying rack.
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on the floor near walk in cooler.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Employee removed ice scoop. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line soiled with burnt on food debris.
- 12B-13-4:Basic - 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.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on the floor in kitchen. Employee Removed bucket. Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Employee vitamins in reach in cooler on prep line. Employee discarded. Corrected On-Site
- 02C-01-5:High Priority - 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.
- 01B-24-5:High Priority - 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
- 03A-02-5:High Priority - 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. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Metal scratch pad in hand sink on dish line. Employee removed scratch pad.
Food safety inspection conducted on 9/25/2023 revealed 16 total violations (4 high priority, 1 intermediate, 11 basic).