DirtyFLRestaurant Inspection Data

CHIKI CHURROS ST-PETE

Health inspection records show CHIKI CHURROS ST-PETE in ST. PETERSBURG has 2 inspections with a food safety rating of 2.4/5. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 2 reports on file

685 CENTRAL AVE, ST. PETERSBURG 33701

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 2 health inspection reports

All Inspection Reports

3/25/2026· 3w ago

Visit ID: 13659210

Met Inspection Standards

1 int, 4 basic

  • 24-06-4:Basic - - From initial inspection : 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 - From follow-up inspection 2026-03-25: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Observed: Floor soiled/has accumulation of debris. Underneath equipment throughout back kitchen area. - From follow-up inspection 2026-03-25: **Time Extended**
  • 36-11-4:Basic - - From initial inspection : Observed: Floors not maintained smooth and durable. Priority: Basic - From follow-up inspection 2026-03-25: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : 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 - From follow-up inspection 2026-03-25: Discussed with operator. **Time Extended**
  • 10-07-4:Basic - - From initial inspection : 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. **Corrective Action Taken** 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 - From follow-up inspection 2026-03-25: Water discarded and utensils were sent to be washed and sanitized. Discussed with operator, water must remain 135 degrees or above or utensils can be stored with out water and change every four hours or as needed. **Time Extended** Corrected On-Site

3/18/2026· 4w ago

Visit ID: 13656706

Follow-up Inspection Required

2 high, 4 int, 9 basic

  • 22-20-5:Basic - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with yellow substance. Priority: Basic
  • 32-04-4:Basic - Observed: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Priority: Basic
  • 24-06-4: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
  • 32-12-6: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
  • 40-06-5: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
  • 50-08-7:High Priority - 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. Warning Priority: High Priority
  • 36-73-4:Basic - Observed: Floor soiled/has accumulation of debris. Underneath equipment throughout back kitchen area.
  • 36-11-4:Basic - Observed: Floors not maintained smooth and durable. Priority: Basic
  • 22-02-4:Intermediate - 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
  • 31A-11-4: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. Corrected On-Site Priority: Intermediate
  • 10-07-4: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. **Corrective Action Taken** 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
  • 16-37-1: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
  • 31B-02-4: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. Corrected On-Site Priority: Intermediate
  • 22-16-4:Basic - Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Priority: Basic
  • 41-27-4: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. Corrected On-Site Priority: High Priority