THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: CHILL RESTAURANT License Number: SEA6216220
Rank: Seating License Expiration Date: 02/01/2020
Primary Status: Ownership Changed Secondary Status:
Location Address: 357-363 COREY AVENUE
ST.PETE BEACH, FL 33706

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/24/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 7 18
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Ceramic bowl inside bin of flour for portioning. **Warning**
36-32-5    Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles damaged in the kitchen dish area. **Warning**
28-02-4    Basic - Condensation or other drainage not disposed of according to law. Dripping condensation forming ice in walk in cooler. **Warning**
50-09-4    Basic - Current Hotel and Restaurant license not displayed License on display shows expiration date 02/01/2018, License is actually current through 02/01/2019 **Warning**
40-07-4    Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.employee phone and keys on shelf over drinks in bar area. **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. - wait station: glasses stacked on shelf above hand wash sink **Warning**
36-71-4    Basic - Floor drains/drain covers heavily soiled. Floor drains under dish machine soiled. **Warning**
36-17-4    Basic - Floor tiles missing. Floor tile missing on cook line. **Warning**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. **Warning**
14-36-5    Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in deli insulation exposed. **Warning**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign illegible on cook line hand sink. Signage put at hand sink. **Corrected On-Site** **Warning**
14-47-4    Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. - wait station : storage cabinet under coffee station **Warning**
25-32-4    Basic - Reuse of single-service articles. Reuse of plastic tub labeled garlic reused to store falafel mix. **Warning**
23-09-4    Basic - Soiled reach-in cooler gaskets. Soiled gaskets area on true reach in cooler **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Soiled wall and floor near cookline. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar area **Warning**
21-03-4    Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. - bar area Solution dumped, refilled , recheck **Corrected On-Site** **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Containers not labeled with common name. Sugar in kitchen on cook line. **Warning**
41-07-4    High Priority - Container of medicine improperly stored. - wait station: bottle of vitamins on shelf above olive oil Item removed from area **Corrected On-Site** **Warning**
03D-02-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooling of cooked pasta from 10pm 8/23/2018 did not reach 41°F. **Warning**
01B-01-4    High Priority - Dented/rusted cans present. See stop sale. Rusted cans of clam juice. Operator discarded dented cans. **Corrected On-Site** **Warning**
01D-03-4    High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Cold smoked salmon from acme obtained from restaurant depot no parasite destruction. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cut fresh garlic (61°F - Cold Holding) **Warning**
03A-19-4    High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. raw tuna (50°F - Cold Holding) held in cooler drawers under cook top. **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut fresh garlic 61°F in deli reach in cooler no date mark. **Warning**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Mold like debris interior of ice machine in rear of kitchen. **Warning**
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. - bar area: opened container of milk **Warning**
22-22-4    Intermediate - Encrusted material on can opener blade. *Soiled can opener blade with food debris. *Oven interior food debris. *Interior of multiple reach in cooler have food residue **Warning**
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by delivered produce and beer in dish area. Items moved. **Corrected On-Site** **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - missing from bar area Provided during inspection **Corrected On-Site** **Warning**
05-06-4    Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator digital Probe thermometer 34.9°F and inspector thermometer 32°F. **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. - wait station **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright 2007-2010 State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.