Antojitos Dona Chirris
Last inspected: Mar 23, 2026
74
Score
Public records show 10 inspections at Antojitos Dona Chirris stretching back to 2022. The latest inspection on file is from Mar 23, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near nine violations each time.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded five times.
Restaurants in Clearwater average 79, so Antojitos Dona Chirris trails the local norm. Nothing in the record is alarming, but there's room to improve.
10
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food ( raw shell eggs) stored over/not properly separated from ready-to-eat food.( cooked vegetables) in cooler opposite grill . Manager rearranged food **Corrected On-Site**
08A-05-6
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - In-use tongs stored on equipment door handle between uses. Employee relocated tongs **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dusty fan on shelf in kitchen
23-03-4
74
Oct 30, 2025
Routine - Food
2 critical violations. 12 minor violations.
View 14 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched face and didn't change gloves. Changed gloves after education. **Corrected On-Site**
12A-09-4
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator purchase food safe sanitizer. **Corrected On-Site**
22-48-5
Basic - Bowl or other container with no handle used to dispense food. In cooked beans and rice.
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceilings in kitchen.
36-37-5
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone charging on deli slicer. Employee removed. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line without hai restraint.
13-03-4
Basic - No Heimlich maneuver/choking sign posted. Emailed to operator. **Repeat Violation**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods accumulated with grease. **Repeat Violation**
23-03-4
Basic - Open dumpster lid on shared dumpster.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee drink in prep cooler.
12B-13-4
Basic - Ripped/worn tin foil used as shelf cover inside double door glass cooler.
14-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing without running water. Operator corrected. **Corrected On-Site**
06-01-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Single service spoons not stored with handles up at front counter area.
25-02-4
41
Apr 17, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser handle broken . Reviewed with manager . Manager to replaced dispenser. Manager placed paper towels at hand wash sink **Corrective Action Taken**
31B-05-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -air conditioner hose soiled near hand wash sink in kitchen . Reviewed with manager .
23-03-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues in dishwashing area . Reviewed with manager.
22-16-4
Basic - Wiping cloth sanitizing solution stored on the floor. Reviewed with manager . Manager placed bucket on top of another bucket **Corrected On-Site**
21-38-4
70
Dec 2, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
82
Jun 6, 2024
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2024 . Reviewed with manager **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reviewed with manager **Repeat Violation**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over Pitas in glass door cooler. Reviewed with manager food storage
08A-05-6
High Priority - Wiping cloth sanitizer in mop sink solution exceeds the maximum concentration allowed at 200+ ppm( chlorine) Manager changed solution to 100 ppm **Corrected On-Site**
41-27-4
Intermediate - Cutting board is stained with food debris a cook line
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in cook line area. Employee put paper towels in dispenser **Corrected On-Site**
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Roberto and Josefina expired trainings 3-2-24. Discussed with operator
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled on floor under triple sink. Manager labeled spray bottle **Corrected On-Site**
41-17-4
Basic - Employee beverage container in dry storage area next to clean equipment/utensils. Reviewed with manager. Manager relocated drinks **Corrected On-Site**
12B-07-4
Basic - Employee personal items ( lint brush) stored in or above next chips in shelf above freezer in dry storage area. Manager relocated lint brush **Corrected On-Site**
40-06-5
Basic - Garbage on the ground and/or pad around dumpster. Shared dumpster .
33-19-4
Basic - Grease receptacle not on proper pad/nonabsorbent surface . Shared receptacle . Reviewed with manager
33-23-4
Basic - In-use tongs stored on equipment door handle of stove. Reviewed with Manager. Tongs relocated **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface gasket soiled with food debris in Glass door cooler in kitchen . Reviewed with manager.
23-03-4
Basic - Reach in freezer interior/shelves have accumulation of soil residues. Reviewed with manager
22-16-4
Basic - In-use wiping cloth/towel used under cutting board in food prep area at cook line
21-04-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas.
36-37-5
Basic - Clean utensils stored in dirty in plastic tub on shelf under grill.Reviewed with manager
24-06-4
22
Nov 14, 2023
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.- manager rearranged food **Corrected On-Site**
08A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 70 F at 3:15 pm cooked at 8:00 am - no temperatures taken - reviewed proper cooling procedures and temperature monitoring of food with operator - chicken discarded **Corrective Action Taken**
03D-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 125 F on stove - cook reheated onions . Recheck 174 F **Corrected On-Site**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked chicken 70 F at 3:15 pm cooked at 8:00 am - no temperatures taken - reviewed proper cooling procedures and temperature monitoring of food with operator - chicken discarded **Corrective Action Taken**
01B-36-5
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Double glass door reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Employee with no hair restraint while engaging in food preparation at cook line
13-03-4
Basic - Food (bag of onions)stored on floor.in kitchen - employee relocated onions **Corrected On-Site**
08B-38-4
43
Jul 6, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning** - From follow-up inspection 2023-06-30: **Time Extended** - From follow-up inspection 2023-07-06: **Time Extended**
11-27-4
90
Jun 30, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ambient air temperature 50 f no temperatures taken all food held over night. 15 lbs of chicken soup 59 f orange chicken 15 lbs 58 f cook pork 56 f 15 lbs soup beef 30 lbs 58 f cook pork 55 f 20 lbs pastor sausage 55 2 lbs at **Warning** - From follow-up inspection 2023-06-30: Reach in glass cooler Cold holding: Sour cream 56 f 15 lbs cooked green salsa 52 f 3 lbs cooked red salsa 52 f 3 lbs mozzarella bags 2 bags 10 lbs 51 f Ambient air temp all time/temperature control for safety food foods held overnight no temperatures taken. **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ambient air temperature 50 f no temperatures taken all food held over night. 15 lbs of chicken soup 59 f orange chicken 15 lbs 58 f cook pork 56 f 15 lbs soup beef 30 lbs 58 f cook pork 55 f 20 lbs pastor sausage 55 2 lbs at Reach in cooler glass door across from meat slicer Cold holding: cook pork 47 f cook beef 45 f moved to freezer. **Warning** - From follow-up inspection 2023-06-30: Reach in glass cooler Cold holding: Sour cream 56 f 15 lbs green salsa 52 f 3 lbs red salsa 52 f 3 lbs mozzarella bags 2 bags 10 lbs 51 f Ambient air temp all time/temperature control for safety food foods held overnight no temperatures taken. See stop sale. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning** - From follow-up inspection 2023-06-30: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning** - From follow-up inspection 2023-06-30: **Time Extended**
11-27-4
61
Jun 29, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ambient air temperature 50 f no temperatures taken all food held over night. 15 lbs of chicken soup 59 f orange chicken 15 lbs 58 f cook pork 56 f 15 lbs soup beef 30 lbs 58 f cook pork 55 f 20 lbs pastor sausage 55 2 lbs at **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ambient air temperature 50 f no temperatures taken all food held over night. 15 lbs of chicken soup 59 f orange chicken 15 lbs 58 f cook pork 56 f 15 lbs soup beef 30 lbs 58 f cook pork 55 f 20 lbs pastor sausage 55 2 lbs at Reach in cooler glass door across from meat slicer Cold holding: cook pork 47 f cook beef 45 f moved to freezer. **Warning**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.provided for operator operation posted **Corrected On-Site** **Warning**
02B-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
52
Nov 3, 2022
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Employee employed for 1year named Louis
53B-13-5
Basic - Cove molding at floor/wall juncture broken/missing. -Behind refrigerator and near back door inside kitchen.
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. -On cooks line near slicer
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone stored on top of seasoning container on prep table while prepping food. Manager moved **Corrected On-Site**
40-06-5
Basic - Food storage container/container lid cracked or broken. -Large container holding rice cracked and broken near lid, under prep table on cooks line. Discussed with manager.
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets at reach in cooler and reach in freezer on cooks line soiled.
23-03-4
Basic - Reach-in cooler and freezer interior/shelves have accumulation of soil residues. -On cooks line and across from three compartment sink.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Observed two frozen beef roasts inside three compartment sink to thaw, discussed proper thawing methods with operator, operator placed under running water. **Corrected On-Site**
06-01-5
64
Frequently Asked Questions
When was Antojitos Dona Chirris last inspected?
The most recent health inspection at Antojitos Dona Chirris on file is from Mar 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Antojitos Dona Chirris?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Antojitos Dona Chirris.
How does Antojitos Dona Chirris compare to other restaurants in Clearwater?
Antojitos Dona Chirris most recently scored 74 out of 100, which is lower than the Clearwater average of 79.
Has Antojitos Dona Chirris' inspection record improved over time?
Results have been roughly steady. Inspections at Antojitos Dona Chirris have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Antojitos Dona Chirris means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Antojitos Dona Chirris inspected?
Based on the inspection history on file, Antojitos Dona Chirris is inspected around three times per year on average.
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