Chiki Churros Dessert Bar
Last inspected: Mar 25, 2026
74
Score
Chiki Churros Dessert Bar has been inspected five times since 2022. The newest entry in the record is dated Mar 25, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly eight violations before.
The pattern that stands out is “covered waste receptacle not provided in women'”, which has been cited two times.
Compared to other St. Petersburg restaurants (averaging 77), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
5
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 25, 2026
Food-Licensing Inspection
1 major violation. 4 minor violations.
View 5 violations
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**
22-02-4
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**
24-06-4
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**
36-73-4
Basic - - From initial inspection : Observed: Floors not maintained smooth and durable. Priority: Basic - From follow-up inspection 2026-03-25: **Time Extended**
36-11-4
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**
10-07-4
74
Mar 18, 2026
Food-Licensing Inspection
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
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
50-08-7
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
41-27-4
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
31B-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
22-02-4
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
31A-11-4
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
16-37-1
Basic - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with yellow substance. Priority: Basic
22-20-5
Basic - Observed: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Priority: Basic
32-04-4
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
24-06-4
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
32-12-6
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
40-06-5
Basic - Observed: Floor soiled/has accumulation of debris. Underneath equipment throughout back kitchen area.
36-73-4
Basic - Observed: Floors not maintained smooth and durable. Priority: Basic
36-11-4
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
10-07-4
Basic - Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Priority: Basic
22-16-4
32
Aug 8, 2025
Routine - Food
No violations found.
100
Nov 30, 2023
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee donned gloves to make food without first washing hands. **Warning**
12A-07-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
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 - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing churros with no hair restraint. **Warning**
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scooping utensils next to shake mixing machine behind front counter in standing water of 74 F. **Warning**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in chest freezer in rear of kitchen. **Warning**
12B-13-4
Basic - Covered waste receptacle not provided in women's bathroom. Covered receptacle in unisex restroom has a broken lid. **Repeat Violation** **Warning**
32-12-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table next to toppings. Employee removed. **Corrected On-Site** **Warning**
40-06-5
39
Nov 14, 2022
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Fryer oil stored on floor in front of hand wash sink. Manager relocated 6 inches off the floor. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of sanitizer not properly labeled. Manager labeled appropriately. **Corrected On-Site**
41-17-4
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in unisex restroom.
32-12-5
Basic - Food stored on floor. Fryer oil stored on floor in front of hand wash sink. Manager relocated 6 inches off the floor. **Corrected On-Site**
08B-38-4
Basic - Open dumpster lid.
33-16-4
70
Frequently Asked Questions
When was Chiki Churros Dessert Bar last inspected?
The most recent health inspection at Chiki Churros Dessert Bar on file is from Mar 25, 2026. The public record contains five inspections in total.
What is the most common violation at Chiki Churros Dessert Bar?
Across the inspection record, “covered waste receptacle not provided in women'” has been cited two times, more than any other issue at Chiki Churros Dessert Bar.
How does Chiki Churros Dessert Bar compare to other restaurants in St. Petersburg?
Chiki Churros Dessert Bar most recently scored 74 out of 100, which is lower than the St. Petersburg average of 77.
Has Chiki Churros Dessert Bar's inspection record improved over time?
Yes. Recent inspections at Chiki Churros Dessert Bar have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Chiki Churros Dessert Bar 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 Chiki Churros Dessert Bar inspected?
Based on the inspection history on file, Chiki Churros Dessert Bar is inspected roughly once per year on average.
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