Chill Restaurant
Last inspected: Mar 3, 2026
61
Score
Across the available record, Chill Restaurant has eight inspections on file, the first dated 2022. The newest entry in the record is dated Mar 3, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has been favorable: violation counts have eased from around 10 violations to closer to seven violations per visit over the last few inspections.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing four times across the record.
Restaurants in St. Pete Beach average 76, so Chill Restaurant trails the local norm. On the whole, the file is mixed but not concerning.
8
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lobster bisque 48f,made on 3/2/2026 missed cooling window, item discarded
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lobster bisque 48f,made on 3/2/2026 missed cooling window. Item discarded.
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue liquid. Staff labeled. **Corrected On-Site**
41-17-4
Basic - Floor tiles missing and/or in disrepair. Kitchen area. **Repeat Violation**
36-17-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoops. **Corrected On-Site**
24-07-4
61
Oct 28, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener blade **Repeat Violation**
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Floor tiles missing and/or in disrepair. Cooks line. Standing water on floor on cooks line.
36-17-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
78
Mar 19, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
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**
03A-02-5
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.
01B-01-4
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.
22-02-4
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**
31B-02-4
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**
03F-10-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic and metal pans in dish area.
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor in kitchen under cook line soiled.
36-73-4
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**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line soiled with food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of oven and fryers soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled on prep area of kitchen.
22-16-4
41
Nov 13, 2024
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
58
Feb 26, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrective Action Taken**
12A-09-4
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.
01B-01-4
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**
02C-03-5
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.
22-02-4
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**
31B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled wit( burnt on food debris. **Repeat Violation**
22-08-4
Basic - Stored food not covered. Squash made 2-25 stored in walk in cooler not covered.
08B-12-5
Basic - Floor area(s) covered with standing water. Standing water on floor in cook line area. **Repeat Violation**
36-22-4
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.
08B-20-4
45
Sep 25, 2023
Routine - Food
4 critical violations. 1 major violation. 11 minor violations.
View 16 violations
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**
03A-02-5
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
01B-24-5
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.
02C-01-5
High Priority - Container of medicine improperly stored. Employee vitamins in reach in cooler on prep line. Employee discarded. **Corrected On-Site**
41-07-4
Intermediate - Handwash sink not accessible for employee use at all times. Metal scratch pad in hand sink on dish line. Employee removed scratch pad.
31A-09-4
Basic - Accumulation of debris inside warewashing machine. Interior soiled of dish machine.
16-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handles soiled.
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Tanks not secured. Employee secured.
51-11-4
Basic - Current Hotel and Restaurant license not displayed.2-1-2023 license displayed.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic pans on drying rack.
24-08-4
Basic - Floor area(s) covered with standing water. Standing water on the floor near walk in cooler.
36-22-4
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**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. **Repeat Violation**
10-20-4
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.
22-08-4
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.
12B-13-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on the floor in kitchen. Employee Removed bucket. **Corrected On-Site**
21-38-4
29
Mar 9, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 112f, reheated to 167f, **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta 46f, **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Scrub pads, bucket and squeegee in sink. Items removed. **Corrected On-Site**
31A-09-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Artichoke dip 112f, sitting on speed rack next to cooks. Item moved to walk in cooler. **Corrective Action Taken**
03D-15-4
Basic - Stored food not covered. Ice cube trays in walk in freezer.
08B-12-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
55
Nov 7, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken 48f, Butter 57f, items put back in reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Mens room. **Corrected On-Site**
31B-04-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
61
Frequently Asked Questions
When was Chill Restaurant last inspected?
The most recent health inspection at Chill Restaurant on file is from Mar 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Chill Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Chill Restaurant.
How does Chill Restaurant compare to other restaurants in St. Pete Beach?
Chill Restaurant most recently scored 61 out of 100, which is lower than the St. Pete Beach average of 76.
Has Chill Restaurant's inspection record improved over time?
Yes. Recent inspections at Chill Restaurant have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Chill Restaurant 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 Chill Restaurant inspected?
Based on the inspection history on file, Chill Restaurant is inspected around two times per year on average.
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