Red Chillez
Last inspected: Feb 17, 2026
35
Score
Going back to 2024, Red Chillez has five inspections in the public record. Red Chillez was last inspected on Feb 17, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has been favorable: violation counts have eased from around 24 violations to closer to 18 violations per visit over the last few inspections.
Looking across the full record, “cloth used as a food-contact surface” is the recurring theme, flagged four times.
The city-wide average sits at 75, which Red Chillez's 35 doesn't quite reach. This restaurant has more on its record than most do.
5
Inspections
1
Critical latest
1
Major latest
16
Minor latest
Inspection History
Feb 17, 2026
Complaint Full
1 critical violation. 1 major violation. 16 minor violations.
View 18 violations
High Priority - Pesticide-emitting strip present in food prep area. On shelf with packaged food in dry storage room
41-24-4
Intermediate - Handwash sink not accessible for employee use at all times. Rolling cart in front of hand sink at servers station
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowls in sauce bins in walk in cooler **Repeat Violation**
14-01-5
Basic - Cloth used as a food-contact surface. Cloth used as food contact surface for dough at tandoori oven. **Repeat Violation**
21-05-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not properly cycling chemicals, staff using triple sink for ware washing. Staff repaired during inspection, 50ppm **Corrected On-Site**
16-55-4
Basic - Employee with no hair restraint while engaging in food preparation. One employee on cook line with no hair restraint **Repeat Violation**
13-03-4
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under stove on cook line. Ceiling air vents soiled in kitchen **Repeat Violation**
36-73-4
Basic - Food stored on floor. Containers of cooking oil on floor across from triple sink
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between coolers on cook line **Repeat Violation**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar bin at entrance to kitchen
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Top of protruding hood over cook line soiled **Repeat Violation**
23-03-4
Basic - Stored food not covered. Multiple items uncovered in walk in cooling
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in standing water in prep area sink **Repeat Violation**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms and peppers over cooked dessert pastry in walk in cooler
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above prep cooler on cook line **Repeat Violation**
40-06-5
35
Oct 1, 2025
Routine - Food
2 critical violations. 1 major violation. 16 minor violations.
View 19 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored above unwashed produce in walk-in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-01: Raw chicken over vegetables in walk in cooler, order corrected **Time Extended** **Corrected On-Site**
08A-04-5
High Priority - - From initial inspection : High Priority - Live, small flying insects found (1) live fly in kitchen, not observed landing on food contact surfaces (1) live fly in dish room (1) live fly in dry storage room **Warning** - From follow-up inspection 2025-10-01: 2 live flies outside walk in cooler, not landing on food contact surfaces **Time Extended**
35A-02-7
Intermediate - - From initial inspection : 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. Manager states he does not have any records of employee training. Advised he employs rotating employees from other restaurants. Manager also states employees have been employed for over 60 days. **Warning** - From follow-up inspection 2025-10-01: Operator stated employee training not yet completed for staff due to third party proctor being out of town. Operator stated he would have training complete later this week and send proof of training by email **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with accumulation of debris in kitchen. **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on reach-in coolers soiled with old food debris. **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean plates next to hand sink at wait station with no splash guard. **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
24-27-4
Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. Cloth used as food contact surface for dough at tandoori oven. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
21-05-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Verified license with owner. **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-01: Two employees on cook line with no hair restraints **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors heavily soiled underneath cook line and under reach-in coolers in kitchen. **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven doors on cook-line. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at sink for server station. Inspector will provide a sign to manager. **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled across from cook-line. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Single service items stored on floor at hallway to bathrooms. **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top shelf over coolers on cook line not inverted **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloths in use at cutting board across from cookline soiled-line **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
21-10-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water at bottom of reach-in cooler across from cookline soiled-line. **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Frozen sauce thawing at room temp in prep area **Warning** - From follow-up inspection 2025-10-01: Frozen shrimp thawing at room temp, discussed proper procedures with operator **Time Extended**
06-01-5
30
Aug 1, 2025
Routine - Food
6 critical violations. 3 major violations. 20 minor violations.
View 29 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter and begin work on cook-line without washing their hands. **Warning**
12A-16-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee observed wiping hands with a dry wiping cloth when working at the tandoori oven. **Warning**
12A-18-4
High Priority - Food with mold-like growth. See stop sale. (5) portions of carrot pudding (3) portions of gulapjamun With visible blue and white mold like growth inside front reach-in cooler. **Warning**
01B-07-4
High Priority - Live, small flying insects found (1) live fly in kitchen, not observed landing on food contact surfaces (1) live fly in dish room (1) live fly in dry storage room **Warning**
35A-02-7
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored above unwashed produce in walk-in cooler. **Repeat Violation** **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw marinated chicken stored above cut tomato's in walk-in cooler. **Warning**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. (5) portions of carrot pudding not date marked, operator advised held for a week inside reach-in cooler. **Warning**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board across from cookline soiled. Can opener blade soiled. **Repeat Violation** **Warning**
22-02-4
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. Manager states he does not have any records of employee training. Advised he employs rotating employees from other restaurants. Manager also states employees have been employed for over 60 days. **Warning**
53B-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at sink for server station. Inspector will provide a sign to manager. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled across from cook-line. **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers across from cook-line soiled. **Warning**
22-16-4
Basic - Ripped/worn tin foil used as shelf cover. Torn tin foil used to line shelves in kitchen next to cookline soiled-line **Warning**
14-20-4
Basic - Single-service articles improperly stored. Single service items stored on floor at hallway to bathrooms. **Warning**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top shelf over coolers on cook line not inverted **Warning**
25-06-4
Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloths in use at cutting board across from cookline soiled-line **Warning**
21-10-4
Basic - Standing water in bottom of reach-in-cooler. Standing water at bottom of reach-in cooler across from cookline soiled-line. **Warning**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen sauce thawing at room temp in prep area **Warning**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with accumulation of debris in kitchen. **Warning**
36-27-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean plates next to hand sink at wait station with no splash guard. **Warning**
24-27-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops for dry goods in kitchen. **Repeat Violation** **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on reach-in coolers soiled with old food debris. **Warning**
23-24-4
Basic - Cloth used as a food-contact surface. Cloth used as food contact surface for dough at tandoori oven. **Repeat Violation** **Warning**
21-05-5
Basic - Current Hotel and Restaurant license not displayed. Verified license with owner. **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. Cell phone on prep table **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
13-03-4
Basic - Floor soiled/has accumulation of debris. Floors heavily soiled underneath cook line and under reach-in coolers in kitchen. **Warning**
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between equipment on cook-line. Manager removed. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven doors on cook-line. **Repeat Violation** **Warning**
10-20-4
11
Jan 17, 2025
Complaint Full
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored above ginger in walk-in cooler. Operator placed eggs below ginger. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy whipping cream (69F - Cold Holding) on top of cutting board on cooks line. Operator placed whipping cream in ice. Rechecked temp reading 58f **Corrective Action Taken**
03A-02-5
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee leave restroom then return to cooks donning gloves and touching clean equipment without washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
12A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained with food buildup on cooks line.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cooks line. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for two employees hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-02-5
Intermediate - No proof provided that recently hired four food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of flour on bottom shelf of prep table on cooks line. Operator discarded bowl. **Corrected On-Site**
14-01-5
Basic - Clean utensils stored between equipment and wall. Clean spatulas stored between three-compartment sink and wall.
24-14-4
Basic - Cloth used as a food-contact surface. Wiping cloth touching cooked pasta in pan on reach-in cooler on cooks line. Operator removed cloth. **Corrected On-Site**
21-05-5
Basic - Cutting boards on cooks line has cut marks and is no longer cleanable.
14-09-4
Basic - Employees on cooks line with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use tongs stored on oven door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers doors are soiled on cooks line.
23-03-4
Basic - Observed employee cutting and peeling onions not washed prior to preparation. Discussed with operator proper handling of unwashed produced.
08B-39-4
Basic - Stored food not covered. From walk-in cooler items in the process of cold holding not covered. a. Cooked chicken b. Onion cream sauce c. Cadai sauce Operator covered items. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Flour removed from original packaging and stored in container on bottom shelf of prep table on cooks line is not labeled. Operator labeled container flour. **Corrected On-Site**
02D-01-5
26
Jul 23, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
95
Frequently Asked Questions
When was Red Chillez last inspected?
The most recent health inspection at Red Chillez on file is from Feb 17, 2026. The public record contains five inspections in total.
What is the most common violation at Red Chillez?
Across the inspection record, “cloth used as a food-contact surface” has been cited four times, more than any other issue at Red Chillez.
How does Red Chillez compare to other restaurants in Largo?
Red Chillez most recently scored 35 out of 100, which is lower than the Largo average of 75.
Has Red Chillez's inspection record improved over time?
Yes. Recent inspections at Red Chillez have averaged around 18 violations per visit, down from roughly 24 earlier in the record.
What does a high risk rating mean?
A high risk rating at Red Chillez means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Red Chillez inspected?
Based on the inspection history on file, Red Chillez is inspected around three times per year on average.
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