The Chefs
Last inspected: Sep 11, 2025
32
Score
The Chefs has been inspected 11 times since 2022. The latest inspection on file is from Sep 11, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have found fewer violations than earlier ones, averaging around nine violations lately and about 13 violations before that.
The most common issue across all inspections has been “equipment in poor repair”, showing up seven times.
That's lower than the typical Port Charlotte restaurant, which scores around 82. The pattern in the record is worth a careful look.
11
Inspections
3
Critical latest
3
Major latest
8
Minor latest
Inspection History
Sep 11, 2025
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 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 on cell phone at Sushi Bar. Get off phone, go into kitchen, come back to sushi bar, resume working with no hand washing
12A-16-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at sushi bar with hands on hips, then go into kitchen with cell phone, then resume working with no hand washing.
12A-28-4
High Priority - Toxic substance/chemical improperly stored. Observed windex stored nested to packaged food and above jasmine rice and other dry goods, on dry storage shelf. **Repeat Violation**
41-10-4
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. Observed in bar, milk opened without date marking **Repeat Violation**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed at handwashing sink, in between ice machine and soda station, in server ally, a ladder blocking sink. Observed in bar, a blender stored in handwashing sink. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at sushi bar, employee washing a sushi knife in handwashing sink, no soap, then put back on cutting board.
31A-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed large hole in ceiling tile in between restrooms. **Repeat Violation**
36-32-5
Basic - Equipment in poor repair. Observed reach in cover lid broken and taped with duct tape. Observed torn gasket in reach in cooler at sushi bar **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gaps at back door next to restrooms. **Repeat Violation**
35B-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in server ally, top, inside microwave soiled with food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in sushi area and in kitchen, gaskets in reach ins soiled with food debris **Repeat Violation**
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons and forks in silverware rack stored handles down after being washed, in server ally to be rolled.
24-18-4
Basic - Stored food not covered. Observed panko crumbs in sushi bar, sitting in a strainer and bowl with no covering to protect.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed flour in container without identifying label. **Repeat Violation**
02D-01-5
32
May 8, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener put away clean with a soiled blade. Observed operator put in to dish area to be washed. **Corrective Action Taken**
22-02-4
Intermediate - No soap provided at handwash sink. Observed at sushi station and at hand sink next to ice machine, with no soap. Observed operator put soap at sinks. **Corrective Action Taken**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed in salt container, Togo plastic bowls being used for scoops. Observed operator removing containers. **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Observed torn gasket at sushi bars reach in cooler. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed pot with sauce on floor in walk in cooler. Observed operator removing pot.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed three sets of tongs on oven handle. Observed operator remove and put into dish area. **Corrective Action Taken**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed throughout kitchen, soiled gaskets in reach in coolers. Observed cooks cleaning gaskets. **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Stored food not covered. Observed rice in a quart container without identifying label no lid. Observed operator throwing away rice. **Corrected On-Site**
08B-12-5
61
Jan 23, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Ceiling tile shows damage or is in disrepair in between the restrooms. **Repeat Violation** - From follow-up inspection 2025-01-23: Observed damage ceiling tiles by restrooms during call back inspection.
36-32-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed missing door handles for the glass door reach in cooler in the kitchen. **Repeat Violation** - From follow-up inspection 2025-01-23: Observed missing handles on reach in cooler during call back inspection.
14-11-5
Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. - From follow-up inspection 2025-01-23: Observed grease dumpster not on proper pad during call back inspection. Operator waiting for company to come out and move it.
33-23-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors in the kitchen. - From follow-up inspection 2025-01-23: Observed in kitchen outer opening without self closure during call back inspection.
35B-03-4
Basic - - From initial inspection : Basic - Rear exterior door exiting the dining area has a gap at the threshold that opens to the outside. **Repeat Violation** - From follow-up inspection 2025-01-23: Observed gap at exit door in back of dining room near restrooms.
35B-01-4
78
Jan 15, 2025
Routine - Food
6 critical violations. 2 major violations. 11 minor violations.
View 19 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishmachine chlorine solution at 0ppm. Observed the bar dishmachine chlorine solution at 0ppm. The operator set up the three compartment sink. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the operating license expired 12/1/2024. The operator renewed the license. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over bottles of condiments in the reach in cooler at the front counter. The operator properly stored the raw salmon. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked sushi rice held at time as public health control time marked 11:00 not discarded at 15:37. The operator discarded the sushi rice. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed cooked sushi rice time marked 11:00 not discarded at 15:37. The operator discarded the sushi rice. **Corrected On-Site**
03F-04-5
High Priority - Toxic substance/chemical improperly stored. Observed a container of medicine stored with sauces at the front counter. The operator properly stored the medicine.
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink near the ice machine blocked by a step ladder. The operator moved the ladder. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee dump ice in the handwashing sink near the dishmachine. **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed a metal ramekin with no handle used as a scoop for chicken flavoring on the cook line. The operator removed the ramekin. **Corrected On-Site**
14-01-5
Basic - Ceiling tile shows damage or is in disrepair in between the restrooms. **Repeat Violation**
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored near clean dishware on the cook line. The operator properly stored the keys. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed missing door handles for the glass door reach in cooler in the kitchen. **Repeat Violation**
14-11-5
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
33-23-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in-use knives stored between the reach in cooler and a food prep table in the kitchen.
10-17-4
Basic - In-use tongs stored on the oven door handle between uses. The operator removed the tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 72F standing water near the soup well at the server station. Observed in-use utensils stored in 77F standing water on the cook line.
10-07-4
Basic - Outer openings not protected with self-closing doors in the kitchen.
35B-03-4
Basic - Rear exterior door exiting the dining area has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses near the iced tea brewer. The operator properly stored the wet cloth. **Corrected On-Site**
21-12-4
19
May 23, 2024
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed gaskets with black mold like substance on them through out kitchen on line. **Warning** - From follow-up inspection 2024-05-23: Observed gaskets soiled with food debris during call back inspection.
22-02-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage ceiling tiles in between restrooms. **Warning** - From follow-up inspection 2024-05-23: Observed ceiling tiles in between restrooms water damaged during callback inspection.
36-32-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at back door on bottom of door by restrooms. **Warning** - From follow-up inspection 2024-05-23: Observed gap on bottom of floor at back door by restrooms during call back inspection.
35B-01-4
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed lighting in walk in cooler not at ten foot candles lighting. Had to use flash light. **Warning** - From follow-up inspection 2024-05-23: Observed low lighting in walk in cooler during call back inspection.
38-04-4
78
May 22, 2024
Complaint Full
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed Chicken Breast (146F - Cooking) had cook put back on grill. Chicken Breast (168F - Cooking). **Corrected On-Site** **Warning**
03C-44-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 flying insects in bar area around and on beer taps. **Warning**
35A-02-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook rinsing hands in a bucket of water then putting on gloves after flouring raw chicken for frying. Coached employee and operator on proper hand washing techniques. Operator removed bucket of water immediately. **Corrected On-Site** **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed gaskets with black mold like substance on them through out kitchen on line. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handsink blocked with a ladder. Observed operator removing ladder. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed shrimp thawing under running water in hand sink by backdoor. Observed employee removing shrimp from hand washing sink. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 10 dead flying insects on top of shelving above prep tables in kitchen on line. Observed employee removing to go containers and other kitchen storing items off shelves, wash, rinse, sanitize. **Corrected On-Site** **Warning**
35A-06-4
Basic - Accumulation of debris in three-compartment sink. Observed in rinse section of three compartment sink in bar with build up of mold like substance. Observed operator cleaning out the sinks. **Corrected On-Site** **Warning**
16-07-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage ceiling tiles in between restrooms. **Warning**
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed several utensils in a Bain by back door, on shelf with utensils stored with fcs up instead of down. Observed operator removing said items and putting in dish, running through dishwasher. **Corrected On-Site** **Warning**
24-05-4
Basic - Equipment in poor repair. Observed handles missing on stand up reach in cooler in kitchen near entrance to sushi bar. **Repeat Violation** **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at back door on bottom of door by restrooms. **Warning**
35B-01-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in ice at bar. Observed operator removing ice scoop. Removing ice. **Corrected On-Site** **Warning**
10-08-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed lighting in walk in cooler not at ten foot candles lighting. Had to use flash light. **Warning**
38-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine shield with black mold like substance inside. Observed operator cleaning shield completely . **Corrected On-Site** **Warning**
22-20-5
32
Apr 10, 2024
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Plumbing Maintained; Sewage Disposal
FL-51
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food Temperature Measuring Devices Provided and Accurate
FL-46
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
17
Feb 7, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with black mold like substance on them in sushi bar **Warning** - From follow-up inspection 2024-02-07: Observed black mold like substance on cutting boards in sushi bar during call back inspection . Time Extended
22-02-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed Co2 tanks in bar not secured **Warning** - From follow-up inspection 2024-02-07: Observed Co2 tanks not secured during call back inspection
51-11-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed missing and broken handle in stand up reach in cooler **Warning** - From follow-up inspection 2024-02-07: Observed handle on reach in cooler still broken during call back inspection . Time Extended
14-11-5
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Observed torn gaskets at reach ins **Warning** - From follow-up inspection 2024-02-07: Observed torn gaskets on reach in coolers during call back inspection. Time extended
14-10-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand washing sink next to ice machine **Warning** - From follow-up inspection 2024-02-07: Observed handwashing signs at all but one (next to ice machine)hand washing sinks during call back inspection . Time extended
31B-04-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers in sushi bar not inverted. Observed operator inverting them. **Corrected On-Site** **Warning** - From follow-up inspection 2024-02-07: Observed togo containers incorrectly stored during call back inspection . Time extended
25-06-4
70
Dec 8, 2023
Routine - Food
1 critical violation. 7 major violations. 8 minor violations.
View 16 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed current license expired 12/01/2023 **Warning**
50-17-3
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at bar hand washing sink **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink next to ice machine, Observed operator replacing hand soap at hand washing sink **Corrected On-Site** **Warning**
31B-03-4
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. Observed only two employees with servsafe certification training. **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several items in walk in cooler prepped, not date marked over 24 hours **Repeat Violation** **Warning**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with black mold like substance on them in sushi bar **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink next to ice machine blocked with a step ladder **Repeat Violation** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink with metal scrub pad inside sink **Repeat Violation** **Warning**
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed Co2 tanks in bar not secured **Warning**
51-11-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed missing covered receptacle in ladies room **Warning**
32-12-5
Basic - Equipment in poor repair. Observed missing and broken handle in stand up reach in cooler **Warning**
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Observed torn gaskets at reach ins **Warning**
14-10-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand washing sink next to ice machine **Warning**
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers in sushi bar not inverted. Observed operator inverting them. **Corrected On-Site** **Warning**
25-06-4
Basic - Waste line missing at soda gun holster. Observed no waste line at gun holster in bar **Repeat Violation** **Warning**
29-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed multiple wet mops not properly stored at mop sink. Observed operator inverting them properly **Warning**
42-01-4
29
Mar 24, 2023
Routine - Food
3 critical violations. 5 major violations. 1 minor violation.
View 9 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at cookline. Educated the employee to compliance by washing hands. **Corrected On-Site**
12A-28-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef at Walk in Cooler. Operator switched the food items. **Corrected On-Site**
08A-20-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at 0ppm on test strip due to empty sanitizer container. Operator replaced with a new sanitizer solution. **Corrected On-Site** **Repeat Violation**
22-41-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
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. Observed heavy cream at Reach in Cooler. Operator date marked the food item. **Corrected On-Site**
02C-03-5
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.
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Dollarporn Komolvitch, 01/21/2018.
53A-03-7
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.
11-26-1
Basic - Working containers of food removed from original container not identified by common name. Observed at flour container. Operator labeled the food item. **Corrected On-Site** **Repeat Violation**
02D-01-5
37
Dec 14, 2022
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed white rice at wait station. Operator time marked the food item. **Corrected On-Site**
03F-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0ppm at bar and kitchen dish machine due to empty container of sanitizer and no additional concentrated not available. Operator set up 3 compartment sink with unscented bleach. **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp behind carrots at Make Table. Operator switched the food items. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed multiple containers at wait station handwash sink. Operator removed the containers. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cubes at ware washing area handwash sink. Educated the operator for strictly hand washing. **Repeat Violation**
31A-11-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at cookline handwash sink due to inoperable hot side handle.
27-16-4
Basic - Waste line missing at soda gun holster. Observed at bar soda gun holster.
29-17-4
Basic - Plumbing system in disrepair. Observed hot side handle inoperable at cookline handwash sink.
29-08-4
39
Frequently Asked Questions
When was The Chefs last inspected?
The most recent health inspection at The Chefs on file is from Sep 11, 2025. The public record contains 11 inspections in total.
What is the most common violation at The Chefs?
Across the inspection record, “equipment in poor repair” has been cited seven times, more than any other issue at The Chefs.
How does The Chefs compare to other restaurants in Port Charlotte?
The Chefs most recently scored 32 out of 100, which is lower than the Port Charlotte average of 82.
Has The Chefs' inspection record improved over time?
Yes. Recent inspections at The Chefs have averaged around nine violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at The Chefs 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 The Chefs inspected?
Based on the inspection history on file, The Chefs is inspected around four times per year on average.
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