Chelos Steak House
Last inspected: Dec 11, 2025
67
Score
Chelos Steak House has been inspected four times since 2024. Chelos Steak House was last inspected on Dec 11, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
The most common issue across all inspections has been “food & non-food contact surfaces cleanable”, showing up three times.
The city-wide average sits at 78, which Chelos Steak House's 67 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
4
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Dec 11, 2025
Routine
1 critical violation. 5 minor violations. 1 corrected on site.
View 6 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Unwrapped food observed in freezer on the cooking line. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in stacked glasses. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the kitchen, server, and dry storage area.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: A plastic piece on the cooking line slicer was not in good repair, broken off with rough edges.
4-501.11
Adequate ventilation & lighting; designated areas used
Inspector notes: Employees' clothing or other personal belongings were observed stored in the dry storage area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
Equipment not in good repair or proper adjustment
Inspector notes: The bin used to store portion cups was not in good repair, cracked in several places.
4-501.11
67
Aug 18, 2025
Re-Inspection
1 critical violation. 1 major violation. 2 minor violations. 4 corrected on site.
View 4 violations
Hands not washed when required
(corrected on site)
Inspector notes: The dishwasher failed to wash his/her hands between loading soiled and unloading clean dishes from the dishwasher. Food employees must clean their hands after handling soiled equipment or utensils.
2-301.14
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (food chopper) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Tongs observed on unclean surfaces (beneath burners, and grill handle with one side in debris) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Adequate ventilation & lighting; designated areas used
(corrected on site)
Inspector notes: Employees' clothing or other personal belongings were observed stored at the 3 bay sink. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
70
Aug 5, 2025
Routine
3 critical violations. 1 major violation. 4 minor violations. 6 corrected on site.
View 8 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Chicken, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. PIC discarded.
3-501.14
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Chemical in spray bottle was stored with food, equipment, utensils, or single service items. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles. PIC removed.
7-201.11
Chemical sanitizer does not meet required criteria
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm) at the dishwashers located in the kitchen and bar. A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm. Establishment to wash and sanitize at 3 bay sink.
7-204.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicers and food chopper) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC washed and sanitized.
4-601.11(A)
Handwashing sign not posted
(corrected on site)
Inspector notes: The hand-washing sink at the bar AND dish-washing area was lacking proper hand-washing signage. PIC placed signs.
6-301.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives were stored on an unclean surface (inside prep units) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. PIC removed and washed/sanitized.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Glass cooler located in the bar area was not in good repair (chipping paint/rust).
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
(corrected on site)
Inspector notes: The non-food contact surfaces of the (tomato slicer and microwave) have an accumulation of dust, dirt, food residue, and/or other debris. PIC washed and sanitized.
4-602.13
47
Jun 12, 2024
Routine
2 major violations. 4 minor violations. 5 corrected on site.
View 6 violations
Warewashing facilities: installed, maintained, & used; test strips
(corrected on site)
Inspector notes: The dish machine was in poor repair, not dispensing sanitizer at the time of inspection. Service was called and serviced machine during inspection.
4-204.117
Equipment or utensils not clean
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Service was called and serviced machine during inspection.
4-601.11(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant ice water between uses. PIC brought utensils to be washed, rinsed and sanitized.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the slicers have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: A drain guard and food debris were observed in the hand-washing sink at the server's station. A hand-washing sink must not be used for purposes other than hand washing. PIC removed drain guard and debris during inspection.
6-301.13
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: And apron and a roll of date mark labels were observed in direct contact with ready-to-eat foods in a prep unit. Staff removed during inspection.
3-307.11
67
Frequently Asked Questions
When was Chelos Steak House last inspected?
The most recent health inspection at Chelos Steak House on file is from Dec 11, 2025. The public record contains four inspections in total.
What is the most common violation at Chelos Steak House?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited three times, more than any other issue at Chelos Steak House.
How does Chelos Steak House compare to other restaurants in Smithfield?
Chelos Steak House most recently scored 67 out of 100, which is lower than the Smithfield average of 78.
Has Chelos Steak House's inspection record improved over time?
Results have been roughly steady. Inspections at Chelos Steak House have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Chelos Steak House 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 Chelos Steak House inspected?
Based on the inspection history on file, Chelos Steak House is inspected around three times per year on average.
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