CHILE VERDE
4801 34 ST S · ST. PETERSBURG · Pinellas County · FL 33711
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 4
41-07-4High Priority – Container of medicine improperly stored. Vitamins stored above food prep area
22-43-4High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Ready to eat food on and with raw shell eggs in reach in cooler. Employee moved. **Corrected On-Site**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 3 live roaches inside crack of front bar 2 of which are carrying egg sacs. 2 live roaches near and in bar cart caster at bar. 2 live roaches in crack at bar on customer side one is carrying an egg sac.
Intermediate 3
53B-15-4Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washing employee unsure of how to set up proper ppm sanitizer for wash rinse sanitize process.
51-14-7Intermediate – No plan review submitted and approved – bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Second bar added in dining room opposite side of kitchen with three-compartment sink, and hand wash sink. **Repeat Violation** **Admin Complaint**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Employees stating that all the food in the reach in coolers was made in the last 2 days but nothing is date marked **Repeat Violation**
Basic 12
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. Next to ice machine and in bathroom hallway
35A-03-4Basic – Dead roaches on premises. 7 dead roaches spread out on floor behind bar. 7 dead roaches behind reach in coolers next to cooks line in kitchen. 1 dead roach on food storage rack near reach in coolers at end of cooks line
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat hanging on mixer
13-03-4Basic – Employee with no hair restraint while engaging in food preparation.
08B-38-4Basic – Food stored on floor. Onions, beans, and oil on floor in kitchen
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Beer cooler gaskets and reach in cooler gaskets in kitchen
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues.
21-09-4Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Inspector observations synchronized from DBPR on August 10, 2026 3:00 AM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.