Inspection Report

Florida DBPR Inspection Report
Completed

CHILE VERDE

4801 34 ST S · ST. PETERSBURG · Pinellas County · FL 33711

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Inspection Summary

Inspection dateDecember 2, 2024
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3504915
Visit number1
Inspection Visit ID8897416
DBPR license6217864

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
4 High Priority3 Intermediate5 Basic0 Critical0 Non-Critical12 Total
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All DBPR Inspector Observations

12 full violation description(s) documented by the inspector during this visit.

High Priority 4

#6High Priority22-43-4

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**

Corrected On-Site
#7High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cooked meat in reach in cooler

#8High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (92F – Hot Holding); white cheese sauce (92F – Hot Holding); green sauce (98F – Hot Holding) Employee reheated sauced on stove all above 190f **Corrected On-Site**

Corrected On-Site
#9High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored. Cleaner stored with clean spdishes in dish area **Corrected On-Site**

Corrected On-Site

Intermediate 3

#10Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

#11Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products.

#12Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All the prepared and raw meats in the reach in coolers on the cooks line. **Repeat Violation**

Repeat Violation

Basic 5

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Containers and bowls used as scoops in rice, sugar **Corrected On-Site**

Corrected On-Site
#2Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured. Several unsecured tanks in bathroom hallway

#3Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**

Corrected On-Site
#4Basic08B-38-4

Basic – Food stored on floor. Case of fryer oil on floor in kitchen

#5Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Inspector observations synchronized from DBPR on September 20, 2026 12:41 PM.

Violation category totals
Category 2 · Original container, labeling, date marking and consumer advisory
1 observation(s)
Category 3 · Time/temperature control for safety food
1 observation(s)
Category 5 · Food and equipment thermometers
1 observation(s)
Category 8 · Food protection and cross-contamination
2 observation(s)
Category 10 · In-use food dispensing utensils
1 observation(s)
Category 13 · Clothing, hair restraints, jewelry and fingernails
1 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
1 observation(s)
Category 16 · Dishwashing facilities, test kits and gauges
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
1 observation(s)
Category 41 · Chemicals and toxic substances
1 observation(s)
Category 51 · Other sanitary and safe-operation conditions
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.