CHILE VERDE

Name: CHILE VERDE
Address: 4801 34 ST S, ST. PETERSBURG, FL, 33711, US
Rating: 85.4

4801 34 ST S, ST. PETERSBURG, FL 33711

License #6217864

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85.4 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

CHILE VERDE in ST. PETERSBURG currently holds an InspectFL Health Score of 85.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 1, 2025. Across those visits, inspectors documented 24 total violations — 2 critical, 7 major, 15 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 1, 2025 included 1 critical violation, 4 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[01B-01-4] Dented/rusted cans present. See stop sale. Dented can of San Marcos tender cactus in light brine
[11-26-1] 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. One new employee with no proof of reporting agreement. Manager provided blank employee health agreement to employee during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler behind front bar.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with sanitizer at front bar. Manager labeled.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with visible black and red mold like substance. Manager cleaned during inspection.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Container of personal food stored in same cooler of food used for restaurant. Manager relocated item.
[14-11-5] Equipment in poor repair. Torn gasket on black glass door reach-in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked cauliflower in reach-in cooler not date marked. Manager date marked item.
[29-49-6] Standing water in bottom of multiple reach-in-coolers behind front bar
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at rear bar hand wash sink. Manager provided.

Administrative complaint recommended
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 120F. Employee moved metal pan with water and utensils onto open flame on the cook-line,
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop hot holding rice. Manager removed from container.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting on plastic drink cups located behind front bar.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water inside reach-in coolers located at front bar.
[33-16-4] Open dumpster lid. Manager closed during inspection
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at rear hand-wash sink located at back bar. Manager provided towels.
[25-32-4] Reuse of single-service or single-use articles. Reuse of single service items such as old yogurt containers to hold food inside the reach-in coolers.
[11-26-1] 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. New employee employed for 20 day has not completed an employee health agreement. Manager provided employee with the form who signed during the inspection.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment utilizes QAC sanitizer at three compartment sinks. Test strips on site are for chlorine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside a small reach in drink cooler, sour cream, and house-made hot sauces, where fresh garlic and oil are the base, are held. Temperatures for item were 50F. Manager states items were placed inside the cooler around 11 AM. Manager placed items on ice and the following retemps were observed at 1:00 PM. house-made garlic and oil based green hot sauce (41F - Cold Holding) sour cream (38F - Cold Holding) house-made garlic and oil based red hot sauce (43F - Cold Holding)
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of sugar and flour not properly labeled. Manager wrote the names of items on containers during inspection.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce above prepared red sauce inside reach-in cooler with glass doors.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler across from cookline soiled with black mold-like substance.

Community reaction

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Community pulse