CHILE VERDE

Name: CHILE VERDE
Address: 4801 34 ST S, ST. PETERSBURG, FL, 33711, US
Rating: 84.7

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

84.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CHILE VERDE in ST. PETERSBURG currently holds an InspectFL Health Score of 84.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 1, 2025. Across those visits, inspectors documented 36 total violations — 5 critical, 10 major, 21 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 shows 16 observation rows: 3 critical, 5 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Disposition: 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
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk and blocked of paneer cheese not date marked when opened. Manager corrected and date marked items.
[14-11-5] Equipment in poor repair. Torn gasket on black glass door reach-in cooler.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with sanitizer at front bar. Manager labeled.
[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
[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.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw pork stored on top of commercially packaged raw beef. Discussed with operator proper storage.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Door handles to reach-in cooler behind cook line soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler behind front bar soiled.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler behind front bar.
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Discussed with manager methods to sand and smooth surface.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above ready-to eat flautas in freezer. Employee corrected and relocated items.

Disposition: Administrative complaint recommended
[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)
[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,
[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.
[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.
[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.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water inside reach-in coolers located at front bar.
[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.
[08B-12-5] Stored food not covered. Cooked lengua (beef tongue) stored uncovered inside reach-in cooler across from cookline
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food located in reach-in coolers not properly date marked. Chorizo Cooked lentils Cooked chicken Items were prepared 8-17-2025 Discussed with manager who had items date marked.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting on plastic drink cups located behind front bar.
[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.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No sign located at rear bar. Manager corrected by placing one during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook-line soiled.
[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.
[33-16-4] Open dumpster lid. Manager closed during inspection
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers throughout the establishment soiled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef inside reach-in freezer stored above open pan of frozen taquitos. Manager relocated items.
[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.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse