🪰1,241,883 violations tracked across 67 Florida counties

GRILLIN N CHILLIN

6708 GULF BLVD, ST.PETE BEACH, FL 33706

License #6217957

26 Grade F / 100

Failing Health Score

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Latest inspection
October 30, 2026 · 15 findings · 4 critical
Complaint Full
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Critical
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Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

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Inspections on file
10
Clean inspections
1
Callback visits
0
Latest clean pass
January 16, 2024

The latest inspection on October 30, 2026 shows 15 observation rows: 4 critical, 4 major, and 7 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
90%
Inspector notes
63
Coverage note
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Community reaction

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Community pulse

Would you eat here?

GRILLIN N CHILLIN has a rough inspection history. Would you risk it?

F record

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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: Warning Issued
  • [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Brisket and corn beef brisket did not get cooled down to 71 degrees within in two hours. Per operator, the cooling process is not being monitored and temperatures were not taken.
  • [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kit observed.
  • [21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Stored on prep table near hot holding unit with pulled pork, Mac n cheese, and green beans.
  • [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on reach in deli cooler stained yellow.
  • [27-11-4] No running water at mop sink.
  • [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with grease build up. Top of microwave interior soiled with food debris.
  • [27-10-4] No hot running water at mop sink. No hot or cold water dispensing at the mop sink when faucets are turned.
  • [29-27-4] No mop sink or curbed cleaning facility provided at establishment. Mop sink is not dispensing hot or cold water when faucets are turned. PVC plumbing is also disconnected. Mop sink is not operable during the inspection.
  • [50-09-4] Current Hotel and Restaurant license not displayed. No license observed.
  • [12A-14-4] Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen Employee was observed coughing in their hand and began touching bags of bread on prep table and setting up sanitizer bucket without washing their hands.
  • [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of reach in deli cooler and single door stand alone cooler soiled with food debris and brown dried substance.
  • [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Containers of cooked brisket and corn beef brisket observed covered with foil and stored inside single door reach in cooler upon arrival to the establishment.
  • [29-08-4] Plumbing system in disrepair. PVC plumbing line was observed not connect to plumbing line or drains.
  • [03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At arrival of the inspection, container of food items were observed stored in single door stand alone cooler covered with foil. Operator stated food items were cut down, covered with foil, and stored in the cooler approximately around 1:30pm on 10/30. Cook cooling was not monitored and temperatures were not taken during the cooling process. Establishment opened at 5pm. Operator could not determine when food items reach 135 degrees. Temperatures taken at 5pm: brisket (87F - Cooling); corn beef brisket (100F - Cooling)
  • [41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket testing at 200+ PPM. Dicussed with kitchen employee and sanitizer was diluted with water. Chlorine sanitizer now testing at 100 PPM.
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