RED CHILLEZ

Name: RED CHILLEZ
Address: 13680 WALSINGHAM RD, LARGO, FL, 33774, US
Rating: 61.6

13680 WALSINGHAM RD, LARGO, FL 33774

License #6218010

🍛 Indian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

61.6 Grade F / 100

Failing Health Score

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Quick take

RED CHILLEZ in LARGO currently holds an InspectFL Health Score of 61.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 17, 2026. Across those visits, inspectors documented 52 total violations — 7 critical, 5 major, 40 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.

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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
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between coolers on cook line
[13-03-4] Employee with no hair restraint while engaging in food preparation. One employee on cook line with no hair restraint
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowls in sauce bins in walk in cooler
[21-05-5] Cloth used as a food-contact surface. Cloth used as food contact surface for dough at tandoori oven.
[31A-09-4] Handwash sink not accessible for employee use at all times. Rolling cart in front of hand sink at servers station
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above prep cooler on cook line
[41-24-4] Pesticide-emitting strip present in food prep area. On shelf with packaged food in dry storage room
[36-73-4] Floor soiled/has accumulation of debris. Accumulation of grease under stove on cook line. Ceiling air vents soiled in kitchen
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms and peppers over cooked dessert pastry in walk in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Top of protruding hood over cook line soiled
[50-09-4] Current Hotel and Restaurant license not displayed.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in standing water in prep area sink
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not properly cycling chemicals, staff using triple sink for ware washing. Staff repaired during inspection, 50ppm

Call Back - Admin. complaint recommended
[36-73-4] Floor soiled/has accumulation of debris. Floors heavily soiled underneath cook line and under reach-in coolers in kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven doors on cook-line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwash sign at sink for server station. Inspector will provide a sign to manager.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled across from cook-line.
[25-05-4] Single-service articles improperly stored. Single service items stored on floor at hallway to bathrooms.
[50-09-4] Current Hotel and Restaurant license not displayed. Verified license with owner.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table
[13-03-4] Two employees on cook line with no hair restraints
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Door handles on reach-in coolers soiled with old food debris.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean plates next to hand sink at wait station with no splash guard.
[21-05-5] Cloth used as a food-contact surface. Cloth used as food contact surface for dough at tandoori oven.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers on top shelf over coolers on cook line not inverted
[21-10-4] Soiled dry wiping cloth in use. Soiled dry wiping cloths in use at cutting board across from cookline soiled-line
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water at bottom of reach-in cooler across from cookline soiled-line.
[06-01-5] Frozen shrimp thawing at room temp, discussed proper procedures with operator
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with accumulation of debris in kitchen.
[35A-02-7] 2 live flies outside walk in cooler, not landing on food contact surfaces
[08A-04-5] Raw chicken over vegetables in walk in cooler, order corrected
[53B-01-5] Operator stated employee training not yet completed for staff due to third party proctor being out of town. Operator stated he would have training complete later this week and send proof of training by email

Warning Issued
[01B-07-4] Food with mold-like growth. See stop sale. (5) portions of carrot pudding (3) portions of gulapjamun With visible blue and white mold like growth inside front 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. (5) portions of carrot pudding not date marked, operator advised held for a week inside reach-in cooler.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Employee observed wiping hands with a dry wiping cloth when working at the tandoori oven.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops for dry goods in kitchen.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers on top shelf over coolers on cook line not inverted
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water at bottom of reach-in cooler across from cookline soiled-line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwash sign at sink for server station. Inspector will provide a sign to manager.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board across from cookline soiled. Can opener blade soiled.
[36-73-4] Floor soiled/has accumulation of debris. Floors heavily soiled underneath cook line and under reach-in coolers in kitchen.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager states he does not have any records of employee training. Advised he employs rotating employees from other restaurants. Manager also states employees have been employed for over 60 days.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean plates next to hand sink at wait station with no splash guard.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives between equipment on cook-line. Manager removed.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen sauce thawing at room temp in prep area
[35A-02-7] Live, small flying insects found (1) live fly in kitchen, not observed landing on food contact surfaces (1) live fly in dish room (1) live fly in dry storage room
[50-09-4] Current Hotel and Restaurant license not displayed. Verified license with owner.
[21-05-5] Cloth used as a food-contact surface. Cloth used as food contact surface for dough at tandoori oven.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken stored above unwashed produce in walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled across from cook-line.

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