CHILL RESTAURANT

Name: CHILL RESTAURANT
Address: 363 COREY AVE, ST. PETE BEACH, FL, 33706, US
Rating: 70

363 COREY AVE, ST. PETE BEACH, FL 33706

License #6216220

70 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

March 3, 2026 · 5 findings · 2 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHILL RESTAURANT in ST. PETE BEACH currently holds an InspectFL Health Score of 70 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 51 total violations — 12 critical, 10 major, 29 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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 March 3, 2026 shows 5 observation rows: 2 critical, 1 major, and 2 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

CHILL RESTAURANT has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Met Inspection Standards
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Ice scoops.
[36-17-5] Floor tiles missing and/or in disrepair. Kitchen area.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lobster bisque 48f,made on 3/2/2026 missed cooling window, item discarded
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lobster bisque 48f,made on 3/2/2026 missed cooling window. Item discarded.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing blue liquid. Staff labeled.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine. Interior soiled of dish machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Microwave handles soiled.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tanks not secured. Employee secured.
[50-09-4] Current Hotel and Restaurant license not displayed.2-1-2023 license displayed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic pans on drying rack.
[36-22-4] Floor area(s) covered with standing water. Standing water on the floor near walk in cooler.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Employee removed ice scoop.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line soiled with burnt on food debris.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in salad cooler on cook line.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on the floor in kitchen. Employee Removed bucket.
[41-07-4] Container of medicine improperly stored. Employee vitamins in reach in cooler on prep line. Employee discarded.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.9-18-2023 date marked Cole slaw.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Coleslaw dated 9-18-23
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (44F - Cold Holding) blue cheese crumbles (44F - Cold Holding); Cole slaw (49F - Cold Holding). Employee removed all foods to walk in cooler for quick chill. Retemped all foods 41F - 42F discarded Cole slaw.
[31A-09-4] Handwash sink not accessible for employee use at all times. Metal scratch pad in hand sink on dish line. Employee removed scratch pad.