RED CHILLEZ

Name: RED CHILLEZ
Address: 13680 WALSINGHAM RD, LARGO, FL, 33774, US
Rating: 54.9

13680 WALSINGHAM RD, LARGO, FL 33774

License #6218010

🍛 Indian ℹ️

54.9 Grade F / 100

Failing Health Score

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Latest inspection

February 17, 2026 · 18 findings · 1 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

RED CHILLEZ in LARGO currently holds an InspectFL Health Score of 54.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 17, 2026. Across those visits, inspectors documented 84 total violations — 12 critical, 9 major, 63 minor.

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Record snapshot

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Inspections on file

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The latest inspection on February 17, 2026 shows 18 observation rows: 1 critical, 1 major, and 16 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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RED CHILLEZ has a rough inspection history. Would you risk it?

F record

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*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
[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.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cook line
[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
[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
[13-03-4] Employee with no hair restraint while engaging in food preparation. One employee on cook line with no hair restraint
[36-73-4] Floor soiled/has accumulation of debris. Accumulation of grease under stove on cook line. Ceiling air vents soiled in kitchen
[08B-38-4] Food stored on floor. Containers of cooking oil on floor across from triple sink
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between coolers on cook line
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar bin at entrance to kitchen
[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
[08B-12-5] Stored food not covered. Multiple items uncovered in walk in cooling
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in standing water in prep area sink
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms and peppers over cooked dessert pastry in walk in cooler
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[41-24-4] Pesticide-emitting strip present in food prep area. On shelf with packaged food in dry storage room
[31A-09-4] Handwash sink not accessible for employee use at all times. Rolling cart in front of hand sink at servers station

Disposition: Warning Issued
[25-05-4] Single-service articles improperly stored. Single service items stored on floor at hallway to bathrooms.
[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.
[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
[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.
[25-06-4] 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

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops for dry goods in kitchen.
[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.
[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] Employee with no hair restraint while engaging in food preparation.
[36-73-4] Floor soiled/has accumulation of debris. Floors heavily soiled underneath cook line and under reach-in coolers in kitchen.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives between equipment on cook-line. Manager removed.
[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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers across from cook-line soiled.
[14-20-4] Ripped/worn tin foil used as shelf cover. Torn tin foil used to line shelves in kitchen next to cookline soiled-line
[25-05-4] Single-service articles improperly stored. Single service items stored on floor at hallway to bathrooms.
[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] Time/temperature control for safety food thawed in an improper manner. Frozen sauce thawing at room temp in prep area
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with accumulation of debris in kitchen.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter and begin work on cook-line without washing their hands.
[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.
[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.
[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
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken stored above unwashed produce in walk-in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw marinated chicken stored above cut tomatos in walk-in cooler.
[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.
[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.
[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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of flour on bottom shelf of prep table on cooks line. Operator discarded bowl.
[24-14-4] Clean utensils stored between equipment and wall. Clean spatulas stored between three-compartment sink and wall.
[21-05-5] Cloth used as a food-contact surface. Wiping cloth touching cooked pasta in pan on reach-in cooler on cooks line. Operator removed cloth.
[14-09-4] Cutting boards on cooks line has cut marks and is no longer cleanable.
[13-03-4] Employees on cooks line with no hair restraint while engaging in food preparation.
[10-20-4] In-use tongs stored on oven door handle between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers doors are soiled on cooks line.
[08B-39-4] Observed employee cutting and peeling onions not washed prior to preparation. Discussed with operator proper handling of unwashed produced.
[08B-12-5] Stored food not covered. From walk-in cooler items in the process of cold holding not covered. a. Cooked chicken b. Onion cream sauce c. Cadai sauce Operator covered items.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour removed from original packaging and stored in container on bottom shelf of prep table on cooks line is not labeled. Operator labeled container flour.
[12A-11-4] Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee leave restroom then return to cooks donning gloves and touching clean equipment without washing hands. Discussed with operator proper hand-hygiene techniques.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs stored above ginger in walk-in cooler. Operator placed eggs below ginger.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy whipping cream (69F - Cold Holding) on top of cutting board on cooks line. Operator placed whipping cream in ice. Rechecked temp reading 58f
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained with food buildup on cooks line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink on cooks line. Operator provided paper towels.
[53B-02-5] No proof of required state approved employee training provided for two employees hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that recently hired four food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.