THAI CHILLI PEPPER

Name: THAI CHILLI PEPPER
Address: 875 E BLOOMINGDALE AVE, BRANDON, FL, 33511, US
Rating: 95.5

875 E BLOOMINGDALE AVE, BRANDON, FL 33511

License #3910136

🍽️ Thai/Vietnamese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

95.5 Grade A / 100

Excellent Health Score

How is this score calculated? →

Quick take

THAI CHILLI PEPPER in BRANDON currently holds an InspectFL Health Score of 95.5 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on September 25, 2025. Across those visits, inspectors documented 13 total violations — 5 major, 8 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 September 25, 2025 shows 13 observation rows: no critical rows, 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

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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.

Disposition: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in all coolers not date marked.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in multiple bulk ingredients.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on hood filters.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored on bulk rice bin.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[31A-09-4] Handwash sink not accessible for employee use at all times. Dustpan stored in hand sink. Operator removed.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in standing water 84F
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[31B-03-4] No soap provided at handwash sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dish machine.

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