THE CHEFS

Name: THE CHEFS
Address: 2150 TAMIAMI TRL #22-24, PORT CHARLOTTE, FL, 33948, US
Rating: 3.5

2150 TAMIAMI TRL #22-24, PORT CHARLOTTE, FL 33948

License #1801997

🚚 Catering/Food Truck ℹ️

3.5 Grade F / 100

Failing Health Score

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Latest inspection

May 11, 2026 · 24 findings · 3 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

THE CHEFS in PORT CHARLOTTE currently holds an InspectFL Health Score of 3.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on May 11, 2026. Across those visits, inspectors documented 135 total violations — 19 critical, 28 major, 88 minor.

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The latest inspection on May 11, 2026 shows 24 observation rows: 3 critical, 3 major, and 18 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

135

Coverage note

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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. Observed a plastic container with no handle used as a scoop for uncooked rice in dry storage and the kitchen. The operator removed the plastic containers.
[51-11-4] Carbon dioxide tanks not adequately secured behind the bar and near the bag in box sodas.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard used to line a shelf in the walk in cooler. The operator removed the cardboard.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed a ceiling tile in disrepair between the mens and womens restrooms.
[06-09-1] Commercially processed reduced oxygen packaged escolar bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the escolar.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored on a food preparation surface at the server station and sushi bar. The employees properly stored the beverages.
[14-11-5] Equipment in poor repair. Observed broken door handles on the glass door reach in cooler in the kitchen.
[08B-38-4] Food stored on floor. Observed a box of raw tuna stored on the floor in the walk in freezer.
[14-69-4] Ice buildup in the walk-in freezer.
[10-17-4] In-use knives stored in cracks between a food preparation table and the reach in cooler on the cook line nearest the sushi bar. The operator properly stored the knives.
[10-20-4] In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs.
[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. Observed the scoop handle used for flour not stored above the food. The operator properly stored the scoop handle.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 82F standing water on the cook line. The operator removed the knives from the standing water and stored in a clean dry container.
[35B-03-4] Outer openings not protected with self-closing doors. Observed the rear exit in the kitchen not protected with a self-closing device. Observed the self-closing device on the dining room rear exit door in disrepair.
[29-08-4] Plumbing system in disrepair. Observed the handwashing sink at the server station out of order and in disrepair. Observed a nearby hand sink near the dishmachine.
[29-49-6] Standing water in bottom of reach-in-cooler on the cook line nearest the rear exit.
[08B-12-5] Stored food not covered. Observed uncooked rice uncovered in dry storage. The operator covered the rice.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over ready to eat bagged soup in the glass door reach in cooler. The operator properly stored the raw calamari.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged escolar bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the escolar.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (48F - Cold Holding) on ice at the server station at the entrance to the kitchen. The operator stated the tofu has been held for less than one hour. The operator submerged the container with the tofu in an ice bath.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice dumped in the handwashing sink near the dishmachine.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed certified food manager Dollarporn Komolvitch arrived during the inspection.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at the handwashing sink near the kitchen rear exit. Observed maximum hot water temperature of 83F.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Observed the rear exit of the dining room blocked by cardboard boxes. The operator removed all items from the exit path.

Disposition: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed large hole in ceiling tile in between restrooms.
[14-11-5] Equipment in poor repair. Observed reach in cover lid broken and taped with duct tape. Observed torn gasket in reach in cooler at sushi bar
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gaps at back door next to restrooms.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in server ally, top, inside microwave soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in sushi area and in kitchen, gaskets in reach ins soiled with food debris
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed spoons and forks in silverware rack stored handles down after being washed, in server ally to be rolled.
[08B-12-5] Stored food not covered. Observed panko crumbs in sushi bar, sitting in a strainer and bowl with no covering to protect.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour in container without identifying label.
[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 on cell phone at Sushi Bar. Get off phone, go into kitchen, come back to sushi bar, resume working with no hand washing
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at sushi bar with hands on hips, then go into kitchen with cell phone, then resume working with no hand washing.
[41-10-4] Toxic substance/chemical improperly stored. Observed windex stored nested to packaged food and above jasmine rice and other dry goods, on dry storage shelf.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed in bar, milk opened without date marking
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed at handwashing sink, in between ice machine and soda station, in server ally, a ladder blocking sink. Observed in bar, a blender stored in handwashing sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at sushi bar, employee washing a sushi knife in handwashing sink, no soap, then put back on cutting board.

Disposition: Warning Issued
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses near the iced tea brewer. The operator properly stored the wet cloth.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a metal ramekin with no handle used as a scoop for chicken flavoring on the cook line. The operator removed the ramekin.
[36-32-5] Ceiling tile shows damage or is in disrepair in between the restrooms.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored near clean dishware on the cook line. The operator properly stored the keys.
[14-11-5] Equipment in poor repair. Observed missing door handles for the glass door reach in cooler in the kitchen.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed in-use knives stored between the reach in cooler and a food prep table in the kitchen.
[10-20-4] In-use tongs stored on the oven door handle between uses. The operator removed the tongs.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 72F standing water near the soup well at the server station. Observed in-use utensils stored in 77F standing water on the cook line.
[35B-03-4] Outer openings not protected with self-closing doors in the kitchen.
[35B-01-4] Rear exterior door exiting the dining area has a gap at the threshold that opens to the outside.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishmachine chlorine solution at 0ppm. Observed the bar dishmachine chlorine solution at 0ppm. The operator set up the three compartment sink.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed the operating license expired 12/1/2024. The operator renewed the license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over bottles of condiments in the reach in cooler at the front counter. The operator properly stored the raw salmon.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked sushi rice held at time as public health control time marked 11:00 not discarded at 15:37. The operator discarded the sushi rice.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed cooked sushi rice time marked 11:00 not discarded at 15:37. The operator discarded the sushi rice.
[41-10-4] Toxic substance/chemical improperly stored. Observed a container of medicine stored with sauces at the front counter. The operator properly stored the medicine.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed the handwashing sink near the ice machine blocked by a step ladder. The operator moved the ladder.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed an employee dump ice in the handwashing sink near the dishmachine.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage ceiling tiles in between restrooms.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine shield with black mold like substance inside. Observed operator cleaning shield completely .
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 10 dead flying insects on top of shelving above prep tables in kitchen on line. Observed employee removing to go containers and other kitchen storing items off shelves, wash, rinse, sanitize.
[16-07-4] Accumulation of debris in three-compartment sink. Observed in rinse section of three compartment sink in bar with build up of mold like substance. Observed operator cleaning out the sinks.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed several utensils in a Bain by back door, on shelf with utensils stored with fcs up instead of down. Observed operator removing said items and putting in dish, running through dishwasher.
[14-11-5] Equipment in poor repair. Observed handles missing on stand up reach in cooler in kitchen near entrance to sushi bar.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap at back door on bottom of door by restrooms.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop handle in ice at bar. Observed operator removing ice scoop. Removing ice.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed lighting in walk in cooler not at ten foot candles lighting. Had to use flash light.
[03C-44-5] Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed Chicken Breast (146F - Cooking) had cook put back on grill. Chicken Breast (168F - Cooking).
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 flying insects in bar area around and on beer taps.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed cook rinsing hands in a bucket of water then putting on gloves after flouring raw chicken for frying. Coached employee and operator on proper hand washing techniques. Operator removed bucket of water immediately.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed gaskets with black mold like substance on them through out kitchen on line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handsink blocked with a ladder. Observed operator removing ladder.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed shrimp thawing under running water in hand sink by backdoor. Observed employee removing shrimp from hand washing sink.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Observed exit door blocked with a screen divider by restrooms. Observed operator putting screen aside.

Disposition: Warning Issued
[51-11-4] Carbon dioxide tanks not adequately secured behind the bar. The operator secured the tanks.
[14-05-4] Cardboard used to line food-contact shelves in the dry storage area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on a food prep table near the can opener. The operator pro stored the beverages.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpacks stored hanging near packaged foods in the dry storage area. The operator properly stored the backpacks. The operator properly stored the backpacks.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaging in food preparation wearing a watch. The employee removed the watch.
[14-11-5] Equipment in poor repair. Observed missing and broken handle in stand up reach in cooler.
[36-22-4] Floor area(s) covered with standing water behind the bar.
[08B-38-4] Food stored on floor. Observed plastic buckets of sauce stored on the floor of the walk in cooler. Observed a plastic bucket of vinegar stored on the floor behind the front counter.
[14-69-4] Ice buildup in the walk-in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use rice scoop stored in 79F standing water at the wait station. Observed in-use utensils stored in 88F standing water on the cook line. The operator removed the utensils from the standing water.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees near the rear exit in the kitchen.
[35B-03-4] Rear exit in the kitchen not protected with self-closing doors.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses throughout the kitchen.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the chlorine solution for the dishmachine at 0ppm due to empty container of sanitizer. The operator replaced the empty sanitizer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked chicken in the walk in cooler. The operator properly stored the raw beef.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shell eggs in the walk in cooler. The operator properly stored the raw chicken. Observed raw chicken stored over raw beef in the walk in cooler. The operator properly stored the raw chicken.
[41-10-4] Toxic substance/chemical improperly stored. Observed a spray bottle of windex stored hanging near packaged foods behind the front counter. The operator properly stored the spray bottle.
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed white tuna advertised on the menu. Escolar is used in place of white tuna.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a step ladder blocking access to the handwashing sink near the ice machine. The operator removed the step ladder.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near the dishmachine. The operator provided paper towels for the hand sink.
[31B-03-4] No soap provided at handwash sink near the rear exit in the kitchen. The operator provided soap for the hand sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed raw ground beef patties held for more than 24 hours not date marked. The operator stated the raw ground beef was prepared 3 days prior.
[46-01-4] Path to marked rear exit in the dining room blocked. For reporting purposes only. The operator cleared the path to the exit door.

Disposition: Warning Issued
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed current license expired 12/01/2023
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed Co2 tanks in bar not secured
[32-12-5] Covered waste receptacle not provided in womens bathroom. Observed missing covered receptacle in ladies room
[14-11-5] Equipment in poor repair. Observed missing and broken handle in stand up reach in cooler
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Observed torn gaskets at reach ins
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand washing sink next to ice machine
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed Togo containers in sushi bar not inverted. Observed operator inverting them.
[29-17-4] Waste line missing at soda gun holster. Observed no waste line at gun holster in bar
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed multiple wet mops not properly stored at mop sink. Observed operator inverting them properly
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with black mold like substance on them in sushi bar
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing sink next to ice machine blocked with a step ladder
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand washing sink with metal scrub pad inside sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at bar hand washing sink
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand washing sink next to ice machine, Observed operator replacing hand soap at hand washing sink
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed only two employees with servsafe certification training.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several items in walk in cooler prepped, not date marked over 24 hours