THE CHEFS

Name: THE CHEFS
Address: 2150 TAMIAMI TRL #22-24, PORT CHARLOTTE, FL, 33948, US
Rating: 60.9

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

License #1801997

🚚 Catering/Food Truck ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

60.9 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

THE CHEFS in PORT CHARLOTTE currently holds an InspectFL Health Score of 60.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 11, 2026. Across those visits, DBPR recorded 37 total findings; InspectFL has imported detailed violation rows for 29 of them so far.

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.

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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 May 11, 2026 included 3 critical violations, 3 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where 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 inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

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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
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice dumped in the handwashing sink near the dishmachine.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed a ceiling tile in disrepair between the mens and womens restrooms.
[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.
[51-11-4] Carbon dioxide tanks not adequately secured behind the bar and near the bag in box sodas.
[08B-38-4] Food stored on floor. Observed a box of raw tuna stored on the floor in the walk in freezer.
[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.
[08B-12-5] Stored food not covered. Observed uncooked rice uncovered in dry storage. The operator covered the rice.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.

Disposition: Inspection Completed - No Further Action
[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.
[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
[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.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed large hole in ceiling tile in between restrooms.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gaps at back door next to restrooms.
[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
[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.
[08B-12-5] Stored food not covered. Observed panko crumbs in sushi bar, sitting in a strainer and bowl with no covering to protect.
[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.
[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
[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.

Community reaction

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Community pulse