Chiles Mexican Restaurant
3247 W Columbus Dr, Tampa, FL 33607 · Permanent Food Service · License 3900863
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection1 high priority (fixed on the spot), 1 intermediate, 4 basic (1 repeat)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 17, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over sour cream in reach-in cooler at cook line. Operator rearranged items to prevent cross contamination.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked chicken legs, refried beans and various cooked food in walk-in cooler.
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw shrimps thawing on prep sink with no running water. Operator cooked shrimps at time of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Cooked chorizo, cooked chicken legs and refried beans not covered stored in walk-in cooler.
Food not stored at least 6 inches off of the floor.
Multiple cases of raw chicken stored on floor in walk-in freezer.
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
3 dead roaches on glue trap on floor at bar. Operator discarded at time of inspection.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.