Red Chillez

13680 Walsingham Rd, Largo, FL 33774 · Permanent Food Service · License 6218010

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Food-contact surface soiled with food debris, mold-like substance or slime.Intermediate · 18 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
4 intermediate, 15 basic (8 repeats); basic violations cost 12 at most
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct292026

Routine inspection

19 violations found

First visitOct 29, 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.
19 violations found:
- 4 Intermediate
- 15 Basic
What the inspector cited
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards on cook line stained Can opener blade soiled
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Hand sink at wait station in side hallway
- Code 53, Manager certification and employee training: 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/ One employee in dining room, 3 employees in kitchen and 2 employees in prep/warewashing area with no CFM
  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 & Lodging Association (SafeStaff) 866-372-7233. 6 employees present during inspection, 3 valid certificates provided
Basic15
- Code 08, Food protection and cross-contamination: Food stored in undrained ice.
  Shrimp in in standing water in deli cooler on cook line
- Code 10, In-use utensils properly stored: 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 flour bin
  Repeat violation
  In-use knife/knives stored in cracks between pieces of equipment.
  Between coolers on cook line
  Repeat violation
  In-use tongs stored on equipment door handle between uses.
  Oven door handles on cook line
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  2 employees on cook line with no hair restraints
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Repeat violation
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  Wiping cloth used as food contact surface for dough at tandoori oven
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Heavy accumulation of dust on fan over coolers on cook line
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Cooler handles soiled on cook line
- Code 25, Single-service items: Single-service articles stored on a soiled surface.
  To go containers on soiled top shelf over prep coolers on cook line
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Active water dripping observed from compressor into pan on top shelf in walk in cooler.
  Standing water in bottom of reach-in-cooler.
  Standing water on top shelf over stored food in walk in cooler due to dripping from compressor, staff began cleaning shelves
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Heavy accumulation of dust on ceiling tiles over cook line
  Floor soiled/has accumulation of debris.
  Heavy accumulation of grease behind cook line
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Cell phone on cutting board of deli cooler on cook line
  Repeat violation
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.