Chile Verde
2801 22 Ave N, St. Petersburg, FL 33713 · Permanent Food Service · License 6218030
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection1 intermediate, 5 basic-8
- Safety score92
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 15, 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
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 foods such as beef, chorizo, and house salsa not date marked after preparation. Discussed date marking with operator.
Basic5
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl used to scoop rice at side wait station rice cooker
Cardboard used to line nonfood-contact shelves.
Heavily soiled cardboard stored on shelf above rear prep kitchen oven.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of reach-in cooler in rear prep area with buildup of residue
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No handwashing sign at sink in grocery side counter. Manager advised he will provide. Counter is primarily utilized for coffee service, no one working at station during time of the inspection.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris under rear kitchen cook-line.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.