Chili's Grill & Bar

Year by year

Inspections

1. Mar 10, 2026 Follow Up · No items found

   No violations cited.

2. Dec 16, 2025 Routine · 5 core
   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wet wiping cloths used for wiping surfaces stored in a bucket without sanitizer.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Wiping cloth solution in one of the sanitizer buckets on the cook line is dirty.

     Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris.

     Code 3-304.14 (D)

   • Not serious Core

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     Cavity or door seals of one of the microwaves on the cook line is soiled.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean cambros are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Current retail food establishment permit is not posted in a conspicous area. The permit displayed expired in 2024.

     Correction: Post retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)

3. Feb 4, 2025 Routine · 3 priority, 7 core
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     PRIORITY: Employee observed handling ready-to eat chicken with their bare hands. Education was provided during the inspection.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     PRIORITY: Single-use gloves are not discarded between touching raw hamburger meat and then touching hamburger buns.

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

     Code 3-304.15 (A)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     PRIORITY: Rice and black beans in steam wells are hot held at 94F and 120°F, respectively.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employees noted wearing watch and bracelet on wrist while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     EATING, DRINKING, OR USING TOBACCO

     Employee was observed eating food in a take-out bowl in the kitchen server area.

     Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

     Code 2-401.11 (A)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Utensils in the tortilla strips and bacon bits are improperly stored with the handle toucing the food.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloths used for wiping surfaces are stored on cook line cutting boards.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - SINGLE-SERVICE AND SINGLE-USE, CHARACTERISTICS - CLEAN

     Single-use or single-service trays used for fried foods are observed stored on a shelf with food and grease residue on the food contact surfaces.

     Correction: Materials used for single-use and single-services articles shall be clean.

     Code 4-102.11 (B) (2)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The handwashing sink faucet by the warewashing area leaks water and is not maintained in good repair.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     USING DRESSING ROOMS AND LOCKERS

     Employee clothing is being stored on a shelf above the prep cooler and is in contact with food containers. During the inspection the clothing and personal items were moved to the locker area.

     Correction: Provide lockers for employees and instruct employees to use lockers for storage of their personal clothing and possessions.

     Code 6-501.110

4. Jan 11, 2024 Routine · 2 priority, 2 priority foundation, 6 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     WHEN TO WASH

     PRIORITY - Employee observed not washing hands after picking up raw beef burgers, placing them on the grill, did not take off the gloves and grabbed buns to toast. Manager discarded buns. Employee changed the gloves, washed her hands and put on new gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     PRIORITY - The quat sanitizer in multiple sanitizer buckets on the cook line and back prep area is not being used according to EPA registered label use instructions and is at 0 PPM and less 200 PPM. Employee replaced sanitizer buckets with 200 ppm sanitizer concentration levels.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

     Multiple containers of commercially made condiments, dressings and food items located in coolers in the facility are not date marked once the container was opened.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (B)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The interior of the compartment of the dish machine, the pipes and door are visibly soiled with lime build up.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Raw shrimps was observed to be unwrapped or uncovered and stored near uncovered garlic bread and other ready to eat foods in the Liquidtec prep cooler on the cook line.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Multiple cutting boards on the cook line were observed with excessive scratching or scoring.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of area underneath the ice machine was noted with wet and soaked food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils in the warewashing area are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     A floor tile near the fryers on the cook line is noted with a missing pieces of tiles that is filled with water and excessive food debris.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     The vent hood filters on the cook line are soiled with grease and debris.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14