CHILI'S BAR & GRILL #1028

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Inspection history

1. May 14, 2026

   ✓

2. Sep 12, 2025

   ✓

3. Jan 29, 2025

   ✓

4. Sep 6, 2024

   ✓

5. Apr 26, 2024

   ✓

6. Aug 31, 2023

   ✓

7. May 8, 2023

   ✓

8. Apr 24, 2023

   ✕
   3 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

9. Aug 30, 2022

   ✓

10. Aug 18, 2022

    ✕
    6 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

11. Apr 8, 2022

    ✓
    3 violations

    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

12. Sep 7, 2021

    ✓
    1 violation

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

13. May 13, 2021

    ✓

14. Apr 27, 2021

    ✕
    2 violations

    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Non food contact surfaces of equipment not clean

15. Sep 29, 2020

    ✓
    2 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Non food contact surfaces of equipment not clean

16. Sep 5, 2019

    ✓

17. Apr 19, 2019

    ✓

18. Aug 27, 2018

    ✓

19. Mar 27, 2018

    ✓

20. Sep 11, 2017

    ✓

21. Feb 14, 2017

    ✓

22. Jan 3, 2017

    ✕
    4 violations

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

23. Sep 26, 2016

    ✓

24. Jan 28, 2016

    ✓
    2 violations

    • Improper use and storage of clean, sanitized equipment and utensils
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

25. Nov 30, 2015

    ✓
    1 violation

    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)