Chili's Grill & Bar

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Inspection history

1. Dec 9, 2025

   ✓
   4 violations

   • 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)
   • Improper use and storage of clean, sanitized equipment and utensils
   • Non food contact surfaces of equipment not clean
   • Single service items reused, improperly stored, dispensed, not used when required

2. Jul 14, 2025

   ✓
   4 violations

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Non food contact surfaces of equipment not clean

3. Dec 18, 2024

   ✕
   3 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Non food contact surfaces of equipment not clean
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

4. May 14, 2024

   ✓
   5 violations

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Non food contact surfaces of equipment not clean
   • Dressing rooms dirty, not provided, improperly located
   • 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)
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

5. Dec 6, 2023

   ✓
   2 violations

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

6. May 2, 2023

   ✓
   9 violations

   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • 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)
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Non food contact surfaces of equipment not clean

7. Oct 12, 2022

   ✓
   10 violations

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Non food contact surfaces of equipment not clean
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

8. May 11, 2022

   ✕
   8 violations

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
   • Non food contact surfaces of equipment not clean
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • 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)
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

9. Nov 30, 2021

   ✓
   5 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • 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)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Non food contact surfaces of equipment not clean
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

10. Nov 10, 2021

    ✕
    8 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Critical:Food from unapproved source, spoiled, adulterated on premises.
    • In use food dispensing utensils improperly stored
    • 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)
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Non food contact surfaces of equipment not clean
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

11. Dec 15, 2020

    ✓

12. Aug 6, 2019

    ✕
    3 violations

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • 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)
    • Non food contact surfaces of equipment not clean

13. Nov 28, 2018

    ✓
    1 violation

    • Non food contact surfaces of equipment not clean

14. Nov 6, 2017

    ✕
    4 violations

    • Non food contact surfaces of equipment not clean
    • In use food dispensing utensils improperly stored
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

15. Nov 14, 2016

    ✓

16. Oct 17, 2016

    ✕
    5 violations

    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • 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.
    • 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)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed

17. Sep 14, 2015

    ✕
    4 violations

    • Non food contact surfaces of equipment not clean
    • 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.
    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

18. Oct 22, 2014

    ✕
    4 violations

    • In use food dispensing utensils improperly stored
    • 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
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

19. Oct 21, 2013

    ✕
    7 violations

    • Insects, rodents present
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • In use food dispensing utensils improperly stored
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Non food contact surfaces of equipment not clean

20. Dec 13, 2012

    ✕
    6 violations

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Non food contact surfaces of equipment not clean
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Improper use and storage of clean, sanitized equipment and utensils
    • 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.

21. Apr 25, 2011

    ✓
    5 violations

    • In use food dispensing utensils improperly stored
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Single service items reused, improperly stored, dispensed, not used when required
    • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
    • Non food contact surfaces of equipment not clean

22. Apr 1, 2011

    ✕
    12 violations

    • 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
    • Single service items reused, improperly stored, dispensed, not used when required
    • In use food dispensing utensils improperly stored
    • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Improper use and storage of clean, sanitized equipment and utensils
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Non food contact surfaces of equipment not clean

23. May 18, 2010

    ✓
    4 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • 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)
    • In use food dispensing utensils improperly stored
    • Non food contact surfaces of equipment not clean

24. Apr 27, 2010

    ✕
    9 violations

    • Non food contact surfaces of equipment not clean
    • Improper use and storage of clean, sanitized equipment and utensils
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • 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)
    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • In use food dispensing utensils improperly stored
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

25. Sep 15, 2009

    ✕
    6 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Non food contact surfaces of equipment not clean
    • 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
    • In use food dispensing utensils improperly stored
    • Critical:Food from unapproved source, spoiled, adulterated on premises.