Chili's Bar and Grill
Last inspected: Feb 17, 2026
90
Score
Inspectors have visited Chili's Bar and Grill eight times, with records going back to 2022. The latest inspection on file is from Feb 17, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around two violations compared to roughly five violations earlier on.
“Standing water in bottom of reach-in-cooler at expo line” accounts for the largest share of issues, appearing three times across the record.
Compared to the broader Largo restaurant scene, where the average is 75, this is a stronger showing. The record reflects steady performance over time.
8
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One employee Megan with expired CFM, other staff present with valid CFM
53A-03-7
90
Sep 29, 2025
Routine - Food
No violations found.
100
Mar 3, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
67
Sep 11, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From warmer on cooks line. Operator placed on grill to reheat. Re temp chicken at 3:45pm a. grilled chicken (128F - Hot Holding) 168f **Corrected On-Site**
03B-01-6
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Current Hotel and Restaurant license not displayed. Establishment displaying expired license. 02-01-2023.
50-09-4
Basic - Stored food not covered. Cut lemons and limes not covered in bar area. Operator covered items. **Corrected On-Site**
08B-12-5
74
May 15, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by carts in back food prep area . Reviewed with manager . Carts relocated . **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in food prep area in back kitchen . Manager placed paper towels at hand wash sink **Corrected On-Site**
31B-02-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine . Reviewed with manager
22-20-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food ( raw chicken) and rim of the container in drawer at cook line . Manager removed tongs **Corrected On-Site**
10-06-5
Basic - Single-service articles ( gloves) stored next to handwashing exposed to splash next to freezer . Reviewed with manager
25-22-4
Basic - Standing water in bottom of reach-in-cooler at expo line . Reviewed with manager **Repeat Violation**
29-49-6
67
Aug 23, 2023
Routine - Food
5 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
74
Mar 13, 2023
Complaint Full
2 critical violations. 11 minor violations.
View 13 violations
High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Discussed with operator and emailed big six packet. **Corrective Action Taken**
11-02-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Dipper well water temperature at 127F to 130F.
10-05-5
Basic - Cutting board has cut marks . Cutting board on cooks line shows cut marks. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans in dish area show wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris. In kitchen, on floor by and underneath the fryer.
36-73-4
Basic - Iced tea dispenser not cleaned at least once every 24 hours. As evidenced by interior staining of iced tea container.
22-13-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave, in kitchen, to the left of the soda machine, shows accumulation of debris on interior. Microwaves on cook line, to the left of the salad station , show accumulation of interior debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in the walk-in cooler show accumulation of debris on exterior.
23-03-4
Basic - Old labels stuck to food containers after cleaning. plastic containers at dish drying rack **Repeat Violation**
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of keg cooler, at bar with the keg cooler with the two tap handles. **Repeat Violation**
29-49-6
Basic - Stored food not covered. Ice cream in reach in freezer, in kitchen, underneath the microwave, has no cover on it. Employee covered ice cream. **Corrected On-Site**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves show surface rust. **Repeat Violation**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Squirt bottles on cook line. **Repeat Violation**
02D-01-5
43
Nov 1, 2022
Routine - Food
2 critical violations. 4 major violations. 12 minor violations.
View 18 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee tied apron then began prepping food without washing hands Discussed proper hand washing procedures with operator during time of inspection.
12A-28-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -grilled chicken(120F - Hot Holding) Discussed reheating to 165 degrees Fahrenheit with operator during time of inspection.
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -in bar area
31B-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in reach in cooler at wait station Employees unaware of date Discussed date marking with operator during time of inspection. **Repeat Violation**
02C-03-5
Intermediate - Spray bottle containing toxic substance not labeled. -at wait station
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board at prep station in kitchen -reach in cooler at prep station has accumulation of food residue **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. -cutting boards at prep station in kitchen
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. -employee at wait station
13-03-4
Basic - Floor soiled/has accumulation of debris. -floor at fryers have accumulation of grease -standing water on the floor in dry storage area -wall at wait station has accumulation of dust
36-73-4
Basic - Food storage container/container lid cracked or broken. -plastic containers at dish drying rack
14-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwaves throughout establishment has accumulation of food residue -pizza oven has accumulation of food residue
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets at reach in cooler drawers have accumulation of mold like residue -exterior of sandwich press has accumulation of food residue -hood filters have accumulation of grease -sides of fryers have accumulation of grease -exterior of soda nozzles in wait station area has accumulation mold-like residue **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. -plastic containers at dish drying rack
16-46-4
Basic - Standing water in bottom of reach-in-cooler. -in bar area
29-49-6
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at wait station
02D-01-5
27
Frequently Asked Questions
When was Chili's Bar and Grill last inspected?
The most recent health inspection at Chili's Bar and Grill on file is from Feb 17, 2026. The public record contains eight inspections in total.
What is the most common violation at Chili's Bar and Grill?
Across the inspection record, “standing water in bottom of reach-in-cooler at expo line” has been cited three times, more than any other issue at Chili's Bar and Grill.
How does Chili's Bar and Grill compare to other restaurants in Largo?
Chili's Bar and Grill most recently scored 90 out of 100, which is higher than the Largo average of 75.
Has Chili's Bar and Grill's inspection record improved over time?
Yes. Recent inspections at Chili's Bar and Grill have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Chili's Bar and Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Chili's Bar and Grill inspected?
Based on the inspection history on file, Chili's Bar and Grill is inspected around two times per year on average.
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