Chili's Bar & Grill I Drive Ch0109
Last inspected: Jan 8, 2026
82
Score
Going back to 2022, Chili's Bar & Grill I Drive Ch0109 has 10 inspections in the public record. The latest inspection on file is from Jan 8, 2026. Low risk means the most recent visit produced few or no significant findings.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly seven violations earlier in the record.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited two times.
Restaurants in Orlando average 79, so Chili's Bar & Grill I Drive Ch0109 is doing better than most peers. Taken together, the history is a positive one.
10
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over commercially cooked brisket on speed rack on walk in cooler **Corrected On-Site**
08A-05-6
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in caramelized onion pan in under counter drawer on cooks line across from flat top**Corrected On-Site** **Corrected On-Site**
14-01-5
82
Jul 15, 2025
Routine - Food
No violations found.
100
Jul 10, 2025
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 200 ppm
22-41-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken bites over veggie burger in single door reach in freezer across from fryers **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)raw chicken tender (45F - Cold Holding) on top,of breading cooler on cooks line 2) house made ranch in sandwich top reach in on cooks line across from fryer Less than four hours per manager Closed lids 30 minutes later Chicken - 43 House made ranch 38F **Corrected On-Site**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb in backyard
29-34-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Expo **Corrected On-Site**
13-04-4
Basic - Equipment in poor repair. Plastic lexons on dry item shelf **Corrected On-Site** **Repeat Violation**
14-11-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Old labels stuck to food containers after cleaning. Prep area **Corrected On-Site**
16-46-4
45
Jan 8, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. By dish machine
29-37-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw mechanically tenderized strip steak over raw pork ribs on speed rack on walk in cooler **Corrected On-Site**
08A-20-5
Intermediate - Microwave missing fan guard cover/splatter shield. Across from fryer on cooks line
14-04-4
Basic - Clean silverware not stored inverted or in a protected manner next to ice cream freezer on server counter **Corrected On-Site**
24-05-4
Basic - Equipment in poor repair. Handle of pull out drawer under turbo chef on the cooks line
14-11-5
Basic - Hole in or other damage to wall. Under spray area in dish room
36-24-5
Basic - Light not functioning. Hood on cooks line over table top reach in cooler
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside panini press on front counter
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. 1)Soufflé cup,lids on cooks line 2) temp picks next to flat top on cooks line **Corrected On-Site** **Corrected On-Site**
25-06-4
50
Aug 1, 2024
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
67
Mar 22, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
64
Dec 21, 2023
Complaint Partial
1 critical violation.
View 1 violation
Food Obtained from Approved Sources
FL-11
86
Sep 7, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
43
Feb 6, 2023
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In under counter drawers on middle sandwich top cooler Raw portioned steak behind cooked brisket portions **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger pan over raw sirloin pan in walk in cooler **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese by soup area on server side of expo Less than four hours Manager placed more ice in the bin to rapid chill 20 minutes later 47F **Corrective Action Taken**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. They use for express set ups during lunch they have stickers indicating they will discard after four hours. Will,provide plan and assist with filling out.
03F-10-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Installed 1-19-22 at the ice machine
29-28-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic half pans across from oven in prep area. **Repeat Violation**
24-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Shredded cheese on sandwich top cooler on cooks line. **Corrected On-Site**
10-06-5
Basic - Interior of micrcrowaves has accumulation of black substance/grease/food debris on the cooks line.
22-08-4
Basic - Light not functioning. Over beer walk in cooler **Repeat Violation**
36-62-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. On single two door reach in cooler on cooks line. **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Across from chicken box
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On server side of expo line **Corrected On-Site** **Repeat Violation**
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination. Plastic to go on top of microwave and on cooks side of expo in middle of the line **Corrected On-Site**
25-06-4
Basic - White Cutting boards has cut marks and is no longer cleanable on sandwich top coolers on cooks line.
14-09-4
33
Sep 26, 2022
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
39
Frequently Asked Questions
When was Chili's Bar & Grill I Drive Ch0109 last inspected?
The most recent health inspection at Chili's Bar & Grill I Drive Ch0109 on file is from Jan 8, 2026. The public record contains 10 inspections in total.
What is the most common violation at Chili's Bar & Grill I Drive Ch0109?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Chili's Bar & Grill I Drive Ch0109.
How does Chili's Bar & Grill I Drive Ch0109 compare to other restaurants in Orlando?
Chili's Bar & Grill I Drive Ch0109 most recently scored 82 out of 100, which is higher than the Orlando average of 79.
Has Chili's Bar & Grill I Drive Ch0109's inspection record improved over time?
Yes. Recent inspections at Chili's Bar & Grill I Drive Ch0109 have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Chili's Bar & Grill I Drive Ch0109 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 & Grill I Drive Ch0109 inspected?
Based on the inspection history on file, Chili's Bar & Grill I Drive Ch0109 is inspected around three times per year on average.
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