Chili's Bar & Grill
Last inspected: Feb 4, 2026
100
Score
The health department has logged nine inspections at Chili's Bar & Grill, the earliest from 2022. The latest inspection on file is from Feb 4, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
Chili's Bar & Grill's latest score of 100 sits above the Tampa average of 79. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
No violations found.
100
Dec 19, 2025
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with hose attachment missing vacuum breaker. Manager removed hose and placed into storage. Discussed vacuum breaker requirements to managers on duty. **Corrected On-Site**
29-42-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink at front bar initially tested at 500 PPM. Manager emptied sink and refilled sanitizer solution. Retested sink at correct 200 PPM **Corrected On-Site**
41-18-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk-in freezer. Manager stated he was aware and a work order has been placed.
14-69-4
70
Mar 6, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Personal Cleanliness
FL-40
Warewashing Facilities Maintained and Used
FL-24
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
70
Nov 25, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
70
Feb 15, 2024
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler next to fryers: cooked chicken wing 45 F. Operator moved to walk-in freezer. Re temp chicken wing 39F. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at bar and 1 of 3 paper towel dispensers in men's restroom. Operator provided paper towel at bar. **Corrective Action Taken**
31B-05-4
78
Oct 20, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonia tested 500+ppm in three compartment sink at bar. Operator add water to diluted solution, tested 300ppm. **Corrected On-Site** **Repeat Violation**
41-18-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of raw shrimp 46 F stored in reach-in cooler under grill. Employee stated that it was stored in room temperature on cook line for less than 30 minutes. Re temped: 44F. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Repeat Violation**
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach-in cooler at cook line.
22-02-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored over three compartment sink while seasoning pork ribs. Operator discarded drink. **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. On reach-in cooler at cook line.
14-09-4
52
Apr 11, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Interior of multiple microwave has accumulation of black substance/grease/food debris. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
22-08-4
95
Apr 10, 2023
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonia tested 400+ppm in three compartment sink at bar. Remade to 200ppm. **Corrected On-Site** **Repeat Violation** **Warning**
41-18-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cook line: Cold holding: cooked onion 59 F, sliced tomato 58 F, shredded cheese 60 F, cooked pasta 58 F. Operator placed ice on all time/temperature control for safety food items and contacted refrigerator repair company at time of inspection. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed employee put drinking glasses in sanitizer for approximately 3 seconds. Discussed with operator. **Warning**
22-50-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, chlorine tested 0ppm. Operator setups three compartment sink and contact service company at time of inspection. **Warning**
22-49-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Repeat Violation** **Warning**
16-33-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee discarded drink at time of inspection. **Corrected On-Site** **Warning**
12B-12-5
Basic - Food stored on floor. Fry oil on floor outside of walk-in cooler. Operator moved to shelf. **Corrected On-Site** **Warning**
08B-38-4
Basic - Interior of multiple microwave has accumulation of black substance/grease/food debris. **Repeat Violation** **Warning**
22-08-4
43
Nov 3, 2022
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. three compartment sink at bar tested 400+ppm quaternary ammonium. Operator remade solution, tested 200ppm. **Corrected On-Site**
41-18-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken 44-46 F, cut lettuce 45-47 F. Operator placed items on ice, re temped: cooked chicken 38-42 F, cut lettuce 44-45 F. **Corrective Action Taken**
03A-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the press grill soiled with grease on cook line. Multiple Cutting boards stained. Operator replaced with brand new cutting boards at time of inspection. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. Handwash sink at bar. Operator provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Cutting boards has cut marks and is no longer cleanable. Multiple cutting boards. Operator replaced all with brand new cutting boards at time of inspection. **Corrected On-Site** **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At bar. Operator moved to proper location. **Corrected On-Site**
12B-07-4
Basic - Food storage container/container lid cracked or broken. 1 cracked food container. Operator discarded. **Corrected On-Site**
14-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed wet wiping cloth. **Corrected On-Site**
21-04-4
Basic - Interior of microwaves has accumulation of black substance/grease/food debris. Multiple microwaves. Metal stem-type thermometer soiled. **Repeat Violation**
22-08-4
43
Frequently Asked Questions
When was Chili's Bar & Grill last inspected?
The most recent health inspection at Chili's Bar & Grill on file is from Feb 4, 2026. The public record contains nine inspections in total.
What is the most common violation at Chili's Bar & Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Chili's Bar & Grill.
How does Chili's Bar & Grill compare to other restaurants in Tampa?
Chili's Bar & Grill most recently scored 100 out of 100, which is higher than the Tampa average of 79.
Has Chili's Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Chili's Bar & Grill have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Chili's Bar & 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 & Grill inspected?
Based on the inspection history on file, Chili's Bar & Grill is inspected around three times per year on average.
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