Chilis Grill and Bar
Last inspected: Apr 10, 2026
64
Score
Public records show nine inspections at Chilis Grill and Bar stretching back to 2022. Chilis Grill and Bar was last inspected on Apr 10, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up four times.
Restaurants in DeLand average 73, so Chilis Grill and Bar trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler rice 42F -46F cooling overnight. Operator instructed to discard. **Corrective Action Taken**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
01B-36-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Dining ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
64
Sep 17, 2025
Routine - Food
1 minor violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
95
Mar 28, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Live, small flying insects found 4- flying insects at bar counter.
35A-02-7
High Priority - Sewage/wastewater backing up through floor drains. Grey water at cook line and ice machine, drains are backing up. Operator has coned off area , and floor has been cleaned and sanitized. Plumber corrected issue during time of inspection. **Corrected On-Site**
28-26-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with grime,
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Freddy .
53B-13-5
Basic - Ceiling tile missing,,over mop sink.
36-36-4
Basic - Floor area(s) covered with standing water. By ice machine and under frontline counter. Operator removed and cleaned area. **Corrected On-Site**
36-22-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris, at front line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under ventilation hood soiled with grime.
23-03-4
43
Oct 25, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup , used to dispense guacamole at cookline make line unit ,top level . **Corrected On-Site**
14-01-5
Basic - Standing water in bottom of kitchen reach-in-cooler.
29-49-6
86
Mar 4, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Open bags of cooked chicken (45-47F ) . Placed overnight Operator instructed to discard, **Corrective Action Taken**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Chicken breast 45-47F at cookline makeline table
01B-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Vinny S is expired 7-12-2023.
53B-14-5
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. Cheese cake opened 24 holes ago in kitchen lowboy unit and marinara sauce opened 24 hours ago in kitchen lowboy's unit, **Corrected On-Site**
02C-03-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Protein milk drink stored at takeout area low boy unit, **Corrected On-Site**
08B-49-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
51-13-4
52
Aug 28, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board soiled with food stain. -chip station soiled with debris - From follow-up inspection 2023-08-28: -cutting boards on order. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Washware and kitchen area ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2023-08-28: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-08-28: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets soiled at bar low boy unit, -Bar soda gun holster soiled with grime. -dish machine racks soiled with grime. **Repeat Violation** - From follow-up inspection 2023-08-28: **Time Extended**
23-03-4
78
Aug 18, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
43
Feb 22, 2023
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 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. Chlorine O ppm. **Corrected On-Site**
22-41-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food worker at cookline , dicing green onions for garnish with bare hands, Educated operator. **Corrective Action Taken**
09-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline lowboy unit. Cheesecake 46F-47 overnight. Operator instructed to discard. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Thermalizer Soup 155F/2.5 hours. Operator reheated to 165F **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. -Washware hand sink used as a dump sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at bar handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -bar soda gun soiled with food debris and dirt.
22-02-4
Basic - No copy of latest inspection report available. **Corrected On-Site**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled with dirt.
23-03-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
30
Aug 19, 2022
Complaint Full
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen makeline top level Cooked chicken chicken (50F - Cold Holding)/overnight; Front line Milk (52F-Cold Holding)/overnight. Operator discarded. **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained with food debris. **Corrected On-Site** **Warning**
22-02-4
Intermediate - No soap provided at men's handwash sink. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheesecake at refrigerated unit at cookline, not datemarked from 48 hours. **Corrected On-Site** **Repeat Violation** **Warning**
02C-02-5
Basic - Equipment in poor repair. Kitchen and front line refrigerated unit gaskets torn. Operator has gasket on order for frontline unit. **Warning**
14-11-5
Basic - Food stored on floor. Containers of tortilla chips stored on storage area floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - Kitchen Wall soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish racks soiled with dirt. **Warning**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. **Corrected On-Site** **Warning**
29-49-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Bar and storage area. **Warning**
36-34-5
41
Frequently Asked Questions
When was Chilis Grill and Bar last inspected?
The most recent health inspection at Chilis Grill and Bar on file is from Apr 10, 2026. The public record contains nine inspections in total.
What is the most common violation at Chilis Grill and Bar?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Chilis Grill and Bar.
How does Chilis Grill and Bar compare to other restaurants in DeLand?
Chilis Grill and Bar most recently scored 64 out of 100, which is lower than the DeLand average of 73.
Has Chilis Grill and Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Chilis Grill and Bar have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Chilis Grill and Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Chilis Grill and Bar inspected?
Based on the inspection history on file, Chilis Grill and Bar is inspected around two times per year on average.
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