Chili's Grill and Bar
Last inspected: Aug 1, 2025
78
Score
Inspectors have visited Chili's Grill and Bar 12 times, with records going back to 2022. The most recent visit was on Aug 1, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
The pattern that stands out is “food-contact surface on drink dispenser”, which has been cited three times.
The city-wide average sits at 83, which Chili's Grill and Bar's 78 doesn't quite reach. The file should reassure diners considering a visit.
12
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Aug 1, 2025
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed added splitter with no vacuum breaker installed.
29-42-4
Basic - Water leaking from pipe and/or faucet/handle. **Repeat Violation**
29-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior door next to fuse boxes has a gap at the bottom of the door.
35B-01-4
78
Jul 25, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
12A-17-4
Intermediate - Food-contact surface on drink dispenser in waitress station soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Working containers of food removed from original container not identified by common name. Sugar container in waitress station not labeled.
02D-01-5
Basic - Water leaking from pipe and/or faucet/handle at prep sink.
29-11-4
61
Apr 16, 2025
Complaint Partial
1 minor violation.
View 1 violation
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust/mold observed on intake vents near bar and dust observed on vents inside Togo area. **Repeat Violation**
36-34-5
95
Apr 1, 2025
Complaint Full
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding zone 2: black beans 131F, at 3:59, per manager item on steam table since time on sticker, 10:38. See stop sale.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beer walk-in cooler: shredded cheese 44F, per manger item in walk-in over 4 hours. Fry wing station: cooked chicken wings 48F, per manager wings on station since time on sticker, 8:05 am. see stop sale. **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beer walk-in cooler: shredded cheese 44F, per manger item in walk-in over 4 hours. Fry wing station: cooked chicken wings 48F, per manager wings on station since time on sticker, 8:05 am. see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding zone 2: black beans 131F, at 3:59, per manager item on steam table since time on sticker, 10:38. See stop sale. **Repeat Violation**
01B-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust/mold like substance on vents over exit from kitchen to dining area, and on vents over hostess stand. **Repeat Violation**
36-34-5
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gaps between front double doors.
35B-04-4
58
Jul 29, 2024
Routine - Food
No violations found.
100
Jul 26, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Zone 2 reach in: cooked onions 56F, shredded cheese 45F, pepper and onions mix 49F, per manager all items in unit over 4 hours, see stop sale. Flat top station low reach in: raw chicken 47F, per employee in unit over 4 hours, see stop sale; sliced cheddar 50F, Swiss cheese 49F, per employee less than 4 hours, moved to freezer for rapid chilling at time of inspection. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-26: Flat top reach in: cooked chicken 40F, sliced cheddar 43F, black beans 42F, Zone 2: cooked onions 46F, diced tomatoes 45F, cooked chicken 46F, per manager approximately 1 hour. **Time Extended**
03A-02-5
86
Jul 25, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
45
Jan 23, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Zone 2 grill: cooked chicken 45F, cooked peppers and onions 44F, mushrooms 44F, less than 4 hours. Items placed in freezer for rapid cooling. New temps: cooked chicken 40F, cooked peppers 36F, cooked mushrooms 37F, **Corrected On-Site** **Repeat Violation**
03A-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. Observed food handler training completed in 2019
53B-14-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold like substance on vent above dish area. Dust build up in large intake over clean side of dish machine. **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. Walk-in freezer gaskets, and fry reach in cooler gaskets in disrepair.
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. Dust/debris on interior of scoop holster. Scoop and holster sent to dish pit for washing at time of inspection. **Corrective Action Taken**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance and debris stuck to walk-in cooler shelves. Dust/debris on interior of scoop holster. **Repeat Violation**
23-03-4
Basic - Beverage on shelf over prep area by zone 3. Removed during inspection. **Corrected On-Site**
12B-07-4
61
Aug 10, 2023
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Food Received at Proper Temperature
FL-12
70
Jan 3, 2023
Complaint Partial
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
78
Dec 1, 2022
Complaint Full
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed egg rolls and fried chicken stored on soiled hot hold pan.
01B-13-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle raw burger Patties, and continue to handle clean dishes. Discussed with employee, employee washed hands. **Corrected On-Site**
12A-16-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Stanley Kusek expired 10-24-22
53A-03-7
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 expo cooler opened 11/27, not dated by 12-1. Manager dated at time of inspection. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food/grease residue/debris build up Inside of fry hot hold pans.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Items stored in front of bar handwash sink. Items. Over at time of inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near zone 3. Restocked at time of inspection. **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on dry storage shelves out side walk-in cooler. Mold like substance on shelves in beer cooler. Build up of residue on walk-in gaskets. Residue build up on outside of bathroom doors. Grease build up on fry station carts. **Repeat Violation**
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Around zone 3.
36-64-5
41
Jul 19, 2022
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Peroxide cleaner stored over boxed togo cookies. Peroxide moved at time of inspection. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of soda gun nozzle.
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. No proof for person in charge Chris Green.
53A-01-7
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of peroxide cleaner at bar with no label. Manager labeled at time of inspection. **Corrected On-Site**
41-17-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee in prep area with lots of hair, hat on top. Employee obtained hair net at time of inspection. **Corrected On-Site**
13-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves. Walk-in cooler speed rack. Zone 2 Reach in cooler gaskets
23-03-4
Basic - Worn, torn and/or soiled floors. Food debris and trash on floor in walk-in cooler and freezer.
36-10-4
55
Frequently Asked Questions
When was Chili's Grill and Bar last inspected?
The most recent health inspection at Chili's Grill and Bar on file is from Aug 1, 2025. The public record contains 12 inspections in total.
What is the most common violation at Chili's Grill and Bar?
Across the inspection record, “food-contact surface on drink dispenser” has been cited three times, more than any other issue at Chili's Grill and Bar.
How does Chili's Grill and Bar compare to other restaurants in Panama City?
Chili's Grill and Bar most recently scored 78 out of 100, which is lower than the Panama City average of 83.
Has Chili's Grill and Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Chili's Grill and Bar 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 Grill and Bar 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 Grill and Bar inspected?
Based on the inspection history on file, Chili's Grill and Bar is inspected around four times per year on average.
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