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Chilis Grill and Bar

4205 Se Federal Hwy, Stuart, FL 34997
American
Last inspected: Feb 5, 2026
100
Score
Low Risk

Chilis Grill and Bar has been inspected nine times since 2022. The most recent visit was on Feb 5, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.

Recent inspections have found fewer violations than earlier ones, averaging around zero violations lately and about three violations before that.

Across the inspection history, “time/temperature control for safety food” is the issue that surfaces most often, recorded two times.

That puts the facility ahead of the local pack: the average Stuart restaurant scores 81. The full picture is one of consistent compliance.

9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
No violations found.
100
Oct 9, 2025
Routine - Food
No violations found.
100
May 9, 2025
Complaint Full
No violations found.
100
Dec 9, 2024
Routine - Food
No violations found.
100
Jul 22, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
55
Mar 15, 2024
Routine - Food
3 minor violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
86
Aug 4, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. alfredo (125F - Hot Holding) Per operator, Alfredo reheated in microwave until 165F then placed in hot holding unit. Per operator, out of temperature for approximately 30 minutes. Operator returned to microwave to finish reheating, 170F. **Corrected On-Site**
03B-01-6
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed paper portion cup stored inside metal container of bbq sauce. Operator removed portion cup. **Corrected On-Site**
10-01-5
82
Jan 6, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
78
Aug 22, 2022
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot holding unit by reach in freezer at cookline- Chicken 75-99F- hot holding, Egg rolls 90-94F- hot holding- operator states food out of temperature for 5 hours- see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler by flat top grill- corn salsa 58-61F at 2:30 to 55-57Fat 3:00 (cooling since 11:00)- food packed over fill line- at current rate of cooling food will not reach 41F within 4 hours- see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot holding unit by reach in freezer at cookline- Chicken 75-99F- hot holding, Egg rolls 90-94F- hot holding- operator states food out of temperature for 5 hours- see stop sale. At steam table on cookline- beans 92-96F- hot holding-operator states food out of temperature for 1.5 hours- operator discarded. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged over fried pickles- at reach in freezer at cookline- operator stored raw beef to bottom shelf. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler by flat top grill- corn salsa 58-61F at 2:30 to 55-57Fat 3:00 (cooling since 11:00)- food packed over fill line- at current rate of cooling food will not reach 41F within 4 hours- see stop sale.
03D-06-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by dish machine- operator provided. **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table at cookline- operator removed. Employee purse over single service utensil holders at dry storage area- operator removed. **Corrected On-Site**
40-06-5
Basic - Single-service articles not stored inverted or protected from contamination. To go containers at storage area not inverted- operator inverted. **Corrected On-Site**
25-06-4
Basic - Ceiling tile missing- above dish machine area. **Corrected On-Site**
36-36-4
43

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 Feb 5, 2026. The public record contains nine inspections in total.

What is the most common violation at Chilis Grill and Bar?

Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Chilis Grill and Bar.

How does Chilis Grill and Bar compare to other restaurants in Stuart?

Chilis Grill and Bar most recently scored 100 out of 100, which is higher than the Stuart average of 81.

Has Chilis Grill and Bar's inspection record improved over time?

Yes. Recent inspections at Chilis Grill and Bar have averaged around zero violations per visit, down from roughly three earlier in the record.

What does a low risk rating mean?

A low risk rating at Chilis 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 Chilis Grill and Bar inspected?

Based on the inspection history on file, Chilis Grill and Bar is inspected around three times per year on average.

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