Chili's Grill & Bar #355
Last inspected: Dec 8, 2025
82
Score
The health department has logged 12 inspections at Chili's Grill & Bar #355, the earliest from 2022. On Dec 8, 2025, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
Looking across the full record, “equipment and utensils not properly air-dried - wet nesting” is the recurring theme, flagged six times.
Among Orlando restaurants, the typical score is 79; Chili's Grill & Bar #355 is comfortably above that bar. The file should reassure diners considering a visit.
12
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling with water leak, near cook line.
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket on shelf at dry storage. Operator removed **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers at prep station **Corrected On-Site**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease
23-03-4
82
Jun 11, 2025
Complaint Full
5 minor violations.
View 5 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - caulk line at dish station
23-03-4
Basic - Old food stuck to clean dishware/utensils. - manager brought to dish station for rewash **Corrective Action Taken**
16-48-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cookline employee with watch and cookline employee with bracelets **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. - manager brought to dish station for rewatch **Corrective Action Taken**
24-08-4
78
May 21, 2025
Complaint Full
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several cups next to clean equipment. Manager moved them to a table by itself. **Corrected On-Site** - From follow-up inspection 2025-05-21: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. On plastic containers. Turned on the side to dry. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2025-05-21: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Icecream - From follow-up inspection 2025-05-21: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On shelf next to clean equipment. Management moved buckets. **Corrected On-Site** - From follow-up inspection 2025-05-21: **Time Extended**
21-44-1
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Small cooler on cook line. Staff cleaned. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-05-21: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At bar - From follow-up inspection 2025-05-21: **Time Extended**
29-20-5
74
May 16, 2025
Complaint Full
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (51F - Cold Holding); cut lettuce (51F - Cold Holding); shredded cheese (51F - Cold Holding); diced tomatoes (51F - Cold Holding); Mac and cheese (51F - Cold Holding). In the cooler for less than 4 hours. Team added ice to cool. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several cups next to clean equipment. Manager moved them to a table by itself. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On plastic containers. Turned on the side to dry. **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - Ice buildup in reach-in freezer. Icecream
14-69-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On shelf next to clean equipment. Management moved buckets. **Corrected On-Site**
21-44-1
Basic - Standing water in bottom of reach-in-cooler. Small cooler on cook line. Staff cleaned. **Corrected On-Site** **Repeat Violation**
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At bar
29-20-5
64
Apr 4, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handles at cook line **Corrected On-Site**
23-24-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers near prep station **Corrected On-Site**
24-08-4
Basic - Floor soiled/has accumulation of debris. Walk in cooler **Corrected On-Site**
36-73-4
Basic - Standing water in bottom of reach-in-cooler. At cook line **Corrected On-Site**
29-49-6
78
Sep 4, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. - From follow-up inspection 2024-09-04: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in back of kitchen and walk in cooler dust. - From follow-up inspection 2024-09-04: **Time Extended**
36-34-5
86
Sep 3, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 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. **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Whisk in sink at server station. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in back of kitchen. **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in back of kitchen and walk in cooler dust.
36-34-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Clean forks in dish area.
24-18-4
58
Mar 4, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand sink at bar.
31A-11-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer on cook line.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet on cook line near fryers.
29-11-4
70
Sep 13, 2023
Routine - Food
1 minor violation.
View 1 violation
Insects, Rodents, and Animals Not Present
FL-38
90
Sep 12, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Through 3 cycles 0ppm.
22-42-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on front line. **Corrected On-Site**
22-08-4
Basic - Light shield damaged/in disrepair. Walk in freezer shield cracked.
38-01-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in walk in cooler missing cover.
38-07-4
74
Mar 28, 2023
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. sliced pepper jack (47F - Cold Holding) top of make table near grill. Operator discarded. chicken wings (47-51F - Cold Holding) in wing prep table, operator states in unit less then four hours, exchanged with cold product. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bun toaster on cookline
22-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks on cookline **Repeat Violation**
13-04-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of reach-in freezer and walk-in freezer
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Under cookline
22-16-4
Basic - Standing water in bottom of reach-in-cooler. On cookline under hot holding
29-49-6
61
Sep 16, 2022
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. roasted corn on the cob (46-47F - Cold holding); housemade salsa (47-49F - Cold Holding); milk (44-46F - Cold Holding); garlic butter (45F - Cold Holding); cut lettuce (46F - Cold Holding); 6oz sirloin steak (49F); link sausage (48F - Cold Holding); brisket (48F - Cold Holding); chicken pasta bowls (47-51F - Cold Holding); mashed black beans (49F - Cold Holding); cut sausage (49F - Cold Holding); ribs (49F - Cold Holding); guacamole with tomatoes (48F - Cold Holding); queso blanco (44-45F - Cold Holding); rice (47F - Cold Holding); Cooked sliced Chicken (47F - Cold Holding); raw bacon (47F - Cold Holding); raw salmon (47F - Cold Holding); raw shrimp (47F - Cold Holding); Quesadilla (47F - Cold Holding); raw ground beef slider patties (47-49F - Cold Holding); raw chicken (44F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw hamburger (44-47F - Cold Holding) in cooler drawer under grill. macaroni and cheese (69F - Cold Holding-top of make table at fry station above chill line. cooked peppers and onions (44-45F - Cold Holding); cut chicken (47F - Cold Holding)on cookline. sour cream (49F - Cold Holding); diced tomatoes (49F - Cold Holding); housemade salsa (49F - Cold Holding) at to go reach-in. mozzarella sticks (47F - Cold Holding); chicken wings (46-53F - Cold Holding)- at fry station roasted corn on the cob (46-47F - Cold holding); housemade salsa (47-49F - Cold Holding); milk (44-46F - Cold Holding); garlic butter (45F - Cold Holding); cut lettuce (46F - Cold Holding); 6oz sirloin steak (49F); link sausage (48F - Cold Holding); brisket (48F - Cold Holding); chicken pasta bowls (47-51F - Cold Holding); mashed black beans (49F - Cold Holding); cut sausage (49F - Cold Holding); ribs (49F - Cold Holding); guacamole with tomatoes (48F - Cold Holding); queso blanco (44-45F - Cold Holding); rice (47F - Cold Holding); Cooked sliced Chicken (47F - Cold Holding); raw bacon (47F - Cold Holding); raw salmon (47F - Cold Holding); raw shrimp (47F - Cold Holding); Quesadilla (47F - Cold Holding); raw ground beef slider patties (47-49F - Cold Holding); raw chicken (44F - Cold Holding)in walk-in cooler, operator states all items in cooler over 4 hours. Ambient cooler temperature 44°F Informed operator that any items on the front cookline that came from the walk-in should be considered part of the stop sale **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken (89-93F - Hot Holding) on cookline. Operator states less then 2 hours, discarded **Corrective Action Taken**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs in walk-in cooler, employee states produced 48 hours prior
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Across from prep area
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cookline. Placed one on **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Next to salad station
24-08-4
Basic - Ice buildup in reach-in cooler under fry zone make table
14-69-4
Basic - Old food stuck to clean dishware/utensils. On lexans on clean dish rack. Operator removed **Corrected On-Site**
16-48-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Single door cooler left of fry zone
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Handsink next to lexan shelf in prep area
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At server station
21-12-4
39
Frequently Asked Questions
When was Chili's Grill & Bar #355 last inspected?
The most recent health inspection at Chili's Grill & Bar #355 on file is from Dec 8, 2025. The public record contains 12 inspections in total.
What is the most common violation at Chili's Grill & Bar #355?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited six times, more than any other issue at Chili's Grill & Bar #355.
How does Chili's Grill & Bar #355 compare to other restaurants in Orlando?
Chili's Grill & Bar #355 most recently scored 82 out of 100, which is higher than the Orlando average of 79.
Has Chili's Grill & Bar #355's inspection record improved over time?
Results have been roughly steady. Inspections at Chili's Grill & Bar #355 have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Chili's Grill & Bar #355 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 & Bar #355 inspected?
Based on the inspection history on file, Chili's Grill & Bar #355 is inspected around four times per year on average.
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