Chili's Grill & Bar #441
Last inspected: Nov 3, 2025
55
Score
The health department has logged 10 inspections at Chili's Grill & Bar #441, the earliest from 2022. The most recent visit was on Nov 3, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have ticked up lately, averaging around five violations per visit versus roughly three violations earlier in the record.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
By comparison, the average Pembroke Pines facility scores 79, putting Chili's Grill & Bar #441 on the weaker side. Nothing in the record is alarming, but there's room to improve.
10
Inspections
1
Critical latest
3
Major latest
3
Minor latest
Inspection History
Nov 3, 2025
Complaint Full
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) steam table- fried chicken breast (130F - Hot Holding); chicken tenders (128F - Hot Holding), per manager food hot held less than two hours. Manager discarded at will. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Fry station- standing tab,e and food container in front of of sink, employee removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area- employee provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Bar area- employee provided. **Corrected On-Site**
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents- left side of dining room, buildup of dust.
36-34-5
Basic - Floor area(s) covered with standing water. Cook line, accumulating of water in floor on missing tiles.
36-22-4
Basic - Floor tiles missing and/or in disrepair.4 missing tiles in cook line.
36-17-5
55
Aug 20, 2025
Complaint Full
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up garbage and placed on trash can, then grabbed two clean plastic saucers without washing hands. After educated employee, employee washed hands. **Corrected On-Site**
12A-13-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched head, then grabbed precooked pork ribs, using same gloves. After manager instructed employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**
12A-10-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Entrance on establishment by dinning room area- smell like damp, moist air.
36-64-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling -AC vents leaking water in dinning room area.
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone, next to box compartments of cut lemons and cut oranges -front counter - bar area. Employee removed. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooker wearing a watch, after manager instructed, employee removed. **Corrected On-Site** **Repeat Violation**
13-07-4
61
Dec 10, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. Cook line in front of breaded station, large box of chips in front of sink, employee removed. **Corrected On-Site**
31A-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a colorful brace, after instructed, employee removed. **Corrected On-Site**
13-07-4
86
Aug 9, 2024
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
67
Nov 2, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. cooked yellow rice (44-46F - Cold Holding), per manager food held for two hours, observed rice portioned packed on double bags, operator removed from bags, placed on large baking tray inside walk in cooler for a quick chill **Corrective Action Taken**
03A-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Above steam table in expo station employee cleaned and sanitized **Corrected On-Site**
22-08-4
82
Jul 6, 2023
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. 4 Cooling drawers- pasta station-; cooked penne pasta (51F - Cold Holding); sautéed peppers (52F - Cold Holding); cooked chicken (53F - Cold Holding); cooked corn (54F - Cold Holding)- per chef, food moved from WIC, more than 4 hours, no portioned or prep today. See stop sale. **Warning** - From follow-up inspection 2023-07-06: Observed no TCS food stored inside, unit is out of service, will be check on the next unannounced inspection **Time Extended**
03A-02-5
86
Jul 5, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 Cooling drawers- pasta station-; cooked penne pasta (51F - Cold Holding); sautéed peppers (52F - Cold Holding); cooked chicken (53F - Cold Holding); cooked corn (54F - Cold Holding)- per chef, food moved from WIC, more than 4 hours, no portioned or prep today. See stop sale. **Warning**
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. 4 Cooling drawers- pasta station-; cooked penne pasta (51F - Cold Holding); sautéed peppers (52F - Cold Holding); cooked chicken (53F - Cold Holding); cooked corn (54F - Cold Holding)- per chef, food moved from WIC, more than 4 hours, no portioned or prep today. Employee discarded. **Warning**
01B-02-5
Basic - Bowl or other container with no handle used to dispense food. SS plastic cup use to dispense home made salad dressing, pico de gallo and feta cheese, employee removed all cups. **Corrected On-Site** **Warning**
14-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area. **Warning**
31B-04-4
67
Oct 11, 2022
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
70
Sep 13, 2022
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Flip top- under two microwaves-mixed shredded cheese (50F - Cold Holding), per operator food held less than two hours, operator moved food to WIC for a quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-corn (100F - Hot Holding), operator stated food held less than an hour, operator reheated on microwave to 160F **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Bar area, sanitized bucket and spray bottle inside, employee removed both items **Corrected On-Site**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Fry station, three units by cook line **Repeat Violation**
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Hot box-chips warmer, build up of food debris and grease. Employee cleaned **Corrected On-Site**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Warmer chips box- above window and front side. Employee cleaned **Corrected On-Site**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around mop sink, build up of like mold substance .
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm), operator made new solution, quaternary sanitizer at 300 ppm **Corrected On-Site**
21-08-4
50
Jul 8, 2022
Complaint Full
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooling drawers-baby ribs (45-51F - Cooling); mexican rice (50-F - Cooling). Food prep on July 3 and July 4, operator verified labels on containers. Observed baby ribs and Mexican rice packaged on plastic bags. See stop sale.
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooling drawers-baby ribs (45-51F - Cooling); mexican rice (50-F - Cooling). Food prep on July 3 and July 4, operator verified labels on containers. Observed baby ribs and Mexican rice packaged on plastic bags.
01B-36-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-chili (110F - Hot Holding), per operator food held less than one hour, employee heated up in microwave to 165F. **Corrected On-Site**
03B-01-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Cook line, ceiling tiles and ac vents.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Approximately, 7 units, along the flip tops by cook line
14-09-4
Basic - Floor soiled/has accumulation of debris. -Cook line, under cooking equipment -under ice machine
36-73-4
Basic - Floor tiles missing and/or in disrepair. Missing tile by cook line
36-17-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Lower cooler, bellow microwave, open bottle of ice coffee drink. Employee removed **Corrected On-Site**
12B-13-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment
36-27-5
47
Frequently Asked Questions
When was Chili's Grill & Bar #441 last inspected?
The most recent health inspection at Chili's Grill & Bar #441 on file is from Nov 3, 2025. The public record contains 10 inspections in total.
What is the most common violation at Chili's Grill & Bar #441?
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 Grill & Bar #441.
How does Chili's Grill & Bar #441 compare to other restaurants in Pembroke Pines?
Chili's Grill & Bar #441 most recently scored 55 out of 100, which is lower than the Pembroke Pines average of 79.
Has Chili's Grill & Bar #441's inspection record improved over time?
No. Recent inspections at Chili's Grill & Bar #441 have averaged around five violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Chili's Grill & Bar #441 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 Chili's Grill & Bar #441 inspected?
Based on the inspection history on file, Chili's Grill & Bar #441 is inspected around three times per year on average.
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