Chili's Grill & Bar
Last inspected: Mar 17, 2026
64
Score
Across the available record, Chili's Grill & Bar has 10 inspections on file, the first dated 2022. The latest inspection on file is from Mar 17, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
“Ice buildup at door of walk-in freezer” accounts for the largest share of issues, appearing seven times across the record.
Chili's Grill & Bar's latest score of 64 falls below the Clermont average of 67. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
1
Major latest
7
Minor latest
Inspection History
Mar 17, 2026
Complaint Full
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line, operator took to dish area for cleaning. **Corrective Action Taken**
22-02-4
Basic - Equipment in poor repair. -bin in ice cream reach in freezer on front line
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -pans in dish storage area
24-08-4
Basic - Ice buildup at door of walk-in freezer. New freezer is on order. **Corrective Action Taken** **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides of reach in cooler at bar
23-03-4
Basic - Waste line missing at soda gun holster at bar.
29-17-4
Basic - Water draining onto floor surface from hand wash sink in the bar.
29-03-4
Basic - Water leaking from pipe and/or faucet/handle at hand sink entry to kitchen
29-11-4
64
Oct 9, 2025
Routine - Food
No violations found.
100
Sep 30, 2025
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. --housemade ranch (71F - Cold Holding); squeeze bottle on cook line, held more than four hours per operator.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -housemade ranch (71F - Cold Holding); squeeze bottle on cook line, held more than four hours per operator.
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -chlorine 400++ **Warning**
41-18-4
Intermediate - Handwash sink water provided through a mixing valve or combination faucet is temperature is 122F
27-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -sheet pans encrusted in reach in cooler on cook line -bottom of chicken breading cooler
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -ice in hand sink on front line, bottle of water in hand sink on back line, plastic pitcher in handsink beside cook line.
31A-11-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. -cook line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -bottom of reach in drawers on cook line
23-03-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. -stir sticks at bar
25-09-4
Basic - Stored food not covered. -ice cream on cook line
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. -raw chicken thawing in standing water in three compartment sink, operator moved to walk in cooler. **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed onions over salad oil in back kitchen. Operator moved onions below oil **Corrected On-Site**
08B-17-4
32
Apr 8, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef behind raw shrimp in holding drawer on cook line. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -chip containers
22-02-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -pans under prep shelf in back kitchen **Repeat Violation**
24-08-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinets -gaskets and sides of reach in cooler front line -exterior chip containers **Repeat Violation**
23-03-4
64
Aug 27, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair on cook line. - From follow-up inspection 2024-08-27: Work order in for new tile. **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in kitchen - From follow-up inspection 2024-08-27: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -back line storage area. - From follow-up inspection 2024-08-27: **Time Extended**
24-08-4
86
Aug 26, 2024
Routine - Food
1 critical violation. 16 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp (52F - Cold Holding) burger patty (52F - Cold Holding); Philly meat (51F - Cold Holding); all in reach in drawer on cook line, all held less than four hours per operator. Operator moved to freezer for rapid chill. After 30 minutes, raw shrimp 43F, burger patty 47F, Philly meat 47F **Corrective Action Taken**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -server area in kitchen **Repeat Violation**
22-20-5
Basic - Accumulation of debris on top exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair on cook line.
36-32-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -back line storage area.
24-08-4
Basic - Floor area(s) covered with standing water in walk in cooler near beer area. **Repeat Violation**
36-22-4
Basic - Floor soiled/has accumulation of debris under fryers on cook line.
36-73-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -spatula for salmon by flat top grill on cook line. **Corrected On-Site**
10-02-4
Basic - Interior of microwaves on cook line have accumulation of black substance/grease/food debris.
22-08-4
Basic - Light not functioning under hood suppression system on cook line.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinets -gaskets on reach in coolers on cook line -filters under hood suppression system
23-03-4
Basic - Reach-in coolers interior on cook line have an accumulation of soil residues.
22-16-4
Basic - Standing water in bottom of reach-in-cooler on cook line.
29-49-6
Basic - Stored food not covered. -sour cream in reach in cooler on front line.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind fryers on cook line
36-27-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in kitchen
36-34-5
39
Feb 19, 2024
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Glass cleaner next to clean cups at the bar. **Corrected On-Site**
41-10-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) raw Philly meat behind raw cut steak in under counter drawer under the grill. 2) raw burger meat over raw sliced bacon in walk in cooler. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top warmers on cooks line. 1) black beans, 78 f 2) white queso 126 f Less than four hours per manager, placed in microwave for rapid reheat. 15 minutes later 1) black beans, 170 f 2) white queso 195 f **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) white cutting board in bar area is stained. 2) microwaves on cooks line are soiled.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin in server soda machine.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) several personal beverages on cooks line next to sanitizer bucket. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. 1) gaskets in reach in cooler next to soda machine in server are falling off.
14-11-5
Basic - Floor area(s) covered with standing water under expo line. **Corrected On-Site** **Repeat Violation**
36-22-4
Basic - Ice buildup in walk-in freezer at the door in walk in cooler.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees by server area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of green trash can at the bar is soiled.
23-03-4
Basic - Raw avocado not washed prior to preparation on cooks line.
08B-39-4
37
Jul 31, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 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. 10 ppm Primed then was 50ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich top reach in cooler next to flat top grill on the cooks line Sliced cheese 47-57 Filled too high in the pan Less than 4 hours per manager Removed top layers and placed in walk in freezer for temperature recovery 20 minutes later 41-43F **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Bag of cheese on handle in sink outside walk in cooler **Corrected On-Site**
31A-09-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Floor area(s) covered with standing water. Dish room **Repeat Violation**
36-22-4
Basic - One Light not functioning in dish room
36-62-4
Basic - Reach-in cooler shelves with rust that has pitted the surface at the bar
14-33-4
Basic - Several white Cutting board has cut marks and is no longer cleanable.
14-09-4
52
Dec 9, 2022
Complaint Full
2 critical violations. 3 major violations. 15 minor violations.
View 20 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. 0ppm after several attempts.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ribs cooked yesterday, speed rack removed from walk in cooler 1 hour ago to put the delivery away, 59F. Advised to rapid chill. **Repeat Violation**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Purple and clear liquids at mop sink.
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda machine nozzles at right front wait station - cutting boards soiled on cooks line, dessert station and green board at bar
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times, blocked by boxes in rear prep area.
31A-09-4
Basic - Floor drains soiled rough out kitchen
29-19-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Light shields damaged/in disrepair over cooks line.
38-01-4
Basic - Missing/broken drain plug at blue dumpster.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - prep table shelves soiled in rear prep area - wall/floor behind fryers
23-03-4
Basic - Old food stuck to clean dishware/utensils in wares storage area.
16-48-4
Basic - Standing water or very slow draining water in handwash sink near dish machine.
29-20-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at front wait counter.
22-20-5
Basic - Ceiling tile missing over wait station in kitchen.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout establishment.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. White board at condiment/fajita station and green board at bar.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse with eating utensils at bar, employee cell phone over kitchen pass thru.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting in clean wares area. **Repeat Violation**
24-08-4
Basic - Exterior door has a gap at top that opens to the outside.
35B-01-4
Basic - Floor area(s) covered with standing water in walk in cooler/beer cooler area. **Repeat Violation**
36-22-4
26
Sep 9, 2022
Routine - Food
4 critical violations. 4 major violations. 13 minor violations.
View 21 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Black beans on sandwich top cooler next to pizza oven prepped on 8/31
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Portioned ribs on the cooks line in under counter drawers 51F from overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler less than four hours as door opened for delivery today Prepped salmon 50 placed in walk in freezer and 30 minutes later 41F Reach in cooler on end cooks line closest to bar, less than four hours Cooked penne 51F Shredded cheese 52F Portioned commercially processed ravioli 49F Placed in walk in cooler- 45 minutes later Cooked penne 40F Shredded cheese 38F Portioned commercially processed ravioli 39F Cook line cooler portioned ribs 51F more than four hours . **Warning**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale. Sixth pan of black beans in sandwich top,cooler next to pizza oven dated 8/31
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Dish racks soiled - soda nozzles soiled at beverage station - reach in cooler and freezer interiors and drawers soiled throughout - oven interiors soiled - conveyor belt feeder for cooking - bottom of refrigerator in bar where containers for mixers are stored
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment.
22-31-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Outside walk in cooler **Repeat Violation**
31B-05-4
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 under counter cooler on sever side of expo. Manager discarded. **Corrective Action Taken**
02C-03-5
Basic - Old labels stuck to food containers after cleaning under prep table outside walk in cooler
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface at the bar for the beer mugs
14-33-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to clean equipment under prep table outside walk In cooler.
21-44-1
Basic - Stored food not covered, condiments at the bar.
08B-12-5
Basic - Walk -in cooler shelves and plastic dividers have accumulation of soil residues.
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at beverage station for wait staff
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook on cooks line. Manager provided hat. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting . 1)under prep table on plastic third pans 2) drink glasses at the bar.
24-08-4
Basic - Floor area(s) covered with standing water in walk in cooler and keg storage area.
36-22-4
Basic - Hole in or other damage to wall throughout kitchen.
36-24-5
Basic - Ice buildup in reach-in freezer holding ice cream, and walk in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Pipe behind fryers on cooks - Refrigeration units soiled throughout - shelves under prep and work areas soiled - walk in freezer fans soiled - floors soiled in walk in freezer - walls soiled throughout prep and cooking areas
23-03-4
19
Frequently Asked Questions
When was Chili's Grill & Bar last inspected?
The most recent health inspection at Chili's Grill & Bar on file is from Mar 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at Chili's Grill & Bar?
Across the inspection record, “ice buildup at door of walk-in freezer” has been cited seven times, more than any other issue at Chili's Grill & Bar.
How does Chili's Grill & Bar compare to other restaurants in Clermont?
Chili's Grill & Bar most recently scored 64 out of 100, which is lower than the Clermont average of 67.
Has Chili's Grill & Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Chili's Grill & Bar have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Chili's Grill & 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 Chili's Grill & Bar inspected?
Based on the inspection history on file, Chili's Grill & Bar is inspected around three times per year on average.
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