Chili's Grill & Bar
Last inspected: Dec 5, 2025
47
Score
The health department has logged nine inspections at Chili's Grill & Bar, the earliest from 2022. On Dec 5, 2025, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to six violations before.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited four times.
The city-wide average sits at 74, which Chili's Grill & Bar's 47 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 5, 2025
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At prep area, hose bibb with splitter on wall by prep sink missing backflow preventers on both ends.
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line in steam table, rice (124F - Hot Holding). Operator stated rice just placed in service. Rice moved to microwave to reheat, temperature 212f after reheating. **Corrected On-Site**
03B-01-6
High Priority - Handled raw food then utensils. Employee used plastic hanging glove for raw hamburger, removed glove from left hand with gloves right hand and then handled utensils without washing hands and changing glove.
12A-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar, no towels or soap at handwash sink. Operator supplied. **Corrected On-Site**
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. In outside storage room, tank not secured. Manager placed chain around tank. **Corrected On-Site**
51-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple reach-in cooler gaskets soiled with food debris/residue. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, dessert reach-in cooler drawers have interior bottom of cooler soiled with food residue. **Repeat Violation**
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. On back deck, mop stored in mop bucket. Manager had employee hang to air dry. **Corrected On-Site**
42-01-4
47
Jul 31, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Live, small flying insects found. At prep area, observed one flying insect.
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At wait station, nozzles on tea urns have build up. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At wait station, sanitizer bucket stored in handwash sink. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In wait station, interior of ice machine bin has build up at top plate, chute area.
22-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, multiple cases of unwashed produce stored on shelves over ready to eat items.
08B-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of reach-in cooler and reach-in freezer across from fry station soiled/food debris.
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple reach-in cooler/reach-in freezer gaskets soiled/build up. **Repeat Violation**
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. In prep area, large plastic containers stacked before air drying. **Repeat Violation**
24-08-4
55
Dec 18, 2024
Routine - Food
3 critical violations. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at end of cook line, cheesecake (45F - Cold Holding). Cheesecake held on top of pans, above chill line. Cheesecake placed in cooler 1 hour prior. Employee moved to bottom section of reach-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, ready to eat chicken marinade stored on bottom shelf in contact with raw chicken pans.
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. In prep area, can of mandarin oranges dented at lip/edge of can.
01B-01-4
Basic - Floor area(s) covered with standing water. At cook line, standing water on floor.
36-22-4
Basic - Food stored on floor. In outside water heater room, bags of softner salt stored on ground.
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In wait station, ice machine has black mold-like substance on interior walls.
22-20-5
Basic - Damaged/spoiled/recalled food not properly segregated. In prep area, can of mandarin oranges dented at lip/edge of can. Operator moved to office. **Corrected On-Site**
08B-20-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish shelves, metal,pans stacked before air drying. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. At cook line, reach-in cooler gasket torn. **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple reach-in cooler gaskets soiled. In prep area, walk-in cooler gasket soiled. **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. In prep area, employee cutting onions before washing. Manager had employee discard onions, wash and cut new onions. **Corrective Action Taken**
08B-39-4
Basic - Single-service articles improperly stored. In outside storage room, 2 cases of togo items stored on floor. Operator moved to shelf. **Corrected On-Site**
25-05-4
Basic - Unclean building components, attachments or fixtures. At cook line, hood system over fryers has grease build up.
36-50-4
39
Jul 30, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
50
Feb 14, 2024
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line pass thru area, chicken (122, 115F - Hot Holding)l Employee stated chicken placed in warmer 30 minutes earlier. Managed reheated- chicken (184, 189F - Hot Holding) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. In wait station, spray bottle of multi surface sanitizer hanging on shelf above sugar packets. Manager moved spray bottle. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink in prep area, splitter added to hose bibb for chemical dispensers, no backflow preventer on non chemical dispenser side. Operator removed splitter, vacuum breaker present on hose bibb. **Corrected On-Site**
29-42-4
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. In walk-in cooler and wait station, chocolate milk not dated. Operator not able to determine when milk was opened. **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On lower shelf in prep area, wedge slicer has food debris on blade. Employee moved to clean. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar handwash sink. Operator supplied. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. In wait station, spray bottle identified as multi surface sanitizer not labeled. Manager labeled. **Corrected On-Site**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Tank by mop sink not secured, operator placed chain on tank. **Corrected On-Site**
51-11-4
Basic - Single-service articles not stored inverted or protected from contamination. In wait station, plastic lids and togo cups not inverted/protected. Manager inverted lids and covered sleeve dispensers. **Corrected On-Site**
25-06-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of dessert reach-in cooler soiled. Manager had employee clean. **Corrected On-Site**
22-16-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. At cook line, potato chips identified as personal on upper shelf. Manager moved to office. **Corrected On-Site**
08B-49-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. In wait station, Sanitizer Bucket (Quaternary 0ppm); Operator made new bucket, retested Sanitizer Bucket (Quaternary 300ppm) **Corrected On-Site**
21-08-4
33
Aug 28, 2023
Routine - Food
No violations found.
100
Aug 18, 2023
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
33
Mar 22, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (46F - Cold Holding); shredded lettuce (46F - Cold Holding) in top section of reach in cooler across from fryers on cook line, per manager cooler is in defrost mode and all items placed in cooler approximately 30 minutes prior, manager placed cooler out of defrost mode, items retemp below 41F **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At hand wash station in dish area for hot water.
27-19-4
Intermediate - No soap provided at handwash sink. At hand wash station on cook line by fryers **Repeat Violation**
31B-03-4
Basic - Unnecessary items stored in garbage enclosure. Discarded reach in coolers behind dumpster.
33-30-4
Basic - Self-closing metering faucet does not provide water for at least 15 seconds. At double hand wash station in men's bathroom the right faucet does not run for 15 seconds.
27-14-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda machine around nozzles in server area.
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. All microwaves on make line. **Repeat Violation**
22-08-4
Basic - Floor soiled/has accumulation of debris. Floor under equipment at bar area. Under shelfs in outside storage area.
36-73-4
55
Aug 8, 2022
Complaint Full
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alfredo sauce (127F - Hot Holding); corn of the cob (109F - Hot Holding) in steam wells on make line, per manager both items where already reheated before placing in steam well less then one hour prior, both items placed in microwave and reheated over 165F. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork ribs (47F - Cold Holding) in reach in cooler drawer on cook line that can not close all the way by itself, per employee ribs where placed in cooler approximately three hours prior, manager placed ribs in back of reach in cooler. chicken wings (45F - Cold Holding); cooked peppers and onions (46F - Cold Holding); sliced cheese (46F - Cold Holding); chopped chicken (47F - Cold Holding) in walk in cooler, per manager door to cooler has been consistently opened for approximately 3.5 hours, manager opened interior door to walk in freezer, all retemps at or below 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee with infected sore/cut/burn/wound on hand, finger or wrist without two layers of impermeable protection on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Employee engaged in food preparation in prep area has only one impermeable layer on finger cut, employee put on gloves. **Corrected On-Site**
11-13-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee at bar area using hand wash sink to rinse off cups. Employee filling container in hand wash sink on cook line.
31A-11-4
Intermediate - No soap provided at handwash sink. In women's bathroom. **Repeat Violation**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In handicapped stall in women's bathroom
31B-05-4
Basic - Food stored on floor. Cooking oil next to fryers on cook line.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of two microwaves on cook line.
22-08-4
Basic - Old labels stuck to food containers after cleaning. On multiple stored and in use containers throughout kitchen. **Repeat Violation**
16-46-4
Basic - Employee with no hair restraint while engaging in food preparation. Two employees no cook line.
13-03-4
39
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 Dec 5, 2025. The public record contains nine inspections in total.
What is the most common violation at Chili's Grill & Bar?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Chili's Grill & Bar.
How does Chili's Grill & Bar compare to other restaurants in Jacksonville?
Chili's Grill & Bar most recently scored 47 out of 100, which is lower than the Jacksonville average of 74.
Has Chili's Grill & Bar's inspection record improved over time?
No. Recent inspections at Chili's Grill & Bar have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Chili's Grill & Bar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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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