Chili's Grill & Bar
Last inspected: Feb 18, 2026
74
Score
Across the available record, Chili's Grill & Bar has 10 inspections on file, the first dated 2022. The most recent visit was on Feb 18, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
By comparison, the average Palm Beach Gardens facility scores 81, putting Chili's Grill & Bar on the weaker side. The inspection history reads as standard for a restaurant of this size.
10
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 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 washed soiled dishes and loaded into washer after without washing hands employee hung clean and sanitized lids on drying rack, discussed with operator employee washed hands. **Corrected On-Site**
12A-13-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. On clean dish storage racks multiple plastic food bins with large cracks and chips, discussed with operator to repair or replace.
14-16-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At cook line Sanitizer Bucket (Quaternary 100ppm) discussed with operator to correct to 200-400ppm.
21-08-4
74
Jul 8, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink by frying station - unable to turn on due to leaking pipe. Hamdwash sink located near by;
27-16-4
90
Jan 29, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. salmon (128F - Cooking);operator placed back in the oven; rechecked to 157 F **Corrected On-Site**
03C-75-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee talking on the phone at cook line , touching phone with gloved hands, employee changed gloves without washing hands and started to work with foods; operator educated; employee washed hands; **Corrected On-Site**
12A-09-4
74
Aug 2, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Bowl used to dispense shredded cheese in reach in cooler at expo line; removed **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable at salsa cooler
14-09-4
90
Nov 7, 2023
Complaint Full
No violations found.
100
Nov 6, 2023
Complaint Full
7 critical violations. 2 major violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. corn on the cob (119-156F - Hot Holding); at steam table #2 at cook line Operator added more water to covered all parts of food; food out of temperature for approximately 20 minutes; **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. mixed greens ( 2 blends shredded lettuce and mixed greens) (46-50F - Cooling)at 11:05 to 47 F -50 F at 11:40 since 10:30 ; in salad cooler above make table at salad station ; as per operator shredded lettuce is mixed with mixed greens and stored in salad cooler; salad cooler left open in between service; at this rate food will not reach 41 F or below; food moved to freezer ; **Corrective Action Taken**
03D-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. quesadilla chicken (49F - Cold Holding); in portioned bags on top part of make table; as per operator food not prepared or portioned today; food left outside for approximately 20 minutes while setting up the coolers; rice (49F - Cold Holding) in bag in drawers at cook line; as per operator food not portioned or prepared today; Food moved to walk-in cooler to quick chill food left outside for approximately 20 minutes while setting up the coolers; salsa (50F - Cold Holding); in individual cups at to go station; food not prepared or portioned today; food overstocked; as per operator food out of temperature for more than 4 hours; See Stop Sake **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. salsa (50F - Cold Holding); in individual cups at to go station; food not prepared or portioned today; food overstocked; as per operator food out of temperature for more than 4 hours; See Stop Sake Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ribs (45-48F - Cooling); cooked chicken (47F - Cooling); in walk-in cooler as per operator food cooked last night and placed in big plastic container and covered while cooling. Foods never reached 41 F or below within 6 hours; See Stop Sale
01B-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw chicken, battered food and placed in fryer; discarded gloves; touched clean plates; proceeded to put new gloves without washing hands before handling ready to eat foods; Manager educated; washed hands and changed gloves; **Corrected On-Site**
12A-12-4
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. Dishwasher (Chlorine 0ppm); operator unable to fix;
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ribs (45-48F - Cooling); cooked chicken (47F - Cooling); in walk-in cooler as per operator food cooked last night and placed in big plastic container and covered while cooling. Foods never reached 41 F or below within 6 hours; See Stop Sale
03D-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap by frying station;
31B-06-4
Intermediate - No probe thermometer provided to measure temperature of food products- all thermometers out of battery;
05-08-4
29
Oct 4, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (40-50F - Cold Holding); sausage (40-50F - Cold Holding) in reach in cooler next to broiler; foods overstocked; foods not prepared or portioned today; food out of temperature for approximately one hour; operator made smaller portions **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cooler across from cook line ;
22-02-4
Basic - Working containers of food removed from original container not identified by common name- salt at expo line; operator labeled **Corrected On-Site**
02D-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of broccoli over container with brisket in walk-in cooler; operator on bottom shelf **Corrected On-Site**
08B-17-4
Basic - Stored food not covered- grilled chicken in walk-in cooler; operator covered; **Corrected On-Site**
08B-12-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Food stored on floor- box of bread in walk-in freezer; Stored properly **Corrected On-Site**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cups of personal drinks on food prep area; removed **Corrected On-Site**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed. Food license not displayed
50-09-4
Basic - Bowl used to dispense salt at expo line ; operator removed; **Corrected On-Site**
14-01-5
52
Nov 19, 2022
Complaint Full
No violations found.
100
Nov 18, 2022
Complaint Full
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
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. At walk in cooler- shredded cheese 57-58F cold holding, Raw ground beef 56-57F- cold holding, raw Chicken-56-57F- cold holding , beef- 56-57F- cold holding, Egg rolls- 56-57F- cold holding cooked Beans 56-57F- cold holding , Sausage 56-57F- cold holding, marinara sauce 56-57F- cold holding, Sour cream 56-57F- cold holding, Sliced Cheese-56-57F- cold holding ,salsa 56-57F- cold holding- operator states food not prepared or portioned today- food out of temperature for more than 6 hours- see Stop Sale. At reach in coolers by cookline area-chicken wrap 42-56F- cold holding, chicken 50-51F- cold holding ribs 51-53F- cold holding, - operator states food not prepared or portioned today- food brought out directly from walk in cooler- food out of temperature for more than 6 hours- see Stop Sale.
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer- raw Comminuted beef not sealed I;it's original packaging over whole muscle beef- operator moved beef to lower shelf. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At shelf by cookline- Alfredo sauce 112F- hot holding - operator states food out of temperature for 30 minutes - operator placed food on stove to be reheated. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- shredded cheese 57-58F- cold holding, Raw ground beef 56-57F- cold holding, raw Chicken-56-57F- cold holding , beef- 56-57F- cold holding, Egg rolls- 56-57F- cold holding cooked Beans 56-57F- cold holding , Sausage 56-57F- cold holding, marinara sauce 56-57F- cold holding, Sour cream 56-57F- cold holding, Sliced Cheese-56-57F- cold holding,salsa 56-57F- cold holding- operator states food not prepared or portioned today- food out of temperature for more than 6 hours- see Stop Sale. At reach in coolers by cookline area-chicken wrap 42-56F- cold holding, chicken 50-51F- cold holding ribs 51-53F- cold holding, - operator states food not prepared or portioned today- food brought out directly from walk in cooler- food out of temperature for more than 6 hours- see Stop Sale.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Carton of juice in handwash sink at bar- operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of milk not date marked- operator could not answer when milk was first opened- operator discarded. **Corrected On-Site**
02C-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall above walk in freezer soiled with mold growth- operator cleaned. **Corrected On-Site**
36-27-5
Basic - Food stored in a location that is exposed to splash/dust. Closed Packages of seasoning soiled with dirt- operator cleaned. **Corrected On-Site**
08B-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted by ice machine- operator inverted. **Corrected On-Site**
24-05-4
39
Aug 8, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Operator removed splitter. **Corrected On-Site**
29-34-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. At back door.
35B-01-4
78
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 Feb 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Chili's Grill & Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Chili's Grill & Bar.
How does Chili's Grill & Bar compare to other restaurants in Palm Beach Gardens?
Chili's Grill & Bar most recently scored 74 out of 100, which is lower than the Palm Beach Gardens average of 81.
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 three 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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