Chili's Grill & Bar
Last inspected: Feb 25, 2026
82
Score
Inspectors have visited Chili's Grill & Bar eight times, with records going back to 2022. The most recent visit was on Feb 25, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around four violations each.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded three times.
Among St. Cloud restaurants, this is a fairly standard result. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
4 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
82
Oct 2, 2025
Routine - Food
2 minor violations.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
82
May 20, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave door handles soiled with food residue. **Corrected On-Site**
23-24-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Two coolers on expo line without thermometers. Operator placed thermometers in cooler.**Corrected On-Site** **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on stand up reach-in cooler next to fryers. Reach-in coolers on cooks line. **Corrected On-Site**
23-03-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach-in cooler not segregated on cooks line. **Corrected On-Site**
12B-13-4
78
Dec 9, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
70
May 16, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over bagged macaroni and cheese at reach in cooler by fryers **Corrected On-Site**
08A-05-6
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Potoato soup,chilli and chicken enchilada soup temping between 97F-102F. Operator reheated and all items temped between 135F-156F **Corrected On-Site**
03B-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave at by salad chiller at cooks line
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table at cooks line
14-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer at reach in cooler under hot well on cooks line No ambient thermometer at reach in cooler at expedite area
05-09-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
58
Oct 5, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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 **Corrected On-Site**
02C-03-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in cooler front line Gaskets reach in at bar
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Brisket thawing still water. Turned water on. Brisket still frozen **Corrected On-Site**
06-01-5
74
May 25, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
50
Dec 16, 2022
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 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. Oppm
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - queso blanco 98° returned to reheated to 165° and maintain 135° or above **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 53°, returned to walk-in cooler to cool down 41° or below **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink. At bar
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - all reach in coolers gaskets - rusted clean dishes rack
23-03-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Floor soiled/has accumulation of debris. - throughout the kitchen edges and behind equipment and under ice machine
36-73-4
Basic - Cove molding at floor/wall juncture broken/missing. - next to ice machine cove tile
36-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. - microwaves
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - above prep cooler at cook line and dishwasher area - Ceiling tile grid in warewashing area rusted.
36-34-5
Basic - Bowl or other container with no handle used to dispense food. - single use bowl inside sauce **Corrected On-Site**
14-01-5
Basic - Old food stuck to clean dishware/utensils. **Corrected On-Site**
16-48-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - all reach in coolers at cookline
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. - on prep table - at bar floor **Corrected On-Site**
21-44-1
35
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 25, 2026. The public record contains eight 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 three times, more than any other issue at Chili's Grill & Bar.
How does Chili's Grill & Bar compare to other restaurants in St. Cloud?
Chili's Grill & Bar most recently scored 82 out of 100, which is about the same as the St. Cloud average of 84.
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 four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Chili's Grill & Bar 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 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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