Chili's Grill & Bar
Last inspected: Apr 8, 2026
70
Score
Chili's Grill & Bar appears in inspection records eight times, starting in 2022. Inspectors last stopped by on Apr 8, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around 12 violations to closer to four violations per visit over the last few inspections.
When inspectors have written things up, “floor soiled/has accumulation of debris in walk in freezer” has been the most frequent reason, cited three times.
That's lower than the typical St. Petersburg restaurant, which scores around 77. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket behind bar (Quaternary 500ppm, retested at 200PPM) Operator diluted. **Corrected On-Site**
41-27-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink behind bar (Quaternary 500ppm, retested at 400PPM) Operator diluted. **Corrected On-Site**
41-18-4
Basic - Ice buildup in walk-in freezer near door.
14-69-4
70
Nov 3, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Live, small flying insects found 1 live fly in kitchen by fryers, not seen landing on any food contact surfaces.
35A-02-7
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500ppm, diluted and retested at 200 PPM) **Corrected On-Site**
41-27-4
Basic - Floor area(s) covered with standing water. -Standing water on floor of dry storage room behind restaurant. -Standing water on floor of walk in cooler. Operator cleaned areas. **Corrected On-Site**
36-22-4
Basic - Floor soiled/has accumulation of debris in walk in freezer.
36-73-4
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Bagged trash on ground outside dumpster. Operator threw in dumpster. **Corrected On-Site**
33-09-4
64
Mar 4, 2025
Routine - Food
4 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
78
Sep 9, 2024
Complaint Full
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. From dry-storage shelf. a. Three 6lb cans of mandarin oranges are dented at seams.
01B-01-4
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. Observed employee scratch neck with bare hands then touch clean cups at wait station area. Discussed with manager proper hand-hygiene techniques. **Corrective Action Taken**
12A-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to water faucet at rear exit outside of kitchen without vacuum breaker.
29-34-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors are soiled.
23-03-4
Basic - Reach-in cooler interior have accumulation of soil residues.
22-16-4
Basic - White cutting board stored on shelf in ware washing area has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
52
Feb 19, 2024
Complaint Full
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee garnish drink with bare hands.
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (50F - Cold Holding); slice American cheese (48F - Cold Holding); Manager placed items on ice. Retemped Salmon 41F. sliced American cheese 35F **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards in prep area. **Repeat Violation**
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 cellphone on cook line prep table. Employee moved cellphone. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf in prep area wet nesting **Repeat Violation**
24-08-4
Basic - Floor soiled/has accumulation of debris. Walk-in freezer soiled with food debris.
36-73-4
Basic - Food storage container/container lid cracked or broken. Cracked pan on shelf in prep area. **Repeat Violation**
14-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employees must was hand sign at hand sinks in kitchen area. **Repeat Violation**
31B-04-4
Basic - Single-service articles improperly stored. Cases of to go items on floor in outside dry storage area.
25-05-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking from hand sink front line
29-11-4
45
Oct 17, 2023
Routine - Food
4 critical violations. 1 major violation. 12 minor violations.
View 17 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw hamburger meat then continued to handle ready to eat foods without washing hands and changing gloves. Spoke to manager.
12A-12-4
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Chicken tenders (125F - Hot Holding). Employee voluntarily discarded.
03B-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken (48F - Cold Holding); @3:10 raw chicken (42F - Cold Holding). Manager placed ice bags on items. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grilled chicken (125F - Hot Holding); Manager recooked chicken to 165F **Corrected On-Site**
03B-01-6
Intermediate - No soap provided at handwash sink. No soap at bar area hand sink. Manager placed soap. **Corrected On-Site**
31B-03-4
Basic - Waste line missing at soda gun holster. Soda gun at bar area missing waste line.
29-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine. Dishwasher machine soiled with food debris.
16-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on cook line reach in coolers cut marks.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker stored in reach-in cooler on line. Employee removed speaker. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf in dish area wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris. Walk-in Freezer floors soiled with food like debris.
36-73-4
Basic - Food storage container/container lid cracked or broken. Cracked pans on shelf by dish area.
14-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach- in cooler top.
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves soiled with food debris on cook line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line soiled with food debris.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash hands sign at hand sinks in kitchen.
31B-04-4
27
Jun 16, 2023
Routine - Food
No violations found.
100
Dec 8, 2022
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Operator moved open bottle of cleaner from food prep area **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Operator removed brushes stored in hand wash sink **Corrected On-Site**
31A-09-4
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 from 2 days ago not marked. Operator educated employees and marked **Corrected On-Site**
02C-03-5
Basic - Open dumpster lid. Operator closed lids **Corrected On-Site**
33-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator sanitised during inspection **Corrected On-Site**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed all employee drinks from kitchen **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelf in dish area
24-08-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
50
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 Apr 8, 2026. The public record contains eight inspections in total.
What is the most common violation at Chili's Grill & Bar?
Across the inspection record, “floor soiled/has accumulation of debris in walk in freezer” 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. Petersburg?
Chili's Grill & Bar most recently scored 70 out of 100, which is lower than the St. Petersburg average of 77.
Has Chili's Grill & Bar's inspection record improved over time?
Yes. Recent inspections at Chili's Grill & Bar have averaged around four violations per visit, down from roughly 12 earlier in the 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 two times per year on average.
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