Chili's Grill & Bar
Last inspected: Mar 13, 2026
45
Score
Chili's Grill & Bar has been inspected 11 times since 2022. On Mar 13, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to six violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited six times.
That's lower than the typical Wellington restaurant, which scores around 71. There are enough flags in the record to merit a second thought.
11
Inspections
4
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touched pants then handled clean handle of hamburger smasher and pan with sauce; no hand wash. Employee washed hands and was advised to clean and sanitize items. **Corrective Action Taken**
12A-28-4
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 reach in cooler by grill: cut jalapeño cheddar sausage (49F - Cold Holding); At reach in cooler by fryer: raw chicken (49F - Cold Holding) As per operator, both products stored over 4 hours. Not prepped or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by grill: cut jalapeño cheddar sausage (49F - Cold Holding); At reach in cooler by fryer: raw chicken (49F - Cold Holding) As per operator, both products stored over 4 hours. Not prepped or portioned today. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot holding area above steam table: cooked chicken (129F - Hot Holding) At hot holding area by fryer: cooked bone in wings (117F - Hot Holding) As per operator, products stored 30 mins prior; Operator discarded. **Corrected On-Site**
03B-01-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Time/temperature control for safety food thawed in an improper manner. Rolling racks of frozen chicken thawing at room temperature in backend of kitchen. Operator moved to walk in cooler. **Corrected On-Site**
06-01-5
Basic - Employee drinking in a food preparation or other restricted area ( cookline).
12B-02-4
45
Aug 14, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 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 repeatedly touched garbage can to move out of the way with his hands then touched clean pans with out washing hands first, Employee washed hands **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged Reach in freezer cook line Raw breaded chicken stored above a bag with Alfredo sauce Operator stored properly . **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw burgers stored above raw pork ribs. Advised operator to stored properly
08A-20-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Prep Prep Willie Camasi
53B-13-5
58
May 5, 2025
Complaint Full
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bib with splitter added; no vacuum breaker at ends of splitter. Operator removed splitter. **Corrected On-Site**
29-34-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled cellphone then touched clean cutting board surface along cook line; no hand wash. Employee washed hands. **Corrected On-Site**
12A-29-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed grill cook put on loose translucent gloves over regular glove; used hand with regular glove to remove contaminated translucent glove then touched clean utensil and prepare food without changing contaminated regular glove and hand washing hands. Instructed operator how to remove loose translucent gloves properly. Line cook removed gloves and washed hands. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers: Swiss cheese (47F - Cold Holding) As per operator, removed from walk in cooler and stored approximately 3 hours. Not prepped or portioned today. Operator moved to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked corn (126F - Hot Holding) As per operator, stored since 1 hour. Operator placed in microwave to reheat to 165F. **Corrective Action Taken**
03B-01-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee food safety training expired.
53B-14-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed dirty water leaking from ceiling in front of smoker/ oven. At the time of observation, ribs were cooking inside unit; advised operator to protect product when removing from oven as dirty water can contaminate product.
36-32-5
41
Jan 3, 2025
Routine - Food
5 critical violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked corns (44F - Cooling) As per operator, prepared yesterday; stored overnight in unit in a plastic bag. Items not cooler to 41F in 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler near flat to grill: sausage (46F - Cold Holding); sliced Swiss cheese (42F - Cold Holding) As per operator, items stored in unit overnight. Not prepped or portioned today. See stop sale.
01B-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server touched face then scooped fries and to serve; no hand wash. Server washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-25-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked corns (44F - Cooling) As per operator, prepared yesterday; stored overnight in unit in a plastic bag. Items not cooler to 41F in 6 hours. See stop sale.
03D-02-5
High Priority - Container of medicine improperly stored. Allergen medication stored above food prep area between beverage container and ice cream freezer. Operator removed. **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler near flat to grill: sausage (46F - Cold Holding); sliced Swiss cheese (42F - Cold Holding) As per operator, items stored in unit overnight. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
47
Oct 8, 2024
Routine - Food
No violations found.
100
Oct 7, 2024
Routine - Food
3 critical violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler next to fryer: cooked wings (47F - Cold Holding) As per operator, transferred from walk in cooler 1 hour prior. Not prepped or portioned today. Operator moved to quick chill. At make table: sliced tomatoes (47F - Cold Holding) As per operator, transferred from walk in cooler since 1 hour. Not prepped or portioned today. Operator moved to quick chill. cooked pasta (42F - Cold Holding); cooked ribs (45F - Cold Holding) As per operator, taken out of cooler 1.5 hours prior to allow for cooler to be serviced. Not prepped or portioned today. Operator moved to quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server touch beard then served food and sauce; no hand wash. Employee washed hands. **Corrected On-Site**
12A-25-4
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. Observed dishwasher handled dirty dishes then handled clean dishes from dishwasher. Dishwasher washed hands. **Corrected On-Site**
12A-13-4
64
Sep 20, 2023
Complaint Full
No violations found.
100
Sep 19, 2023
Complaint Full
5 critical violations. 2 major violations. 3 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. blonco 117-125, manager stirred 147 as per manager 3 hours in steam table.. Manager reheated to 178 f Chili 95,enchilada soup 90, baked potato soup 86 at server station . as per manager 3 hours. Unit was turned off. Manager reheated all three 175-182 **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese 46 as per manager less than 1 hour( by fryer cooler). shredded cheese 41, portioned ranch dressing 50 on top , cheddar cheese 48 on top stored over 5 hours in this cooler. On cook line .as per manager Not prepared or portioned today. Sausage 59, chicken 55 in cooler by fryer stored over 5 hours . Not prepared or portioned today **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mozzarella cheese 46 as per manager less than 1 hour( by fryer cooler). shredded cheese 41, portioned ranch dressing 50 on top , cheddar cheese 48 on top stored over 5 hours in this cooler. On cook line .as per manager Not prepared or portioned today. Baked potato soup 66 f Enchilada soup 65 thawing at room temperature on tray at three compartment sink. Sausage 59, chicken 55 in cooler by fryer **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found. 1 crawling on back plate of three compartment sink. Manager killed and cleaned. **Corrected On-Site** **Warning**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked chicken in walk in cooler. Manager rearranged. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Marinara 52 at 1:49 ambient cooling tightly covered.as per manager ambient cooling 3 hours .manager moved marinara to reach in freezer..Marinara second temperature 49 at 2:15 ,manager opened the bag and moved back to freezer third temperature 38 at 2:45 pm **Corrected On-Site** **Warning**
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid ( Sanitizer solution ) spray bottle at hostess station not labeled. Manager labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - Time/temperature control for safety food thawed in an improper manner. Baked potato soup 66 f Enchilada soup 65 thawing at room temperature on tray at three compartment sink. **Warning**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table next to oven . Manager put in sanitizer solution **Corrected On-Site** **Warning**
21-12-4
33
Aug 30, 2023
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
47
Jan 19, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Insects, Rodents, and Animals Not Present
FL-38
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
64
Aug 4, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside flip top cooler on cook line. #3, chopped romaine, sliced tomatoes, salsa 46-48°F cold Holding . Per operator products stored for approximately for approximately 2 hours. Per operator products not prepared or portioned today. Operator moved products to walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator discarded **Corrected On-Site**
12B-07-4
82
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 13, 2026. The public record contains 11 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 six times, more than any other issue at Chili's Grill & Bar.
How does Chili's Grill & Bar compare to other restaurants in Wellington?
Chili's Grill & Bar most recently scored 45 out of 100, which is lower than the Wellington average of 71.
Has Chili's Grill & Bar's inspection record improved over time?
No. Recent inspections at Chili's Grill & Bar have averaged around six violations per visit, up from roughly three 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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