Chili's Southwest Grill & Bar
Last inspected: Apr 10, 2026
37
Score
Going back to 2022, Chili's Southwest Grill & Bar has 11 inspections in the public record. Inspectors last stopped by on Apr 10, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly two violations earlier in the record.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
By comparison, the average Orlando facility scores 79, putting Chili's Southwest Grill & Bar on the weaker side. The pattern in the record is worth a careful look.
11
Inspections
4
Critical latest
0
Major latest
8
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
4 critical violations. 8 minor violations.
View 12 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Three compartment sink in bar with quat over 500ppm, rechecked after adding more water 400 ppm. **Corrected On-Site**
41-15-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cleaned table with sanitizer while using gloves. Then employee grabbed a piece of cheese and place on top of burger. Inspector ask manager to ask employee to wash hands.
12A-16-4
High Priority - Live, small flying insects found 1small flying insects on prep area
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese kept on salad station for 30 minutes with temperature of 48F . Rechecked after placing in freezer temperature of 40F .
03A-02-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Tongs and drinks spiral spoon stored next to hand sink in bar . Manager removed. Corrected On-Site** **Corrected On-Site**
24-27-4
Basic - Floors not constructed to be easily cleanable. Piece of wood use as floor tile until floor tiles can be repair. Per operator work order in place. **Corrective Action Taken**
36-12-4
Basic - In-use wet wiping cloth/towel used under cutting board.removed , operator removed Corrected On-Site** **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in server station has debris , operator cleaned . Corrected On-Site** **Corrected On-Site**
22-08-4
Basic - Light shield damaged/in disrepair. Light out in breading station
38-01-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee energy drinks stored in reach in cooler on salad station and in walk in cooler . Operator removed. **Corrected On-Site**
12B-13-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cilantro not been washed before cutting
08B-39-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on plastic containers kept on dry rack. Employee separated items and re washed. **Corrected On-Site**
24-08-4
37
Dec 1, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee eating while preparing food. Employee drink placed on top of sheet pans located on prep area . While he was chopping tomatoes. Removed **Corrected On-Site**
12B-01-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch , removed Corrected On-Site** **Corrected On-Site** **Repeat Violation**
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans located covers on walk in cooler have dust
23-03-4
82
Mar 20, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Home made avocado ranch kept overnight on reach in cooler on zone two with temperature of 51F, shredded cheese kept overnight on reach in cooler on zone two with temperature of 53F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese kept overnight on reach in cooler located in zone two with temperature of 53F, avocado ranch kept overnight on reach in cooler make table located in zone two with temperature of 51F **Repeat Violation**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located by chips warmer.
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles on salad station .
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee conducting prep while wearing a bracelet. **Corrected On-Site**
13-07-4
Basic - Floor soiled/has accumulation of debris. Debris on walk in freezer floor. **Repeat Violation**
36-73-4
Basic - Water leaking from pipe and/or faucet/handle. Leak on faucet on hand sink located in dish area.
29-11-4
55
Oct 2, 2024
Complaint Full
No violations found.
100
Oct 1, 2024
Complaint Full
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items in Walk in cooler overnight per operator Cooked penne Cooked peppers Cut tomatoes Avocado ranch Corn salsa Pico Shrimp Salmon Seasoned beef Raw burgers Raw bacon Ranch CookedGreen beans Sausage Black Beans? Pizza Mozzarella sticks Cooked rice Cx wings cooked Salsa Batter crispy chicken Mac n cheese Ribs Ancho paste Garlic butter Buttermilk Swiss Pepperjack Cheddar American cheese Sour cream Mix cheese Blue cheese Shredded lettuce Spring mix Burger sliders Cooked peppers 48-54F - Cold Holding Walk in cooler: Queso, raw beef, raw chicken, Raw burger less than 4hrs (48-54F - Cold Holding) advised operator to move to cooler for temperature recovery **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken station: chicken (112F-132F- Hot Holding) less than 4hrs per operator. Advised operator to reheat to 165F for temperature recovery
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items in Walk in cooler overnight per operator Cooked penne Cooked peppers Cut tomatoes Avocado ranch Corn salsa Pico Shrimp Salmon Seasoned beef Raw burgers Raw bacon Ranch CookedGreen beans Sausage Black Beans? Pizza Mozzarella sticks Cooked rice Cx wings cooked Salsa Batter crispy chicken Mac n cheese Ribs Ancho paste Garlic butter Buttermilk Swiss Pepperjack Cheddar American cheese Sour cream Mix cheese Blue cheese Shredded lettuce Spring mix Burger sliders Cooked peppers 48-54F - Cold Holding
01B-02-5
Basic - Bowl or other container with no handle used to dispense food. Handle in cheese container at taco station **Corrected On-Site**
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Multiple clean baking pans stored on prep table next to hand sink with no splash guard.
24-07-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer floor
36-73-4
55
Mar 27, 2024
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
90
Mar 26, 2024
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager on duty Jeff, in walk in cooler food out of temperature due to delivery, door left open. Less than 4 hours. Operator used ice and RIF for immediately temperature recovery Operator had 1.5 hours to get food to 41F or below raw chicken (45-47F - Cold Holding); burgers (46F - Cold Holding); raw shrimp ( - Cold Holding); sirloin (45F - Cold Holding); ribeye (45F - Cold Holding) Second temperature 1.5 hours later Chicken 46F, ribeye 44F, sirloin 44F, burgers 37F, raw shrimp 40F **Warning**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Stop sale sliced beef dated 3/15 past 7 days **Warning**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sliced beef dated 3/15 **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken First temperature 45-46f second temperature 1.5 hours later 46F Ribeye First temperature at 45f second temperature 1.5 hours later 44F Sirloin first temperature at 45F 1.5 hours later temperature at 44F **Warning**
01B-02-5
Intermediate - No soap provided at handwash sink. No soap in handwash sink located at wait station **Corrected On-Site**
31B-03-4
Basic - Food storage container/container lid cracked or broken. Food container cracked located it WIC **Corrected On-Site**
14-38-4
Basic - Hole in or other damage to wall. Hole in wall next to women's bathroom
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris behind oven in zone 2 Food debris behind press located in front area Gasket soiled in drawers in zone 2
23-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink can in RIF in zone 1 **Corrected On-Site**
12B-13-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to SS items located in front area Sanitizer bucket stored on floor in Bar area **Corrected On-Site**
21-44-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls located at dishwashing area with accumulation of debris
36-27-5
35
Sep 12, 2023
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - - From initial inspection : 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. Chocolate milk open over 24 hours and no date mark - From follow-up inspection 2023-09-12: **Time Extended**
02C-03-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine has debris Observed old labels on sanitized dishes at dry dish storage - From follow-up inspection 2023-09-12: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting at dry dish storage - From follow-up inspection 2023-09-12: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Microwave on cooks line by hot well next to prep area has glass that is shattered but is suspended by the outer glass. Observed item for reheating in microwave - From follow-up inspection 2023-09-12: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on walk in freezer door and ceiling - From follow-up inspection 2023-09-12: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in direct contact with raw chicken in reach in cooler at cooks line - From follow-up inspection 2023-09-12: **Time Extended**
10-06-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink on cooks line by the fryers has no hand wash sign.Emailed operator hand wash sign **Corrective Action Taken** - From follow-up inspection 2023-09-12: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at reach in cooler on cooks line are soiled - From follow-up inspection 2023-09-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cooks line where quesadillas are stored has food debris - From follow-up inspection 2023-09-12: **Time Extended**
22-16-4
61
Aug 25, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
45
Jan 25, 2023
Routine - Food
2 minor violations.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
90
Aug 9, 2022
Routine - Food
4 critical violations. 1 major violation. 17 minor violations.
View 22 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.Server brought dirty dishes to ware washing area, changed gloves and didn't wash hands. **Repeat Violation**
12A-07-5
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. Cook grabbed cooked chicken tenders with his bare hands to serve to customers.
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect on single service to go containers.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Items kept in reach in cooler in cook line for less than 4 hrs. Lettuce 46, Mac and cheese 53, shredded cheese 50, sour cream 47F. Move items to other cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.Degreaser bottle stored in bar no label.
41-21-4
Basic - Cleaned and sanitized equipment or utensils not properly stored.Silverware stored with handles down.
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable.Grooved cutting board in make table in cook line. **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 drinks stored in prep area in cook line. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.Prep cook , preparing food with no beard guard.
13-04-4
Basic - Floor soiled/has accumulation of debris.Freezer floors soiled. .
36-73-4
Basic - Food storage container/container lid cracked or broken.Crack containers in clean rack.
14-38-4
Basic - Grease receptacle lid open, broken, or missing.Grease trap lid open.
33-29-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board.Rag under cutting board in prep area.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Multiple microwaves in cook line have debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Light build up in hood filters over fryers. Heavy grease build up in hood filters over grills.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple cooling drawers in cook line have food build up . Small reach in freezer have food debris.
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. **Corrected On-Site**
21-44-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Multiple walls around kitchen and ware washing area.
36-27-5
Basic - Water softener salt (food) stored in a location that is not clean and dry.Water softener pellets stored on floor outside and exposed to the rain. **Repeat Violation**
08B-74-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles.Handles in multiple microwaves need to be clean and handles in reach in freezer that is been use as cooler.
23-24-4
21
Frequently Asked Questions
When was Chili's Southwest Grill & Bar last inspected?
The most recent health inspection at Chili's Southwest Grill & Bar on file is from Apr 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Chili's Southwest Grill & Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Chili's Southwest Grill & Bar.
How does Chili's Southwest Grill & Bar compare to other restaurants in Orlando?
Chili's Southwest Grill & Bar most recently scored 37 out of 100, which is lower than the Orlando average of 79.
Has Chili's Southwest Grill & Bar's inspection record improved over time?
No. Recent inspections at Chili's Southwest Grill & Bar have averaged around eight violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Chili's Southwest 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 Southwest Grill & Bar inspected?
Based on the inspection history on file, Chili's Southwest Grill & Bar is inspected around three times per year on average.
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