Chili's Southwest Grill & Bar
Last inspected: Mar 11, 2026
74
Score
Public records show 10 inspections at Chili's Southwest Grill & Bar stretching back to 2022. The newest entry in the record is dated Mar 11, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
That's lower than the typical West Palm Beach restaurant, which scores around 79. The inspection history reads as standard for a restaurant of this size.
10
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : 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. Walk in cooler . At 11:53am cooked ribs (47F cooling) since yesterday. At 11:54am cooked onions 46F cooling since yesterday . Per operator products cooling since yesterday. See stop sale **Warning** - From follow-up inspection 2026-03-11: Walk in cooler Cooked rice at 2:55pm (75F cooling) since 12:30pm product did not cool to 70F within 2 hours.see stop sale **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line steam table Overstocked Mashed potatoes 128F hot holding Expo steam table queso 101F hot holding . Per operator both products stored for approximately 1 hour, operator moved items to be reheated to 165F++ **Corrective Action Taken** **Warning** - From follow-up inspection 2026-03-11: Cheese sauce 90F hot holding overstocked stored for approximately1 hour operator moved to be reheated to 165F++**Admin Complaint** **Admin Complaint**
03B-01-6
74
Mar 3, 2026
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Approved Thawing Methods Used
FL-31
43
Aug 4, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
78
Jan 10, 2025
Routine - Food
4 critical violations.
View 4 violations
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. Employee touched broom and dust pan while sweeping floor at expo line and then handled clean cups and ice scoop while preparing drinks for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-29-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server removed soiled dishes from table, carried to dish area and then went to expo line and handled clean plates of food to serve to customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Drawers under grill; raw steak (47F - Cold Holding); raw hamburger (49F - Cold Holding). Operator stated not prepared or portioned today, held in cooler 2 hours, added bags of ice. **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 expo line steam table; chicken enchilada soup (118F - Hot Holding). Operator stated soup was reheated prior to being placed in steam table, held for 1 hour, moved to be reheated to 165F. **Corrective Action Taken**
03B-01-6
55
Jul 11, 2024
Routine - Food
No violations found.
100
Jul 10, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top next to grill; sliced cheese (58F - Cold Holding); cooked beef (56F - Cold Holding); raw chicken (54F - Cold Holding); cooked bean dip (58F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 4 hours, moved items to walk-in cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area; employee beverage on prep table. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - In-use utensil stored in sanitizer between uses. At prep area; in-use knife stored in sanitizer/bucket between uses. Operator removed. **Corrected On-Site** **Warning**
10-18-5
78
Feb 16, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad make top cooler; cut tomatoes (50F - Cold Holding). Operator stated not prepared or portioned today, cooler in defrost at wrong time of day,being held in cooler 1 hour, moved to walk-in cooler. At Cook line drawers under middle make top; cooked ribs (46F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler less than 2 hours, moved to walk-in cooler. **Corrective Action Taken**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. At cooked pasta storage container; bowl used to dispense pasta. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Stored food not covered. At bar; ready to eat drink garnishes stored uncovered. Operator covered. **Corrected On-Site**
08B-12-5
78
Oct 4, 2023
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk-in cooler; canned black beans with house made salsa (50°F - Ambient Cooling); Operator stated black beans opened/combined with house made salsa yesterday and held in walk-in cooler overnight, did not reach 41°F within 4 hours. See Stop Sale.
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk-in cooler; canned black beans with house made salsa (50°F - Ambient Cooling); Operator stated black beans opened/combined with house made salsa yesterday and held in walk-in cooler overnight, did not reach 41°F within 4 hours. See Stop Sale.
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table; mashed potatoes (96°F - Hot Holding); Operator stated item reheated prior to being placed in steam table 1 hour prior, moved to be reheated to 165°F. **Corrective Action Taken**
03B-01-6
Basic - Bowl or other container with no handle used to dispense food. Portion cup with no handle used to dispense bbq sauce. Operator removed. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line; employee beverage container sitting on table in front of steam table. Operator removed. **Corrected On-Site**
12B-07-4
58
Mar 9, 2023
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chili 44 in the center 43 around the edges cooling tightly sealed in plant bag. Cooling 15 and half hours based on label
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. chili 44 in the center 43 around the edges cooling tightly sealed in plant bag. Cooling 15 and half hours based on label
01B-36-5
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. Chlorine 0 ppm. Tested twice. Advised to use three compartment sink to sanitize the dishwasher. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live on dry food storage wire rack in dry food storage room.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. S.Maid ultra pasteurized coffee creamer58 f in a container stored on top of containers in top section of flip top reach in cooler section under the lid at server station. As per manager less than 2 hours in that section. Manager discarded **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on 3 hose bibbs on splitter at mop sink.
29-34-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chili 44 in the center 43 around the edges cooling tightly sealed in plant bag. Cooling 15 and half hours based on label
03D-15-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine white chute area.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. All 3 tanks in dry food storage area.
51-11-4
Basic - Current Hotel and Restaurant license not displayed. Posted license expired on 12/01/2020. License current in the system
50-09-4
32
Jul 22, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 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. Dish machine tested at 0ppm. Operator attempted to prime sanitizer. Sanitizer will not prime. Operator called for service **Corrective Action Taken**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar. Operator cleaned and sanitized **Corrected On-Site**
22-02-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at multiple lights throughout. Discussed with operator
38-07-4
Basic - Standing water in bottom of reach-in-cooler. Observed at 1 door flip top at chip station
29-49-6
70
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 Mar 11, 2026. The public record contains 10 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 four times, more than any other issue at Chili's Southwest Grill & Bar.
How does Chili's Southwest Grill & Bar compare to other restaurants in West Palm Beach?
Chili's Southwest Grill & Bar most recently scored 74 out of 100, which is lower than the West Palm Beach average of 79.
Has Chili's Southwest Grill & Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Chili's Southwest Grill & Bar have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Chili's Southwest 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 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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