Chili's Grill & Bar
Last inspected: Apr 14, 2026
100
Score
The health department has logged seven inspections at Chili's Grill & Bar, the earliest from 2024. The most recent visit was on Apr 14, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near one violation per visit.
The most common issue across all inspections has been “time/temperature control for safety food, hot holding”, showing up three times.
Chili's Grill & Bar's latest score of 100 sits above the Mesa average of 95. The file should reassure diners considering a visit.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 14, 2026
Food Advisory Inspection
No violations found.
100
Mar 24, 2026
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked chicken breasts hot holding in the warmer trays on the cook-line with internal temperatures from 98-115F, probe thermometer, verified by PIC. PIC stated the chicken was placed in the unit 30 minutes prior to inspection and had the employee place in the walk-in to rapid cool. Discussed the policy for hot holding and routinely taking temperatures of the chicken to ensure that at least 135F is maintained. Maintaining cooked TCS foods at 135F or more during hot holding prevents significant regrowth of heat-injured microorganisms and prevents recontamination with bacteria that are newly introduced
3-501.16(A)(1)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed several metal pans stored as clean in the prep area to have food debris and particles on the inside, food contact surfaces. PIC placed the soiled pans into the dish pit and will inspect and rewash/rinse/sanitize any other pans that have food debris. The pans are used to store various TCS foods such as cooked pasta, cooked proteins, dairy products (cheese sauce) etc. PIC will retrain employees to prewash dishes to remove debris and inspect prior to stacking and storing as clean. TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment
4-601.11(A)
78
Sep 8, 2025
Food AMC Trainings
No violations found.
100
Sep 3, 2025
Routine
1 critical violation. 2 major violations. 3 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: 2ND CONSECUTIVE VIOLATION Observed cooked chicken breasts hot holding in the warmer trays on the cook-line with internal temperatures from 107-129F, probe thermometer, verified by PIC. PIC unsure of how long the chicken was held in the warmer; PIC voluntarily discarded the chicken, see embargo form. Discussed the policy for hot holding and routinely taking temperatures of the chicken to ensure that at least 135F is maintained. Maintaining cooked TCS foods at 135F or more during hot holding prevents significant regrowth of heat-injured microorganisms and prevents recontamination with bacteria that are newly introduced
3-501.16(A)(1)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed several of the amber pans stored as clean in the prep area to have food debris and particles on the inside, food contact surfaces. PIC placed the soiled pans into the dish pit and will inspect and rewash/rinse/sanitize any other pans that have food debris. The pans are used to store various TCS foods such as cooked pasta, cooked proteins, dairy products (cheese sauce) etc. PIC will retrain employees to prewash dishes to remove debris and inspect prior to stacking and storing as clean. TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment
4-601.11(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed several cooked and cooling racks of ribs, tightly wrapped in plastic wrap and stacked in a deep plastic pan in the walk-in cooler. The internal temperature of the ribs observed at 80-110F, with 20 minutes left to reach 70F (from 135F). PIC placed the cooling ribs into a single layer on a rack in the walk-in freezer to cool to 70F or less within 20 minutes. The temperature was verified to reach less than 70F and will be left in the freezer to cool to 41F or less, before being placed into the cooler. TCS foods must cool from 135-70F in 2 hours and from 70-41F in the next 4 hours. PIC will retrain employees on proper cooling methods such as uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means
3-501.15(A)
70
May 6, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed five cooked chicken breasts ranging from 122*F to 133*F in the hot holding unit. Per the person in charge they were placed in the unit approximately one hour prior to inspection
3-501.16(A)(1)
86
Feb 6, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed the following TCS foods cooling in the walk-in cooler, fail to cool from 135-70F in 2 hours or less: cooked and cooling rice (103-110F after 3.5 hours), cooked and cooling green peppers (70-82F after 3.5 hours), and cooked and cooling onions (70-88F after 2.5 hours) on a speed rack. The TCS foods were cooling in thick layers on sheet pans placed very close together on the speed rack. PIC discarded the rice, green peppers, and onions, see embargo form. Reviewed the cooling log and cooling procedure. PIC will retrain employees on proper cooling methods such as using shallow metal pans that are loosely covered and placed into the walk-in cooler/freezer on a speed rack or top shelf to facilitate airflow. Using ice as an ingredient and frequent stirring also help to facilitate rapid cooling. TCS foods must cool from 135-70F in 2 hours and from 70-41F in the next 4 hours
3-501.14
86
Oct 16, 2024
Routine
No violations found.
100
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 14, 2026. The public record contains seven inspections in total.
What is the most common violation at Chili's Grill & Bar?
Across the inspection record, “time/temperature control for safety food, hot holding” 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 Mesa?
Chili's Grill & Bar most recently scored 100 out of 100, which is higher than the Mesa average of 95.
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 one violation 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.
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