Chili's Grill & Bar

5016 S Power Rd, Mesa, AZ 85212

American

License: Food Establishment - Eating & Drinking

Last inspected: Apr 17, 2026

100

Score

Low Risk Grade: B

The health department has logged five inspections at Chili's Grill & Bar, the earliest from 2024. The most recent report on file is from Apr 17, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.

Recent inspections have found fewer violations than earlier ones, averaging around zero violations lately and about two violations before that.

The pattern that stands out is “equipment and utensils, air-drying required”, which has been cited two times.

Among Mesa restaurants, the typical score is 95; Chili's Grill & Bar is comfortably above that bar. The record reflects steady performance over time.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Apr 17, 2026

Routine

No violations found.

100

Dec 1, 2025

Routine

1 minor violation. 1 corrected on site.

View 1 violation

Equipment or utensils not air-dried before storage (corrected on site)

Inspector notes: Observed several hotel pans stacked away wet and stacked with sanitizer in between containers. Discussed with person in charge (PIC) all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC unstacked all wet stacked hotel pans to allow for thorough airdrying at time of inspection

4-901.11

Jun 19, 2025

Routine

2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.

View 4 violations

Hands not washed when required (corrected on site)

Inspector notes: Observed cook use gloved hands to bread the raw chicken strips, change gloves, then begin working with clean equipment on the line, without washing hands between glove changes. PIC instructed cook to wash hands and will retrain employees about when to wash. Discussed washing hands when they become contaminated, such as from raw proteins. Hands should be washed between glove changes, when changing tasks, etc. to prevent contamination of food and food contact surfaces

2-301.14

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: Observed cooked corn hot holding on the cook-line with an internal temperature of 95-100F and cooked chicken with an internal temperature of 100-109F, probe thermometer, verified by PIC. PIC reheated the corn and chicken to at least 165F. Maintaining cooked TCS foods at 135F or more during hot holding is required to prevent the growth of pathogens

3-501.16(A)(1)

Improper cooling methods used (corrected on site)

Inspector notes: Observed several tightly covered, deep, stacked plastic pans of cooling cooked pasta in the walk-in cooler. PIC instructed employee to place the cooked pasta into an ice bath to cool to 41F prior to covering and stacking in the walk-in. TCS foods must be cooled in: 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)

Equipment or utensils not air-dried before storage

Inspector notes: Observed several stacks of plastic pans, stored as clean on the rack in the prep area, to have water on most of the surface. Discussed placing equipment and utensils in a self-draining, tilted and inverted, position that allows adequate air drying. Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow

4-901.11

Apr 8, 2025

Routine

No violations found.

100

Oct 14, 2024

Routine

1 major violation.

View 1 violation

Equipment or utensils not clean

Inspector notes: Observed several plastic pans, stored as clean on the dish rack in the prep area, with food debris, soil and liquid on the food-contact surfaces. The pans are used to store TCS foods such as diced tomatoes, black beans, salsa, etc. PIC began to place the soiled pans into the dish pit to be rewashed and sanitized. PIC spoke with employees about prewashing and inspecting clean dishes for visible soil. Equipment food contact surfaces and utensils shall be clean to sight and touch. Discussed the hazards of TCS foods left on equipment that is stored at room temperature. Many foodborne illness pathogens grow rapidly in the danger zone (41-135F). 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)

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 17, 2026. The public record contains five inspections in total.

What is the most common violation at Chili's Grill & Bar?

Across the inspection record, “equipment and utensils, air-drying required” has been cited two 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?

Yes. Recent inspections at Chili's Grill & Bar have averaged around zero violations per visit, down from roughly two earlier in the 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.

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.

Nearby Restaurants

Domino's Pizza

5221 S Power Rd

Score: 100 — Low Risk

Domino's Pizza

5221 S Power Rd

Score: 100 — Low Risk

Arizona Athletic Grounds

6321 S Ellsworth Rd

Score: 78 — Low Risk

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