CHILI'S GRILL & BAR #941

Basic - Equipment and utensils not properly air-dried - wet nesting. On bottom shelf of prep area, clean containers stacked while wet. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water at base of reach in cooler on cook line under pass through window.

Basic - Toilet/urinal not flushing/functioning properly. Small stall in women's restroom out of order, signage on door. Per operator continuously running.

High Priority - Live, small flying insects found. Observed one live fly by dishwashing area and at pass through window waitstation side.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter steam table, marinara (119F - Hot Holding), employee added water to steam table and microwaved marinara over 165F, marinara second temperature (168F - Reheating). Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter added to mop sink missing backflow preventer on hose from portable air conditioner. Operator asked employee to switch with chemical hose. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Current license available is from 06/01/2025.

Basic - Equipment and utensils not properly air-dried - wet nesting. On bottom shelf of prep area, clean containers stacked while wet. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up around ceiling vents/lights. Repeat Violation

Basic - Dead roaches on premises. One dead roach on the floor of the exterior dry storage shed for single service items.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food labeled in container over raw ground beef for customers. Operator relocated the personal food. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf below prep table, clean containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Flip top reach in cooler between grill and pizza oven has a torn door gasket.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line with food debris at base. Operator asked employee to clean. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryers with debris build up. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table by walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front cook line in the corner with build up of food residue staining. Operator has replacement cutting boards in the building. Can opener blade has food residue debris, operator gave to employee to be cleaned. Corrective Action Taken Repeat Violation

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. At time of inspection two food handlers with expired training employed over 60 days.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in front of the walk in cooler has mold like substance around air vent. Operator has scheduled to clean. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks stored on front cook line over cutting board/prep table. Operator relocated the beverages. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee prepping food with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the bottom shelf of the prep line, clean containers stacked while wet. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Soufflé cup used as scoop with no handle stored in container of ranch. Operator removed the cup. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple coolers with mold like substance where the gasket meets the cooler. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler next to the fryers, raw chicken wings over rolled ready to eat egg rolls and cooked chicken wings. Operator relocated the raw chicken wings. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler closest to the pizza oven, black bean purée (45F - Cold Holding) stored with open top in close proximity to the heat of the pizza oven. Operator discarded and states will keep lid on product and keep container half filled going forward. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler closest to the pizza oven, black bean purée (45F - Cold Holding) stored with open top in close proximity to the heat of the pizza oven. Operator discarded and states will keep lid on product and keep container half filled going forward. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No backflow preventer at mop sink for the black hose side. Operator attatched new vacuum breaker. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rollers of the cook line pizza oven have build up of food debris. Per operator routine cleaning for pizza is coming up. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on the top portion of the cook line flip top reach in cooler closest to the fryers. Employee relocated the beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on boxed soda syrup. Operator relocated the employee jacket. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the bottom shelf of the prep area and push cart closest the dish area, clean containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Standup reach in cooler at the end of the main cook line has a torn cooler door gasket. Operator has new gasket available. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between top portion and the door of the flip top reach in cooler. Employee relocated the knife. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance spots. Build up of grease on the bottom side of the hood filters on the main cook line.

Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler on the cook line closest to the fryers.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in kitchen during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta, onions and peppers sitting in container on line at 55-56F. Person in charge discarded. Mac and cheese above fill line at service line at 59F. Person in charge discarded. Corrective Action Taken

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. Two employees working for 3 and 12 years with no proof of training. Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance buildup.

Basic - Dumpster rusted out. Observed dumpster with visible holes, person in charge states is in process of working with the city. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple containers at clean dish area wet nesting.

Basic - Floor tiles missing and/or in disrepair. Tiles in walk in cooler near walk in freezer door cracked, missing pieces. Person in charge states has work order in. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Observed old label/ food residue on several dishes in clean dish area. Person in charge moved to dishpit to be cleaned. Corrective Action Taken

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. Dishmachine testing at 0ppm, person in charge primed and retested at 100ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker from hose bibb outside by dumpster with green hose attached. Also missing at splitter at mop sink on non chemical side.

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 in server cooler with no date mark.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at server line blocked by tea urn. Person in charge moved. Corrected On-Site

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. One employee with no proof of training during inspection.

Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Ceiling above dishmachine with mold like substance buildup. Also, wall behind large oven with grease buildup.

Basic - Food stored on floor. Case of water stored on floor in walk in cooler. Person in charge raised. Corrected On-Site

Basic - Single-service articles improperly stored. Case of single service items stored on floor in to go area. Also cases of single service items stored on floor in storage shed. Person in charge began raising. Corrective Action Taken

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. Dishmachine testing at 0ppm, person in charge changed out sanitizer and retested at 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta at cookline sitting on counter 69F, person in charge states has been out for 1 hour. Retemped at 41F during inspection. In lettuce cooler, lettuce at 54F person in charge will utilize reach in cooler below holding temperature until unit can be serviced as ambient temp is reading 57F. Lettuce has been in unit for 1 hr per person in charge. In walk in cooler pasta, salmon 44F. Retemped salmon at 42F Items are stored directly in front of door, person in charge states has been open repeatedly for lunch rush. Person in charge moved items further back in cooler where temperatures were 41F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Item stored in hand wash sink by cookline, item was removed. Corrected On-Site Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine. Observed lime buildup in dishmachine.

Basic - Dishmachine has no data plate/operating specifications. No data plate visible on dishmachine person in charge unable to locate.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on prep table, above prep area, person in charge discarded. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Two employees on cookline with no beard guards. Person in charge provided during inspection. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Observed multiple containers in use with cracked edges, missing pieces. Repeat Violation

Basic - Missing drain plug at dumpster. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan is in walk in cooler with dust buildup.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature at sink, person in charge moved to walk in. Corrected On-Site

High Priority - Container of medicine improperly stored. Container of medicine stored at server station next to pitchers of tea. Person in charge removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese in reach in cooler overnight per person in charge at 64F. Item stored above fill line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese in reach in cooler at cookline overnight per person in charge at 64F. Item stored above fill line. Also in salad reach in cooler rice 53F. Item has been out of temperature for less than one hr per person in charge. Cooler is holding temperature. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Whisk stored in hand wash sink at wait station. Person in charge removed. Corrected On-Site

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. One employee with expired training during inspection.

Basic - Ceiling tile missing. Missing portions above dishmachine. Person in charge states has work order in. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean dishes wet nesting in dish area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.

Basic - Food storage container/container lid cracked or broken. Two containers with cracking, pieces missing. Person in charge discarded. Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipperwell barely running at wait station, turned up during inspection. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves with debris buildup. Repeat Violation

Basic - Missing drain plug at dumpster.

Basic - Raw fruits/vegetables not washed prior to preparation. Lemons being chopped by employee were not washed prior to chopping.