CHILI'S GRILL & BAR
708 CAGAN VIEW RD
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/8/2025
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -pans under prep shelf in back kitchen **Repeat Violation**
- 14-69-4:Basic - Ice buildup in walk-in freezer. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinets -gaskets and sides of reach in cooler front line -exterior chip containers **Repeat Violation**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef behind raw shrimp in holding drawer on cook line. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -chip containers
Food safety inspection conducted on 4/8/2025 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 8/27/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair on cook line. - From follow-up inspection 2024-08-27: Work order in for new tile. **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in kitchen - From follow-up inspection 2024-08-27: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -back line storage area. - From follow-up inspection 2024-08-27: **Time Extended**
Food safety inspection conducted on 8/27/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 8/26/2024
High Priority
1
Intermediate
0
Basic
16
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -server area in kitchen **Repeat Violation**
- 16-21-4:Basic - Accumulation of debris on top exterior of warewashing machine.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair on cook line.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in kitchen
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -back line storage area.
- 36-22-4:Basic - Floor area(s) covered with standing water in walk in cooler near beer area. **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris under fryers on cook line.
- 14-69-4:Basic - Ice buildup in walk-in freezer. **Repeat Violation**
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -spatula for salmon by flat top grill on cook line. **Corrected On-Site**
- 22-08-4:Basic - Interior of microwaves on cook line have accumulation of black substance/grease/food debris.
- 36-62-4:Basic - Light not functioning under hood suppression system on cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinets -gaskets on reach in coolers on cook line -filters under hood suppression system
- 22-16-4:Basic - Reach-in coolers interior on cook line have an accumulation of soil residues.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler on cook line.
- 08B-12-5:Basic - Stored food not covered. -sour cream in reach in cooler on front line.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind fryers on cook line
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp (52F - Cold Holding) burger patty (52F - Cold Holding); Philly meat (51F - Cold Holding); all in reach in drawer on cook line, all held less than four hours per operator. Operator moved to freezer for rapid chill. After 30 minutes, raw shrimp 43F, burger patty 47F, Philly meat 47F **Corrective Action Taken**
Food safety inspection conducted on 8/26/2024 revealed 17 total violations (1 high priority, 0 intermediate, 16 basic).