DirtyFLRestaurant Inspection Data

CHILI'S GRILL & BAR

CHILI'S GRILL & BAR located in HOMESTEAD has undergone 7 health department inspections, achieving a 2.5/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

2220 Northeast 8th Street
Homestead, Florida, 33033
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

2/26/2026· 1mo ago

Visit ID: 13540897

Met Inspection Standards

1 high, 4 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean spoons not inverted next to ice cream cooler at expo line, employee moved spoons to dishwashing area. **Corrective Action Taken**
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored on top of utensils paper bags by walk in cooler entrance. Operator removed personal item during inspection. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at cook line engaging food preparation wearing jewelry. Manager coached employee, and employee removed jewelry during inspection. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers on rack by dishwashing area.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken tenders (126F - Hot Holding) at cook line, as per operator less than 20 minutes. Operator voluntarily discarded during inspection. Corrected On-Site

10/7/2025· 6mo ago

Visit ID: 13540334

Met Inspection Standards
  • N/A:No Violations Were Observed

10/6/2025· 6mo ago

Visit ID: 10875392

Follow-up Inspection Required

2 high, 1 int, 3 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled in the inside. Operator replaced microwave. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed kitchen area wall soiled at the end of the line.
  • 12A-28-4:High Priority - Employee touched apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching apron, while cooking. Manager coached employee on washing hands. Employee washed hands. **Corrective Action Taken**
  • 35A-02-7:High Priority - Live, small flying insects found Observed two flies in the dishwasher area not touching dishes.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed broken floor kitchen line soap not dispensing. Manager fixed soap dispenser. Corrected On-Site

2/19/2025· 1y 1mo ago

1 high, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler, also at cook line under equipment.
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Observed food residue on clean plastic container on shelves by 3 compartment sink, Manager removed from shelves to dishwasher area. **Corrective Action Taken**
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on reach in cooler by expo area. Employee starts to clean during inspection. **Corrective Action Taken**
  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed crispy chicken (159F - Cooking) at cook line, employee placed chicken on fryer to properly cook. ; crispy chicken (168F - Cooking) Corrected On-Site

9/3/2024· 1y 7mo ago

1 int, 3 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed at walk in freezer. Also observed at preparation area under tables and equipment.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at cook line.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed on reach in cooler by kitchen entrance.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed on cooked rice container at cook line, as per manager over 24 hours. Corrected On-Site

5/1/2024· 1y 11mo ago

Visit ID: 8561463

Met Inspection Standards

3 high, 5 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.Manager printed out and posted during inspection. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door near office.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on drawers at cook line. Repeat Violation
  • 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed by cook line. Manager discarded. Corrected On-Site Repeat Violation
  • 22-35-5:High Priority - Food preparation sink has soil/old food residue. Observed near to walk in cooler entrance. Employee clean it during inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger patties stored above cooked pork ribs on cart inside walk in cooler. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ribs (124F - Hot Holding) at cook line, as per employee less than 30 minutes. Employee reheated food. **Corrective Action Taken**

11/29/2023· 2y 4mo ago

Visit ID: 8341430

Met Inspection Standards

3 high, 10 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at the cook line.
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler not working at the cook line near wings station.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line.
  • 33-16-4:Basic - Open dumpster lid.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler at the cook line.
  • 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at the cook line, employee replaced with a clean solution. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed near to dishwasher area. Also at preparation area near walk in cooler entrance.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed from soda machine at expo area.
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee bussing tables and then proceeded to serve food and no hand wash, instructed Manager and employee on properly food handling procedures.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (54F - Cold Holding); in reach in cooler at the cook line, as per MOD less than 3 hours. Employee proceeded to moved cheese. **Corrective Action Taken**

Additional Information

Contact Information

Google Rating

★★★★☆ (4.0/5)
(2,609 reviews)

Price Level

$$

Opening Hours

Monday:11:00 AM – 11:00 PM
Tuesday:11:00 AM – 11:00 PM
Wednesday:11:00 AM – 11:00 PM
Thursday:11:00 AM – 11:00 PM
Friday:11:00 AM – 12:00 AM
Saturday:11:00 AM – 12:00 AM
Sunday:11:00 AM – 11:00 PM
✓ Currently Open

Features

✓ Restaurant
✓ Meal Takeaway
✓ Bar

Restaurant Features

Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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