DirtyFLRestaurant Inspection Data

CHILI'S

Food safety records indicate CHILI'S in JACKSONVILLE has 4 inspections with a 2.8/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 4 reports on file

2400 Yankee Clipper Drive
Jacksonville, Florida, 32218
Duval County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 4 health inspection reports

All Inspection Reports

1/5/2026· 2mo ago

Visit ID: 13493249

Follow-up Inspection Required

2 high, 2 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. At cook line, handle on reach-in freezer at fry station has build up of residue on inside.
  • 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under cooking equipment has build up of grease and food debris. At bar, floor under counter at dishwasher area has build up of residue.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At cook line, employee handled reheated liquid egg after taking from flattop to place on tortillas with bare hands. Operator spoke to employee, eggs heated above 145f. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station pick up window, individual butter (46F - Cold Holding). Operator stated items placed in service 30 minutes prior. Operator discarded. Operators discussed moving item to Time as a Public Health Control. **Corrective Action Taken** Repeat Violation Admin Complaint

8/14/2025· 7mo ago

Visit ID: 10872683

Met Inspection Standards

3 high, 5 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At prep area, plastic containers stacked before air drying. Repeat Violation
  • 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, walls by fry station soiled.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored between reach-in cooler and table. Operator removed. Corrected On-Site
  • 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At bar, dipper well by entrance just dripping. Operator increased water flow. Corrected On-Site Repeat Violation
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At grab and go area, salads, salsa and yogurt, packaged onsite, missing address and date prepared. Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2025. Operator has license renewed during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, liquid egg (55F - Cold Holding). Item held on ice, not in direct contact with container. Item out for 20 minutes. Operator moved to walk-in cooler to chill. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ain war I unit at kitchen pass thru, cheese sticks (123F - Hot Holding); chicken (120F - Hot Holding). Items in warmer less than 4 hours. Operator voluntarily discarded. **Corrective Action Taken**

3/5/2025· 1y ago

Visit ID: 8824694

Met Inspection Standards

1 int, 4 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on clean dish shelf stacked before air drying.
  • 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At bar, utensils in dipper well with no running water. Operator turned on water. Corrected On-Site
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At grab and go area, salads, salsa and yogurt, packaged onsite, missing address.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar, handwash sink has "handwash only" sign.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, using boards over sinks have black stains.

7/9/2024· 1y 8mo ago

Visit ID: 8591063

Met Inspection Standards

1 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In kitchen area by soda storage rack, one tank not secured. Operator stated tank is temporary for setting up system, will secure while in use. Corrected On-Site