CHILI'S GRILL AND BAR
9530 Applecross Road
Jacksonville, Florida, 32222
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/25/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/25/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/24/2025
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. In back hallway on shelf by mop sink, pans stacked before properly drying.
- 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle. Grease build up around the back of both dumpster.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer on server station with ice cream has ice build up.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On soda machine closest to dish area, around soda nozzles has build up.
- 33-16-4:Basic - Open dumpster lid.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 cans of mandarin oranges, dented.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line went from handling raw shrimp to cooking on grill changing gloves but no handwashing. Also, dishwasher handled clean dishes after handing dirty dishes with no handwash in between. Also, employee took trash out and when returned he went to the line and put gloves on and started cooking with no hand wash. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook like by grill, cheese in reach in cooler stocked over the fill line of the pan temping at 58F. Cook states he just put the cheese in that pan 10 minutes ago. Manager had cook take some back to walk-in cooler so cheese would not be over fill line. **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. On cook line in warming unit, cooked chicken at 107F-114F. Manager stated it was cooked 15-20 mins prior but it was about to be throw out because they only keep it hot for 15 mins because of quality.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in handwash sink by dish area. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Near dish in handwash sink server tried to rinse off dirty fajita wooden plate. Manager stopped her and put plate in dish. Sanitizer bucket in handwash sink by dish area. **Corrective Action Taken**
Food safety inspection conducted on 2/24/2025 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 8/13/2024
High Priority
0
Intermediate
2
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Non lidded employee drink next to tea dispenser.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and purse next to clean silverware. Manager removed employee belongings. Employee phone charge sitting on plate on make line. Manager moved charger and took plate to dish area. Corrected On-Site
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. At cleaned dish area, two dishes are melted away lid area.
- 36-73-4:Basic - Floor, walls and or ceilings soiled/has accumulation of debris. Ceiling vents and tiles above dish area have build up of dust. Ceiling tile above pass through window in kitchen soiled with food debris.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Next to dish area where cleaned dishes are stored, three containers have old labels.
- 08B-12-5:Basic - Stored food not covered. Two tea urns at server station are uncovered. Employee added lid. Repeat Violation
- 02C-03-5: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. Milk in reach in cooler at server station that was opened two days prior not dated. Manager added date. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station in dish area blocked by black cart with dishes on it.
Food safety inspection conducted on 8/13/2024 revealed 8 total violations (0 high priority, 2 intermediate, 6 basic).
Inspection on 3/26/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 29-18-4:Basic - Drain cover(s) missing. Drain cover under triple sink in bar area missing.
- 14-11-5:Basic - Equipment in poor repair. Gasket on reach in cooler drawer below grill area torn.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled. Operator had employee clean microwave during this inspection. Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0-100ppm) on cookline and prep area. Operator emptied buckets and remade sanitizer solution. Retested at 200ppm Corrected On-Site
- 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. Employee putting chips in basket with tongs touched chips when using bare hand to shield chips to stay in basket. Discussed with employee and operator. Operator had employee wash hands. **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. cooked vegetables (111-115F - Hot Holding) in two steam tables. Operator reheated corn on cobs to more than 165F Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple portable cutting boards on cookline soiled/ stained.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at end of kitchen. Operator replenished paper towels. Corrected On-Site
Food safety inspection conducted on 3/26/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 10/30/2023
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee on cook ,one wearing watch,employee corrected during inspection. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under drink station in server area. Under fryers on cook line. In walk in freezer.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of 2 microwaves on make line in kitchen. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of 2 reach in coolers on cook line in kitchen. Bottom interior of 2 reach in coolers at bar area. Repeat Violation
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line handling personnel phone while engaged in food preparation without washing hands in between tasks, manger spoke to employee, employee washed hands. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked Penna pasta (44F-46F - Cold Holding) in slightly ajar bottom drawer of reach in cooler on cook line, per manager line was just set up, pasta moved to walk in cooler. individual creamers (56F - Cold Holding) at server area in kitchen sitting several inches above ice, per manager creamers where just placed in container, creamers placed on top of ice. **Corrective Action Taken** Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Third pan filled with water inside hand wash sink in dish area, pan removed. Corrected On-Site
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In men's bathroom, manager corrected during inspection. Corrected On-Site
Food safety inspection conducted on 10/30/2023 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).