DirtyFLRestaurant Inspection Data

CHILI'S GRILL & BAR ATLANTIC BEACH CH0946

12987 Atlantic Boulevard
Jacksonville, Florida, 32225
Duval County County

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 1/13/2025

Inspection #: Visit ID: 8860112

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bags of a salt for water softener stored outside on floor.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Upper area of microwave.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boneless 120-127 in warmer, cook discarded Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee used to dump ice inside. Ice melted Corrected On-Site

Inspection Date: 8/13/2024

Inspection #: Visit ID: 8777052

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on line, employee moved Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee on line with orange wig, no hair restraints
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Upper area of microwave
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of walk in cooler
  • 08B-12-5:Basic - Stored food not covered. Bacon fat on shelf in back storage, manager placed on lid Corrected On-Site
  • 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. Chocolate and white milk in reach in cooler. Manager discarded **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to fill up pitches, next to iced tea station. Moved from sink Corrected On-Site

Inspection Date: 5/24/2024

Inspection #: Visit ID: 8677031

  • N/A:No Violations Were Observed

Inspection Date: 5/20/2024

Inspection #: Visit ID: 8375561

  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water outside of door by entrance to kitchen. Observed standing water in walk in cooler due to leak on ceiling. Observed debris buildup on floor under bar area.
  • 08B-38-4:Basic - Food stored on floor. Clean oil stored on floor under hand wash sink. Person in charge raised. Corrected On-Site
  • 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle. Observed grease on ground around pad.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer, observed ice buildup,
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods with grease buildup. Also left side of grill with grease buildup.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed multiple containers with old label residue at clean dishware area.
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating on cookline, then handle clean utensils without hand wash. Also, observed dishmwasher handle dirty dishware, then handle clean dishware without hand wash. Person in charge spoke to employees who washed hands. **Corrective Action Taken**
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in bar area.
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves salmon undercooked if requested per person in charge. Unable to provide proof of parasite destruction during inspection. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce in kitchen at 127F. Person in charge reheated to 170F. Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty has expired CFM. No other CFM on duty during inspection with 4+ employees on duty.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing from hand wash sink at bar. Person in charge provided. Corrected On-Site

Inspection Date: 11/28/2023

Inspection #: Visit ID: 8551779

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Debris buildup on underside of fhandle on garnish cooler on server line. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored in a container of standing water at 87F, near cookline. Person in charge removed the tongs from the container, poured the water out and put the tongs back in dry container . Corrected On-Site
  • 33-11-4:Basic - Missing drain plug at dumpster. Green Trash bin in rear of establishment missing drain plug.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado had produce sticker still attached while in a container inside lift up cooler which indicated it was unwashed. Repeat Violation
  • 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 handled cut lemon, placing onto drink cup with bare hands near prep line. Manager spoke with employee **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A bottle of ranch dressing extended above chill line had a temperature of 52F. Person in charge removed bottle and placed it in the cooler.
  • 53B-13-5: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. Person in charge able to provide training records for some but none for one employee who has been working with the company for three years.