DirtyFLRestaurant Inspection Data

CHILI'S MERRITT ISLE FL #388

CHILI'S MERRITT ISLE FL #388 maintains a 3.0/5 food safety rating based on 6 health department inspections in MERRITT ISLE. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 6 reports on file

530 MERRITT IS CSWY

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

2/11/2026· 2mo ago

Visit ID: 13478371

Met Inspection Standards

1 high, 2 basic

  • 21-16-4:Basic - Clean linens stored in improper location. In exterior shed. Stored under lawn equipment. Operator moved Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Washed lemons and limes stored below unwashed produce. Operator moved 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. In holding well on cook line cooked chicken (98F - Hot Holding); egg rolls (112F - Hot Holding)

7/30/2025· 8mo ago

Visit ID: 10912109

Met Inspection Standards

2 basic

  • 29-07-5:Basic - Plumbing system improperly installed or repaired. Soda gun waste line behind bar not plumbed into drain
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Operator remade buckets. 200ppm Corrected On-Site

1/21/2025· 1y 2mo ago

Visit ID: 8836220

Met Inspection Standards

2 high

  • 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. Cook placed buns on sliders for immediate service with bare hands
  • 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cook placed buns on sliders for immediate service with bare hands

7/22/2024· 1y 8mo ago

Visit ID: 8736168

Met Inspection Standards

1 high, 2 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. In at between hot holding well and make line. Operator moved Corrected On-Site Repeat Violation
  • 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Shut off at valve under countertop. Operator turned on Corrected On-Site
  • 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 brought dirty dishes to dish area and then touched single service soufflé cups without washing hands

3/1/2024· 2y 1mo ago

Visit ID: 8527376

Met Inspection Standards

3 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in crack between reach in coolers on cook line. Operator took to dish Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease dripping from surfaces of hoods. Operator cleaned Corrected On-Site
  • 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves are soiled. Operator cleaned Corrected On-Site

10/16/2023· 2y 6mo ago

Visit ID: 8357112

Met Inspection Standards

3 high, 3 int, 3 basic

  • 29-18-4:Basic - Drain cover(s) missing. Beneath soda machine
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on shelf over expo station. Operator discarded Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook put on restraint Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Operator replaced source bucket. Next run 50ppm Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In well next to soups on service line shredded cheese (65F - Cold Holding)
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In holding well on cook line. cooked chicken (110F - Hot Holding). Operator stated that all foods in well are tracked using timers built into unit. No timers on to actively track food items.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of margarita machine is soiled. Operator cleaned Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not up to date. Most recent form is dated in June. Operator stated that most recent hire has been working for no more than 3 weeks.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Willie expired July 2023