DirtyFLRestaurant Inspection Data

CHILI'S GRILL & BAR #463

With 11 inspections documented, CHILI'S GRILL & BAR #463 maintains a 3.2/5 food safety rating in ORANGE CITY. Recent inspections show improving food safety practices.

Last inspection: 6 months ago · 11 reports on file

939 Saxon Boulevard
Florida, 32763
Volusia County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 11 health inspection reports

All Inspection Reports

9/11/2025· 6mo ago

Visit ID: 13514430

Met Inspection Standards

1 int, 1 basic

  • 10-08-5:Basic - Ice scoop handle in contact with ice, at bar ice bin. Operator relocated. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing cutting board ; container stored in bar hand wash station. Removed cutting board, and container. Corrected On-Site

8/28/2025· 6mo ago

Visit ID: 10912480

Met Inspection Standards

1 high

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Walk in cooler cheese sauce (60F - Cold Holding ); gravy (60F - Cold Holding . Due to delivery food out 1.5 hours,. Operator placed ice. -Cook line make table unit Shredded cheese (Cold Holding ) chicken (48F - Cold Holding)/1 hour . Operator placed ice. **Corrective Action Taken**

3/14/2025· 12mo ago

Visit ID: 8998438

Met Inspection Standards

1 int, 2 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Operator is doing a deep clean during inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of flat top. Cook line make table soiled. with food debris, operator cleaned **Corrective Action Taken**
  • 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. Larry .

10/8/2024· 1y 5mo ago

Visit ID: 8784944

Met Inspection Standards

1 int, 3 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal drink , stored at front line salsa station , reach in cooler Corrected On-Site
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler, at salsa station,
  • 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. Jay H . Expired 1-2024. Jen D. Expired 2-16-2022.

6/6/2024· 1y 9mo ago

Visit ID: 8688127

Met Inspection Standards

1 basic

  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to walk in cooler wall. Warning - From follow-up inspection 2024-06-06: Scheduled to be repaired. **Time Extended**

6/5/2024· 1y 9mo ago

Visit ID: 8683175

Follow-up Inspection Required

3 high, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation Warning
  • 14-11-5:Basic - Equipment in poor repair. Hole at dish machine table, causing water to leak unto ground. Cookline make table is not operating. Operator has one on site to be installed . Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water, by salsa station. Warning
  • 36-24-5:Basic - Hole in or other damage to walk in cooler wall. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3- flying insects at washware area. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline make table in front of fryers Stacked passed fill line , ranch (43-50F/1 hour ); operator reduced amount, roasted corn (45F - Cold Holding)/ placed 1 hour ago. Operator placed ice. -Cookline make table in front of oven cooked ribs (45F - Cold Holding); pasta (50F - Cold Holding)/ placed in unit 1 hour ago, with ice. **Corrective Action Taken** Repeat Violation Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

5/2/2024· 1y 10mo ago

Visit ID: 8665629

Met Inspection Standards

2 high, 1 int, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline Refrigerated drawers Cooked corn 45F, macaroni and cheese 45F Operator placed in another cold holding unit. Corrective Action Taken** **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth quat sanitizer solution exceeds the maximum concentration allowed. 400 Corrected On-Site
  • 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. Courtney 11-2020.

3/19/2024· 1y 11mo ago

Visit ID: 8630654

Met Inspection Standards

2 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, by taco Station. Warning - From follow-up inspection 2024-03-19: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Cookline reach in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-03-19: Work order placed. **Time Extended**

3/19/2024· 1y 11mo ago

Visit ID: 8630685

Met Inspection Standards

1 basic

  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site

3/12/2024· 2y ago

Visit ID: 8525336

Follow-up Inspection Required

1 high, 6 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, by taco Station. Warning
  • 14-33-4:Basic - Cookline reach in cooler shelves with rust that has pitted the surface. Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker at cookline wearing watch while preparing food, Corrected On-Site Warning
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site Warning
  • 29-11-4:Basic - Water leaking from pipe at dish machine . Warning
  • 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. 10 ppm Warning

10/12/2023· 2y 5mo ago

Visit ID: 8383474

Met Inspection Standards

2 high, 9 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, wait station.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Bar lowboy unit door is broken.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit, for salsa station. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 29-03-4:Basic - Water draining onto floor surface, from dish machine .
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline make table ranch made in house (38-47F - Cold Holding)/ overnight . Operator reduced amount and discarded . Ice placed on top. Macaroni and cheese 45F. Operator reduced amount and placed ice, **Corrective Action Taken**