CHILI'S SOUTHWEST GRILL & BAR
12181 E COLONIAL DR
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/20/2025
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles on salad station .
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee conducting prep while wearing a bracelet. **Corrected On-Site**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Debris on walk in freezer floor. **Repeat Violation**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leak on faucet on hand sink located in dish area.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Home made avocado ranch kept overnight on reach in cooler on zone two with temperature of 51F, shredded cheese kept overnight on reach in cooler on zone two with temperature of 53F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese kept overnight on reach in cooler located in zone two with temperature of 53F, avocado ranch kept overnight on reach in cooler make table located in zone two with temperature of 51F **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located by chips warmer.
Food safety inspection conducted on 3/20/2025 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 10/2/2024
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 10/2/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/1/2024
High Priority
3
Intermediate
0
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Handle in cheese container at taco station **Corrected On-Site**
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Multiple clean baking pans stored on prep table next to hand sink with no splash guard.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer floor
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items in Walk in cooler overnight per operator Cooked penne Cooked peppers Cut tomatoes Avocado ranch Corn salsa Pico Shrimp Salmon Seasoned beef Raw burgers Raw bacon Ranch CookedGreen beans Sausage Black Beans? Pizza Mozzarella sticks Cooked rice Cx wings cooked Salsa Batter crispy chicken Mac n cheese Ribs Ancho paste Garlic butter Buttermilk Swiss Pepperjack Cheddar American cheese Sour cream Mix cheese Blue cheese Shredded lettuce Spring mix Burger sliders Cooked peppers 48-54F - Cold Holding
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items in Walk in cooler overnight per operator Cooked penne Cooked peppers Cut tomatoes Avocado ranch Corn salsa Pico Shrimp Salmon Seasoned beef Raw burgers Raw bacon Ranch CookedGreen beans Sausage Black Beans? Pizza Mozzarella sticks Cooked rice Cx wings cooked Salsa Batter crispy chicken Mac n cheese Ribs Ancho paste Garlic butter Buttermilk Swiss Pepperjack Cheddar American cheese Sour cream Mix cheese Blue cheese Shredded lettuce Spring mix Burger sliders Cooked peppers 48-54F - Cold Holding Walk in cooler: Queso, raw beef, raw chicken, Raw burger less than 4hrs (48-54F - Cold Holding) advised operator to move to cooler for temperature recovery **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. Chicken station: chicken (112F-132F- Hot Holding) less than 4hrs per operator. Advised operator to reheat to 165F for temperature recovery
Food safety inspection conducted on 10/1/2024 revealed 6 total violations (3 high priority, 0 intermediate, 3 basic).