DirtyFLRestaurant Inspection Data

CHILI'S ORMOND BEACH FL #413

CHILI'S ORMOND BEACH FL #413 in ORMOND BCH has 5 health inspections on record with an overall food safety rating of 2.2/5. Recent inspections show improving food safety practices.

190 Williamson Boulevard
Florida, 32174
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/9/2025

Inspection #: Visit ID: 10926466

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -cup used to dispense shrimp. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 08B-38-4:Basic - Food stored on floor. -case of milk on floor in walk in cooler.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken at 46°f in cooler drawer. In cooler less than 1 hour. Operator added ice bags.

Inspection Date: 4/21/2025

Inspection #: Visit ID: 8998340

  • 36-73-4:Basic - Floor soiled/has accumulation of debris at cookline.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -build up of food debris under bun toaster.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -accumulation of old food debris in cooler drawer gaskets.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ribs at 44°f in reach in cooler drawer.
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -operator placed new thermometer in unit. Corrected On-Site

Inspection Date: 10/8/2024

Inspection #: Visit ID: 8726542

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -cup used to dispense shrimp. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. -gasket at reach in cooler drawer in disrepair.
  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris. -CTX oven.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -food debris under: flat grill, bun toaster, microwave. -food debris on black rolling cart.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 35A-02-6:High Priority - 3 Live, small flying insects in bar area.

Inspection Date: 3/29/2024

Inspection #: Visit ID: 8536265

  • 51-11-4:Basic - Carbon dioxide tank not adequately secured. - dry storage area Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. - soup spoons stored food contact surface side up Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - backside of flat grill - conveyor oven - electrical socket box over steam well - cooler drawer gaskets - equipment door handles - microwaves
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 500 ppm quat. Corrected On-Site

Inspection Date: 10/25/2023

Inspection #: Visit ID: 8348217

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of reach in cooler soiled with debris. -excessive food debris below oven rolling rack. -food debris on shelf with microwave. -food debris on microwave wire.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues, wing cooler.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Queso at 50°f and chicken between 46°f and 48°f in salad cooler. Items in cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Queso at 50°f and chicken between 46°f and 48°f in salad cooler. Items in cooler overnight.
  • 03E-08-5:High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Mashed potatoes reheated to 149°f. Operator placed back in microwave and reheated to 165°f. Corrected On-Site