DirtyFLRestaurant Inspection Data

CHILI'S GRILL & BAR

3349 South Congress Avenue
Florida, 33461
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 6/25/2025

Inspection #: Visit ID: 10866835

  • 35B-02-4:Basic - Insect control device installed over food preparation area. Bug zapper stored over prep table. Operator stated they would have it moved to other location.

Inspection Date: 12/6/2024

Inspection #: Visit ID: 10735641

  • N/A:No Violations Were Observed

Inspection Date: 12/5/2024

Inspection #: Visit ID: 8719825

  • 08B-38-4:Basic - Food stored on floor. 2 boxes of food stored on floor under shelves in walk in freezer.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In flip top cooler.
  • 16-48-4:Basic - Old food stuck to clean pans on clean dishes rack.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cutting avocado with stickers on.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons stored over ready to eat salad mix in walk in cooler.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 80 1/3 each cooked ribs 95 f at 3:04 pm cooling since 12:43 pm. Ribs not cooled from 135 f to 70 f within 2 hours
  • 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. Dishwasher handled soiled dishes then handled clean dishes without washing hands.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. beef brisket 46 f ( portioned yesterday ) cold holding overnight. portioned ranch dressing ( buttermilk ) prepared on site 46 f,( portioned yesterday 10:42 am ) bottom one 37-40 f over stacked ( avocado ranch 50f ,45 f, ( 5 overstacked ) bottom 38-40 f, chicken 44 f top portion 40 f bottom section (over stocked portioned yesterday) as per cook put in this cooler 10 minutes ago. 80 1/3 each cooked ribs 95 f at 3:04 pm cooling since 12:43 pm. Ribs not cooled from 135 f to 70 f within 2 hours
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef brisket 46 f ( portioned yesterday ) cold holding overnight. portioned ranch dressing ( buttermilk ) prepared on site 46 f,( portioned yesterday 10:42 am ) bottom one 37-40 f over stacked ( avocado ranch 50f ,45 f, ( 5 overstacked ) bottom 38-40 f, chicken 44 f top portion 40 f bottom section (over stocked portioned yesterday) as per cook put in this cooler 10 minutes ago.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Light blue color chemical spray bottle stored with salt shakers at server station. Manager removed the spray bottles. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 80 1/3 each cooked ribs 95 f at 3:04 pm cooling since 12:43 pm. Ribs not cooled from 135 f to 70 f within 2 hours Salsa 51 f portioned 12:31 f current time 3:39 f ,bulk salsa 67 f at 2:15 pm, bulk salsa another container 60 f at 2:15 pm prepared at 12:16 pm based on label. Second temperature 60 f second container 52 f 3:15 pm at this rate of ambient cooling it will not reach 41 f within 4 hours. Manager moved salsa to walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 7/11/2024

Inspection #: Visit ID: 8826384

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.can of celebrity mandarin oranges whole segments in light syrup . 6 lb 10 oz severely dented at the seams.
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Cajun chicken 47 f ,second container 48 f prepared at 4:08 as per label ( label printed after cutting and portioning cooked and cooled chicken breast ) current time 5:16 pm.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cajun chicken 47 f ,second container 48 f prepared at 4:08 as per label ( label printed after cutting and portioning cooked and cooled chicken breast ) current time 5:16 pm.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cajun chicken 47 f ,second container 48 f prepared at 4:08 as per label ( label printed after cutting and portioning cooked and cooled chicken breast ) current time 5:16 pm. Chicken portioned and rolled in the bag.

Inspection Date: 2/22/2024

Inspection #: Visit ID: 8465652

  • 16-01-4:Basic - Dishmachine has no data plate/operating specifications. On Main dishwasher .
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Grout missing in prep area resulting in collecting the water .
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw hamburgers to put on the grill then discarded the gloves and put on new gloves without washing hands. Explained and he properly put on new gloves. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dishwasher handled soiled dishes then pulled his pants on with gloved hands and handling clean dishes with same gloves. Explained and he properly changed the new gloves. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sealtest Ultra pasteurized half and half creamers 60 f in a container by soda machine. As per manager only 15 minutes there. Manager discarded. Explained. Either use time as public health control ( unopened creamers can not be reused for another guest they must be discarded )or UHT creamers. Not used UHT creamers can be reused between other guests.

Inspection Date: 8/7/2023

Inspection #: Visit ID: 8341683

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-12-5:Basic - Stored food not covered. Observed two containers with ice cubes use for drinks not covered inside walk-in freezer Operator covered 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. Observed inside steam table portioned Cooked corn 94°F hot Holding. Per operator product was reheated on microwave and placed on steam table for hot Holding above 45 minutes ago. Operator moved product back to microwave for reheating to 165°+ **Corrective Action Taken** Repeat Violation Admin Complaint
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed operator big 6 poster **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed deep covered container inside walk-in cooler with cooked pasta at 11:35am (74°F cooling) since 10:39am, rechecked at 11:52am same temperature. At the current cooling rate product will not cool to 70°F within 2 hours. Operator moved product to flat sheet pans **Corrective Action Taken**