CHILI'S GRILL AND BAR
845 East 23rd Street
Panama City, Florida, 32405
The Woods
Bay County County
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 4/16/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
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/mold observed on intake vents near bar and dust observed on vents inside Togo area. **Repeat Violation**
Food safety inspection conducted on 4/16/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/1/2025
High Priority
3
Intermediate
0
Basic
2
Total
5
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/mold like substance on vents over exit from kitchen to dining area, and on vents over hostess stand. **Repeat Violation**
- 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gaps between front double doors.
- 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. Beer walk-in cooler: shredded cheese 44F, per manger item in walk-in over 4 hours. Fry wing station: cooked chicken wings 48F, per manager wings on station since time on sticker, 8:05 am. see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding zone 2: black beans 131F, at 3:59, per manager item on steam table since time on sticker, 10:38. See stop sale. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beer walk-in cooler: shredded cheese 44F, per manger item in walk-in over 4 hours. Fry wing station: cooked chicken wings 48F, per manager wings on station since time on sticker, 8:05 am. see stop sale. **Repeat Violation**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding zone 2: black beans 131F, at 3:59, per manager item on steam table since time on sticker, 10:38. See stop sale.
Food safety inspection conducted on 4/1/2025 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).
Inspection on 7/29/2024
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 7/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/26/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Zone 2 reach in: cooked onions 56F, shredded cheese 45F, pepper and onions mix 49F, per manager all items in unit over 4 hours, see stop sale. Flat top station low reach in: raw chicken 47F, per employee in unit over 4 hours, see stop sale; sliced cheddar 50F, Swiss cheese 49F, per employee less than 4 hours, moved to freezer for rapid chilling at time of inspection. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-26: Flat top reach in: cooked chicken 40F, sliced cheddar 43F, black beans 42F, Zone 2: cooked onions 46F, diced tomatoes 45F, cooked chicken 46F, per manager approximately 1 hour. **Time Extended**
Food safety inspection conducted on 7/26/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/25/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Interior of ice scoop holster dusty/dirty. Manager sent scoop to dish pit for cleaning. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance around gasket area of walk-in freezer. Mold like substance on plastic shelf at back of walk-in. **Repeat Violation**
- 36-34-5:Basic - Vents soiled with mold-like substance above hostess stand. **Repeat Violation**
- 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. Test strip indicated approximately 10ppm chlorine. Irreversible thermometer indicated max temperature of 151F. **Warning**
- 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. Zone 2 reach in: cooked onions 56F, shredded cheese 45F, pepper and onions mix 49F, per manager all items in unit over 4 hours, see stop sale. Flat top station low reach in: raw chicken 47F, per employee in unit over 4 hours, see stop sale;
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Zone 2 reach in: cooked onions 56F, shredded cheese 45F, pepper and onions mix 49F, per manager all items in unit over 4 hours, see stop sale. Flat top station low reach in: raw chicken 47F, per employee in unit over 4 hours, see stop sale; sliced cheddar 50F, Swiss cheese 49F, per employee less than 4 hours, moved to freezer for rapid chilling at time of inspection. **Repeat Violation** **Warning**
- 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certification for Dakota French, hire since 12/23.
- 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. Some employees with training date exceeding 3 years ago. **Repeat Violation**
Food safety inspection conducted on 7/25/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).