DirtyFLRestaurant Inspection Data

CHILI'S GRILL & BAR

Crosswinds Drive North
Saint Petersburg, Florida, 33710
Pinellas County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/4/2025

Inspection #: Visit ID: 8774067

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-69-4:Basic - Ice buildup in reach-in freezer on front line.
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
  • 29-17-4:Basic - Waste line missing at soda gun holster at bar area

Inspection Date: 9/9/2024

Inspection #: Visit ID: 8882137

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors are soiled.
  • 22-16-4:Basic - Reach-in cooler interior have accumulation of soil residues.
  • 14-09-4:Basic - White cutting board stored on shelf in ware washing area has cut marks and is no longer cleanable. Repeat Violation
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. From dry-storage shelf. a. Three 6lb cans of mandarin oranges are dented at seams.
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch neck with bare hands then touch clean cups at wait station area. Discussed with manager proper hand-hygiene techniques. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to water faucet at rear exit outside of kitchen without vacuum breaker.

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8612921

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards in prep area. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on cook line prep table. Employee moved cellphone. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf in prep area wet nesting Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk-in freezer soiled with food debris.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked pan on shelf in prep area. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employees must was hand sign at hand sinks in kitchen area. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Cases of to go items on floor in outside dry storage area.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking from hand sink front line
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee garnish drink with bare hands.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (50F - Cold Holding); slice American cheese (48F - Cold Holding); Manager placed items on ice. Retemped Salmon 41F. sliced American cheese 35F Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled

Inspection Date: 10/17/2023

Inspection #: Visit ID: 8373069

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dishwasher machine soiled with food debris.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on cook line reach in coolers cut marks.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker stored in reach-in cooler on line. Employee removed speaker. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf in dish area wet nesting.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk-in Freezer floors soiled with food like debris.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked pans on shelf by dish area.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach- in cooler top.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves soiled with food debris on cook line.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash hands sign at hand sinks in kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line soiled with food debris.
  • 29-17-4:Basic - Waste line missing at soda gun holster. Soda gun at bar area missing waste line.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw hamburger meat then continued to handle ready to eat foods without washing hands and changing gloves. Spoke to manager.
  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Chicken tenders (125F - Hot Holding). Employee voluntarily discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken (48F - Cold Holding); @3:10 raw chicken (42F - Cold Holding). Manager placed ice bags on items. 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. Grilled chicken (125F - Hot Holding); Manager recooked chicken to 165F Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at bar area hand sink. Manager placed soap. Corrected On-Site