CHILI'S BAR & GRILL
Bruce B Downs Boulevard
Tampa, Florida, 33645
Hillsborough County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/6/2025
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 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 bag stored on prep table next to fryers. Employee removed. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on shelf adjacent to dish machine.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside Delfield 2-door freezer. Manager placed work order in on reachin freezer. **Corrective Action Taken**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table on service line. Employee placed in sanitizer bucket. Corrected On-Site
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw pork stored over cooked ribs. Employee removed raw bacon Corrected On-Site
Food safety inspection conducted on 3/6/2025 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 11/25/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Multiple microwaves on cook line.
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee put soap in hands then rinsed off without rubbing hands. Discussed with manager.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler under grill - Cold holding: raw shrimp 51 F, raw steak 49 F, raw beef burger 48 F. Operator moved items to walk-in freezer. Re temped: raw shrimp 47 F, raw steak 42 F, raw beef burger 42 F. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 11/25/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 2/15/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler next to fryers: cooked chicken wing 45 F. Operator moved to walk-in freezer. Re temp chicken wing 39F. Corrected On-Site Repeat Violation
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at bar and 1 of 3 paper towel dispensers in men's restroom. Operator provided paper towel at bar. **Corrective Action Taken**
Food safety inspection conducted on 2/15/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 10/20/2023
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On reach-in cooler at cook line.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored over three compartment sink while seasoning pork ribs. Operator discarded drink. Corrected On-Site
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of raw shrimp 46 F stored in reach-in cooler under grill. Employee stated that it was stored in room temperature on cook line for less than 30 minutes. Re temped: 44F. **Corrective Action Taken** Repeat Violation
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonia tested 500+ppm in three compartment sink at bar. Operator add water to diluted solution, tested 300ppm. Corrected On-Site Repeat Violation
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach-in cooler at cook line.
Food safety inspection conducted on 10/20/2023 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).