CHILI'S #141
2903 N DALE MABRY HWY, Tampa FL 33607 · (813)875-2314
Last inspected Mar 9, 2026 · 7 visits since November 2023
JAN 24
JUL 24
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 5 dead roaches on sticky trap behind Turbo Chef oven on cookline
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024021443 | Jan 29, 2024 | May 21, 2024 | $200 |
Inspection history
7 visits, newest first
Mar 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A large container of marinara 121 F stored in hot well at cook line. Operator reheated to 165+ F in microwave at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the press grill soiled with accumulation of burned residue.
Old labels stuck to food containers after cleaning. 1 clean food container with old label.
Waste line missing at soda gun holster. At bar.
Sep 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the sandwich press soiled with burned food residue and grease at expo line.
Cutting board has cut marks and is no longer cleanable. At fried chicken station.
Equipment and utensils not properly air-dried - wet nesting. Sheet pans and other food containers on clean food equipment storage shelves at dish machine area.
Food storage container/container lid cracked or broken. Multiple cracked/broken food containers on prep table in kitchen. Operator discarded at time of inspection.
Interior of microwaves has accumulation of black substance/grease/food debris. Multiple microwaves at cook line and dessert station.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Multiple sanitizer buckets tested 0ppm. Operator replacing sanitizer at time of inspection.
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Employee washed hands with cold water. Employee washed hands with only cold running water in handwash sink by dish machine, water temped 74 F. Discussed with operator about handwashing with hot water at least 85F at time of inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 7 containers of guacamole with diced tomato (prepped at 12:08pm, 45-46F at 4:30pm - Ambient Cooling) not cooled to 41F within 4 hours.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 7 containers of guacamole with diced tomato (prepped at 12:08pm, 45-46F at 4:30pm - Ambient Cooling) not cooled to 41F within 4 hours in walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few pieces of cooked shrimp 125 F stored in steam well at cook line. Employee reheated and served to customer at time of inspection.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 7 containers of guacamole with diced tomato (prepped at 12:08pm, 45-46F at 4:30pm - Ambient Cooling) covered with food wraps and stored higher than 4 inches in food containers not cooled to 41F within 4 hours.
Handwash sink used for purposes other than handwashing. Employee dumped water in handwash sink at dish machine area.
Interior of microwave has accumulation of black substance/grease/food debris. Above ice cream freezer by office.
Jul 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Spray hose at dish sink lower than flood rim of sink. Corrected -observed employee hang spray hose
Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris inside reachin cooler on cookline
Handwash sink not accessible for employee use at all times. Observed a metal pan store in hand sink on cookline Corrected -observed employee remove
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected -observed employee remove
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on shelf in back kitchen
Feb 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Wood food-contact surface not properly sealed. Observed unsealed wood along wall in bar area
Jan 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings along floor base boards in bar area
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (124F - Hot Holding)on steam table on cookline Observed employee reheat chicken and temp at 195 degrees F
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 5 dead roaches on sticky trap behind Turbo Chef oven on cookline
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed blue bowls not inverted on storage shelves adjacent to dish machine
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on dish storage shelf adjacent to dish machine
Old labels stuck to food containers after cleaning. Observed stored on clean plastic containers above prep sink
Wood food-contact surface not properly sealed. Observed unsealed wood along wall in bar area
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee moving drink with gloves on and returning to line with same gloves, corrected action taken, inspector discussed with manager proper hand washing between glove usage.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of milk held in reach in cooler at wait station no date marked.
Handwash sink not accessible for employee use at all times. Employee hand wash sink on cooks line blocked by garbage can, corrected, employee moved garbage can during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected employee discarded drink during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on food prep table on cooks line, corrected, employee removed phone during inspection.
Equipment in poor repair. Observed chipped plastic container lids.
Old labels stuck to food containers after cleaning. Observed old labels stuck clean pans.
Wet wiping cloth not stored in sanitizing solution between uses.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.