CHILI'S
2400 YANKEE CLIPPER DR, Jacksonville FL 32218 · 904-591-7354
Last inspected Jun 11, 2026 · 5 visits since July 2024
JUL 24
MAR 25
AUG 25
JAN 26
JUN 26
▲ GETTING WORSE
5 inspections trending down, 22 points off where it started.
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2025. Operator has license renewed during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jun 11, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk-in cooler, pepper/onion (78f, 85F - Cooling 2.5 hours). Operator stated item cooked at 730am. Peppers/onion stacked high on sheet pan, on speed rack with no space between trays.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, pepper/onion (78f, 85F - Cooling 2.5 hours). Operator stated item cooked at 730am. Peppers/onion stacked high on sheet pan, on speed rack with no space between trays.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler, pepper/onion (78f, 85F - Cooling 2.5 hours). Operator stated item cooked at 730am. Peppers/onion stacked high on sheet pan, on speed rack with no space between trays.
Accumulation of lime scale on the inside of the dishmachine.
Show the remaining 3 findings ▾
In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored between reach-in cooler lid and frame. Operator moved knife.
Reach-in cooler interior/shelves have accumulation of soil residues. At cook line,interior of reach-in cooler across from fry station has build up of food residue.
Time/temperature control for safety food thawed in an improper manner. At prep area, chicken thawing in sink, no running water. Operator turned on water.
Jan 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
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. At cook line, employee handled reheated liquid egg after taking from flattop to place on tortillas with bare hands. Operator spoke to employee, eggs heated above 145f.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station pick up window, individual butter (46F - Cold Holding). Operator stated items placed in service 30 minutes prior. Operator discarded. Operators discussed moving item to Time as a Public Health Control.
Buildup of food debris/soil residue on equipment door handles. At cook line, handle on reach-in freezer at fry station has build up of residue on inside.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under cooking equipment has build up of grease and food debris. At bar, floor under counter at dishwasher area has build up of residue.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2025. Operator has license renewed during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, liquid egg (55F - Cold Holding). Item held on ice, not in direct contact with container. Item out for 20 minutes. Operator moved to walk-in cooler to chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ain war I unit at kitchen pass thru, cheese sticks (123F - Hot Holding); chicken (120F - Hot Holding). Items in warmer less than 4 hours. Operator voluntarily discarded.
Equipment and utensils not properly air-dried - wet nesting. At prep area, plastic containers stacked before air drying.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, walls by fry station soiled.
In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored between reach-in cooler and table. Operator removed.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At bar, dipper well by entrance just dripping. Operator increased water flow.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At grab and go area, salads, salsa and yogurt, packaged onsite, missing address and date prepared.
Mar 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, using boards over sinks have black stains.
Equipment and utensils not properly air-dried - wet nesting. Containers on clean dish shelf stacked before air drying.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At bar, utensils in dipper well with no running water. Operator turned on water.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At grab and go area, salads, salsa and yogurt, packaged onsite, missing address.
No handwashing sign provided at a hand sink used by food employees. At bar, handwash sink has "handwash only" sign.
Jul 9, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Carbon dioxide/helium tanks not adequately secured. In kitchen area by soda storage rack, one tank not secured. Operator stated tank is temporary for setting up system, will secure while in use.
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.