CHILI'S #515
4131 S TAMIAMI TRL, Sarasota FL 34231
Last inspected Nov 14, 2024 · 4 visits since August 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
4 inspections within 6 points of each other. Whatever this kitchen does, it does consistently.
Hot time/temperature control for safety food held at less than 135 degrees Fahrenheit. Observed cooked black beans hot holding at 118F in the steam well. The operator reheated the beans to 196F.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored near single-service plastic utensils at a server station near the entrance to the kitchen. The operator properly stored the chemical.
Dumpster rusted out on bottom.
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed 2 garbage bags on the ground behind the dumpster.
Ice buildup on walk-in freezer door jamb.
Show the remaining 1 finding ▾
Utensils in poor condition. Observed a scoop used for cooked rice on the cook line with a melted handle.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed cooked chicken (122F - Hot Holding) in a hot holding unit above the salad station. The operator voluntarily discarded the chicken.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed a black mold-like substance on the interior of the margarita machine dispensing nozzle.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container stored next to to go boxes on the server expo line. The operator properly stored the employee beverage.
Open dumpster lid. The operator closed the lid.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining water in the handwashing sink at the end of the cook line.
Water draining onto floor surface. Observed water draining in the floor at the handwashing sink behind the bar. The operator fixed the leak.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Hot time/temperature control for safety food held at less than 135 degrees Fahrenheit. Observed cooked black beans hot holding at 118F in the steam well. The operator reheated the beans to 196F.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over ready to eat sauces in the reach in cooler near the grill on the cook line. The operator properly stored the raw ground beef.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for pasta not stored above the food product. The operator removed the scoop from the pasta.
No waste receptacle installed at handwash sink provided with disposable towels near the ice cream freezer. The operator placed a trash can near the sink.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee touch a trash can then handled clean equipment without washing hands. The employee washed hands and sanitized the equipment.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken cold holding at 49F in the reach in cooler on the front line for approximately 2 hours. The operator placed the container of chicken in the walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling above the cook line soiled with dust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket at the end of the bar soiled with black slime-like substance.
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.