CHILI'S GRILL AND BAR
845 E 23RD STREET, Panama City FL 32405 · 850-769-3167
Last inspected Aug 12, 2026 · 11 visits since August 2023
APR 25
APR 25
JUL 25
AUG 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding zone 2: black beans 131F, at 3:59, per manager item on steam table since time on sticker, 10:38. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2019008658 | Feb 11, 2019 | Mar 21, 2019 | $200 |
| 6--2014050810 | Nov 20, 2014 | Jan 2, 2015 | $360 |
Inspection history
11 visits, newest first
Aug 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Floor behind fryers with standing water. Floor soiled/has accumulation of debris. Whole piece of chicken on the floor in the walk in cooler. Operator had an employee clean and disinfect the area at the time of inspection.
Standing water in bottom of reach-in-cooler. Glass chiller in bar.
Aug 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed added splitter with no vacuum breaker installed.
Exterior door has a gap at the threshold that opens to the outside. Exterior door next to fuse boxes has a gap at the bottom of the door.
Water leaking from pipe and/or faucet/handle.
Aug 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Food-contact surface on drink dispenser in waitress station soiled with food debris, mold-like substance or slime.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Water leaking from pipe and/or faucet/handle at prep sink.
Working containers of food removed from original container not identified by common name. Sugar container in waitress station not labeled.
Apr 16, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust/mold observed on intake vents near bar and dust observed on vents inside Togo area.
Apr 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beer walk-in cooler: shredded cheese 44F, per manger item in walk-in over 4 hours. Fry wing station: cooked chicken wings 48F, per manager wings on station since time on sticker, 8:05 am. see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding zone 2: black beans 131F, at 3:59, per manager item on steam table since time on sticker, 10:38. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beer walk-in cooler: shredded cheese 44F, per manger item in walk-in over 4 hours. Fry wing station: cooked chicken wings 48F, per manager wings on station since time on sticker, 8:05 am. see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding zone 2: black beans 131F, at 3:59, per manager item on steam table since time on sticker, 10:38. See stop sale.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust/mold like substance on vents over exit from kitchen to dining area, and on vents over hostess stand.
Outer openings of establishment cannot be properly sealed when not in operation. Gaps between front double doors.
Jul 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 26, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Zone 2 reach in: cooked onions 56F, shredded cheese 45F, pepper and onions mix 49F, per manager all items in unit over 4 hours, see stop sale. Flat top station low reach in: raw chicken 47F, per employee in unit over 4 hours, see stop sale; sliced cheddar 50F, Swiss cheese 49F, per employee less than 4 hours, moved to freezer for rapid chilling at time of inspection.
Jul 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Test strip indicated approximately 10ppm chlorine. Irreversible thermometer indicated max temperature of 151F.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Zone 2 reach in: cooked onions 56F, shredded cheese 45F, pepper and onions mix 49F, per manager all items in unit over 4 hours, see stop sale. Flat top station low reach in: raw chicken 47F, per employee in unit over 4 hours, see stop sale;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Zone 2 reach in: cooked onions 56F, shredded cheese 45F, pepper and onions mix 49F, per manager all items in unit over 4 hours, see stop sale. Flat top station low reach in: raw chicken 47F, per employee in unit over 4 hours, see stop sale; sliced cheddar 50F, Swiss cheese 49F, per employee less than 4 hours, moved to freezer for rapid chilling at time of inspection.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certification for Dakota French, hire since 12/23.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees with training date exceeding 3 years ago.
In-use ice scoop stored on soiled surface between uses. Interior of ice scoop holster dusty/dirty. Manager sent scoop to dish pit for cleaning.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance around gasket area of walk-in freezer. Mold like substance on plastic shelf at back of walk-in.
Vents soiled with mold-like substance above hostess stand.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Zone 2 grill: cooked chicken 45F, cooked peppers and onions 44F, mushrooms 44F, less than 4 hours. Items placed in freezer for rapid cooling. New temps: cooked chicken 40F, cooked peppers 36F, cooked mushrooms 37F,
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handler training completed in 2019
Beverage on shelf over prep area by zone 3. Removed during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold like substance on vent above dish area. Dust build up in large intake over clean side of dish machine.
Equipment in poor repair. Walk-in freezer gaskets, and fry reach in cooler gaskets in disrepair.
In-use ice scoop stored on soiled surface between uses. Dust/debris on interior of scoop holster. Scoop and holster sent to dish pit for washing at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance and debris stuck to walk-in cooler shelves. Dust/debris on interior of scoop holster.
Aug 10, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Zone 2: cooked onions 48F, feta cheese 51F, shredded cheese 51F, less than 4 hours, per manager, manager states cooler was in defrost, sent items to freezer for rapid chilling. New temps: shredded cheese 43F, feta cheese 33F, cooked onions 32F,
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold like substance around vents in dining room near booth seating by bar area in front of door to kitchen, and on vents above kitchen prep area. Dust build up in intake vent above clean dish rack in dish pit.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of fry breading station make table lid. Manager discarded drink at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves and gaskets. Food debris on speed rack by walk-in freezer.
Residue build up around bath room door handles.
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.