CHILI'S GRILL & BAR #134
5363 SHERIDAN ST, Hollywood FL 33021 · 954.966.8940
Last inspected Aug 14, 2026 · 8 visits since March 2024
OCT 24
MAR 25
JUL 25
JAN 26
AUG 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In back line fliptop lower cooler, pans of raw steaks above pans of raw salmon - no divider plate between drawers. Employee rearranged for proper separation.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Floor area(s) covered with standing water. Standing water on floor by ice machine and entrance to walk in cooler.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well at expo station barely running. Manager increased water flow.
Water draining onto floor surface. Drain line under ice machine leaking onto floor.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at expo station reading 0ppm quaternary. Manager remade all buckets to proper 200ppm quaternary.
Jan 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 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. Bar dishwasher, and main dishwasher tested at 0ppm chlorine. Sanitizer will not prime. Operator set up three compartment sink at 400ppm quaternary and manually sanitizing wares. Operator called for service
Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wash hands at three compartment sink then proceed to dry hands on apron. Discussed with operator. Operator instructed employee to change apron and rewash hands at hand wash sink
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at three compartment sink. Discussed with operator
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed at cooked peppers on cook line. Operator removed
Jul 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Pesticide-emitting strip present in food prep area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at left side cook line cooler. Employee cleaned and sanitized
Water draining onto floor surface. Observed at bar area, operator readjusted drain pipe. Observed at ice machine, drain pipe too short to reach floor drain.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In back line fliptop lower cooler, pans of raw steaks above pans of raw salmon - no divider plate between drawers. Employee rearranged for proper separation.
Single-service articles not stored inverted or protected from contamination. Container of spoons at expo counter by ice cream freezer stored with handles not all facing up. Employee rearranged to properly store spoons.
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 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. Bat dishwasher tested at 0ppm chlorine. Sanitizer empty, operator replaced, primed and retested at 100ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Frozen beverage dispenser nozzle soiled at bar. Operator cleaned and sanitized
Ice buildup in reach-in freezer. Observed at 2 door on cook Iine across from fryer
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested at 50ppm quat. Operator remade and retested at 200ppm
May 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed burger patties cold held in flip top cooler at 46F. Per operator, items transfer from walk in cooler to cookline 30 minutes prior to the inspection. Operator placed ice pack on burgers for quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black substance buildup on cutting board at prep station.
Floor area(s) covered with standing water. Observed floor surface in prep station and bar covered with standing water. Operator cleaned.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of old food residue buildup inside Sharp Microwave.
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.