CHILI'S GRILL & BAR #441
13610 PINES BLVD, Pembroke Pines FL 33027 · 954.704.2667
Last inspected Jul 22, 2026 · 8 visits since July 2023
AUG 24
DEC 24
AUG 25
NOV 25
JUL 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mash potatoes (120F - Hot Holding), per employee food hot held less than two hours, reheated on microwave to 170F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2014052300 | Dec 10, 2014 | Jan 2, 2015 | $400 |
Inspection history
8 visits, newest first
Jul 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fryer station flip top #2 - raw chicken (48F - Cold Holding). Employee was unable to say how long the chicken has been out of temperature. Manager discarded at will during the inspection.
Manager or person in charge lacking proof of food manager certification. Manager in charge Eulanda Jackson.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager in charge Eulanda Jackson.
Nov 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) steam table- fried chicken breast (130F - Hot Holding); chicken tenders (128F - Hot Holding), per manager food hot held less than two hours. Manager discarded at will.
Handwash sink not accessible for employee use at all times. Fry station- standing tab,e and food container in front of of sink, employee removed.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area- employee provided.
No soap provided at handwash sink. Bar area- employee provided.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents- left side of dining room, buildup of dust.
Floor area(s) covered with standing water. Cook line, accumulating of water in floor on missing tiles.
Floor tiles missing and/or in disrepair.4 missing tiles in cook line.
Aug 20, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up garbage and placed on trash can, then grabbed two clean plastic saucers without washing hands. After educated employee, employee washed hands.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched head, then grabbed precooked pork ribs, using same gloves. After manager instructed employee discarded gloves, washed hands and put in new pair of gloves.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling -AC vents leaking water in dinning room area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone, next to box compartments of cut lemons and cut oranges -front counter - bar area. Employee removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooker wearing a watch, after manager instructed, employee removed.
Objectionable odors in bathroom or other areas of the establishment. Entrance on establishment by dinning room area- smell like damp, moist air.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Cook line in front of breaded station, large box of chips in front of sink, employee removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a colorful brace, after instructed, employee removed.
Aug 9, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mash potatoes (120F - Hot Holding), per employee food hot held less than two hours, reheated on microwave to 170F
Equipment and utensils not properly air-dried - wet nesting. Dish ware room, cleaning rack- mixing bowls and food containers stacked wet.
Floor soiled/has accumulation of debris. Old food debris, under rubber mat, inside walk in freezer.
Hood filter missing from automatic fire suppression/exhaust system. Above fry station- two missing filters.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm), employee made new solution, quaternary sanitizer at 200 ppm.
Worn, torn and/or soiled floors/carpeting. Observed seating chair ripped off leather, dining room area, closed to curbside desk area.
Nov 2, 2023Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. cooked yellow rice (44-46F - Cold Holding), per manager food held for two hours, observed rice portioned packed on double bags, operator removed from bags, placed on large baking tray inside walk in cooler for a quick chill
Interior of oven/microwave has accumulation of black substance/grease/food debris. Above steam table in expo station employee cleaned and sanitized
Jul 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 Cooling drawers- pasta station-; cooked penne pasta (51F - Cold Holding); sautéed peppers (52F - Cold Holding); cooked chicken (53F - Cold Holding); cooked corn (54F - Cold Holding)- per chef, food moved from WIC, more than 4 hours, no portioned or prep today. See stop sale.
Jul 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 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. 4 Cooling drawers- pasta station-; cooked penne pasta (51F - Cold Holding); sautéed peppers (52F - Cold Holding); cooked chicken (53F - Cold Holding); cooked corn (54F - Cold Holding)- per chef, food moved from WIC, more than 4 hours, no portioned or prep today. Employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 Cooling drawers- pasta station-; cooked penne pasta (51F - Cold Holding); sautéed peppers (52F - Cold Holding); cooked chicken (53F - Cold Holding); cooked corn (54F - Cold Holding)- per chef, food moved from WIC, more than 4 hours, no portioned or prep today. See stop sale.
Bowl or other container with no handle used to dispense food. SS plastic cup use to dispense home made salad dressing, pico de gallo and feta cheese, employee removed all cups.
No handwashing sign provided at a hand sink used by food employees. Bar area.
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.