CHILI'S GRILL & BAR #475
215 SR 312, Saint Augustine FL 32086 · 904.824-2216
Last inspected Aug 21, 2026 · 7 visits since July 2023
OCT 24
JUN 25
OCT 25
APR 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler next to grill top; Small cooler; sausage,cheese 53F,; ( - Cold Holding). In cooler 45minutes. Person in charge covered with ice.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 21, 2026Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 27, 2026Inspection 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 ▾
Toxic substance/chemical improperly stored. Chemical cleaning sprays stored on the same shelve has paper towels. Operator removed chemicals.
Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled.
Raw fruits/vegetables not washed prior to preparation. Observed Avocados with stickers still attached being prepped by employee in back kitchen.
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Established digital timer for cooked chicken wings, egg rolls not turned on. (Cookline ) turned on by manager.
Handwash sink not accessible for employee use at all times. Cookline Hand Wash Sink blocked by cart. Moved by manager.
Handwash sink used for purposes other than handwashing. Dish machine Hand Wash Sink used for filling container. Manager intervened.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service. multiple.
Uncovered food stored near sink exposed to splash. Container of chips stored under / close to Hand Wash Sink. Moved by manager.
Jun 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler next to grill top; Small cooler; sausage,cheese 53F,; ( - Cold Holding). In cooler 45minutes. Person in charge covered with ice.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on skillet queso, rice. Person in charge time stamped.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink above dish machine. Person in charge discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on counter. Person in charge removed. It was a to-go box.
Food-contact surface not smooth and easily cleanable. Fryer with oil in it still has plastic wrap on bottom.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in mandarin oranges. Person in charge removed.
Stored food not covered. In freezer near cookline; ice cream not covered. Person in charge covered.
Oct 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority0 Intermediate2 Basic
Show 8 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook on cook line took off gloves and did not properly wash hands before returning to cook line, he turned on cold water, rinsed one hand for less than 5 seconds, turned off water and placed gloves on hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook on cook line touched raw hamburger then touched hamburger bun without washing hands or changing gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, 2 pans of citrus marinade stored next to raw chicken, below raw hamburgers and raw beef. Employee and manager stated marinade in walk in cooler is never in contact with raw chicken/juices. Chicken is marinaded on cook line per old procedure, new procedure for new oven- marinade is poured into measuring cup and then poured on raw chicken. Operator moved marinade.
Stop Sale issued due to food not being in a wholesome, sound condition. Cook on cook line touched raw hamburger and then touched hamburger bun without washing hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken on cook line in holding unit over reach in cooler 120F hot holding. Employee stated chicken in warmer 30 minutes. Employee reheated chicken to 170F.
Toxic substance/chemical improperly stored. In wait station, spray bottle of window cleaner hanging on edge of rack with Togo tortilla chips. Manager moved spray bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In wait station, top panel in soda ice bin has black mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At bar, holster for soda gun has mold-like substance.
Apr 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority0 Intermediate10 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, pans of ready to eat citrus marinade stored below raw hamburger and steak.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On make line, at fryer station, ranch dressing (48F - Cold Holding); operator states ranch had been on line for an hour, moved to walk in cooler ranch dressing retemp (30F - Cold Holding);
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, warming box housing cooked chicken, chicken breast (128F - Hot Holding), operator states chicken had been held for no more than an hour. chicken breast retemp (178F - Hot Holding) Also at fryer station, in warming tray, southwest egg rolls (131F - Hot Holding); southwest enrolls retemp (178F); boneless wings (128F - Hot Holding); boneless wings retemp (180F - Hot Holding) employee states the two items above were held for no longer than 30 mins. Operator had employees heat all items above to 165F
Carbon dioxide/helium tanks not adequately secured. In dry storage area, CO2 tanks not secured to wall.
Cardboard used to line nonfood-contact shelves. In walk in freezer, on storage shelf towards wall, cardboard lining shelves to store chicken. Operator removed.
Cleaned and sanitized equipment or utensils not properly stored. At bar area, margarita shakers stored on floor.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In back prep area, employee drink stored on top of prep table while prepping tomatoes, employee moved to proper storage area.
Ice buildup in reach-in freezer and/or walk-in freezer. In kitchen at ice cream/dessert station. Ice cream freezer has buildup of ice.
In-use knife/knives stored in cracks between pieces of equipment. On make line, knife stored between lid and frame of flip top cover to reach in cooler. Operator moved knife and had cleaned and sanitized.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, at ice cream/dessert station, Ice Cream Freezer gaskets and door soiled with food debris. Also, at bar, inside keg cooler, gaskets are soiled with black mold like substance. Also, at pass through window, on lower shelves, shelves soiled with food debris.
Raw fruits/vegetables not washed prior to preparation. On make line, avocados stored on line unwashed with stickers present.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler, unwashed mushrooms stored above ready to eat salsa.
Water softener salt (food) stored in a location that is not clean and dry. At back dock area, in water heater closet, water softener salt stored on floor. Operator removed and stored in proper location.
Jul 25, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter steam well, mashed potatoes (126F - Hot Holding); cheese sauce (118F - Hot Holding); alfredo (119F - Hot Holding). Operator placed all items in microwave to reheat to proper holding temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards with accumulation of food residue staining. Can opener on the main prep table has old food debris build up on the blade. Operator relocated the can opener to the dish area to be cleaned and sanitized.
No soap provided at handwash sink. No soap at hand wash sink on the main cook line opposite the flip top reach in cooler. No soap at the hand wash sink behind the bar.
Building components, attachments or fixtures in poor repair. Ceiling over hand wash sink in the prep area has a leak from the air conditioning unit that the operator has a service ticket in for.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on clean prep table on the service side of the cook line. Operator relocated the employee phone.
Equipment and utensils not properly air-dried - wet nesting. On the shelves of the warewashing area, clean plastic containers stacked while wet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Catch tray of the conveyor oven on the main cook line has build up of food debris.
Stored food not covered. In the walk in cooler, containers of raw beef patties stored without being covered.
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.