CHILI'S GRILL & BAR
65 N US 1, Jupiter FL 33477
Last inspected Aug 8, 2024 · 3 visits since September 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.
3 inspections trending up, 17 points better than where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak over raw salmon in cooler at cook line Stored properly
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023019647 | Mar 10, 2023 | Apr 27, 2023 | $200 |
Inspection history
3 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Standing water in floor by bar entrance
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); at cook line Fixed to 200 ppm
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- touching cooked pasta in reach in cooler Operator removed
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak over raw salmon in cooler at cook line Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ribs (47F - Cold Holding); on the speed rack in walk-in cooler; food not cooked and prepared today; food stored above cooked onions to be cooled on the speed rack; food out of temperature for about 45 minutes; ribs moved to different shelf;
Food-contact surface soiled with food debris, mold-like substance or slime- some cutting boards at cook line;
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.