CHILI'S GRILL & BAR
2525 S SR 7, Wellington FL 33414 · 561-790-0062
Last inspected Jul 22, 2026 · 11 visits since August 2023
JAN 25
MAY 25
AUG 25
MAR 26
JUL 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. 1 crawling on back plate of three compartment sink. Manager killed and cleaned.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022011054 | Feb 1, 2022 | Mar 23, 2022 | $400 |
| 2--2021006826 | Jan 11, 2021 | Mar 15, 2021 | $200 |
Inspection history
11 visits, newest first
Jul 22, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 21, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen/expo line from dining room after taking customers order and handling menus previously held by customers then handled clean utensils, clean bowls and unwrapped single service portion cups to prepare/plate/package food for customers without washing hands. Operator discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched tongs while picking up from the floor after having been dropped then handled clean equipment and clean utensils to prepare food for customers without washing hands. Operator discussed with employee who then washed hands.
Food-contact surfaces not sanitized, before use. Do not use equipment/utensils not properly sanitized. Employee dropped food tray grabber/gripper onto floor then picked up and placed back in location to be reused without properly sanitizing/washing or rinsing. Operator discussed with employee who then removed to be properly washed, rinsed and sanitized through dish machine.
Live, small flying insects found. Approximately 3 live, small flying insects found behind bar flying around/landing on clean cups and clean liquor measuring jiggers. Advised Operator to eliminate live, small flying insects, clean/sanitize cup/liquor measuring jiggers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At expo line right side steam table; chicken enchilada soup (125F - Hot Holding). Operator stated item reheated prior to being held in steam table for less than 1 hour, moved to be reheated to 165F and held at 135F or above.
No paper towels or mechanical hand drying device provided at bar hand wash sink. Operator provided paper towels.
Mar 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touched pants then handled clean handle of hamburger smasher and pan with sauce; no hand wash. Employee washed hands and was advised to clean and sanitize items.
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. At reach in cooler by grill: cut jalapeño cheddar sausage (49F - Cold Holding); At reach in cooler by fryer: raw chicken (49F - Cold Holding) As per operator, both products stored over 4 hours. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by grill: cut jalapeño cheddar sausage (49F - Cold Holding); At reach in cooler by fryer: raw chicken (49F - Cold Holding) As per operator, both products stored over 4 hours. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot holding area above steam table: cooked chicken (129F - Hot Holding) At hot holding area by fryer: cooked bone in wings (117F - Hot Holding) As per operator, products stored 30 mins prior; Operator discarded.
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.
Employee drinking in a food preparation or other restricted area ( cookline).
Time/temperature control for safety food thawed in an improper manner. Rolling racks of frozen chicken thawing at room temperature in backend of kitchen. Operator moved to walk in cooler.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 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 repeatedly touched garbage can to move out of the way with his hands then touched clean pans with out washing hands first, Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged Reach in freezer cook line Raw breaded chicken stored above a bag with Alfredo sauce Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw burgers stored above raw pork ribs. Advised operator to stored properly
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Prep Prep Willie Camasi
May 5, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled cellphone then touched clean cutting board surface along cook line; no hand wash. Employee washed hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed grill cook put on loose translucent gloves over regular glove; used hand with regular glove to remove contaminated translucent glove then touched clean utensil and prepare food without changing contaminated regular glove and hand washing hands. Instructed operator how to remove loose translucent gloves properly. Line cook removed gloves and washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers: Swiss cheese (47F - Cold Holding) As per operator, removed from walk in cooler and stored approximately 3 hours. Not prepped or portioned today. Operator moved to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked corn (126F - Hot Holding) As per operator, stored since 1 hour. Operator placed in microwave to reheat to 165F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bib with splitter added; no vacuum breaker at ends of splitter. Operator removed splitter.
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. 1 employee food safety training expired.
Ceiling/ceiling tile shows damage or is in disrepair. Observed dirty water leaking from ceiling in front of smoker/ oven. At the time of observation, ribs were cooking inside unit; advised operator to protect product when removing from oven as dirty water can contaminate product.
Jan 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Container of medicine improperly stored. Allergen medication stored above food prep area between beverage container and ice cream freezer. Operator removed.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked corns (44F - Cooling) As per operator, prepared yesterday; stored overnight in unit in a plastic bag. Items not cooler to 41F in 6 hours. See stop sale.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server touched face then scooped fries and to serve; no hand wash. Server washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked corns (44F - Cooling) As per operator, prepared yesterday; stored overnight in unit in a plastic bag. Items not cooler to 41F in 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler near flat to grill: sausage (46F - Cold Holding); sliced Swiss cheese (42F - Cold Holding) As per operator, items stored in unit overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler near flat to grill: sausage (46F - Cold Holding); sliced Swiss cheese (42F - Cold Holding) As per operator, items stored in unit overnight. Not prepped or portioned today. See stop sale.
Oct 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 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. Observed dishwasher handled dirty dishes then handled clean dishes from dishwasher. Dishwasher washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server touch beard then served food and sauce; no hand wash. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler next to fryer: cooked wings (47F - Cold Holding) As per operator, transferred from walk in cooler 1 hour prior. Not prepped or portioned today. Operator moved to quick chill. At make table: sliced tomatoes (47F - Cold Holding) As per operator, transferred from walk in cooler since 1 hour. Not prepped or portioned today. Operator moved to quick chill. cooked pasta (42F - Cold Holding); cooked ribs (45F - Cold Holding) As per operator, taken out of cooler 1.5 hours prior to allow for cooler to be serviced. Not prepped or portioned today. Operator moved to quick chill.
Sep 20, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked chicken in walk in cooler. Manager rearranged.
Roach activity present as evidenced by live roaches found. 1 crawling on back plate of three compartment sink. Manager killed and cleaned.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mozzarella cheese 46 as per manager less than 1 hour( by fryer cooler). shredded cheese 41, portioned ranch dressing 50 on top, cheddar cheese 48 on top stored over 5 hours in this cooler. On cook line.as per manager Not prepared or portioned today. Baked potato soup 66 f Enchilada soup 65 thawing at room temperature on tray at three compartment sink. Sausage 59, chicken 55 in cooler by fryer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese 46 as per manager less than 1 hour( by fryer cooler). shredded cheese 41, portioned ranch dressing 50 on top, cheddar cheese 48 on top stored over 5 hours in this cooler. On cook line.as per manager Not prepared or portioned today. Sausage 59, chicken 55 in cooler by fryer stored over 5 hours. Not prepared or portioned today
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. blonco 117-125, manager stirred 147 as per manager 3 hours in steam table.. Manager reheated to 178 f Chili 95,enchilada soup 90, baked potato soup 86 at server station. as per manager 3 hours. Unit was turned off. Manager reheated all three 175-182
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Marinara 52 at 1:49 ambient cooling tightly covered.as per manager ambient cooling 3 hours.manager moved marinara to reach in freezer..Marinara second temperature 49 at 2:15,manager opened the bag and moved back to freezer third temperature 38 at 2:45 pm
Spray bottle containing toxic substance not labeled. Clear liquid ( Sanitizer solution ) spray bottle at hostess station not labeled. Manager labeled.
Ice buildup in walk-in freezer.
Time/temperature control for safety food thawed in an improper manner. Baked potato soup 66 f Enchilada soup 65 thawing at room temperature on tray at three compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. On prep table next to oven. Manager put in sanitizer solution
Aug 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Raw burgers over unwashed tomatoes in walk-in cooler; Operator stored properly
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. homemade salsa (50F - Cold Holding) milk (50F - Cold Holding) in salsa cooler at servers' station As per operator foods not prepared or portioned today; foods stored inside cooler overnight; foods out of temperature for more than four hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. homemade salsa (50F - Cold Holding) milk (50F - Cold Holding) in salsa cooler at servers' station As per operator foods not prepared or portioned today; foods stored inside cooler overnight; foods out of temperature for more than four hours; See Stop Sale
Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process- soup and chili Educated operator
Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at cook line Operator removed
Ice buildup in walk-in freezer.
Reach-in cooler interior/shelves have accumulation of soil residues- all 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.