CHILI'S GRILL & BAR
3805 FAIRCHILD AVE, Palm Beach Gardens FL 33410
Last inspected Feb 18, 2026 · 7 visits since October 2023
NOV 23
AUG 24
JAN 25
JUL 25
FEB 26
▼ IMPROVING
5 inspections trending up, 62 points better than where it started.
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. salmon (128F - Cooking);operator placed back in the oven; rechecked to 157 F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023065732 | Nov 6, 2023 | Dec 18, 2023 | $600 |
| 2--2023058261 | Oct 4, 2023 | Nov 6, 2023 | $400 |
| 2--2022014727 | Feb 25, 2022 | Apr 13, 2022 | $200 |
Inspection history
7 visits, newest first
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 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. Employee washed soiled dishes and loaded into washer after without washing hands employee hung clean and sanitized lids on drying rack, discussed with operator employee washed hands.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. On clean dish storage racks multiple plastic food bins with large cracks and chips, discussed with operator to repair or replace.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At cook line Sanitizer Bucket (Quaternary 100ppm) discussed with operator to correct to 200-400ppm.
Jul 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink by frying station - unable to turn on due to leaking pipe. Hamdwash sink located near by;
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. salmon (128F - Cooking);operator placed back in the oven; rechecked to 157 F
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee talking on the phone at cook line, touching phone with gloved hands, employee changed gloves without washing hands and started to work with foods; operator educated; employee washed hands;
Aug 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bowl used to dispense shredded cheese in reach in cooler at expo line; removed
Cutting board has cut marks and is no longer cleanable at salsa cooler
Nov 7, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 6, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority2 Intermediate0 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ribs (45-48F - Cooling); cooked chicken (47F - Cooling); in walk-in cooler as per operator food cooked last night and placed in big plastic container and covered while cooling. Foods never reached 41 F or below within 6 hours; See Stop Sale
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. Dishwasher (Chlorine 0ppm); operator unable to fix;
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw chicken, battered food and placed in fryer; discarded gloves; touched clean plates; proceeded to put new gloves without washing hands before handling ready to eat foods; Manager educated; washed hands and changed gloves;
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. salsa (50F - Cold Holding); in individual cups at to go station; food not prepared or portioned today; food overstocked; as per operator food out of temperature for more than 4 hours; See Stop Sake Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ribs (45-48F - Cooling); cooked chicken (47F - Cooling); in walk-in cooler as per operator food cooked last night and placed in big plastic container and covered while cooling. Foods never reached 41 F or below within 6 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. quesadilla chicken (49F - Cold Holding); in portioned bags on top part of make table; as per operator food not prepared or portioned today; food left outside for approximately 20 minutes while setting up the coolers; rice (49F - Cold Holding) in bag in drawers at cook line; as per operator food not portioned or prepared today; Food moved to walk-in cooler to quick chill food left outside for approximately 20 minutes while setting up the coolers; salsa (50F - Cold Holding); in individual cups at to go station; food not prepared or portioned today; food overstocked; as per operator food out of temperature for more than 4 hours; See Stop Sake
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. mixed greens ( 2 blends shredded lettuce and mixed greens) (46-50F - Cooling)at 11:05 to 47 F -50 F at 11:40 since 10:30; in salad cooler above make table at salad station; as per operator shredded lettuce is mixed with mixed greens and stored in salad cooler; salad cooler left open in between service; at this rate food will not reach 41 F or below; food moved to freezer;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. corn on the cob (119-156F - Hot Holding); at steam table #2 at cook line Operator added more water to covered all parts of food; food out of temperature for approximately 20 minutes;
No probe thermometer provided to measure temperature of food products- all thermometers out of battery;
Soap dispenser at handwash sink not working/unable to dispense soap by frying station;
Oct 4, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (40-50F - Cold Holding); sausage (40-50F - Cold Holding) in reach in cooler next to broiler; foods overstocked; foods not prepared or portioned today; food out of temperature for approximately one hour; operator made smaller portions
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cooler across from cook line;
Bowl used to dispense salt at expo line; operator removed;
Current Hotel and Restaurant license not displayed. Food license not displayed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cups of personal drinks on food prep area; removed
Food stored on floor- box of bread in walk-in freezer; Stored properly
Ice buildup in walk-in freezer.
Stored food not covered- grilled chicken in walk-in cooler; operator covered;
Unwashed fruits/vegetables stored with ready-to-eat food. Case of broccoli over container with brisket in walk-in cooler; operator on bottom shelf
Working containers of food removed from original container not identified by common name- salt at expo line; operator labeled
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.