CHILI'S GRILL & BAR
3349 S CONGRESS AVE, Palm Springs FL 33461 · 561-434-2580
Last inspected Jun 26, 2026 · 10 visits since August 2023
DEC 24
JUN 25
OCT 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 80 1/3 each cooked ribs 95 f at 3:04 pm cooling since 12:43 pm. Ribs not cooled from 135 f to 70 f within 2 hours
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023047788 | Aug 7, 2023 | Sep 13, 2023 | $200 |
Inspection history
10 visits, newest first
Jun 26, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 25, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 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. cooked chicken wings (46F - Cold Holding); cooked chicken (46F - Cold Holding); cooked rice (46F - Cold Holding) not prepped or portioned today stored in walk in cooler. Per operator item has been stored in walk in cooler for more than 6 hours overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken wings (46F - Cold Holding); cooked chicken (46F - Cold Holding); cooked rice (46F - Cold Holding) not prepped or portioned today stored in walk in cooler. Per operator item has been stored in walk in cooler for more than 6 hours overnight. See stop sale.
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup walk-in freezer on fan cover.
Oct 14, 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 ▾
No soap provided at handwash sink. At bar, no soap at second handwashing sink.
Jun 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Insect control device installed over food preparation area. Bug zapper stored over prep table. Operator stated they would have it moved to other location.
Dec 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 80 1/3 each cooked ribs 95 f at 3:04 pm cooling since 12:43 pm. Ribs not cooled from 135 f to 70 f within 2 hours
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. Dishwasher handled soiled dishes then handled clean dishes without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. beef brisket 46 f ( portioned yesterday ) cold holding overnight. portioned ranch dressing ( buttermilk ) prepared on site 46 f,( portioned yesterday 10:42 am ) bottom one 37-40 f over stacked ( avocado ranch 50f,45 f, ( 5 overstacked ) bottom 38-40 f, chicken 44 f top portion 40 f bottom section (over stocked portioned yesterday) as per cook put in this cooler 10 minutes ago. 80 1/3 each cooked ribs 95 f at 3:04 pm cooling since 12:43 pm. Ribs not cooled from 135 f to 70 f within 2 hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef brisket 46 f ( portioned yesterday ) cold holding overnight. portioned ranch dressing ( buttermilk ) prepared on site 46 f,( portioned yesterday 10:42 am ) bottom one 37-40 f over stacked ( avocado ranch 50f,45 f, ( 5 overstacked ) bottom 38-40 f, chicken 44 f top portion 40 f bottom section (over stocked portioned yesterday) as per cook put in this cooler 10 minutes ago.
Toxic substance/chemical improperly stored. Light blue color chemical spray bottle stored with salt shakers at server station. Manager removed the spray bottles.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 80 1/3 each cooked ribs 95 f at 3:04 pm cooling since 12:43 pm. Ribs not cooled from 135 f to 70 f within 2 hours Salsa 51 f portioned 12:31 f current time 3:39 f,bulk salsa 67 f at 2:15 pm, bulk salsa another container 60 f at 2:15 pm prepared at 12:16 pm based on label. Second temperature 60 f second container 52 f 3:15 pm at this rate of ambient cooling it will not reach 41 f within 4 hours. Manager moved salsa to walk in cooler.
Food stored on floor. 2 boxes of food stored on floor under shelves in walk in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. In flip top cooler.
Old food stuck to clean pans on clean dishes rack.
Raw fruits/vegetables not washed prior to preparation. Cutting avocado with stickers on.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons stored over ready to eat salad mix in walk in cooler.
Jul 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale.can of celebrity mandarin oranges whole segments in light syrup. 6 lb 10 oz severely dented at the seams.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Cajun chicken 47 f,second container 48 f prepared at 4:08 as per label ( label printed after cutting and portioning cooked and cooled chicken breast ) current time 5:16 pm.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cajun chicken 47 f,second container 48 f prepared at 4:08 as per label ( label printed after cutting and portioning cooked and cooled chicken breast ) current time 5:16 pm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cajun chicken 47 f,second container 48 f prepared at 4:08 as per label ( label printed after cutting and portioning cooked and cooled chicken breast ) current time 5:16 pm. Chicken portioned and rolled in the bag.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw hamburgers to put on the grill then discarded the gloves and put on new gloves without washing hands. Explained and he properly put on new gloves.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dishwasher handled soiled dishes then pulled his pants on with gloved hands and handling clean dishes with same gloves. Explained and he properly changed the new gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sealtest Ultra pasteurized half and half creamers 60 f in a container by soda machine. As per manager only 15 minutes there. Manager discarded. Explained. Either use time as public health control ( unopened creamers can not be reused for another guest they must be discarded )or UHT creamers. Not used UHT creamers can be reused between other guests.
Dishmachine has no data plate/operating specifications. On Main dishwasher.
Floors not constructed to be easily cleanable. Grout missing in prep area resulting in collecting the water.
Aug 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside steam table portioned Cooked corn 94°F hot Holding. Per operator product was reheated on microwave and placed on steam table for hot Holding above 45 minutes ago. Operator moved product back to microwave for reheating to 165°+
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed operator big 6 poster
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed deep covered container inside walk-in cooler with cooked pasta at 11:35am (74°F cooling) since 10:39am, rechecked at 11:52am same temperature. At the current cooling rate product will not cool to 70°F within 2 hours. Operator moved product to flat sheet pans
Current Hotel and Restaurant license not displayed.
Stored food not covered. Observed two containers with ice cubes use for drinks not covered inside walk-in freezer Operator 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.