CHILI'S GRILL & BAR
14534 S MILITARY TRL, Delray Beach FL 33484 · 561-270-6444
Last inspected Jun 5, 2026 · 8 visits since September 2023
5 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - steam table - queso sauce (95F - Hot Holding). Per operator item holding approximately 1 hour. Operator immediately reheated.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish, then changed gloves and began portioning mozzarella sticks. Reviewed proper procedures and employee washed hands/put on new gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - steam table - queso sauce (95F - Hot Holding). Per operator item holding approximately 1 hour. Operator immediately reheated.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee coughed into her hand and then proceeded to touch clean containers without washing hands.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 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 employee touch soiled apron with gloves on and then proceeded to touch clean plate without washing hands and changing gloves. Discuses with operator. Employee washed hands.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at handwashing sink at cook line. Operator fixed.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler #2, #2; cooked chicken wings (37-49F); cheese (49-50F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed food in ice bath.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed sausage 51F at 12:20 to 51F at 12:55 (cooling since 11:00),; black beans 48-49F at 12:20 to 48-49F at 12:55 (cooling since 11:00). At this current rate of cooling foods will not reach 41F or below within 4 hrs. Operator placed foods in ice bath.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. holding cabinet top shelf cook line:cooked chicken (127F - Hot Holding) per employee chicken was cooked less than 30 minutes ago. Employee removed and placed in walk in cooler to begin cooling process. Retook temperature at 86F-91F
Standing water in bottom of reach-in-cooler. Observed at expo line flip top cooler
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled. Operator instructed employee to clean and sanitize
Cutting board has cut marks and is no longer cleanable. Observed at cook line cutting board
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Reach-in cooler interior have accumulation of soil residues. Observed at bar. Operator cleaned and sanitized
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 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. Employee washed hands and changed gloves
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Box of fries on floor in walk in cooler
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.