CHILI'S GRILL & BAR
28444 SR 54, Wesley Chapel FL 33543 · 813-991-9752
Last inspected Jul 30, 2026 · 7 visits since July 2023
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken breast 45F and 50F. Operator placed in ice bath new temp 38F and 40F
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Black Cutting boards on line have cut marks and is no longer cleanable.
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line without beard guard. Employee put on guard.
Equipment and utensils not properly air-dried - wet nesting. Observed silver mixing bowls, clear
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave on server alley line has accumulation of food debris. Employee cleaned.
Nothing was found. The inspector recorded no violations at all.
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. Raw chicken breast 45F and 50F. Operator placed in ice bath new temp 38F and 40F
Employee with no hair restraint while engaging in food preparation. Cook on cook line. Cook put on hat
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pink slime and black mold like substance inside ice machine
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored with sale food in reachin cooler on cookline Employee voluntarily discarded
Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting of plastic container on storage shelf
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up behind freezer fan
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spray nozzle soiled with old food debris at prep sink
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (120F - Hot Holding) on cookline warmer Employee reheated chicken to 168F
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk in walk-in cooler with no date mark
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected observed employee voluntarily discard
Employee with no beard guard/restraint while engaging in food preparation. Observed employee with no beard guard Corrected observed employee place beard guard on
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up inside walkin freezer
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored above prep table on cookline Corrected observed employee place in sanitizer bucket
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed burgers at50f. Manager took the burgers to the walk in cooler which at 30 minutes temp was 46f.
Food-contact surface soiled with food debris, mold-like substance or Observed the soda gun and holder with debris on the gun.
Cutting board has cut marks and is no longer cleanable.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting.
Floor not cleaned when the least amount of food is exposed.Observed the floor soiled behind the equipment on the 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.