CHILI'S GRILL & BAR
3701 TAMPA RD, Oldsmar FL 34677 · 813-814-7769
Last inspected Jul 24, 2026 · 12 visits since October 2023
FEB 25
MAY 25
DEC 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach observed behind prep table across from reach in coolers.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Observed: 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. Dave, Shawn,Angel Operator gave training during inspection Priority: Intermediate
Mar 20, 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 ▾
Working containers of food removed from original container not identified by common name. Squeeze bottles containing foods removed from their original container not labeled with common name
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Dishmachine has no data plate/operating specifications. Discussed the importance of data plate on dish machine.
Equipment and utensils not properly air-dried - wet nesting. Observed mixing bowls stacked wet in ware washing area. Manager separated bowls.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in cooler on the right side closest to the fryer under the service windo, discussed with managers, they said they ordered a new unit.
Single-service articles stored on a soiled surface. Disposable portion cups stored in soiled food container
May 29, 2025Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
Recorded at 2134 9 AVE N, Saint Petersburg — this licence has since moved.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hours of operation 11:30-9 Monday- Saturday and 11:30-8:30 Sunday Observed bar seating with 5 seats inside, exterior seating with 6 seats, front counter area with freezer added, food preparation equipment, coolers and freezer added in kitchen no plan review and walk up service observed. Catering license is a type of food service license that does not offer dine-in, delivery, or take-out of usually individual made-to-order food. Generally, food or drink is prepared in one place (a licensed kitchen) in order to serve it at another location (customer's event). Caterers are most often: used for events like weddings, parties, and meetings hired to prepare certain foods paid by one individual taking food to a predetermined location where it is served View our Catering Brochure / Spanish There are 2 alternatives to holding a catering license that may suit your needs better: Option 1 a' Any licensed public food service establishment may also provide catering services without holding a separate catering license from the division. A Seating (SEAT) or Non-Seating (NOST) license can also perform catering services. Option 2 a' Mobile Food Dispensing Vehicles (MFDVs) can travel from place to place and sell or serve food to anyone, unlike vehicles used only to transport catered food to a contracted service location. For more information about MFDVs, see the division's Guide to MFDVs and Hot Dog Carts.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee in kitchen employed 90 days no employee training. All other employees Less than 60 days employed per management.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved.
Hole in or other damage to wall. Hole in wall at front of kitchen.
May 28, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 25 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
Recorded at 2134 9 AVE N, Saint Petersburg — this licence has since moved.
9 High priority4 Intermediate12 Basic
Show 25 findings ▾
Live, small flying insects found. Accumulation of live flies throughout kitchen. Landing on food contacted surfaces, pots utensils, three compartment sink. 13 live flies in dish and prep area 8 live flies in rear hall to employee restroom 2 live flies in front counter area All flies landing on walls, dirty dishes and pizza paddles
Raw animal food stored over or with unwashed produce. Raw chicken over unwashed produce in front reach in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over stored raw beef in front reach in cooler next to prep table.
Roach activity present as evidenced by live roaches found. 1 live roach observed behind prep table across from reach in coolers.
Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings on floor behind shelves in rear hall to restrooms.
Rodent rub marks present along walls/ceilings. Rodent rub marks on wall and pipes in kitchen near 3 compartment sink.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed adjusting hat with gloved hands and resumed food prep.
Stop Sale issued due to food not being in a wholesome, sound condition. Two cracked eggs in reach in cooler next to front prep table.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Various temperature violations observed from multiple cooling units. Vodka tomato sauce 54F Chorizo cooked 50F Mozzarella 50f Raw beef 57F Provolone 60F White American 58F Coleslaw 48F Employee placed items out of temp on ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Flies observed landing on prep table. Can opener soiled with food debris, cutting boards soiled and stained on deli reach in coolers.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hours of operation 11:30-9 Monday- Saturday and 11:30-8:30 Sunday Observed bar seating with 5 seats inside, exterior seating with 6 seats, front counter area with freezer added, food preparation equipment, coolers and freezer added in kitchen no plan review and walk up service observed. Catering license is a type of food service license that does not offer dine-in, delivery, or take-out of usually individual made-to-order food. Generally, food or drink is prepared in one place (a licensed kitchen) in order to serve it at another location (customer's event). Caterers are most often: used for events like weddings, parties, and meetings hired to prepare certain foods paid by one individual taking food to a predetermined location where it is served View our Catering Brochure / Spanish There are 2 alternatives to holding a catering license that may suit your needs better: Option 1 a' Any licensed public food service establishment may also provide catering services without holding a separate catering license from the division. A Seating (SEAT) or Non-Seating (NOST) license can also perform catering services. Option 2 a' Mobile Food Dispensing Vehicles (MFDVs) can travel from place to place and sell or serve food to anyone, unlike vehicles used only to transport catered food to a contracted service location. For more information about MFDVs, see the division's Guide to MFDVs and Hot Dog Carts.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee in kitchen employed 90 days no employee training. All other employees Less than 60 days employed per management.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 45 dead flies on sticky trap in rear 27 dead flies observed on a trap in trash can inside kitchen. 6 dead roaches on sticky trap behind front counter
Buildup of food debris/soil residue on equipment door handles. Equipment door handles soiled on all reach in coolers.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cardboard in front of three compartment sink soiled.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Located on front counter across from reach in coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes and lighter on prep table.
Employee with no hair restraint while engaging in food preparation. 2 employees working with food no hair restraint.
Hole in or other damage to wall. Hole in wall at front of kitchen.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in coolers on cook line.
Open dumpster lid. Lids on dumpsters open.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler soiled with old food debris.
Single-service articles improperly stored. Pizza boxes stored on floor at front counter.
Feb 5, 2025Inspection 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 ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. remade fajita boats (47F - Cooling) operator states they were prepared at 11am.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler on server station: premade fajita boats (47F - Cooling) operator states they were prepared at 11am this morning and no temperatures were taken to ensure the food cooled properly. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (120F - Hot Holding); cooked rice (114 F - Hot Holding) both food items hot held for less than 4 hours. Operator reheated chicken to 178F and rice to 175F
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle touching raw chicken. Operator relocated tongs.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed jalapeños and asparagus above ready to eat vegetables. Operator relocated.
Aug 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Interior of ice machine/bin with rust that has pitted the surface. Manager stated they are getting a new ice machine
Aug 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Condensation or other drainage not disposed of according to law. Began inspection and was alerted by the manager on duty that they have a leak and are getting the roof repaired. Roofers were on site, working on roof during inspection. Leak is located near the office/employee lockers by the back door. Manager has a tarp that is funneling rain water into a trash can.
Equipment and utensils not properly air-dried - wet nesting. Manager ustacked wet, clean pans
Interior of ice machine/bin with rust that has pitted the surface. Manager stated they are getting a new ice machine
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Two buckets under 150ppm. Manager refilled, now 200ppm
May 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 2134 9 AVE N, Saint Petersburg — this licence has since moved.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have food debris buildup.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee with no hair restraint while engaging in food preparation.
May 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
Recorded at 2134 9 AVE N, Saint Petersburg — this licence has since moved.
4 High priority6 Intermediate7 Basic
Show 17 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 touched phone with gloves on and did not remove gloves and wash hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen not landing on food or food contact surfaces. 4 live flies in lobby area not landing on food or food contact surfaces.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: pizza sauce (70F - Cold Holding); mozzarella cheese (70F - Cold Holding) Inspector discussed and emailed Time as a Public Health Control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well: cooked onions (109F - Hot Holding); cheese (120F - Hot Holding)
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.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have food debris buildup.
Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by trash can.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored above food prep area in kitchen.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Soda cans stored on floor of kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop used for flour touching food item. Manager removed.
Working containers of food removed from original container not identified by common name. Flour removed from its original container and not labeled.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in kitchen/prep area.
Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink in bar area over 500ppm quat. Strip turned blue. Operator drained and refilled sink, second test 200ppm
Equipment and utensils not properly air-dried - wet nesting. Clean, plastic containers stacked wet. Operator unstacked containers to dry
Interior of ice machine chute has a small area of rust that has pitted the surface. Discussed with operator.
Missing drain plug at dumpster.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons above cooked pasta. Operator moved lemons to bottom shelf.
Oct 24, 2023Inspection 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 ▾
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored on dry food rack. Item moved.
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.