CHILI'S SOUTHWEST GRILL & BAR
2202 N CONGRESS AVE, Boynton Beach FL 33426 · 561.735.0429
Last inspected Jul 9, 2026 · 7 visits since September 2023
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alfredo sauce (116F - Hot Holding) operator states held under 2 hours - moved to microwave to reheat to 165F. Priority: High Priority
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (110F - Hot Holding) Observed in steam table on cook line. Per operator, out of temperature for approximately 30 minutes. Operator placed product in microwave to reheat to 165+F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink.
Wiping cloth sanitizing solution stored on the floor. At cook line.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fry flip top cooler: ranch dressing (buttermilk) (45F - Cooling) at 10:25; cooling since 10:10 - 45F at 10:50 At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in reach in freezer to quick chill.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Measuring and water pitchers not inverted at dish drying rack.
No conspicuously located ambient air temperature thermometer in holding unit. At low boy expo cooler.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
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 0ppm not primed after changing sanitizer bucket. Operator primed 100ppm.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
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 0ppm. Technician arrived during the inspection and repaired dish machine 75ppm.
Wiping cloth sanitizing solution stored on the floor at salad station. Operator placed on a shelf.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw chicken over ground beef in walk in cooler. Operator removed chicken.
Raw ground beef stored over bacon bits in walk in cooler. Operator removed ground beef.
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 ▾
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station - salsa (45F - Cold Holding) operator states not portioned or prepared today held under 1 hours in an ice bath - moved to walk in cooler. Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alfredo sauce (116F - Hot Holding) operator states held under 2 hours - moved to microwave to reheat to 165F. Priority: High Priority
Observed: No paper towels or mechanical hand drying device provided at handwash sink. Men’s bath room - operator provided. Priority: Intermediate
Observed: Food not stored at least 6 inches off of the floor. Cases of steak on walk in freezer - operator to shelf. Priority: Basic
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.