CHILI'S SOUTHWEST GRILL & BAR
4252 OKEECHOBEE BLVD, West Palm Beach FL 33409 · 561.689.9118
Last inspected Mar 11, 2026 · 8 visits since October 2023
FEB 24
JUL 24
JAN 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table; mashed potatoes (96°F - Hot Holding); Operator stated item reheated prior to being placed in steam table 1 hour prior, moved to be reheated to 165°F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025015033 | Jan 10, 2025 | Apr 2, 2025 | $600 |
| 2--2024045406 | Jul 10, 2024 | Aug 29, 2024 | $400 |
| 2--2023016611 | Mar 9, 2023 | Apr 20, 2023 | $200 |
| 2--2019018968 | Apr 3, 2019 | Dec 4, 2019 | $200 |
Inspection history
8 visits, newest first
Mar 11, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler. At 11:53am cooked ribs (47F cooling) since yesterday. At 11:54am cooked onions 46F cooling since yesterday. Per operator products cooling since yesterday. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line steam table Overstocked Mashed potatoes 128F hot holding Expo steam table queso 101F hot holding. Per operator both products stored for approximately 1 hour, operator moved items to be reheated to 165F++
Mar 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler. At 11:53am cooked ribs (47F cooling) since yesterday. At 11:54am cooked onions 46F cooling since yesterday. Per operator products cooling since yesterday. See stop sale
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw burgers then removed gloves put on new gloves and engaged on food preparation without washing hands first. Employee washed hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler. At 11:53am cooked ribs (47F cooling) since yesterday. At 11:54am cooked onions 46F cooling since yesterday. Per operator products cooling since yesterday. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Zone #2 coolers cheese 45F cold holding pico 45F cold holding. Per operator stored for approximately 1 hour and not prepared or portioned today. Operator removed overstocked cheese and pico container and moved to walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line steam table Overstocked Mashed potatoes 128F hot holding Expo steam table queso 101F hot holding. Per operator both products stored for approximately 1 hour, operator moved items to be reheated to 165F++
Handwash sink removed from food preparation per plans on file.Must be reinstalled in the same location where removed.
Aug 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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. Employee handled soiled container at dish area and then handled clean container of chips, equipment handle and scoop without washing hands. Operator discussed with employee who then washed hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; house made buttermilk ranch (50F - Ambient Cooling 11:15/50F 11:50am). Operator stated prepared 20 minutes prior, cooling at room temperature, moved to walk-in cooler, unstacked to facilitate faster cooling.
Jan 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 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 broom and dust pan while sweeping floor at expo line and then handled clean cups and ice scoop while preparing drinks for customers without washing hands. Operator discussed with employee who then washed hands.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server removed soiled dishes from table, carried to dish area and then went to expo line and handled clean plates of food to serve to customers without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Drawers under grill; raw steak (47F - Cold Holding); raw hamburger (49F - Cold Holding). Operator stated not prepared or portioned today, held in cooler 2 hours, added bags of ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At expo line steam table; chicken enchilada soup (118F - Hot Holding). Operator stated soup was reheated prior to being placed in steam table, held for 1 hour, moved to be reheated to 165F.
Jul 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top next to grill; sliced cheese (58F - Cold Holding); cooked beef (56F - Cold Holding); raw chicken (54F - Cold Holding); cooked bean dip (58F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 4 hours, moved items to walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area; employee beverage on prep table. Operator removed.
In-use utensil stored in sanitizer between uses. At prep area; in-use knife stored in sanitizer/bucket between uses. Operator removed.
Feb 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad make top cooler; cut tomatoes (50F - Cold Holding). Operator stated not prepared or portioned today, cooler in defrost at wrong time of day,being held in cooler 1 hour, moved to walk-in cooler. At Cook line drawers under middle make top; cooked ribs (46F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler less than 2 hours, moved to walk-in cooler.
Bowl or other container with no handle used to dispense food. At cooked pasta storage container; bowl used to dispense pasta. Operator removed.
Stored food not covered. At bar; ready to eat drink garnishes stored uncovered. Operator covered.
Oct 4, 2023Inspection 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 ▾
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk-in cooler; canned black beans with house made salsa (50°F - Ambient Cooling); Operator stated black beans opened/combined with house made salsa yesterday and held in walk-in cooler overnight, did not reach 41°F within 4 hours. See Stop Sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk-in cooler; canned black beans with house made salsa (50°F - Ambient Cooling); Operator stated black beans opened/combined with house made salsa yesterday and held in walk-in cooler overnight, did not reach 41°F within 4 hours. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table; mashed potatoes (96°F - Hot Holding); Operator stated item reheated prior to being placed in steam table 1 hour prior, moved to be reheated to 165°F.
Bowl or other container with no handle used to dispense food. Portion cup with no handle used to dispense bbq sauce. Operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line; employee beverage container sitting on table in front of steam table. Operator removed.
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.