CHILIS GRILL AND BAR
4205 SE FEDERAL HWY, Stuart FL 34997
Last inspected Jul 10, 2026 · 8 visits since August 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. cooked chicken (127F - Hot Holding) Observed at pull out drawer hot holding unit at cook line. Per operator, out of temperature for approximately 30 minutes. Operator elected to discard product.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022050305 | Aug 22, 2022 | Nov 9, 2022 | $200 |
Inspection history
8 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At kitchen area employee enters through front door and begins working without washing their hands and then engages in handling clean equipment- educated operator - employee washed their hands.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp and raw steak over marinade at walk in cooler. Per operator, marinade used for chicken. No chicken present in marinade at time of inspection. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (127F - Hot Holding) Observed at pull out drawer hot holding unit at cook line. Per operator, out of temperature for approximately 30 minutes. Operator elected to discard product.
No soap provided at handwash sink. At hand wash station by walk in cooler. Operator provided soap.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler doors with build up of food debris at cookline by fryers. Dusty shelf over ice bin and water pitcher at server expo area.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep counter at cook line. Operator stored properly.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Equipment and utensils not properly air-dried - wet nesting. At dish drying rack. Operator spread out pans to dry properly.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Rust on inside of microwave door and inside lip edge.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris at Overhead shelf on cook line, food debris lower shelf on server expo line where bus tubs are stored.
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. alfredo (125F - Hot Holding) Per operator, Alfredo reheated in microwave until 165F then placed in hot holding unit. Per operator, out of temperature for approximately 30 minutes. Operator returned to microwave to finish reheating, 170F.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed paper portion cup stored inside metal container of bbq sauce. Operator removed portion cup.
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.