CHILI'S GRILL AND BAR #1215

Name: CHILI'S GRILL AND BAR #1215
Address: 5910 S JOG RD, LAKE WORTH, FL, 33467, US
Rating: 83.1

5910 S JOG RD, LAKE WORTH, FL 33467

License #6019650

🍽️ American ℹ️

83.1 Grade C / 100

Mixed Health Record

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Latest inspection

March 27, 2026 · 3 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHILI'S GRILL AND BAR #1215 in LAKE WORTH currently holds an InspectFL Health Score of 83.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 27, 2026. Across those visits, inspectors documented 24 total violations — 8 critical, 5 major, 11 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 27, 2026 shows 3 observation rows: no critical rows, 2 major, and 1 minor.

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Inspection coverage

100%

Inspector notes

Coverage note

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Would you eat here?

CHILI'S GRILL AND BAR #1215 has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Operator got new sanitizer, rechecked 400ppm quaternary sanitizer.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cooler drawers: marinated chicken (45F - Cooling) at 2:05; cooling since 1:05 - 46F at 2:33 At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in walk in cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By fryer station.

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen at food preparation table employee drinks stored above table used to portion and prepare foods. Discussed with operator who moved drink.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped mouth and without washing hands handled a customers plate of food to take to table. Discussed with operator employee washed hands.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw steak with gloved hand to place on grill after placing on grill touched handle of fryer basket to take out of fryer then proceeded to make a sandwich without washing hands and changing gloves. Discussed with operator employee washed hands.
[41-10-4] Toxic substance/chemical improperly stored. At bar spray bottle with sanitizer stored next to clean and sanitized cups; discussed with operator who removed spray bottle.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler covered metal containers of cooked chicken wings (50F - Cooling)at 1:30 per operator cooling for approximately 3 hours to 53F at 2:10. At this current rate of cooling product will it reach 41F within 6 hours. Discussed cooling procedures with operator who moved wings to walk in freezer and removed lids to allow for rapid cooling. In walk in cooler large covered containers of cooked pasta (67F - Cooling) at 1:30 per operator cooling for approximately 1 hr to 62F at 2:10; At this current rate of cooling product will not reach 41F within 6 hours; discussed with operator who moved product to walk in cooler to cool rapidly