CHILI'S GRILL & BAR # 992

Name: CHILI'S GRILL & BAR # 992
Address: 2555 E. HWY 50, CLERMONT, FL, 34711, US
Rating: 10.7

2555 E. HWY 50, CLERMONT, FL 34711

License #4508200

🍽️ American ℹ️

10.7 Grade F / 100

Failing Health Score

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Latest inspection

April 20, 2026 · 11 findings · 1 critical

Routine - Food

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Quick take

CHILI'S GRILL & BAR # 992 in CLERMONT currently holds an InspectFL Health Score of 10.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 156 total violations — 21 critical, 19 major, 116 minor.

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The latest inspection on April 20, 2026 shows 11 observation rows: 1 critical, 1 major, and 9 minor.

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Inspection coverage

100%

Inspector notes

156

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CHILI'S GRILL & BAR # 992 has a rough inspection history. Would you risk it?

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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
[36-62-4] Light not functioning under hood suppression system on cook line
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -beverage above make table on cook line, operator removed
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -white container lids in dish area
[14-11-5] Equipment in poor repair. -fryer baskets
[36-22-4] Floor area(s) covered with standing water. -walk in cooler, operator squeegeed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of reach in salad cooler on cook line -speed rack on back line -gaskets in beer walk in cooler
[25-06-4] Single-service articles not stored inverted or protected from contamination. -take out cups by server station
[29-49-6] Standing water in bottom of reach-in-cooler under center make table on cook line and in bar, operator dried with towels.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. -bar, operator removed straws from bar counter.
[41-10-4] Toxic substance/chemical improperly stored. -sanitizer bottles stored next to salt and wine in cabinet in the bar, operator relocated.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep line, operator moved to dish -shelves in walk in beer cooler

Disposition: Warning Issued
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. -utensils in dish area not stored all in one direction.
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -servers wearing watches and bracelet handling food, scooping ice and making drinks.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -pans in dish area
[36-73-4] Floor soiled/has accumulation of debris. -in kitchen and walk in freezer. -floor drains soiled in kitchen
[31B-04-4] No handwashing sign provided at a hand sink used by food employees on server line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in drawers on cook line
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. -employee on cook line cutting onions on cook line. Educated employee.
[25-17-4] Single-service articles stored on a soiled surface. -outside storage unit
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -caramalized onions, on cook line (124F - cooling, prepared today at 9:45, temped at 2:20)
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. --caramalized onions, on cook line (124F - cooling, prepared today at 9:45, temped at 2:20)
[22-41-4] 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. -0 ppm, operator primed sanitizer, 50 ppm.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -server handled burger bun with bare hand, educated employee, bun was discarded.
[35A-02-7] Live, small flying insects found -1 flying insects in kitchen
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. --cooked chicken wings (61F - Cold Holding); breaded mozzarella (62F - Cold Holding), cook line, held more than four hours per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken wings (61F - Cold Holding); breaded mozzarella (62F - Cold Holding), cook line, held right at four hours per operator. -salsa (57F - Cold Holding), held less than four hours per operator. Operator moved to walk in cooler for quick chill., recheck 20 minutes later 54F
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -corn on the cob (124F - Hot Holding), on cook line, held less than four hours per operator. Operator chose to discard.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -caramalized onions, on cook line, in deep pan in reach in drawer (124F - cooling, prepared today at 9:45, temped at 2:20)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -interior chip scoop holder and chip scoop -walk in cooler shelves -ice bin at bar
[31B-02-4] No soap or paper towels or mechanical hand drying device provided at handwash sink on server line.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -womens restroom and kitchen area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on dry storage shelf next to dry goods
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -bar employee and servers scooping ice, making drinks wearing watch
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -pans on storage rack in dish area
[14-11-5] Equipment in poor repair. -gaskets on reach in cooler to the right of fryers on cook line.
[36-24-5] Hole in or other damage to wall by mop sink
[36-62-4] Light not functioning over ovens on prep line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides of door of beer walk in cooler
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over cheese in walk in cooler -unwashed onions over cooking oil on dry storage racks
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0 ppm
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee rinsed knife off with no wash or sanitize and brought back to cook line and used.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee on cook line picked up knife from floor, took to dish room to rinse off, came back to cook line and engaged in food preparation, touching cooking handles without changing gloves or handwashing.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -gallon of milk in reach in cooler on front line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -cook line. Operator brought paper towels.

Disposition: Met Inspection Standards
[14-69-4] Ice buildup in walk-in freezer.
[36-24-5] Hole in or other damage to wall. -holes in wall in back prep area and near mop sink.
[16-21-4] Accumulation of debris on exterior of warewashing machine. -top of dishmachine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents are soiled in kitchen area. -ceiling is dusty in bar area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on dry storage rack in kitchen.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -containers in dish area.
[14-11-5] Equipment in poor repair. -catcher in dump sink in bar area.
[21-23-4] Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -sponge in drink rimmer at bar area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back door and side door in the restaurant.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -in crouton container by salad station.
[36-62-4] Light not functioning. -under hood suppression system on front line and back line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fans in beer walk in cooler are dusty -caulking on wall in dish area. -back and sides of flat top grill -pipe behind fryers
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored next to vinegar on front line
[02D-01-5] Working containers of food removed from original container not identified by common name. -container of salt on front line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ranch (51F - Cold Holding); avocado ranch (58F - Cold Holding), chicken wings (50F - Cold Holding); held less than four hours per operator. Moved to walk in cooler for quick chill. After one hour ranch and avocado dressing were both 35 f. chicken wing was 34 f.
[41-10-4] Toxic substance/chemical improperly stored. -glass cleaner stored next to take out boxes on front line.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -missing twovacuum breakers.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -servers scooping ice and handling food on front line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -pans encrusted on cook line -bun toaster on cook line. -oven on cook line -shelves in walk in cooler. -interior of dipperwell by ice cream in kitchen
[27-09-4] No running water at dump sink in bar.

Disposition: Warning Issued
[35A-03-4] 1 Dead roaches on premises outside storage area
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance and light shield covers.
[14-09-4] Cutting board has cut marks and is no longer cleanable throughout kitchen
[29-18-4] Drain cover(s) missing throughout establishment
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Large plastic container in dish area full of wet stacked lids
[36-73-4] Floor soiled/has accumulation of debris throughout kitchen and drains throughout establishment
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[22-20-5] Heavy Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Heavy Accumulation of debris inside warewashing machine.
[16-21-4] Heavy Accumulation of debris on exterior of warewashing machine.
[10-12-5] In-use ice scoop stored on soiled surface between uses in bar
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[36-62-4] Light not functioning several
[38-01-4] Light shield damaged/in disrepair in back of house located by walk in
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers In walk in freezer plastic tubes and end caps not meeting
[51-13-4] No Heimlich maneuver/choking sign posted.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit under steam table.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees bar
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Fajita wooden trays is disrepair and splintering
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave soiled Exterior CTX soiled Hood and hood filters soiled. Exterior of grills soiled on ends Exterior corn tortilla chip container heavily soiled Exterior of chip warmer soiled
[16-46-4] Old labels stuck to food containers after cleaning.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to measure cup in prep area.
[25-05-4] Single-service articles improperly stored. Single service items stored on floor in outside storage area.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over sliced ready to eat tomatoes
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust throughout establishment
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects in the bar.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pasta (54F - Cold Holding); shred lettuce (54F - Cold Holding); shred cheese (57F - Cold Holding); cooked onions (54F - Cold Holding)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Tomato slicer heavily soiled Interior of salad reach in soiled CTX pans heavily soiled and some have peeling coating Interior chicken cooler near fryers Interior of multiple small wares in dish area stored soiled Mildew on blue glass racks Interior of ice tea brew basket Soiled heavily soda nozzles and surrounding area in server area Cast iron skillets heavily soiled stored clean Sunkist slicer heavily soiled Soda gun nozzle front of bar heavily soiled Hot plates on tortilla warmer soiled
[31A-09-4] Handwash sink not accessible for employee use at all times blocked by glass racks
[31B-03-4] No soap provided at handwash sink bar

Disposition: Warning Issued
[35A-03-4] 1 Dead roaches on premises outside storage area
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance and light shield covers.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable throughout kitchen
[29-18-4] Drain cover(s) missing throughout establishment
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Large plastic container in dish area full of wet stacked lids
[36-73-4] Floor soiled/has accumulation of debris throughout kitchen and drains throughout establishment
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[22-20-5] Heavy Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Heavy Accumulation of debris inside warewashing machine.
[16-21-4] Heavy Accumulation of debris on exterior of warewashing machine.
[10-12-5] In-use ice scoop stored on soiled surface between uses in bar
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[36-62-4] Light not functioning several
[38-01-4] Light shield damaged/in disrepair in back of house located by walk in
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers In walk in freezer plastic tubes and end caps not meeting
[51-13-4] No Heimlich maneuver/choking sign posted.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit under steam table.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees bar
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Fajita wooden trays is disrepair and splintering
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave soiled Exterior CTX soiled Hood and hood filters soiled. Exterior of grills soiled on ends Exterior corn tortilla chip container heavily soiled Exterior of chip warmer soiled
[16-46-4] Old labels stuck to food containers after cleaning.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to measure cup in prep area.
[25-05-4] Single-service articles improperly stored. Single service items stored on floor in outside storage area.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over sliced ready to eat tomatoes
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust throughout establishment
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects in the bar.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pasta (54F - Cold Holding); shred lettuce (54F - Cold Holding); shred cheese (57F - Cold Holding); cooked onions (54F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than 4 hours see stop sale. cooked pasta (54F - Cold Holding); shred lettuce (54F - Cold Holding); shred cheese (57F - Cold Holding); cooked onions (54F - Cold Holding)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Tomato slicer heavily soiled Interior of salad reach in soiled CTX pans heavily soiled and some have peeling coating Interior chicken cooler near fryers Interior of multiple small wares in dish area stored soiled Mildew on blue glass racks Interior of ice tea brew basket Soiled heavily soda nozzles and surrounding area in server area Cast iron skillets heavily soiled stored clean Sunkist slicer heavily soiled Soda gun nozzle front of bar heavily soiled Hot plates on tortilla warmer soiled
[31A-09-4] Handwash sink not accessible for employee use at all times blocked by glass racks
[31B-03-4] No soap provided at handwash sink bar