CHILI'S GRILL & BAR

Name: CHILI'S GRILL & BAR
Address: 708 CAGAN VIEW RD, CLERMONT, FL, 34714, US
Rating: 71.8

708 CAGAN VIEW RD, CLERMONT, FL 34714

License #4508315

🍺 Bar/Pub ℹ️

71.8 Grade C / 100

Mixed Health Record

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Latest inspection

March 17, 2026 · 8 findings · 0 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHILI'S GRILL & BAR in CLERMONT currently holds an InspectFL Health Score of 71.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 61 total violations — 8 critical, 6 major, 47 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 9, 2025

The latest inspection on March 17, 2026 shows 8 observation rows: no critical rows, 1 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

CHILI'S GRILL & BAR 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
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -pans in dish storage area
[14-11-5] Equipment in poor repair. -bin in ice cream reach in freezer on front line
[14-69-4] Ice buildup at door of walk-in freezer. New freezer is on order.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides of reach in cooler at bar
[29-17-4] Waste line missing at soda gun holster at bar.
[29-03-4] Water draining onto floor surface from hand wash sink in the bar.
[29-11-4] Water leaking from pipe and/or faucet/handle at hand sink entry to kitchen
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line, operator took to dish area for cleaning.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[14-69-4] Ice buildup in walk-in freezer.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris. -cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -bottom of reach in drawers on cook line
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. -stir sticks at bar
[08B-12-5] Stored food not covered. -ice cream on cook line
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -raw chicken thawing in standing water in three compartment sink, operator moved to walk in cooler.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed onions over salad oil in back kitchen. Operator moved onions below oil
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. --housemade ranch (71F - Cold Holding); squeeze bottle on 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. -housemade ranch (71F - Cold Holding); squeeze bottle on cook line, held more than four hours per operator.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. -chlorine 400++
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -sheet pans encrusted in reach in cooler on cook line -bottom of chicken breading cooler
[31A-11-4] Handwash sink used for purposes other than handwashing. -ice in hand sink on front line, bottle of water in hand sink on back line, plastic pitcher in handsink beside cook line.
[27-05-5] Handwash sink water provided through a mixing valve or combination faucet is temperature is 122F

Disposition: Warning Issued
[16-21-4] Accumulation of debris on top exterior of warewashing machine.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair on cook line.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -server area in kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in kitchen
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -back line storage area.
[36-22-4] Floor area(s) covered with standing water in walk in cooler near beer area.
[36-73-4] Floor soiled/has accumulation of debris under fryers on cook line.
[14-69-4] Ice buildup in walk-in freezer.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. -spatula for salmon by flat top grill on cook line.
[22-08-4] Interior of microwaves on cook line have accumulation of black substance/grease/food debris.
[36-62-4] Light not functioning under hood suppression system on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinets -gaskets on reach in coolers on cook line -filters under hood suppression system
[22-16-4] Reach-in coolers interior on cook line have an accumulation of soil residues.
[29-49-6] Standing water in bottom of reach-in-cooler on cook line.
[08B-12-5] Stored food not covered. -sour cream in reach in cooler on front line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind fryers on cook line
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp (52F - Cold Holding) burger patty (52F - Cold Holding); Philly meat (51F - Cold Holding); all in reach in drawer on cook line, all held less than four hours per operator. Operator moved to freezer for rapid chill. After 30 minutes, raw shrimp 43F, burger patty 47F, Philly meat 47F