CHILI'S GRILL & BAR

Name: CHILI'S GRILL & BAR
Address: 3805 FAIRCHILD AVE, PALM BEACH GARDENS, FL, 33410, US
Rating: 83.8

3805 FAIRCHILD AVE, PALM BEACH GARDENS, FL 33410

License #6019743

🍺 Bar/Pub ℹ️

83.8 Grade C / 100

Mixed Health Record

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Latest inspection

February 18, 2026 · 3 findings · 1 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 & BAR in PALM BEACH GARDENS currently holds an InspectFL Health Score of 83.8 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 February 18, 2026. Across those visits, inspectors documented 27 total violations — 11 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

November 7, 2023

The latest inspection on February 18, 2026 shows 3 observation rows: 1 critical, 1 major, and 1 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
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At cook line Sanitizer Bucket (Quaternary 100ppm) discussed with operator to correct to 200-400ppm.
[12A-13-4] 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 washed soiled dishes and loaded into washer after without washing hands employee hung clean and sanitized lids on drying rack, discussed with operator employee washed hands.
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. On clean dish storage racks multiple plastic food bins with large cracks and chips, discussed with operator to repair or replace.

Disposition: Warning Issued
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ribs (45-48F - Cooling); cooked chicken (47F - Cooling); in walk-in cooler as per operator food cooked last night and placed in big plastic container and covered while cooling. Foods never reached 41 F or below within 6 hours; See Stop Sale
[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. Dishwasher (Chlorine 0ppm); operator unable to fix;
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw chicken, battered food and placed in fryer; discarded gloves; touched clean plates; proceeded to put new gloves without washing hands before handling ready to eat foods; Manager educated; washed hands and changed gloves;
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (50F - Cold Holding); in individual cups at to go station; food not prepared or portioned today; food overstocked; as per operator food out of temperature for more than 4 hours; See Stop Sake Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ribs (45-48F - Cooling); cooked chicken (47F - Cooling); in walk-in cooler as per operator food cooked last night and placed in big plastic container and covered while cooling. Foods never reached 41 F or below within 6 hours; See Stop Sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. quesadilla chicken (49F - Cold Holding); in portioned bags on top part of make table; as per operator food not prepared or portioned today; food left outside for approximately 20 minutes while setting up the coolers; rice (49F - Cold Holding) in bag in drawers at cook line; as per operator food not portioned or prepared today; Food moved to walk-in cooler to quick chill food left outside for approximately 20 minutes while setting up the coolers; salsa (50F - Cold Holding); in individual cups at to go station; food not prepared or portioned today; food overstocked; as per operator food out of temperature for more than 4 hours; See Stop Sake
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. mixed greens ( 2 blends shredded lettuce and mixed greens) (46-50F - Cooling)at 11:05 to 47 F -50 F at 11:40 since 10:30 ; in salad cooler above make table at salad station ; as per operator shredded lettuce is mixed with mixed greens and stored in salad cooler; salad cooler left open in between service; at this rate food will not reach 41 F or below; food moved to freezer ;
[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 (119-156F - Hot Holding); at steam table #2 at cook line Operator added more water to covered all parts of food; food out of temperature for approximately 20 minutes;
[05-08-4] No probe thermometer provided to measure temperature of food products- all thermometers out of battery;
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap by frying station;