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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CHILI'S SOUTHWEST GRILL & BAR in BOCA RATON currently holds an InspectFL Health Score of 65 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 2, 2026. Across those visits, inspectors documented 26 total violations — 7 critical, 1 major, 18 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on October 2, 2026 shows 7 observation rows: 4 critical, 0 major, and 3 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
CHILI'S SOUTHWEST GRILL & BAR has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. At Expo counter, shredded cheese held under time as public health control with no time marked. Operator time marked for remaining time.
- [12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee put dirty dishes in dishwashing ,proceeded to wash hands for 5 seconds then handled clean dishes. Educated operator on hand washing procedures.
- [10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee apple juice on top of condiments. Operator removed from shelf.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container of cooked fries on cook line at 125F food out of temperature for 5 minutes. Operator removed and discarded fries.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over beer kegs in walk-in cooler. Operator removed raw beef from shelf and stored properly.
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal container in dishwashing area wet nesting.
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