CHILI'S SOUTHWEST GRILL & BAR

Name: CHILI'S SOUTHWEST GRILL & BAR
Address: 12181 E COLONIAL DR, ORLANDO, FL, 328264708, US
Rating: 66.1

12181 E COLONIAL DR, ORLANDO, FL 328264708

License #5806945

🍺 Bar/Pub ℹ️

66.1 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

April 10, 2026 · 12 findings · 4 critical

Routine - Food

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHILI'S SOUTHWEST GRILL & BAR in ORLANDO currently holds an InspectFL Health Score of 66.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 10, 2026. Across those visits, inspectors documented 52 total violations — 13 critical, 3 major, 36 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 2, 2024

The latest inspection on April 10, 2026 shows 12 observation rows: 4 critical, 0 major, and 8 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

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

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Tongs and drinks spiral spoon stored next to hand sink in bar . Manager removed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting on plastic containers kept on dry rack. Employee separated items and re washed.
[36-12-4] Floors not constructed to be easily cleanable. Piece of wood use as floor tile until floor tiles can be repair. Per operator work order in place.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.removed , operator removed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in server station has debris , operator cleaned .
[38-01-4] Light shield damaged/in disrepair. Light out in breading station
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee energy drinks stored in reach in cooler on salad station and in walk in cooler . Operator removed.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cilantro not been washed before cutting
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cleaned table with sanitizer while using gloves. Then employee grabbed a piece of cheese and place on top of burger. Inspector ask manager to ask employee to wash hands.
[35A-02-7] Live, small flying insects found 1small flying insects on prep area
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese kept on salad station for 30 minutes with temperature of 48F . Rechecked after placing in freezer temperature of 40F .
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Three compartment sink in bar with quat over 500ppm, rechecked after adding more water 400 ppm.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Handle in cheese container at taco station
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Multiple clean baking pans stored on prep table next to hand sink with no splash guard.
[36-73-4] Floor soiled/has accumulation of debris. Walk in freezer floor
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items in Walk in cooler overnight per operator Cooked penne Cooked peppers Cut tomatoes Avocado ranch Corn salsa Pico Shrimp Salmon Seasoned beef Raw burgers Raw bacon Ranch CookedGreen beans Sausage Black Beans? Pizza Mozzarella sticks Cooked rice Cx wings cooked Salsa Batter crispy chicken Mac n cheese Ribs Ancho paste Garlic butter Buttermilk Swiss Pepperjack Cheddar American cheese Sour cream Mix cheese Blue cheese Shredded lettuce Spring mix Burger sliders Cooked peppers 48-54F - Cold Holding
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items in Walk in cooler overnight per operator Cooked penne Cooked peppers Cut tomatoes Avocado ranch Corn salsa Pico Shrimp Salmon Seasoned beef Raw burgers Raw bacon Ranch CookedGreen beans Sausage Black Beans? Pizza Mozzarella sticks Cooked rice Cx wings cooked Salsa Batter crispy chicken Mac n cheese Ribs Ancho paste Garlic butter Buttermilk Swiss Pepperjack Cheddar American cheese Sour cream Mix cheese Blue cheese Shredded lettuce Spring mix Burger sliders Cooked peppers 48-54F - Cold Holding Walk in cooler: Queso, raw beef, raw chicken, Raw burger less than 4hrs (48-54F - Cold Holding) advised operator to move to cooler for temperature recovery
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken station: chicken (112F-132F- Hot Holding) less than 4hrs per operator. Advised operator to reheat to 165F for temperature recovery

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-38-4] Food storage container/container lid cracked or broken. Food container cracked located it WIC
[36-24-5] Hole in or other damage to wall. Hole in wall next to womens bathroom
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris behind oven in zone 2 Food debris behind press located in front area Gasket soiled in drawers in zone 2
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink can in RIF in zone 1
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to SS items located in front area Sanitizer bucket stored on floor in Bar area
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls located at dishwashing area with accumulation of debris
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Stop sale sliced beef dated 3/15 past 7 days
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Sliced beef dated 3/15
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken First temperature 45-46f second temperature 1.5 hours later 46F Ribeye First temperature at 45f second temperature 1.5 hours later 44F Sirloin first temperature at 45F 1.5 hours later temperature at 44F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager on duty Jeff, in walk in cooler food out of temperature due to delivery, door left open. Less than 4 hours. Operator used ice and RIF for immediately temperature recovery Operator had 1.5 hours to get food to 41F or below raw chicken (45-47F - Cold Holding); burgers (46F - Cold Holding); raw shrimp ( - Cold Holding); sirloin (45F - Cold Holding); ribeye (45F - Cold Holding) Second temperature 1.5 hours later Chicken 46F, ribeye 44F, sirloin 44F, burgers 37F, raw shrimp 40F
[31B-03-4] No soap provided at handwash sink. No soap in handwash sink located at wait station