CHILI SPOT

Name: CHILI SPOT
Address: 4646 S KIRKMAN RD, ORLANDO, FL, 32811, US
Rating: 71.7

4646 S KIRKMAN RD, ORLANDO, FL 32811

License #5804665

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

71.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CHILI SPOT in ORLANDO currently holds an InspectFL Health Score of 71.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on December 29, 2025. Across those visits, DBPR recorded 105 total findings; InspectFL has imported detailed violation rows for 85 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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

None on file yet

The latest inspection on December 29, 2025 included 1 critical violation, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

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

Location + actions

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DBPR

*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: Call Back - Complied
[14-11-5] Equipment in poor repair. -low boy door handles broken -cook line cooler seals torn
[35B-03-4] Outer openings not protected with self-closing doors. -rear door
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -at hand wash sink next to 3 compartment sink
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -breaker panel wall in kitchen soiled
[25-05-4] Single-service articles improperly stored. -to go boxes on floor in dry storage
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -under tall reach in cooler next to 3 compartment sink
[31A-11-4] Handwash sink used for purposes other than handwashing. -food in hand wash sink next to 3 compartment sink
[36-17-5] Floor tiles missing and/or in disrepair. -around floor drain in kitchen
[41-10-4] Toxic substance/chemical improperly stored. -chemical burners stored with clean utensils

Disposition: Warning Issued
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[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. -0ppm
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -chicken in standing water at prep sink
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -between cook line coolers
[14-11-5] Equipment in poor repair. -low boy door handles broken -cook line cooler seals torn
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler fan covers soiled
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dishes stored next to dish machine
[25-05-4] Single-service articles improperly stored. -to go boxes on floor in dry storage
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -at hand wash sink next to 3 compartment sink
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -under tall reach in cooler next to 3 compartment sink
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -dish machine not spraying
[35B-03-4] Outer openings not protected with self-closing doors. -rear door
[12B-02-4] Employee eating in a food preparation or other restricted area. -employee drinking while preparing food
[08B-38-4] Food stored on floor. -buckets of MSG on floor in dry storage
[41-10-4] Toxic substance/chemical improperly stored. -chemical burners stored with clean utensils

Disposition: Emergency order recommended
[12B-02-4] Employee eating in a food preparation or other restricted area. -employee eating on in use prep table
[35A-23-4] Roach excrement and/or droppings present. -dish machine gear box thickly coated with roach dropping
[13-03-4] Employee with no hair restraint while engaging in food preparation. -multiple employees no hair restraint
[14-01-5] Bowl or other container with no handle used to dispense food. -large bowl in flour bin
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -on cook line
[35B-03-4] Outer openings not protected with self-closing doors. -rear door
[16-48-4] Old food stuck to clean dishware/utensils.
[35A-05-4] Roach activity present as evidenced by live roaches found. -12 live roaches inside dish machine gear box
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -duck thawed in still water
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -on cook line cutting board
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -paper towel dispenser next to 3 compartment sink -walk in cooler fan covers -exterior of microwave -food filters soiled with accumulation of grease
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -Under reach in cooler next ton3 compartment sink
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cabbage (71F - Cold Holding); egg sauce (61F - Cold Holding); fried chicken (81F - Cooling) -operator moved items to cold holding unit
[14-11-5] Equipment in poor repair. -reach in cooler handles broken
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer
[08B-38-4] Food stored on floor. -food stored on floor in walk in freezer -box of oil in kitchen
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -All employees with exemption of KeZhang missing food handler training
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -meat slicer soiled with old food -can opener blade soiled
[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. -employee using bare hand contact when fried chicken that has been cooling
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear door
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -cook line reach in cooler
[24-03-4] Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
[31B-03-4] No soap provided at handwash sink. -hand wash sink next to 3 compartment sink
[35A-03-4] Dead roaches on premises. -7 dead roaches inside dish machine gearbox
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-62-4] Light not functioning. -2 lights not functioning in filter hood

Community reaction

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Community pulse