Chili's Grill & Bar #155
1650 University Dr, Coral Springs, FL 33071 · Permanent Food Service · License 1613823
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 13 complaint inspection2 high priority (fixed on the spot), 4 basic (1 repeat)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed burger patties cold held in refrigerator drawers at 48°F. Per operator, item transfer to unit 2 hours prior to the inspection. Operator place ice packs on patties for quick chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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.
Observed dishwasher touch dirty plates and then handling clean dishes without first washing hands. After brief education, employee then wash his hands.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
-Observed uncovered container with sautéed onions stored inside walk in cooler. Operator covered.
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Observed employee mango stored in reach in freezer not identified. Operator identified container.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed accumulation of old food residue buildup inside sharp microwave at cook line.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed accumulation of black mold like substances buildup on ceiling tiles at cook line.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.