Chili's
4515 Weston Rd, Weston, FL 33331 · Permanent Food Service · License 1620999
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. grilled chicken (105-115°F - Hot Holding) per operator held out of temperature less than 15 minutes.
How the score was calculated
- Starting score100
- Violations at the Jul 24 complaint inspection1 high priority (fixed on the spot, 1 repeat), 2 basic-7
- Administrative complaint on Jul 24Counts in full until a follow-up finds the problems fixed-20
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitJul 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. grilled chicken (105-115°F - Hot Holding) per operator held out of temperature less than 15 minutes.
Observed at fry station chicken tenders (120-147°F - Hot Holding) per operator held out of temperature approximately 15 minutes. Operator voluntarily discarded.
Fixed on the spotRepeat violationAdministrative complaint
Basic2
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Cook line and fry station .
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Front cook line . Employee clean
Fixed on the spot
Earlier inspections 1
A96Routine inspection2 violations, 1 high priority No follow-up needed
- First visitJul 22, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in steam well black beans (119-125°F - Hot Holding) per operator held out of temperature approximately 5 minutes. Operator placed in microwave to reheat
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Walk in freezer compressor.
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.