Chili's Grill & Bar
13891 St Augustine Rd, Jacksonville, FL 32258 · Permanent Food Service · License 2613742
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 1 intermediate, 1 basic-15
- Administrative complaint on Nov 6Counts in full until a follow-up finds the problems fixed-20
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 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 reheated in a microwave oven for hot holding not covered during reheating process.
Observed soup being reheated in microwave uncovered. Person in charge had employee cover.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed three flying insects in bar area.
Repeat violationAdministrative complaint
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed several food handling employees with training expired.
Basic1
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed multiple clean dishware items wet nesting in clean dishware storage area.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.