Chili's Grill & Bar
13210 City Station Dr, Jacksonville, FL 32218 · Permanent Food Service · License 2613830
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection1 intermediate, 4 basic (1 repeat)-8
- Safety score92
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 visitAug 20, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Multiple cook line microwaves with food debris on bottom plate or top microwave guard. White cutting board on cook line and clean cutting boards in prep area with food residue staining build up.
Basic4
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic portion cup with no handle used as scoop in flip top reach in cooler in waitstation area, operator removed.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
On shelf of warewashing hallway, clean plastic containers stacked on each other with old food debris on exterior of containers.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Cook line hood filters over fryers with grease build up. Base of the reach in freezer under shelving with food debris build up.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Multiple locations with clean containers stacked while wet.
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.