Chili's Grill & Bar Atlantic Beach CH0946
12987 Atlantic Blvd, Jacksonville, FL 32225 · Permanent Food Service · License 2613397
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 7 routine inspection2 basic-2
- Violations at the Sep 8 complaint check2 high priority (1 fixed by the Sep 9 follow-up, 1 fixed on the spot)-6
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint check
- Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
2 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, other than whole meat roast, hot held at less than 135°F.
Chicken strips 116-128 in hot holding warmer, cooked 19 minutes ago. discarded Grilled chicken 121-130 in hot holding unit, cooked an hour ago . Reheated
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
6 flies in back storage produce area over onions
Earlier inspections 1
A98Routine inspection2 violations No follow-up needed
- First visitJul 7, 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
Basic2
Code 08, Food protection and cross-contamination: Stored food not covered.
Large Gallon vanilla stored uncovered in walk in freezer. Employee covered
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
One cook in kitchen no hair restraint, hair net provided
Fixed on the spot
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.