Chili's #389 Apopka Florida
2425 E Semoran Blvd, Apopka, FL 32703 · Permanent Food Service · License 5807739
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection1 high priority (fixed on the spot), 1 intermediate, 5 basic-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 visitRoutine inspection
- First visitAug 4, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine tested 0 ppm, ran 3 times, manager changed sanitizer bucket, still tested 0 ppm, during inspection dish machine started pulling sanitizer and machine tested 100 ppm
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Facility has no chlorine test strips to test dish machine
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Steaks in standing water
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Raw poultry crisper station has rusted shelves
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Several pans have old labels on clean pans
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water in walk-in-cooler
Code 38, Lighting: Light in walk-in-freezer has no cover over light bulb
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.