Chili's Grill & Bar
3805 Fairchild Ave, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6019743
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic (1 repeat)-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 visitNov 2, 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
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line in drawer cooler Raw salmon (45°F - Cold Holding) and Marinated Chicken (46°F - Cold Holding). Per operator the items were not prepared or portioned today and have been held in unit for approximately 3.5 hours. Operator moved items to walk in cooler for quick chill
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
At cook line employee handled his phone, then replaced gloves without washing hands then continued handled burgers. Discussed with operator, who had employees wash their hands
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In walk in cooler plastic covered Cooked pasta (46-52°F - Heated Cooling) at 1:55 since 11:50 to 47°F at 3:00. At this current rate of cooling product Discussed with operator, who removed lids to allow adequate airflow cooling
Fixed on the spot
Basic2
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
At cook line reach in cooler and opened bottle of Gatorade belonging to an employee. Discussed with operator, beverage was stored correctly.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Discussed with operator
Fixed on the spotRepeat violation
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.