Chili's Grill & Bar
2525 S SR 7, Wellington, FL 33414 · Permanent Food Service · License 6018958
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 21 complaint inspection5 high priority (1 fixed by the Jul 22 follow-up, 4 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot)-19
- Administrative complaint on Jul 21, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 22, 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 visitJul 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At expo line right side steam table; chicken enchilada soup (125°F - Hot Holding). Operator stated item reheated prior to being held in steam table for less than 1 hour, moved to be reheated to 165°F and held at 135°F or above.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee entered kitchen/expo line from dining room after taking customers order and handling menus previously held by customers then handled clean utensils, clean bowls and unwrapped single service portion cups to prepare/plate/package food for customers without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched tongs while picking up from the floor after having been dropped then handled clean equipment and clean utensils to prepare food for customers without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized, before use.
Do not use equipment/utensils not properly sanitized. Employee dropped food tray grabber/gripper onto floor then picked up and placed back in location to be reused without properly sanitizing/washing or rinsing. Operator discussed with employee who then removed to be properly washed, rinsed and sanitized through dish machine.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Approximately 3 live, small flying insects found behind bar flying around/landing on clean cups and clean liquor measuring jiggers. Advised Operator to eliminate live, small flying insects, clean/sanitize cup/liquor measuring jiggers.
Administrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at bar hand wash sink.
Operator provided paper towels.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.