Chili's Southwest Grill & Bar
4252 Okeechobee Blvd, West Palm Beach, FL 33409 · Permanent Food Service · License 6009958
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection8 high priority (5 fixed by the Nov 6 follow-up, 3 fixed on the spot, 4 repeats), 2 intermediate (fixed on the spot), 1 basic-37
- Administrative complaint on Nov 5, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score51
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 6, 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 visitNov 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. At walk-in cooler; cooked pasta (72°F - Cooling). Operator stated cooling in full/deep containers tightly covered with lids for more than 2 hours, did not reach 70°F within 2 hours. See stop sale.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At drawers under grill; raw steak (45°F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 2 hours. At expo line low boy reach in cooler; house made buttermilk ranch (45°F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan for less than 2 hours. Advised Operator to return items to 41°F within a total of 4 hours.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At steam table; cooked mashed potatoes (130°F - Hot Holding). Operator stated cooked potatoes reheated prior to being held for less than 2 hours, Operator chose to discard.
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
At walk-in cooler; cooked pasta (72°F - Cooling). Operator stated cooling in full/deep containers tightly covered with lids for more than 2 hours, did not reach 70°F within 2 hours. See stop sale.
Code 12, Handwashing and hygienic practices: Employee drank from unenclosed beverage cup on cook line then engaged in food preparation without washing hands.
Operator discussed with employee who the washed hands.
Fixed on the spot
Employee switched from working with raw food (raw hamburger) to ready-to-eat food (cooked bacon) without washing hands.
Advised Operator of hand washing requirements.
Repeat violationAdministrative complaint
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Operator touched multiple areas of face/head multiple times and then continued handling clean equipment, clean utensils and containers/potions of food to be served to customers without washing hands. Advised Operator to wash hands and informed of requirements.
Employee touched visibly soiled apron while wiping with hands then continued to handle clean equipment, clean utensils and prepare food for customers without washing hands.
Operator advised employee to wash hands.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Combined ready-to-eat, time/temperature control for safety food (cooked rice) held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared.
Cooked rice prepared yesterday over 24 hours earlier held in container with rice cooked today with today's date mark. Operator marked rice with correct dates.
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At walk-in cooler; cooked pasta (72°F - Cooling). Operator stated cooling in full/deep containers tightly covered with lids for more than 2 hours, did not reach 70°F within 2 hours. See stop sale. At cook line; sour cream (46°F - Ambient Cooling 2:25/46°F 2:45). Operator stated sour cream portioned 1 hour prior, at this rate will not reach 41°F within 4 hours. Advised Operator to move to walk-in cooler to facilitate faster cooling. At walk-in cooler; cooked chicken wings (51°F - Cooling 2:05/51°F 2:30). Operator stated cooling in full, deep containers covered with lids since 10:30, at this rate will not reach 41°F within 6 hours, uncovered to facilitate faster cooling.
Fixed on the spot
Basic1
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container (styrofoam cup without lid/straw) on cook line and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Operator discussed with employee, who had already discarded beverage cup.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.