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Licensee
Name:
CHILI'S SOUTHWEST GRILL & BAR
License Number:
SEA5806945
Rank:
Seating
License Expiration Date:
04/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
12181 E COLONIAL DR ORLANDO, FL 32826-4708
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
08/25/2023
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
1
2
9
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Accumulation of debris on exterior of warewashing machine.
Top of dish machine has debris
Observed old labels on sanitized dishes at dry dish storage
Basic - Equipment in poor repair.
Microwave on cooks line by hot well next to prep area has glass that is shattered but is suspended by the outer glass. Observed item for reheating in microwave
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Tong handle in direct contact with raw chicken in reach in cooler at cooks line
Basic - No handwashing sign provided at a hand sink used by food employees.
Hand washing sink on cooks line by the fryers has no hand wash sign.Emailed operator hand wash sign **Corrective Action Taken**
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Reach in cooler at cooks line where quesadillas are stored has food debris
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer bucket stored on top of make table on cooks line
Sanitizer bucket store on table next to hot well at cooks line **Corrected On-Site**
High Priority - Toxic substance/chemical improperly stored.
Chemical spray bottle stored next to blender and disposable cups at bar. **Corrected On-Site**
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Chocolate milk open over 24 hours and no date mark
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
