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Licensee
Name:
CHILI'S SOUTHWEST GRILL & BAR
License Number:
SEA5806945
Rank:
Seating
License Expiration Date:
04/01/2026
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
Complaint Full
10/01/2024
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
0
3
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 - Cleaned and sanitized equipment or utensils not properly stored.
Multiple clean baking pans stored on prep table next to hand sink with no splash guard.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
All items in Walk in cooler overnight per operator Cooked penne Cooked peppers Cut tomatoes Avocado ranch Corn salsa Pico Shrimp Salmon Seasoned beef Raw burgers Raw bacon Ranch CookedGreen beans Sausage Black Beans? Pizza Mozzarella sticks Cooked rice Cx wings cooked Salsa Batter crispy chicken Mac n cheese Ribs Ancho paste Garlic butter Buttermilk Swiss Pepperjack Cheddar American cheese Sour cream Mix cheese Blue cheese Shredded lettuce Spring mix Burger sliders Cooked peppers 48-54F - Cold Holding
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
All items in Walk in cooler overnight per operator Cooked penne Cooked peppers Cut tomatoes Avocado ranch Corn salsa Pico Shrimp Salmon Seasoned beef Raw burgers Raw bacon Ranch CookedGreen beans Sausage Black Beans? Pizza Mozzarella sticks Cooked rice Cx wings cooked Salsa Batter crispy chicken Mac n cheese Ribs Ancho paste Garlic butter Buttermilk Swiss Pepperjack Cheddar American cheese Sour cream Mix cheese Blue cheese Shredded lettuce Spring mix Burger sliders Cooked peppers 48-54F - Cold Holding
Walk in cooler: Queso, raw beef, raw chicken, Raw burger less than 4hrs (48-54F - Cold Holding) advised operator to move to cooler for temperature recovery **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Chicken station: chicken (112F-132F- Hot Holding) less than 4hrs per operator. Advised operator to reheat to 165F for temperature recovery
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.
