89
How the BiteKarma score works
Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.
At a glance
- Passed 7 of 7 graded inspections since 2024.
- Last inspected Oct 16, 2026: passed with 5 violations.
- Keeps coming up: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish), cited 3 times, plus 4 other repeat issues.
- 2 critical violations in the last two years.
Inspection history 7 visits
- 2026
- Passed Oct 16
Inspection
5 violations
- Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Minor Non food contact surfaces of equipment not clean
- Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Passed Apr 10
Inspection
2 violations
- Minor Non food contact surfaces of equipment not clean
- Minor In use food dispensing utensils improperly stored
- 2025
- Passed Nov 25
Re-Inspection
No violations
- Passed Nov 10
Inspection
6 violations, 2 critical
- Critical Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
- Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
- Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Minor Wiping cloths dirty, not stored properly in sanitizing solutions
- Minor Non food contact surfaces of equipment not clean
Nearby
BiteKarma scores around Chili's Grill & Bar, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.