Restaurant · Wake County, NC

Chili's Grill Bar #1566

Name: Chili's Grill Bar #1566
Address: 111 Grand Hill Pl, Wake County, NC

111 Grand Hill Pl

Last inspected Sep 23, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Sep 23, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Wet stacking of plastic containers at dish area drying rack. Equipment and utensils; shall be stored in a self-draining position that allows air drying.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-501.14 Cleaning needed of backsplash at dishwasher area/ The compartments of sinksCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Cleaning needed of backsplash at dishwasher area/ The compartments of sinks; basins and receptacles used for washing and rinsing equipment; utensils; raw foods; drainboards or other equipment shall be clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Sep 23, 2026 · Original Source

1 - Inspection

Jun 8, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Several wash cloths in handwash sink. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Pf Removed at time of inspection.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Wet stacking of plastic containers at dish area drying rack. Equipment and utensils; shall be stored in a self-draining position that allows air drying.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Jun 8, 2026 · Original Source

1 - Inspection

Jan 16, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode —Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A) Scoop and holder fell off inside ice bin of soda dispenser allowing handle to touch ice. In-use utensils in must be stored with handles above the food and top of the food container. Removed at time of inspection since there is a second scoop and holder in same unit.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Very sticky wall rack to left of dishwasher. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other surfaces.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jan 16, 2026 · Original Source

1 - Inspection

Jul 23, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 2-401.11 (A) Employee drink on top of dishwasher. Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A) Employee drink on top of dishwasher. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. They shall be covered and below and away from food; food preparation surfaces; and clean food equipment/utensils.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Raw chicken at prep cooler stacked too high. Cold TCS (Time / Temperature Control for Safety) food shall be kept at 41F or below. Level lowered.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jul 23, 2025 · Original Source

1 - Inspection

Jan 24, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jan 24, 2025 · Original Source

1 - Inspection

Sep 3, 2024

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

Official record from Wake County Environmental Services, Sep 3, 2024 · Original Source

1 - Inspection

Dec 28, 2023

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Quaternary ammonia sanitizer in buckets are registering above 400ppm. Chemical sanitizers applied to food contact surfaces shall meet the appropriate concentration. Corrected During Inspection - PIC removed buckets to dilute the solution with water to obtain 200-400ppm.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Penne noodles observed cooling in container with lids tightly sealed; therefore there was not adequate air flow for rapid cooling. Cooling shall be accomplished by cooling the product in loosely covered or uncovered to facilitate heat transfer from the surface of the food. Corrected During Inspection - Advised PIC to remove the lids from the products and arranged the product in a different location of the cooler to cool quicker.