Chilis Grill & Bar
C3917 S Gilbert Rd, Gilbert 85297
Food Establishment - Eating & Drinking · Permit FD-09306
Score based on 10 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history10 on record
2026
Jun 2, 2026Routine2 priority1 coreall corrected on siteC
No County legal action will result from this inspection.Prior to the start of the inspection, a child vomited in the dining area near the restrooms. The manager used their cleanup kit for this area. The area was cleaned and disinfected, and then mopped with a disinfectant by a maintenance employee who, per the manager, does not handle clean wares or handle food. The disinfectant was also used on the booth where the child ate their meal. The manager wore disposable gloves. It is also recommended to wear a disposable apron.Reviewed employee illness policy.
Inspector's notes
Cook observed entering the prep area, putting on his apron, and then donning gloves without washing his hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing.
Inspector's notes
Containers of shredded cheese, cut tomato, corn, and ranch made in-house were observed at 51F-54F on the top portion of a cooler on the cook's line. Temperatures were verified by the person in charge (PIC) using his thermometer. The thermometers of both the inspector and the PIC were properly calibrated. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Inspector's notes
Drinking glasses in the bar were sitting directly next to a hand sink without a splash guard. Glasses were moved. Do not store clean wares next to an unguarded hand sink. Corrective Action: Corrected at time of inspection.
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4-903.11(A), (B) and (D) - Core: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens
Feb 11, 2026Routine2 coreall corrected on siteA
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Cut tomato items-45-47F cooling in the table top area of the make line unit in the kitchen. The PIC stated that both items were recently prepped and relocated to the walk in cooler to properly cool. Ensure that food items are cooled in equipment that is arranged to facilitate heat transfer. Corrective Action: Corrected at time of inspection.
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3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
Inspector's notes
Quat sanitizer solution in cloth buckets with concentration at less than 150ppm. Solution was remade to proper concentration. Ensure that sanitizers are at proper concentration according to manufactures directions. Corrective Action: Corrected at time of inspection.
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3-304.14 - Core: Wiping Cloths, Use Limitation
2025
Oct 20, 2025RoutinecleanA
No violations noted at time of inspectionPredefined Comment: No County legal action will result from this inspection.
Jun 17, 2025Routine1 priorityall corrected on siteB
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed cooked sausage (47*F-51*F) in the top of the unit next to the grill and pico (45*F-50*F) in the top of the make-line units. Per the person in charge they were all placed in the units approximately one hour prior to inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.
Feb 28, 2025RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.
2024
Nov 20, 2024Routine1 priorityall corrected on siteB
No County legal action will result from this inspection.
Inspector's notes
Observed three sanitizer buckets located throughout the kitchen test at 0ppm for Quaternary Ammonia sanitizer. Per Person-in-charge (PIC), sanitizer buckets were prepared at approximately 8:00 AM this morning. PIC emptied sanitizer buckets and added appropriate amount of Quaternary Ammonia testing between 350ppm and 400ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.
Aug 8, 2024RoutinecleanA
Predefined Comment: No County legal action will result from this inspection.Reviewed cold holding with person in charge. Also, Recommended getting reach-in unit on the left side of the kitchen next to employee fridge serviced.
Apr 18, 2024RoutinecleanA
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Report emailed and receivedOf note: A work order was submitted for the cracked sink in the dish pit. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. Weneed a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:??Contact your inspector using the phone number or email on your last inspection report to review, or??Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form atthe below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181Award: A,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Douglas H.
2023
Nov 27, 2023Routine2 priority1 coreC
This establishment received a(n) C Grade and had 2 Priority, and 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Calibrated thermometers. Reviewed and discussed: Chemical storage procedures. Recommend: recommend adding stainless steel panels to walk in freezer wall column and dish pit walls; deep cleaning main cook line ceiling tiles and air vents. Inspection report was emailed to the establishment.Core Violation #45V was noted on this inspection. Correct prior to next routine inspection. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) topermittees in the coming months. We need a current and accurate email address on file to ensure youreceive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:??Contact your inspector using the phone number or email on your last inspection report toreview, or??Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-servicerestaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail foodmarkets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit anadministrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request?Form-181Award: C,Signer: Dustin Engel
PRIORITY VIOLATION-3-501.14, P: Cooling. =====Observed inside main walk in unit on third bottom shelf with 4 containers of beans and salsa mix made today at 10am. Time of inspection is around 7pm. Internal temperature of salsa bean mix are from 44*F-47*F with inspector thermometer. Notified Person In Charge (PIC). PIC confirmed internal temperatures and voluntarily discarded salsa bean mixes.=======TCS food prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41°F or less. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. =====Observed small reach in unit with two drawers in temperature danger zone to right of main cook line with Ambient temperature of the unit at 47*F with min/max thermometer. Inside unit with tcs foods: shredded cheeses at 45*F; American Cheese at 45*F; Swiss cheese at 47*F; cooked beans at 47*F; cut tomatoes at 45*F; raw salmon at 47*F; raw shrimp containers at 45*F. Notified Person In Charge (PIC). PIC confirmed all temperatures; morning am check verified unit was working. PIC and employees moved all foods to other reach in units to cool to 41*F. Verified after 30 minutes.===============Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Correct By: Corrected At Time Of Inspection
Core-4-201.11, C: Equipment and Utensils-Durability and Strength. ===Observed dish pit sink with cracks along sides leading to leaks all around the sink. Notified Person In Charge (PIC). ==========Equipment and utensils designed and constructed to be durable and to retain their characteristic qualities under normal use. Correct By: Correct Prior To Next Routine Inspection
Aug 11, 2023Routine1 coreA
This establishment received a(n) A Grade and had 0 Priority, and 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Calibrated thermometers. Reviewed and discussed: food contact equipment cleaning procedures. Chemical labeling procedures. Recommend: recommend adding stainless steel panels to walk in freezer wall column and dish pit walls; deep cleaning main cook line ceiling tiles and air vents. Inspection report was emailed to the establishment.Core violation # 53 3rd Consecutive Violation was observed during this inspection. Please correct prior to next routine inspection report. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) topermittees in the coming months. We need a current and accurate email address on file to ensure youreceive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:??Contact your inspector using the phone number or email on your last inspection report toreview, or??Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-servicerestaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail foodmarkets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit anadministrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request?Form-181Award: A,Signer: Dustin Engel
Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability. =====Observed warped stainless steel panel in dish pit area. Notified Person In Charge (PIC). === Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →