ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Chili's last inspected?
The most recent inspection on record was on Jul 1, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Nov 13, 2024 to Jul 1, 2026.
Has Chili's ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Nov 13, 2024.
The Full Inspection History
3 inspections
Routine Inspection
Jul 1, 2026
Pass
1 recorded violation
minorCode K38Facility maintenance
Official Wording
Adequate ventilation/lighting; designated areas, use
Inspector’s Notes
Observed some lights located underneath 2 hoods to not be working. [CA] Repair/replace lights where needed.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Santa Clara County Department of Environmental Health, Jul 1, 2026 · Original Source
Routine Inspection
Nov 4, 2025
Pass
3 recorded violations
minorCode K36Equipment and utensils
Official Wording
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
Observed used meat spatulas to not be time-marked or stored in hot water (min 135F). [CA] Keep in-use utensils in hot water (135Fmin) or time marked to be washed and sanitized every 4 hours.
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.
Observed grilled peppers cooling in the food prep cold hold unit. [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling methods such as breaking into smaller portions, ice baths, ice paddle, ice as an ingredient and/or blast chiller. Discontinue cooling in food prep cold hold units; use top shelf of walk-in cooler. [COS] PIC put peppers into walk-in cooler.
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.