CHILI'S GRILL & BAR

4020 E 53RD ST, Davenport, IA, 52807

5 cited findings

Most recent inspection

Date: April 9, 2026
Type: Routine
Result: Not reported
Risk category: Not reported
Cited findings: 5
Jurisdiction: Scott County (Davenport)
Source risk checklist count: 3
Good Retail Practices findings: 1

Published report comment

Routine inspection conducted at the facility on 04/09/2026 due to a non-illness complaint. Complaint is UNVERIFIED. The facility has several certified food protection managers, an employee illness reporting agreement policy, and a procedure to respond to norovirus/bodily fluid cleanup procedure. Long-term corrective action: Discussed with the manager to ensure staff are not overfilling items, as that can lead to temperature issues with hot and cold items. All other items were able to be corrected on-site at the time of inspection. No additional follow-up needed at this time. Any questions can be sent to Raymond.Miller@scottcountyiowa.gov

Violations (5)

4-601.11(A)CriticalCorrected on site
Iowa food code item 16 (Risk Factors)
Observation: Knives on the magnetic knife rack, vegetable dicer, and the emersion blender attachment has leftover food debris. Corrected by: voluntarily rewashing, rinsing, and sanitizing.
Risk Factors | PF | Item 16
4-501.114(A- E)(F)(1)&(2)CriticalCorrected on site
Iowa food code item 16 (Risk Factors)
Observation: Quaternary sanitizer bucket on the serving line and in the third compartment of the three- compartment sink at the bar below 200ppm, which is too low to effectively sanitize food contact surfaces. Corrected by: voluntarily dumping contents and re-filling with fresh sanitizer.
Risk Factors | P | Item 16
3-501.16(A)(1)CriticalCorrected on site
Iowa food code item 21 (Risk Factors)
Observation: Chicken breast in the hot holding unit on the main line temping at 130 degrees F. Corrected by: voluntarily reheating to 165 degrees F. and manager mentioned to staff to not overfill the pans. This violation has been noted on a previous inspection, and requires long-term corrective action.
Risk Factors | P | Item 21
3-501.16(A)(2)CriticalCorrected on site
Iowa food code item 22 (Risk Factors)
Observation: Cooked chicken in the walk-in cooler was temping at 44-49 degrees F. Ranch and salsa pre-portioned cups in the prep cooler was temping at 48 degrees F. Due to overfilling the unit. Cooked pasta and cheese in the prep cooler next to the grill was temping a t 44-46 degrees F.- due to the lid being open, other products in the unit were below 41 degrees F. Corrected by: voluntarily discarding items, and manager discussed with staff on the impacts of overfilling items and how this causes cold-holding issues.
Risk Factors | P | Item 22
4-903.11(A)(B)(D)Corrected on site
Iowa food code item 44 (Good Retail Practices)
Observation: Bar glassware being stored upright, where food contact side is exposed. Corrected by: voluntarily inverting glassware.
Good Retail Practices | C | Item 44

Source: Scott County (Davenport) health department. Data refreshed October 16, 2026. Results are shown in the health department's own wording. This record is provided for general information; confirm current status with the health department before relying on it.