CHILI SPOT

Name: CHILI SPOT
Address: 4646 S KIRKMAN RD, ORLANDO, FL, 32811, US
Rating: 67.5

4646 S KIRKMAN RD, ORLANDO, FL 32811

License #5804665

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

67.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

CHILI SPOT in ORLANDO currently holds an InspectFL Health Score of 67.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on December 29, 2025. Across those visits, inspectors documented 105 total violations — 10 critical, 17 major, 78 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 29, 2025 shows 10 observation rows: 1 critical, 2 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

105

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Call Back - Complied
[35B-03-4] Outer openings not protected with self-closing doors. -rear door
[14-11-5] Equipment in poor repair. -low boy door handles broken -cook line cooler seals torn
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -under tall reach in cooler next to 3 compartment sink
[41-10-4] Toxic substance/chemical improperly stored. -chemical burners stored with clean utensils
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear door
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -at hand wash sink next to 3 compartment sink
[25-05-4] Single-service articles improperly stored. -to go boxes on floor in dry storage
[31A-11-4] Handwash sink used for purposes other than handwashing. -food in hand wash sink next to 3 compartment sink
[36-17-5] Floor tiles missing and/or in disrepair. -around floor drain in kitchen
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -breaker panel wall in kitchen soiled

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -breaker panel wall in kitchen soiled
[08B-38-4] Food stored on floor. -buckets of MSG on floor in dry storage
[35B-03-4] Outer openings not protected with self-closing doors. -rear door
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler fan covers soiled
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -between cook line coolers
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -dish machine not spraying
[31A-11-4] Handwash sink used for purposes other than handwashing. -food in hand wash sink next to 3 compartment sink
[14-11-5] Equipment in poor repair. -low boy door handles broken -cook line cooler seals torn
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -chicken in standing water at prep sink
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dishes stored next to dish machine
[25-05-4] Single-service articles improperly stored. -to go boxes on floor in dry storage
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -at hand wash sink next to 3 compartment sink
[36-17-5] Floor tiles missing and/or in disrepair. -around floor drain in kitchen
[41-10-4] Toxic substance/chemical improperly stored. -chemical burners stored with clean utensils
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade
[12B-02-4] Employee eating in a food preparation or other restricted area. -employee drinking while preparing food
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear door
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -under tall reach in cooler next to 3 compartment sink
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0ppm

Disposition: Emergency Order Callback Complied
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -All employees with exemption of KeZhang missing food handler training
[14-01-5] Bowl or other container with no handle used to dispense food. -large bowl in flour bin
[36-17-5] Floor tiles missing and/or in disrepair. -multiple floor tiles throughout kitchen space in disrepair
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear door
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -paper towel dispenser next to 3 compartment sink -walk in cooler fan covers -exterior of microwave -food filters soiled with accumulation of grease
[24-03-4] Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
[31B-03-4] No soap provided at handwash sink. -hand wash sink next to 3 compartment sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -meat slicer soiled with old food -can opener blade soiled
[16-48-4] Old food stuck to clean dishware/utensils.
[08B-38-4] Food stored on floor. -food stored on floor in walk in freezer -box of oil in kitchen
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -on cook line
[14-45-4] Cardboard used to line nonfood-contact shelves. -under flour prep table
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -cook line reach in cooler
[14-11-5] Equipment in poor repair. -reach in cooler handles broken
[36-62-4] Light not functioning. -2 lights not functioning in filter hood
[35B-03-4] Outer openings not protected with self-closing doors. -rear door
[36-22-4] Floor area(s) covered with standing water. -under reach in cooler next to 3 compartment sink
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall behind flour table soiled with accumulated food and grease
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -Under reach in cooler next ton3 compartment sink

Disposition: Emergency order recommended
[36-62-4] Light not functioning. -2 lights not functioning in filter hood
[35A-03-4] Dead roaches on premises. -7 dead roaches inside dish machine gearbox
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee using bare hand contact when fried chicken that has been cooling
[08B-38-4] Food stored on floor. -food stored on floor in walk in freezer -box of oil in kitchen
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -meat slicer soiled with old food -can opener blade soiled
[36-22-4] Floor area(s) covered with standing water. -under reach in cooler next to 3 compartment sink
[31B-03-4] No soap provided at handwash sink. -hand wash sink next to 3 compartment sink
[24-03-4] Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
[14-45-4] Cardboard used to line nonfood-contact shelves. -under flour prep table
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cabbage (71F - Cold Holding); egg sauce (61F - Cold Holding); fried chicken (81F - Cooling) -operator moved items to cold holding unit
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall behind flour table soiled with accumulated food and grease
[12B-02-4] Employee eating in a food preparation or other restricted area. -employee eating on in use prep table
[36-17-5] Floor tiles missing and/or in disrepair. -multiple floor tiles throughout kitchen space in disrepair
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer
[14-01-5] Bowl or other container with no handle used to dispense food. -large bowl in flour bin
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -duck thawed in still water
[13-03-4] Employee with no hair restraint while engaging in food preparation. -multiple employees no hair restraint
[14-11-5] Equipment in poor repair. -reach in cooler handles broken
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -on cook line cutting board
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -cook line reach in cooler
[31A-11-4] Handwash sink used for purposes other than handwashing. -hand wash sink next to 3 compartment sink used for food prep
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -All employees with exemption of KeZhang missing food handler training
[50-09-4] Current Hotel and Restaurant license not displayed.
[35A-05-4] Roach activity present as evidenced by live roaches found. -12 live roaches inside dish machine gear box
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[35B-03-4] Outer openings not protected with self-closing doors. -rear door
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear door
[35A-23-4] Roach excrement and/or droppings present. -dish machine gear box thickly coated with roach dropping
[16-48-4] Old food stuck to clean dishware/utensils.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -on cook line
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -Under reach in cooler next ton3 compartment sink
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -paper towel dispenser next to 3 compartment sink -walk in cooler fan covers -exterior of microwave -food filters soiled with accumulation of grease

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse