What is Chili's T-i's health inspection score?

Chili's T-i has a SafeDine safety score of 60 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chili's T-i last inspected?

Chili's T-i was last inspected on March 25, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chili's T-i have?

Chili's T-i has 34 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chili's T-i safe to eat at?

Chili's T-i has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Chili's T-i serve?

Chili's T-i serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Chili's T-i

Name: Chili's T-i
Address: 11601 W TOUHY AVE, Chicago, 60666
Rating: 60

11601 W TOUHY AVE, Chicago

Last Inspected: 3/25/2026

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0Fair

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 22% of american restaurants

Declining

9 inspections

Last: Mar 25, 2026

high confidence

Directions Order

Inspections

Clean Rate

3.8

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-25 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 74/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (60/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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11601 W TOUHY AVE, Chicago, IL 60666

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Violation Timeline

May 2023

2 inspections

1 high priority

4 basic

May

Apr 2024

1 inspections

1 high priority

1 intermediate

4 basic

Nov 2024

1 inspections

1 high priority

4 basic

Nov

Dec 2024

1 inspections

1 high priority

4 basic

Apr 2025

2 inspections

1 high priority

1 intermediate

5 basic

Apr

Nov 2025

1 inspections

2 basic

Mar 2026

1 inspections

2 high priority

2 intermediate

Mar

Inspection History

9 records on file

6 Canvass2 Canvass Re-Inspection1 Short Form Complaint

Mar 26

Canvass InspectionLatestPass with Conditions

2 High2 Med

4 total2 risk factors

60/100inspection score

−30 pts

High Priority (2)

−20 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
16FOOD-CONTACT SURFACES: CLEANED & SANITIZEDRisk Factor−10

Intermediate (2)

−10 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−30 pts

Risk factor bonus (2× +5)−10 pts

Nov 25

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP IMPROPERLY STORED INSIDE ICE MACHINE. INSTRUCTED MANAGER MUST PROVIDE A CLEAN CONTAINER FOR ICE SCOOP.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR GROUT LOW/IN POOR REPAIR AT DISHWASH AREA. INSTRUCTED MANAGER MUST REGROUT/REPAIR DAMAGED FLOOR TILES AT DISHWASH AREA.

Base deductions−4 pts

Apr 25

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES THROUGHOUT THE KITCHEN PREP SHELVES NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED ACCUMULATED FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND DISH WASHING AREAS. ALSO NOTED WET FLOORS DUE TO WATER LEAKAGE FROM THE VALVE ONTO THE FLOOR AT THE DISH WASHING AREA AND DIRTY FLOOR DRAINS AT SAME. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS AND MAINTAIN.

Base deductions−4 pts

Apr 25

Canvass InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF THE 4 DOOR COOLER AT THE PREP AREA TO BE IMPROPER AT 49F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005 -

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE THE 4 DOOR COOLER TO BE IMPROPER:-EGGS 46.5F, GUACAMOLE 50F, BROCCOLI 47.5F, LETTUCE 45F, TOMATOES 45.9F, LIQUID EGGS 52.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 70 LBS OF PRODUCTS WORTH $203.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES THROUGHOUT THE KITCHEN PREP SHELVES NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKAGE FROM THE VALVE AT THE VEGETABLE PREP SINK AND THE FAUCET OF THE 3 COMPARTMENT SINK AT THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED ACCUMULATED FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND DISH WASHING AREAS. ALSO NOTED WET FLOORS DUE TO WATER LEAKAGE FROM THE VALVE ONTO THE FLOOR AT THE DISH WASHING AREA AND DIRTY FLOOR DRAINS AT SAME. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS AND MAINTAIN.

Base deductions−21 pts

Dec 24

Short Form Complaint InspectionPass w/ Conditions

1 High4 Basic

5 total1 risk factor

77/100inspection score

−18 pts

High Priority (1)

−10 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
NOTED EMPLOYEE WITHOUT WASHING HANDS OR WEARING GLOVES PICK UP GARNISH (SLICE OF ORANGE) AT THE BAR AND PLACE IT ON A CUSTOMERS DRINK AND PROCEEDED TO SERVE THE DRINK TO THE CUSTOMER. NOTED EMPLOYEE WHILE WEARING GLOVE WIPED HIS NOSE WITH THE GLOVES ON AND PROCEEDED TO PREPARE FOOD WITH CHANGING GLOVES OR WASHING HANDS. DISCUSSED WITH MANAGEMENT THE NO BARE HAND CONTACT POLICY WITH READY TO EAT FOODS. MUST WEAR GLOVES, USE SPOONS, TONGS ETC. PRIORITY VIOLATION#7-38-010. CITATION ISSUED.

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
OBSERVED MULITPLE FOOD HANDLING EMPLOYEES NOT WEARING HAIR RESTRAINTS AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOOD HANDLING EMPLOYEE WEAR HAIR RESTRAINTS TO PREVENT CONTAMINATION OF FOOD AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS ON INTERIOR SURFACES OF ALL COLD HOLDING EQUIPMENT. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SLOW DRAINING HANDWASHING SINK ADJACENT TO THE COFFEE STATION IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND DISH WASHING AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS AND MAINTAIN.

Base deductions−18 pts

Risk factor bonus (1× +5)−5 pts

Nov 24

Canvass InspectionPass w/ Conditions

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED MULTIPLE STACKED SERVING PLATTERS BLOCKING BASIN OF EXPOSED HANDWASHING SINK AT THE MAIN COOK LINE. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL SINKS UTILIZED FOR HANDWASHING ARE NOT USED FOR STORAGE AND ARE ALWAYS ACCESSIBLE FOR EMLOYEES TO WASH THEIR HANDS. PRIORITY FOUNDATION VIOLATION 7-38-030(c), CITATION ISSUED. EMPLOYEE REMOVED SERVING PLATTERS DURING INSPECTION.

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
OBSERVED MULITPLE FOOD HANDLING EMPLOYEES NOT WEARING HAIR RESTRAINTS AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOOD HANDLING EMPLOYEE WEAR HAIR RESTRAINTS TO PREVENT CONTAMINATION OF FOOD AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS ON INTERIOR SURFACES OF ALL COLD HOLDING EQUIPMENT. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SLOW DRAINING HANDWASHING SINK ADJACENT TO THE COFFEE STATION IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND DISH WASHING AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS AND MAINTAIN.

Base deductions−18 pts

Apr 24

Canvass InspectionPass w/ Conditions

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED TEMPERATURE OF SERVICE COOLER AT THE KITCHEN PREP.TEMPERATURE OF EQUIPMENT WAS 67F. MANAGER IMMEDIATELY CALLED FOR MAINTENANCE.PRIORITY VIOLATION #7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-MOZZARELLA CHEESE 52F, SLICED TOMATOES 64F, SLICED LETTUCE 63F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $75.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
NOTED EMPLOYEE WITH LONG BEARDS AND NO BEARD GUARD. INSTRUCTED TO WEAR BEARD GUARD AT ALL TIMES WHEN PREPARING FOOD.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN DRY FLOORS UNDERNEATH THE DISH WASHING MACHINE AND UNDERNEATH COOKING EQUIPMENT.

Base deductions−23 pts

May 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11--OBSERVED A TORN DOOR GASKETS INSIDE OF THE PREP LINE COOLERS LOCATED DIRECTLY ACROSS THE COOKING GRILL.INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND TO MAINTAIN.

Base deductions−2 pts

May 23

Canvass InspectionFail

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MAKER,DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION".INSTRUCTED MANAGEMENT TO TURN-OFF ICE MAKER,REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED IN DETAIL AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKETS INSIDE OF THE PREP LINE COOLERS LOCATED DIRECTLY ACROSS THE COOKING GRILL.INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND TO MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REMOVE BLACKENED WORNED-OUT CAULK ON SIDE NEXT TO THE DISHMACHINE AND TO MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE SIDES OF COOKING EQUPMENTS WITH EXCESS FOOD DEBRIS SPILLAGE,SHELF ABOVE THE PREP LINE COOLERS,BAR GUNS AND HOUSING ATTACHED AT BAR AREA AND BOTTOM COMPARTMENTS OF DEEP FRYERS.

Base deductions−16 pts

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Community Safety Reports

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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