Chuys
Last inspected: Mar 27, 2026
86
Score
Across the available record, Chuys has nine inspections on file, the first dated 2022. The most recent visit was on Mar 27, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to four violations per visit.
When inspectors have written things up, “standing water in bottom of reach-in-cooler” has been the most frequent reason, cited three times.
That puts the facility ahead of the local pack: the average Kissimmee restaurant scores 78. The record reflects steady performance over time.
9
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility doing cook chill for sauces and soup. **Warning** - From follow-up inspection 2026-03-27: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Multiple clean cracked plastic lids on prep side of kitchen. Multiple plastic containers cracked stored on clean shelf above dish machine - From follow-up inspection 2026-03-27: **Time Extended**
14-38-4
86
Mar 18, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - 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. Tested multiple times, tested at 0ppm. **Warning**
22-41-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility doing cook chill for sauces and soup. **Warning**
03G-50-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on shelf next to clean plates on cooks line, operator removed cellphone. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food storage container/container lid cracked or broken. Multiple clean cracked plastic lids on prep side of kitchen. Multiple plastic containers cracked stored on clean shelf above dish machine
14-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over ready to eat tres leches cakes in walk in cooler.
08B-17-4
67
Nov 13, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker touched eyeglasses and then continued to handle food. Educated operator. **Corrective Action Taken**
12A-10-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Front line freezer chest .
14-69-4
Basic - Rear kitchen exterior door has a gap at the threshold that opens to the outside
35B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on kitchen shelf., above cleaned plates . Operator relocated. **Corrected On-Site**
40-06-5
74
Feb 26, 2025
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
43
Dec 18, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in standing water with food particles in it on top of flattop grill Operator replaced water **Corrected On-Site**
10-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in prep area
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled in server area
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door light gap
35B-01-4
Basic - Food storage container/container lid cracked or broken. Container and lid with steak in it in walk in cooler
14-38-4
Basic - Water leaking from pipe and/or faucet/handle. Prep sink and handwashing sink in prep area leaking
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Sugar in white container with no label at prep area
02D-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in all chest freezers
14-69-4
58
Apr 11, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 125f hot holding. 20 minutes Chef reheated **Corrected On-Site** **Repeat Violation**
03B-01-6
Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom 1 of ladies bathroom
31B-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Make table **Corrected On-Site** **Repeat Violation**
29-49-6
74
Oct 5, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cream sauce 127F/1 hour. Operator reheated. **Corrected On-Site**
03B-01-6
Basic - Standing water in bottom of reach-in-cooler. -cookline maketable, **Repeat Violation**
29-49-6
82
Jun 15, 2023
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
19
Dec 20, 2022
Routine - Food
2 critical violations. 7 major violations. 9 minor violations.
View 18 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Repeat Violation**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side of oven reach in cooler ; cheese (51F - Cold Holding); cheddar cheese (44F - Cold Holding) less then 4 hours Operator removed to cool back down to 41 degrees **Corrective Action Taken**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in server reach in Operator labeled milk **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Back handsink by beer walk in cooler Operator removed storage containers **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Dirty tongs hanging on inside hand sink on cook line Operator removed tongs **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server line hand wash sink right side Operator added paper towels **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Server line hand sink
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid in clear spray bottle unlabeled at host stand Advised operator to always label bottles **Corrective Action Taken** **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Back prep area handwash sink
27-16-4
Basic - Bathroom facility not clean. Both males and females are not clean Operator will have employee clean **Corrective Action Taken**
32-07-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Storage containers on floor Operator picked up off floor **Corrected On-Site**
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing tortilla Employee removed watch **Corrected On-Site** **Repeat Violation**
13-07-4
Basic - Food stored on floor. Simple syrup in storage container on floor in walk in cooler Operator picked up off ground **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook knife in between reach in and steam table on right side of cook oven Operator removed **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Next to beer walk in cooler **Repeat Violation**
31B-04-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler next to fryer Advised operator to clean when they can **Corrective Action Taken**
29-49-6
23
Frequently Asked Questions
When was Chuys last inspected?
The most recent health inspection at Chuys on file is from Mar 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Chuys?
Across the inspection record, “standing water in bottom of reach-in-cooler” has been cited three times, more than any other issue at Chuys.
How does Chuys compare to other restaurants in Kissimmee?
Chuys most recently scored 86 out of 100, which is higher than the Kissimmee average of 78.
Has Chuys' inspection record improved over time?
Yes. Recent inspections at Chuys have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Chuys means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Chuys inspected?
Based on the inspection history on file, Chuys is inspected around three times per year on average.
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