Chuy's Opco
Last inspected: Jan 7, 2026
67
Score
Inspectors have visited Chuy's Opco nine times, with records going back to 2022. Chuy's Opco was last inspected on Jan 7, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
“Food storage container/container lid cracked or broken” accounts for the largest share of issues, appearing four times across the record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (49F - Cold Holding)cookline drawer for 1.5 hours - From follow-up inspection 2026-01-07: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards to make tables cookline **Repeat Violation** - From follow-up inspection 2026-01-07: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket to hot box torn - From follow-up inspection 2026-01-07: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Light not functioning. One by ice machines - From follow-up inspection 2026-01-07: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets cook line drawers - From follow-up inspection 2026-01-07: **Time Extended**
23-03-4
67
Jan 6, 2026
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (49F - Cold Holding)cookline drawer for 1.5 hours
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 133F **Warning**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over pans of peppers in walk in cooler. Operator moved the peppers **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards to make tables cookline **Repeat Violation**
22-02-4
Basic - Clean equipment and utensils not separated from soiled equipment and utensils on dish rack. Several dirty dishes put on clean dish rack Operator removed **Corrective Action Taken**
24-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets Operator flipped **Corrected On-Site**
24-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line He put on beard guard **Corrected On-Site**
13-04-4
Basic - Equipment in poor repair. Gasket to hot box torn
14-11-5
Basic - Food storage container/container lid cracked or broken. Pan holding chips broken Operator discarded **Corrected On-Site** **Repeat Violation**
14-38-4
Basic - Light not functioning. One by ice machines
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets cook line drawers
23-03-4
Basic - Stored food not covered. Tres leches in walk in cooler Operator covered
08B-12-5
39
Aug 5, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table cookline **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back storage area and by ice machine **Repeat Violation**
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food storage container/container lid cracked or broken. Pan of prepped cheese in walk in cooler
14-38-4
Basic - Light shield damaged/in disrepair. One by dish machine area One by ice machines **Repeat Violation**
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers
23-03-4
70
Jan 15, 2025
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (106F - Hot Holding) Operator put back in oven to reheat recheck temp 170F **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table on cookline
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Have quat test strips instead of chlorine for the bar area three compartment sink
16-32-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling over ice machine bubbling **Repeat Violation**
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Throughout kitchen Operator removed **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food storage container/container lid cracked or broken. Several throughout **Repeat Violation**
14-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in ground beef at steamwell Operator removed **Corrected On-Site**
10-01-5
Basic - Light not functioning. Hood light over cookline Operator changed bulb **Corrected On-Site**
36-62-4
Basic - Light shield damaged/in disrepair. Above ice machines **Repeat Violation**
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on make table at server area next to reach in freezer
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over containers of lime juice in walk in cooler Operator moved **Corrected On-Site**
08B-17-4
45
Aug 26, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (47F - Cold Holding) per operator less than 2 hours but operator discarded **Corrected On-Site**
03A-02-5
Basic - Food storage container/container lid cracked or broken. Several on clean dish rack
14-38-4
Basic - Light shield damaged/in disrepair. By ice machine
38-01-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles bubbled ice machine area. **Repeat Violation**
36-32-5
74
Mar 6, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roasted chicken in hot box 124F. Per operator for 1 hour. Operator placed in steam well to raise temperature. Recheck in 30 minutes 180F **Corrective Action Taken** **Corrected On-Site**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. By pos system Operator labeled **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles over ice machine bubbled.
36-32-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust Reach in freezer in kitchen.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over washed cut peppers in walk in cooler. **Corrected On-Site**
08B-17-4
61
Dec 1, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can in sink by reach in freezer. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pico individual portions and individual portioned jalapjalapenos sour cream not date marked.
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. **Corrected On-Site**
24-05-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink by beer cooler. Operator said they used to prep in the room but no longer do. I explained all handwashing sinks must be properly supplied with a sign.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of reach in freezer.
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over ready to eat cake. **Corrected On-Site**
08B-17-4
67
Mar 29, 2023
Routine - Food
9 minor violations.
View 9 violations
Basic - No handwashing sign provided at a hand sink used by food employees. Employee hand sink back area and the mens restroom.
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in freezer. **Repeat Violation**
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Missing label at the flour containers. **Corrected On-Site**
02D-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach-in freezer .
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Steam table . **Corrected On-Site**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. At the reach-in cooler . **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone by the kitchen area . **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Storage area . **Corrected On-Site**
24-08-4
Basic - Light not functioning. By the hoods . **Corrected On-Site** **Repeat Violation**
36-62-4
64
Sep 7, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (48F - Cold Holding); Mac and cheese (56F - Cold Holding Less than 4 hours. Manager moved to the lower part of unit to cool. cut lettuce (46F - Cold Holding) ; cooked onions (47F - Cold Holding) less than 4 hours. Cook line coolers. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1.Green cutting boards 2. Soda nozzle
22-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Near ice machine.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
70
Frequently Asked Questions
When was Chuy's Opco last inspected?
The most recent health inspection at Chuy's Opco on file is from Jan 7, 2026. The public record contains nine inspections in total.
What is the most common violation at Chuy's Opco?
Across the inspection record, “food storage container/container lid cracked or broken” has been cited four times, more than any other issue at Chuy's Opco.
How does Chuy's Opco compare to other restaurants in Orlando?
Chuy's Opco most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Chuy's Opco's inspection record improved over time?
Results have been roughly steady. Inspections at Chuy's Opco have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Chuy's Opco means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Chuy's Opco inspected?
Based on the inspection history on file, Chuy's Opco is inspected around three times per year on average.
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