Chuys
Last inspected: Feb 23, 2026
70
Score
Going back to 2022, Chuys has 13 inspections in the public record. On Feb 23, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing five times across the record.
Chuys' latest score of 70 falls below the Orlando average of 79. Nothing in the record is alarming, but there's room to improve.
13
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 23, 2026
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of chip scoop holder by expo line **Repeat Violation**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. Equipment of dish machine underneath in dish Pitt
16-21-4
Basic - Equipment and utensils not properly air-dried - wet nesting. In back dry storage area near ice machines **Repeat Violation**
24-08-4
Basic - Trash receptacles not provided where needed in establishment. No trash can next to hand wash sink by prep line
33-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine n dish pit
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. By soda machine across from beer cooler , pipe behind ice storage bin
29-11-4
70
Jan 22, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Dish areas shelves with rust that has pitted the surface. - From follow-up inspection 2026-01-22: **Time Extended**
14-17-4
95
Jan 21, 2026
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 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. 151°f irreversible thermometer four times Yellow sticker did not turn black twice on a plate Operator measure device did not turn orange four times on a fork **Warning**
22-57-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dough press soiled Salad shredder Interior chip hopper front of pass through
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times in server area with box of limes **Corrected On-Site**
31A-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not stored inverted near ice machine **Corrected On-Site**
24-05-4
Basic - Dish areas shelves with rust that has pitted the surface.
14-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 112°f **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of stove in prep area Side of equipment in prep area Gaskets beer cooler
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over prepped peppers per operator in walk in cooler. **Corrected On-Site**
08B-17-4
Basic - Utensils in poor condition. Rubber spatula cracked with piece missing **Corrected On-Site**
14-12-4
50
Jul 30, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting board on large hot well on cooks line
22-02-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados cut on cooks line. **Corrected On-Site**
08B-39-4
Basic - Working containers of food removed from original container not identified by common name. Pan on dry item shelf **Corrected On-Site**
02D-01-5
Basic - Current Hotel and Restaurant license not displayed. 4-1-25
50-09-4
Basic - Equipment in poor repair. Chip holder handle missing on server line and at the bar
14-11-5
Basic - Floor area covered with standing water. Dish room
36-22-4
70
Jan 23, 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. Soda nozzles at expo station soiled
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machine in rear kitchen Ice bin on wait station **Repeat Violation**
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers at dishwashing station Glasses at expo station
24-08-4
Basic - Equipment in poor repair. Microwave glass dish broken. Operator discarded. **Corrected On-Site**
14-11-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles next to chemicals in dishwashing area. Operator removed. **Corrected On-Site**
21-44-1
Basic - Working containers of food removed from original container not identified by common name. Panko bread crumbs not labeled **Corrected On-Site**
02D-01-5
70
Jul 9, 2024
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
50
Jun 18, 2024
Complaint Partial
1 minor violation.
View 1 violation
Basic - Food-contact surface not smooth and easily cleanable. Three plates were chipped and the manager discarded. **Corrected On-Site**
14-13-4
95
May 10, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - 4 Live, small flying insects in dry storage area near onions
35A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw mechanically tenderized beef over raw pork ribs in walk in cooler **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Outside of bar by chip holder **Corrected On-Site**
31A-09-4
Basic - Equipment in poor repair. Lexon cracked in walk in cooler Manager removed and discarded **Corrected On-Site**
14-11-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris on cook line. **Corrected On-Site**
22-08-4
Basic - Wiping cloth sanitizing solution stored on the floor at the bar. **Corrected On-Site**
21-38-4
58
Nov 13, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In single door reach in freezer at end of cooks line Manager moved to employee reach in cooler **Corrected On-Site**
08B-49-4
Basic - Equipment or utensils not designed or constructed in a durable manner. 1)Cracked lexon and lexon lids in walk in cooler 2) coated tongs on cooks line Chef discarded **Corrected On-Site**
14-10-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in area over tilt skillets and fryer in prep kitchen Hood cleaning company been called and on the way **Corrective Action Taken**
14-42-4
Basic - No handwashing sign provided at a hand sink used by food employees. 1)Dish area 2) prep area Manger placed on sinks **Corrected On-Site**
31B-04-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on sandwich top reach in cooler Chef corrected **Corrected On-Site**
08B-39-4
78
Sep 14, 2023
Routine - Food
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor drains soiled through establishment. Floors soiled heavily in bar - From follow-up inspection 2023-09-14: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Multiple in kitchen - From follow-up inspection 2023-09-14: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath grill on cook line Soda lines in bar Interior basin of sink Inside of fryer doors - From follow-up inspection 2023-09-14: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Objectionable odors in front foyer - From follow-up inspection 2023-09-14: **Time Extended**
36-64-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. At end of cook line - From follow-up inspection 2023-09-14: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. - From follow-up inspection 2023-09-14: **Time Extended**
03G-53-1
74
Sep 13, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
25
Feb 6, 2023
Routine - Food
2 critical violations. 6 major violations. 7 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Whole muscle beef under mechanical tenderize steak in walk in cooler. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, items in unit less than one hour. Shredded Lettuce 46F Shredded cheese 45-47F Operator returned item to walk in cooler for temperature recovery. Checked 30 minutes later. Shredded cheese 42F . **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand sink **Repeat Violation**
31A-09-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Instructed operator to use three compartment sink for final cycle of sanitation.
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle in dining room. 1 spray bottle in bar. Per operator liquid is sanitizer.
41-17-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code. Operator using cook/chill method and holding product for 3 days. Provided operator with HACCP plan.
03G-50-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer mounted to wall. Food chopper. Can opener Mixer head Inside all chip holder has grease build up. Soda nozzle at soda machine in service station. Dispenser nozzle on frozen machines at bar. Plastic coffee filter has build up. Cutting board at cook line.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of ice machine on the left in the back. Ice bin at bar. Ice bin at service station.
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employee is kitchen wearing bracelets.
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Front door has gas. Back door has gap
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall and back side of equipment of burner oven
23-03-4
Basic - Plumbing system in disrepair. One stall in the ladies bathroom is not functioning.
29-08-4
Basic - Ripped/worn tin foil used as shelf cover. Covering back wall of multi burner stove.
14-20-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet at mop sink broken.
29-11-4
29
Oct 25, 2022
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
33
Frequently Asked Questions
When was Chuys last inspected?
The most recent health inspection at Chuys on file is from Feb 23, 2026. The public record contains 13 inspections in total.
What is the most common violation at Chuys?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Chuys.
How does Chuys compare to other restaurants in Orlando?
Chuys most recently scored 70 out of 100, which is lower than the Orlando average of 79.
Has Chuys' inspection record improved over time?
Results have been roughly steady. Inspections at Chuys have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Chuys 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 Chuys inspected?
Based on the inspection history on file, Chuys is inspected around four times per year on average.
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