Mr Chuy Taqueria and Cantina
Last inspected: Jan 29, 2026
61
Score
Inspectors have visited Mr Chuy Taqueria and Cantina 10 times, with records going back to 2023. Inspectors last stopped by on Jan 29, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to four violations per visit.
The most common issue across all inspections has been “nonexempt fish offered raw”, showing up two times.
That's lower than the typical Lake Mary restaurant, which scores around 79. On the whole, the file is mixed but not concerning.
10
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 29, 2026
Complaint Full
3 critical violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
61
Nov 19, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
Wiping Cloths Properly Used and Stored
FL-41
37
Jul 29, 2025
Routine - Food
No violations found.
100
Jun 5, 2025
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. - employee changed Crab to Krab on all menus **Corrected On-Site** **Warning** - From follow-up inspection 2025-06-05: **Time Extended**
52-03-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - soft boiled quail eggs - catch of the day ceviche - salmon tartare - poached egg - over easy eggs - Alaskan salmon - smoked salmon tartare **Warning** - From follow-up inspection 2025-06-05: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - establishment has no plan review on file. - observed mobile trailer used as permanent **Warning** - From follow-up inspection 2025-06-05: **Time Extended**
51-16-7
74
May 28, 2025
Routine - Food
8 critical violations. 3 major violations. 6 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rotisserie chicken (131F - Hot Holding) **Warning**
03B-01-6
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. - shrimp (132F - Cooking). Manager discard. Employee recooked new shrimp. **Warning**
03C-75-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - porihuelo (40f-47fF - Cooling). Date marked 6/27 **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. - porihuela **Warning**
01B-36-5
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. - bar dishwasher (Chlorine 0ppm) **Warning**
22-41-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw pooled eggs over rice **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. SUSHI SATATION; - salmon tartare (44F - Cold Holding); - pooled eggs (45F - Cold Holding) **Warning**
03A-02-5
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. - employee changed Crab to Krab on all menus **Corrected On-Site** **Warning**
52-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - soft boiled quail eggs - catch of the day ceviche - salmon tartare - poached egg - over easy eggs - Alaskan salmon - smoked salmon tartare **Warning**
02B-01-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - establishment has no plan review on file. - observed mobile trailer used as permanent **Warning**
51-16-7
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - tuna. See stop sale **Warning**
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ice cream scoops in standing water observed at desert station **Warning**
10-07-4
Basic - Open dumpster lid. **Corrected On-Site** **Warning**
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Warning**
25-06-4
Basic - Buildup of food debris/soil residue on equipment door handles. - sushi station cooler **Warning**
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - plates at cookline **Corrected On-Site** **Warning**
24-05-4
17
Feb 28, 2025
Routine - Food
No violations found.
100
Feb 27, 2025
Routine - Food
8 critical violations. 2 major violations. 7 minor violations.
View 17 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. - white fish
03G-04-5
High Priority - Food stored in ice used for drinks. See stop sale. - bottle of lemon juice in drink ice at bar
08B-56-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - fresh salmon **Warning**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw salmon over washed avocado - raw fish over chopped onions in walk in - raw smoked salmon over desserts **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. - raw shrimp in ziplock bags over plantains in reach in freezer
08A-17-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - employee with gloves using phone, then worked on fryers no glove change
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. CEVICHE COOLER: - shredded chicken (48F - Cold Holding); - chicken salad (45F - Cold Holding); - leche (44F - Cold Holding) Manager moved to walk-in for better cooling COOKLINE RIGHT: - steak (45F - Cold Holding); - rice (45F - Cold Holding); **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at splitter added to hose bibb.
29-34-4
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. - white fish ROP
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. - bottle of blue liquid observed at bar
41-17-4
Basic - Standing water in bottom of reach-in-cooler. - at cookline cooler
29-49-6
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - tuna
06-09-1
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. - dessert scoops
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sink at bar no signage, no soap, no paper towels
31B-04-4
Basic - Old food stuck to clean dishware/utensils.
16-48-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
17
Feb 1, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over flat top grill - From follow-up inspection 2024-02-01: **Time Extended**
23-03-4
95
Jul 20, 2023
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with food. Wings stored in Togo bags
14-31-5
High Priority - Spray hose at dish sink lower than flood rim of sink. At the mop sink the faucet is in a bucket of water , faucet is not protected by a back flow device
29-37-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose at the out side faucet
29-34-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Inspector will follow up at the next unannounced inspection
53B-13-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sign missing operator printed a new sign **Corrective Action Taken**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan operator labled **Corrected On-Site**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In the warewash area and ice machine the tiles are acustical tiles that are not easily cleanable
36-37-5
Basic - Single-service articles not stored inverted or protected from contamination. Forks at the window
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Spray bottle of water not labled
02D-01-5
35
Jan 18, 2023
Food-Licensing Inspection
2 minor violations.
View 2 violations
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
90
Frequently Asked Questions
When was Mr Chuy Taqueria and Cantina last inspected?
The most recent health inspection at Mr Chuy Taqueria and Cantina on file is from Jan 29, 2026. The public record contains 10 inspections in total.
What is the most common violation at Mr Chuy Taqueria and Cantina?
Across the inspection record, “nonexempt fish offered raw” has been cited two times, more than any other issue at Mr Chuy Taqueria and Cantina.
How does Mr Chuy Taqueria and Cantina compare to other restaurants in Lake Mary?
Mr Chuy Taqueria and Cantina most recently scored 61 out of 100, which is lower than the Lake Mary average of 79.
Has Mr Chuy Taqueria and Cantina's inspection record improved over time?
Yes. Recent inspections at Mr Chuy Taqueria and Cantina have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mr Chuy Taqueria and Cantina 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 Mr Chuy Taqueria and Cantina inspected?
Based on the inspection history on file, Mr Chuy Taqueria and Cantina is inspected around three times per year on average.
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