CHUCK E CHEESE 722
449 N ALAFAYA TRL, Orlando FL 32828 · 407-382-6528
Last inspected Jun 12, 2026 · 4 visits since January 2024
4 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese (46F - Cold holding) Operator stated was 40 f less than 4 hours ago and he moved it to the reach-in freezer second temp 43f
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2016052985 | Aug 25, 2016 | Nov 29, 2016 | $200 |
Inspection history
4 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Eric.
Employee eating in a food preparation or other restricted area. Employee drink stored at the prep dough table. Operator removed it.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee Opened energy drink stored at the wake-in cooler next to the cut cabbage.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
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. 0 ppm Second check 50 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese (46F - Cold holding) Operator stated was 40 f less than 4 hours ago and he moved it to the reach-in freezer second temp 43f
No soap provided at handwash sink. No hand soup at employee hand sink the one ne t to the 2 door freezer Operator provided some.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator and he did print it and sign while conducting my inspection.
Cutting board has cut marks and is no longer cleanable. The black small one by the small make table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone at the prep table.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
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.Dm chlorine with 0 ppm. 100 ppm
Current Hotel and Restaurant license not displayed.
Employee with no beard guard/restraint while engaging in food preparation.Employee making dough into balls with no beard guard.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.