CHUYS
7913 W IRLO BRONSON MEMORIAL HWY, Kissimmee FL 34747 · 407 787 3545
Last inspected May 19, 2026 · 8 visits since October 2023
APR 24
DEC 24
FEB 25
NOV 25
MAR 26
— STEADY
5 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018040768 | Jun 8, 2018 | Sep 19, 2018 | $400 |
Inspection history
8 visits, newest first
May 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
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
Mar 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 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. Tested multiple times, tested at 0ppm.
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.
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.
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
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over ready to eat tres leches cakes in walk in cooler.
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
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.
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.
Ice buildup in reach-in freezer and/or walk-in freezer. Front line freezer chest.
Rear kitchen exterior door has a gap at the threshold that opens to the outside
Feb 26, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and beef stored over flautas in reach in cooler drawers under grill Operator switched
Food-contact surface soiled with food debris, mold-like substance or slime. Conveyor oven trays excess food debris Operator removed to clean
Spray bottle containing toxic substance not labeled. In warewashing area Operator emptied bottle and discarded
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machines near chute
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling near handwashing sink in warewashing area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A few throughout Replacement orders are in
Equipment in poor repair. Make table on cookline next to grill not working
Food storage container/container lid cracked or broken. Several on clean dish rack and one in use holding flour on dry storage shelf Operator voluntarily discarded
In-use wet wiping cloth/towel used under equipment. Wet wiping cloth under scale on cutting board in front of steamwell at end of cookline on the office side Operator removed
Opened employee beverage container in a cold holding unit with food to be served to customers. In make table across from cookline next to chest freezer Operator removed
Stored food not covered. Pans in chest freezer not in use Operator covered
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados with stickers still on stored in make table on cookline with ready to eat product Operator removed and replaced with clean avocados
Working containers of food removed from original container not identified by common name. Container of flour on dry storage shelf Operator voluntarily discarded
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
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
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in prep area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled in server area
Exterior door has a gap at the threshold that opens to the outside. Back door light gap
Food storage container/container lid cracked or broken. Container and lid with steak in it in walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in all chest freezers
Water leaking from pipe and/or faucet/handle. Prep sink and handwashing sink in prep area leaking
Working containers of food removed from original container not identified by common name. Sugar in white container with no label at prep area
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
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
No handwashing sign provided at a hand sink used by food employees. Men's bathroom 1 of ladies bathroom
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler. Make table
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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.
Standing water in bottom of reach-in-cooler. -cookline maketable,
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.