CHUYS #6124
1200 N ALAFAYA TRL, Orlando FL 32828 · 407-658-6770
Last inspected Jun 18, 2026 · 9 visits since December 2023
MAR 25
MAY 25
OCT 25
APR 26
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (44.2F - Cold Holding); rice (49F - Cold Holding).
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Quaternary ammonium sanitizer not at proper strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quat over 400++ at the bar 3 compartment sink Operator added water second ppm 200.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator via email.
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. Ryan-Justina-Suzanna.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored at 87f water operator empty the water.
Light not functioning. One out by the hood at the prep area.
Raw fruits/vegetables not washed prior to preparation. Avocado not washed before cutting. Operator washed it.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping observed in prep table operator moved it to the sanitizer bucket.
employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of drink stored bottom of make table the cook line. Operator moved it.
Oct 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above of cut cabbage at the cooler the one under the grill.
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. Ryan-Justina-Ashlee.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven.
Light not functioning. 2 out by the hood at the prep area.
Oct 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
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. 135f.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above of cut cabbage at the cooler the one under the grill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mexican rice (100F - Hot Holding) Operator stated it's only been at the hot hold for less than 30 minutes and she did reheat it to 177 f.
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. Ryan-Justina-Ashlee.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven.
Light not functioning. 2 out by the hood at the prep area.
May 22, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
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. Cheyenna-Paola-Lyxander-Emily.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans not inverted at the storage area.
Equipment and utensils not properly air-dried - wet nesting. Clear bucket at the storage area.
Floor soiled/has accumulation of debris. Kitchen area.
Food storage container/container lid cracked or broken. Clear container cracked at the prep table back of the house.
In-use tongs stored on equipment door handle between uses. Observed tongs stored at the grill handle. Operator removed it.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in freezer shelves.
Mar 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers under fryer mahi (53F - Cold Holding); chicken raw (52f - Cold Holding); beef burger (59F - Cold Holding); cooked chicken (50F - Cold Holding); crab dipping 52 ( - Cold Holding). Operator stated that non of the food was at the cooler from last night and the food been at this cooler one hour ago and they moved back to the walk-in cooler because the cooler wasn't turn it on.
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. Deangelo-John.
Buildup of food debris/soil residue on equipment door handles. Oven handles.
Floor not cleaned when the least amount of food is exposed. Throughout kitchen.
Insect control device installed over food preparation area. Observed prep table had a silverware stored under the insect control device next to the office door.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven the one located front of the walk-in cooler because.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves and some equipment at the kitchen area.
Oct 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (44.2F - Cold Holding); rice (49F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (44.2F - Cold Holding); rice (49F - Cold Holding); bone in wings (49F - Cold Holding) Only the wings operator stated that last temperature was 40 less than 4 hours ago and they correct it on side second temp was 38f. Pasta and rice stop sale because no temperature taken in the morning.
Bowl or other container with no handle used to dispense food. At the chips.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the storage racks at the dishwasher area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cup of water stored at clean dishes racks at the dish area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 127f. Second temperature 169f.
Light not functioning. One out by the hoods.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese shredded (47F - Cold Holding); pico (45F - Cold Holding). Operator stated the last time he did check the temperature was less than 2 hours ago.advice to move it back to the freezer second temperature pico 38f-cheese 38f.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Spinach cheese dip 114. Operator stated that they just add it to the table they reheat it to 189f.
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. Delia-Michael.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn at the the drawer under make table. Walk-in cooler door from inside-operater stated that there's a work order for that door to be replace.
Reach-in cooler interior/shelves have accumulation of soil residues. The drawer under the make table at the cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Operator change the water second check was 200ppm
Dec 8, 2023Inspection 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice temperature range 100F-134F in walk in cooler cooling for 1hr and 45 min. Advised operator to reduce to smaller portions, put on ice and store in freezer. In addition to stir every 15 minutes and monitor temperature. Temperature recheck 1hr later. Temp range 70F-100F.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents in the walk in cooler
Equipment in poor repair. Walk in cooler door metal panel is hanging off. Operator is aware and already has maintenance scheduled
In-use tongs stored on equipment door handle between uses.
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.