Chuys

3410 SW Archer Rd, Gainesville, FL 32608 · Permanent Food Service · License 1103186

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Sep 29, 2026 (6 weeks ago)

What drove the grade

Dishmachine chlorine sanitizer not at proper minimum strength.High priority, repeat · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
4 high priority (3 fixed by the Sep 29 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 7 basic (1 repeat)
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep232026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 4 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  COLD HOLDING House Ranch 44, 46 Pico de gallo 47, 48 in flip-top make table cooler on right side of entrance to server area by chip dispenser. Labels stated that all the items had been prepared 5 hours earlier
- Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  COLD HOLDING House Ranch 44, 46 Pico de gallo 47, 48 in flip-top make table cooler on right side of entrance to server area by chip dispenser. Labels stated that all the items had been prepared 5 hours earlier
- Code 22, Food-contact surfaces clean and sanitized: 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. Dishmachine at 0ppm Chlorine. Manager changed chlorine container, primed machine and dishmachine at 50ppm
  Fixed on the spotRepeat violationAdministrative complaint
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Hose Bibb missing vacuum beaker behind dumpsters
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Tea machine has white crust accumulated on tip of liquid discharge spout
  Repeat violation
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  No soap at back handwash sink. Manager restocked
  Fixed on the spot
Basic7
- Code 10, In-use utensils properly stored: Ice bucket not stored inverted or in a protected manner between uses.
  Ice bucket not inverted or protected manner by ice machine. Manager inverted bucket.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
  Lettuce on plastic bin in clean ware rack. Manager removed and placed in dishwash area.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave on cookline has food debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Clean stacked (bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Manager removed and placed in dishwash area
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  standing water in reach in flip-top make table cooler at right entrance to server station next to chip dispenser.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Standing water by mop sink, dry goods storage area.
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.