Chuck E Cheese 66
6065 Youngman Cir, Jacksonville, FL 32244 · Permanent Food Service · License 2608137
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 8 complaint inspection3 high priority (1 fixed by the Jul 9 follow-up, 2 fixed on the spot), 3 basic (2 repeats)-14
- Safety score86
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Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 9, 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 visitJul 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed shredded cheese in flip top reach in cooler at 59°F. Per employee, cheese has been in the same cooler overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
See stop sale. Observed shredded cheese in flip top reach in cooler at 59°F. Per employee, cheese has been in the same cooler overnight. Also, observed sausage (60°F/58°F - Cold Holding); ham (65°F - Cold Holding); cooked chicken (60°F - Cold Holding); cheese (60°F - Cold Holding)in same flip top reach in cooler. Per employee, products placed in cooler 2.5 hours prior and employee moved all products to another cold holding unit.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottle of sanitizer stored on top of bag in box soda on rack in dry storage room. Operator moved chemical to proper storage.
Fixed on the spot
Basic3
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Five dead roaches found in the following areas; 1 dead roach at left corner under kitchen utility sink 1 dead roach under first booth on the left in large dining room 2 dead roaches under 4th booth on the left in large dining room 1 dead roach under 1st booth along the right wall in the large dining room Employees removed and discarded all dead roaches during inspection.
Fixed on the spotRepeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Displayed license expired on June 1, 2026. Operator printed current license during inspection.
Fixed on the spotRepeat violation
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
No choking poster available. Provided DBPR Form HR 5030-105 via email.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.