Chuy's
4914 Town Center Pkwy, Jacksonville, FL 32246 · Permanent Food Service · License 2615498
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 5 complaint inspection4 high priority (2 fixed by the Oct 8 follow-up, 2 fixed on the spot), 8 basic (1 repeat)-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 8, 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 visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cream hot chili sauce (124-133°F - Hot Holding, reheated 174°F); chili (113-132°F - Hot Holding, reheated 168°F), stored in steam table after reheating for hot holding as per manager. Pan was doubled in steam table. Manager removed extra pan and reheated both foods.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee eating food in kitchen prep area while engaging in food preparation and went to continue food prep without washing hands. Manager intervened. Employee wash hands
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Missing back flow preventer at non-chemical side of splitter at mop sink
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 7 total live flying insects in restaurant at following areas: 5 live at wait station area on walls and flying 2 live at bar area Following day call back as per District Office
Basic8
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee cup on prep table next to food preparation. Employee removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Card board uses on dry storage shelf in kitchen area for cans
Equipment in poor repair.
Reach in cooler at wait station with torn gasket
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old label on clean pan at dry storage equipment rack
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Bottom interior of reach in freezer soiled with food debris
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters with grease build up
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Stored clean plates at dry storage rack not inverted
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee personal Bluetooth stored on prep table next to food prep
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.