Chuys

25750 Sierra Center Blvd Lot G6, Lutz, FL 33559 · Permanent Food Service · License 3918007

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 21 routine inspection
2 high priority (no follow-up needed), 4 intermediate (1 fixed on the spot, 1 repeat), 3 basic
-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 · 1 visit

Sep212026

Routine inspection

9 violations found

First visitSep 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
- 2 High priority
- 4 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  grilled chicken (112°F - Hot Holding); cooked beef (108°F - Hot Holding) on top of griddle in cook line . See stop sale
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  grilled chicken (112°F - Hot Holding); cooked beef (108°F - Hot Holding) on top of griddle in cook line . See stop sale
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Opened bottle milk no date marked over 24 hours in walk in cooler . Operator marked it correctly
- Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
  Employee with fake nails and polish while engaging food preparation. Manager discarded food she made and asked her to wash hands properly then put gloves on.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards stained on prep cooler in cooking line
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Soda machine tray in hand sink by bar. Operator removed it
  Fixed on the spot
Basic3
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed strawberries above milk in walk in cooler, operator moved the strawberries to bottom shelf
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employee no beard guard while engaging food preparation, manager asked him to put beard guard on
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  Two plastic containers cracked and operator discarded them
  Fixed on the spot
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.