Chuys #6124
1200 N Alafaya Trl, Orlando, FL 32828 · Permanent Food Service · License 5812607
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection3 high priority (1 fixed by the Oct 23 follow-up, 2 fixed on the spot), 3 intermediate (1 fixed on the spot), 2 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
- First visitOct 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked line chicken (121°F - Hot Holding)been at the hold less than 2 hours recommended reheating but operator decided to discarded it .
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored over raw beef at the drawer cooler under grill. Operator switched it .
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 15 live flying insects at dish area not landing at any food . Observed 4 live flying insects at the bar front area not landing at any food . Next day call back per supervisor.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk opened yesterday morning no date marked operator stated it's more than 24 hour. Operator added a label .
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee hand sink at bar used to stored a clear bucket Corrected On-Site Operator removed it . Corrected On-Site
Basic2
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee drinking at the cook line .
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
White Make table kitchen area and wood cutting board at the grill .
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.