Chuck E Cheese 776
5539 S Williamson Blvd, Port Orange, FL 32128 · Permanent Food Service · License 7408012
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 2 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-salad bar: shredded cheese blend 44-48°F, per operator less than 4 hours stored on insufficient ice bath, operator relocated to walk-in cooler to rapidly cool
Fixed on the spotRepeat violation
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. -tested 2x, 0ppm, operator changed sanitizer bucket and primed sanitizer line, retested 0ppm
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-handwash sink in dishwashing area blocked by stack of cardboard, operator removed
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-mop sink soiled
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.