DirtyFLRestaurant Inspection Data

CHUYS

CHUYS in ORLANDO has 11 health inspections on record with an overall food safety rating of 2.9/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 11 reports on file

8123 International Drive
Orlando, Florida, 32819
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 11 health inspection reports

All Inspection Reports

2/23/2026· 2w ago

Visit ID: 13637394

Met Inspection Standards

1 int, 5 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Equipment of dish machine underneath in dish Pitt
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. In back dry storage area near ice machines Repeat Violation
  • 33-06-4:Basic - Trash receptacles not provided where needed in establishment. No trash can next to hand wash sink by prep line
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine n dish pit
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. By soda machine across from beer cooler , pipe behind ice storage bin
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of chip scoop holder by expo line Repeat Violation

1/22/2026· 1mo ago

Visit ID: 13616466

Met Inspection Standards

1 basic

  • 14-17-4:Basic - - From initial inspection : Basic - Dish areas shelves with rust that has pitted the surface. - From follow-up inspection 2026-01-22: **Time Extended**

1/21/2026· 1mo ago

Visit ID: 13478402

Follow-up Inspection Required

1 high, 2 int, 7 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not stored inverted near ice machine Corrected On-Site
  • 14-17-4:Basic - Dish areas shelves with rust that has pitted the surface.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 112°f Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of stove in prep area Side of equipment in prep area Gaskets beer cooler
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over prepped peppers per operator in walk in cooler. Corrected On-Site
  • 14-12-4:Basic - Utensils in poor condition. Rubber spatula cracked with piece missing Corrected On-Site
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 151°f irreversible thermometer four times Yellow sticker did not turn black twice on a plate Operator measure device did not turn orange four times on a fork Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dough press soiled Salad shredder Interior chip hopper front of pass through
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times in server area with box of limes Corrected On-Site

7/30/2025· 7mo ago

Visit ID: 10932897

Met Inspection Standards

1 int, 5 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 4-1-25
  • 14-11-5:Basic - Equipment in poor repair. Chip holder handle missing on server line and at the bar
  • 36-22-4:Basic - Floor area covered with standing water. Dish room
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados cut on cooks line. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Pan on dry item shelf Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting board on large hot well on cooks line

1/23/2025· 1y 1mo ago

Visit ID: 8733470

Met Inspection Standards

1 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machine in rear kitchen Ice bin on wait station Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers at dishwashing station Glasses at expo station
  • 14-11-5:Basic - Equipment in poor repair. Microwave glass dish broken. Operator discarded. Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles next to chemicals in dishwashing area. Operator removed. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Panko bread crumbs not labeled Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at expo station soiled

7/9/2024· 1y 8mo ago

Visit ID: 8822586

Met Inspection Standards

1 high, 3 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice Bin in back kitchen dry storage area
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clear plastic containers on dish rack in ware washing area.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. In ice machine at bar area.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Black microwave in kitchen area above cooks line. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -White reach in cooler in kitchen area.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of bleach store to avocado at the end of cooks line Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on dish rack in dry storage area. Long white cutting board in kitchen area soiled Corrected On-Site
  • 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. 3 plates at cooks line. Manager discarded Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back storage bar area. Corrected On-Site

6/18/2024· 1y 8mo ago

Visit ID: 8694779

Met Inspection Standards

1 basic

  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Three plates were chipped and the manager discarded. Corrected On-Site

5/10/2024· 1y 10mo ago

Visit ID: 8499137

Met Inspection Standards

2 high, 1 int, 3 basic

  • 14-11-5:Basic - Equipment in poor repair. Lexon cracked in walk in cooler Manager removed and discarded Corrected On-Site
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris on cook line. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor at the bar. Corrected On-Site
  • 35A-02-6:High Priority - 4 Live, small flying insects in dry storage area near onions
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw mechanically tenderized beef over raw pork ribs in walk in cooler Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Outside of bar by chip holder Corrected On-Site

11/13/2023· 2y 4mo ago

Visit ID: 8500131

Met Inspection Standards

5 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In single door reach in freezer at end of cooks line Manager moved to employee reach in cooler Corrected On-Site
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. 1)Cracked lexon and lexon lids in walk in cooler 2) coated tongs on cooks line Chef discarded Corrected On-Site
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in area over tilt skillets and fryer in prep kitchen Hood cleaning company been called and on the way **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. 1)Dish area 2) prep area Manger placed on sinks Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on sandwich top reach in cooler Chef corrected Corrected On-Site

9/14/2023· 2y 6mo ago

Visit ID: 8498978

Met Inspection Standards

6 basic

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor drains soiled through establishment. Floors soiled heavily in bar - From follow-up inspection 2023-09-14: **Time Extended**
  • 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Multiple in kitchen - From follow-up inspection 2023-09-14: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath grill on cook line Soda lines in bar Interior basin of sink Inside of fryer doors - From follow-up inspection 2023-09-14: **Time Extended**
  • 36-64-5:Basic - - From initial inspection : Basic - Objectionable odors in front foyer - From follow-up inspection 2023-09-14: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. At end of cook line - From follow-up inspection 2023-09-14: **Time Extended**
  • 03G-53-1:Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. - From follow-up inspection 2023-09-14: **Time Extended**

9/13/2023· 2y 6mo ago

Visit ID: 8355028

Facility Temporarily Closed

4 high, 2 int, 12 basic

  • 35A-03-4:Basic - Dead roaches on premises. 4 large dead stuck in sticky trap Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. In bar area
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor drains soiled through establishment. Floors soiled heavily in bar
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Multiple in kitchen
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath grill on cook line Soda lines in bar Interior basin of sink Inside of fryer doors
  • 36-64-5:Basic - Objectionable odors in front foyer
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At end of cook line
  • 08B-12-5:Basic - Stored food not covered. Cooked veggies and chicken on sheet rack cooled from previous day.
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 2 live found in prep area. Admin Complaint
  • 35A-23-4:High Priority - Roach excrement and/or droppings present. Behind ice machine Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 14 droppings found behind ice machine Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled steak 119F Checked 168F Per operator, holding less than 1 hour, added back to grill for temperature recovery. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 fruit slicers Soda gun Frozen machine at bar
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items on sheet rack