Chuys
Last inspected: Oct 22, 2025
82
Score
Across the available record, Chuys has 13 inspections on file, the first dated 2022. Chuys was last inspected on Oct 22, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited four times.
That puts the facility ahead of the local pack: the average Gainesville restaurant scores 75. The full picture is one of consistent compliance.
13
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Oct 22, 2025
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
82
Aug 26, 2025
Routine - Food
No violations found.
100
Aug 25, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Installed; Proper Backflow Devices
FL-28
Toilet Rooms Maintained
FL-53
67
May 19, 2025
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Quaternary ammonium sanitizer in spray bottle/bucket not at proper minimum strength. Observed: a red sanitizer kept at the end of the cook line, 0 ppm for quaternary amonia. A fresh bucket came in at 250 ppm. The wrong solution had been put in the bucket. **Corrected On-Site**
22-40-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand wash sink in tortilla was blocked with a rolling cart. The cart was repositioned to give access. **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple stained cutting boards on the cook line.
22-02-4
Basic - Ice scoop handle in contact with ice. Observed: on the wait line, ice scoop handle touching ice. This was adjusted with a glove. **Corrected On-Site**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed lack of a sign in tortilla. A sign was added. **Corrected On-Site**
31B-04-4
Basic - Floor area(s) covered with standing water. Observed: standing water on the floor in front of the back ice maker. The drain line was then positioned over the drain. **Corrected On-Site**
36-22-4
61
Feb 6, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
61
Oct 30, 2024
Complaint Partial
No violations found.
100
Oct 29, 2024
Complaint Partial
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed: a can of household insect spray in the restaurant (stored next to single serve items on the wait staff line.) the spray was discarded. **Corrected On-Site**
41-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried debris on the blade. This was moved to dish. **Corrective Action Taken**
22-02-4
Basic - Cove molding at floor/wall juncture broken/missing. Observed: in the soda dry storage, the entrance cove molding is broken.
36-03-4
Basic - Dead roaches on premises. Observed: 1 dead roach between the bench seats in the to go waiting area. This was swept up. **Corrected On-Site**
35A-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at the wait staff pre scape area, the wall and baseboard have an accumulation of food debris.
36-27-5
Basic - Worn, torn and/or soiled floors/carpeting. Observed: the floor/baseboard behind the cook line equipment has an accumulation of grease.
36-10-4
64
Aug 23, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed: the high temp dish wash machine gauge, final rinse temp reads 189° consistently. However, the irreversible thermometer only reads 124-131°. The rinse bar starts out with a strong flow and drops to just above a light mist within a few seconds of activation.
22-49-4
Intermediate - Food being cooled by insufficient method as evidenced by inadequate rate of cooling during time of inspection. Observed: pico made this afternoon, not dropping at least 1° per 8-9 minutes. An ice bag was added, and the cooling rate advanced to 3° in a 9 minutes span. **Corrected On-Site**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: cutting boards in the hallway are stained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed: the hand wash sink on the prep line with multiple items in it. The items were removed. **Corrected On-Site**
31A-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed: a shelf on the prep lines that stores employees food, medication and drinks. The shelf was cleared. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the exterior doors of the ice machine by the walk-in cooler are soiled.
23-03-4
58
Dec 13, 2023
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: lack of a complying device.
16-62-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed: the hand wash sink on the back line, by the chip fryers, had a stack of deli paper in it. ALSO, the ice area hand wash sink has a cloth in it.
31A-11-4
Basic - Water draining onto floor surface. Observed: water draining into an overflowing bucket, onto the floor by the second ice maker.
29-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: a drink, uncovered on the cook line. It was dumped. ALSO, an employee drink on the back counter at the bar. **Corrective Action Taken**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed: bulk food employee meals in a hot hold cabinet, not marked. Item the pasta was discarded.q
08B-49-4
Basic - Floor area(s) covered with standing water. Observed: standing water under the bulk soda racks.
36-22-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed: on the cook line, handle for scooping, touching ground beef. The handle was adjusted up. **Corrected On-Site**
10-06-5
Basic - No copy of latest inspection report available. Observed: the last inspection was not available for review.
51-18-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed: avocados still with a sticker(not washed) in the cook line flip top with ready to eat food. **Repeat Violation**
08B-17-4
Basic - Waste line missing at soda gun holster. Observed: the first soda gun at the bar lacks a drain line.
29-17-4
55
Jul 28, 2023
Routine - Food
No violations found.
100
Jul 27, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: on the cook line, far end make table, corn mix 48F, shred white cheese 48, shred mix cheese 50F. Ice bags were added to bin, temperature was down to 45F in15 minutes. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: on the flat top: cooked chicken 130, cooked beef 120F. Items were placed on the flattop to bring temps to 165F, water was added to the double pan bath, and less meat was kept in the pans. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: both soda guns have buildup. ALSO, the cook line cutting boards are stained.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: no surface temperature checking device available.
16-62-1
Basic - Dishware/utensils not soaked prior to being placed in three-compartment sink/dishmachine and results in soiled dishware/utensils after washing occurs. Observed: plates with dark specks and a white plastic lid with brown grease still visible.
16-44-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: a cell phone on the cook line cutting board. It was placed in a pocket. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the area over the soda nozzles, both areas, are soiled. **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed: avocados in the cook line prep table, with stickers. **Repeat Violation**
08B-39-4
50
Jan 25, 2023
Complaint Full
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
41
Nov 2, 2022
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed high temperature Dishwashing machine at 131F. Advised manager to commence using three compartment sink with sanitizer to wash, rinse and sanitize dishes and equipment.
16-54-4
Basic - Ice bucket/shovel stored with open side up and not protected. Manager inverted ice buckets. **Corrected On-Site**
10-14-5
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in ice at server station. Manager removed scoop from ice and placed in holster. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine.
23-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed bulk carbon dioxide tank not adequately secured in back area behind establishment near dumpster.
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple containers on the clean ware rack and cups at soft drink dispenser that were not properly air dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Observed large container of raspberry purée stored on. Floor in Walk-in Cooler. Manager place container on shelf. **Corrected On-Site**
08B-38-4
67
Frequently Asked Questions
When was Chuys last inspected?
The most recent health inspection at Chuys on file is from Oct 22, 2025. The public record contains 13 inspections in total.
What is the most common violation at Chuys?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Chuys.
How does Chuys compare to other restaurants in Gainesville?
Chuys most recently scored 82 out of 100, which is higher than the Gainesville average of 75.
Has Chuys' inspection record improved over time?
Results have been roughly steady. Inspections at Chuys have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Chuys means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Chuys inspected?
Based on the inspection history on file, Chuys is inspected around four times per year on average.
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