CHUCK E CHEESES 780

High Priority - Toxic substance/chemical improperly stored. Spray cleaner bottle next to single slice of cake, manager removed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cotton candy station, No water, Employee fixed, Hot holding: and Cold holding: water available. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near front counter area, manager provided. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Expired license posted (2025). Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to single service. Manager moved. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 ppm, employee fixed during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Expired license posted.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above pizza station, manager discarded. Corrected On-Site

Basic - Equipment in poor repair. Handwash sink handle not working.

Basic - Food storage container/container lid cracked or broken. Containers with cracks.

Basic - Food stored on floor. At the cotton candy station, sugar on floor, also soda bags near back door, manager moved all. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the pizza station, cheese stored overnight above the cooling line 46F, sausage 50F stored above portion bags.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the pizza station, cheese stored overnight above the cooling line 46F, sausage 50F stored above portion bags.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee

Basic - Current Hotel and Restaurant license not displayed. June 1, 2023 license posted. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Male employee working at the pizza station, o hair restraint and no beard guard.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine at the dining area, soda base with mold like substance

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine being utilized during this inspection. Triple sink is also in use with quaternary ammonium sanitizer at 150 ppm, then Dish machine chlorine 0 ppm, Machine primed then 100 ppm. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Yellow cleaner on top of towel dispenser at hand sink near office. Yellow cleaner on prep table near prep sink.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter at mop sink with no device on hose connection side.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink near walk in cooler has no towels.

Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 6/1/2023

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on prep table next to prep sink.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored on shelf over bucket of hard boiled eggs.

Basic - Wiping cloth sanitizing solution stored on the floor. Sani bucket near buffet on floor.