25038 WESLEY CHAPEL BLVD, LUTZ, FL 33559
CHICKEN SALAD CHICK has a mixed inspection record — 7 violations in the past year, including 3 high-priority. Not alarming, but worth knowing before you order. The trailing-year record shows 7 violations, including 3 high-priority and 0 Emergency Orders of Closure.
Scores higher than 51% of the 63 inspected restaurants in LUTZ on the trailing-year record.
3 high-priority violations on the trailing-year record — above the Pasco County average of 1.9.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
The establishment's license expired, not obtained, or not properly displayed.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Cold food must stay at 41°F or below and hot food at 135°F or above, through receiving, holding, cooking, cooling, and reheating. The range in between is where bacteria multiply fastest, which is why temperature control is checked on nearly every visit.
On this record, the category appears in 1 of the 2 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 6113876 — you can read the original documents yourself and compare.