CHUCK WAGON RESTAURANT
11230 SW 137 AVE, Miami FL 33186 · (305)386-1555
Last inspected Mar 12, 2026 · 7 visits since August 2023
FEB 24
NOV 24
MAR 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee plated sliced tomatoes with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights in dry storage area above ice machine without proper shield.
Mar 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority1 Intermediate9 Basic
Show 15 findings ▾
Food placed in soiled container/equipment. Observed at orange juice maker across from soda machine oranges used for fresh squeeze juice being washed and stored in original box that it was received in. Operator placed oranges to be wash again and stored in clean bowl.
Pesticide/insecticide labeled for household use only present in establishment. Observed household raid container stored on shelf below preparation area across from cook line. Operator discarded can of raid.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs stored to the right of cook line at ambient temperature. Employee stored eggs in reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chimichurri (51F - Cold Holding) on preparation table across from cook line (has mixture of fresh garlic and oil), as per operator more than 24 hours. Operator discarded chimichurri.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler across from cook line sliced tomato (47F - Cold Holding); diced tomato (47F - Cold Holding); diced ham (47F - Cold Holding); shredded cheese (51F - Cold Holding); cooked pork sausage (47F - Cold Holding); turkey sausage (47F - Cold Holding), as per operator less than 4 hours. Operator stored over ice for rapid cooling. Observed chimichurri (51F - Cold Holding) on preparation table across from cook line (has mixture of fresh garlic and oil), as per operator more than 24 hours. Operator discarded chimichurri.
Handwash sink used for purposes other than handwashing. Observed coffee mug in hand wash sink to the left of soda machine. Operator removed coffee mug from hand wash sink.
Ceiling tile missing. Observed ceiling tile missing to the right of dish machine
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone and wallet on shelf above preparation table across from cook line. Employee stored phone and wallet.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee on line engage in food preparation with several bracelets on. Employee removed bracelets and stored with personal belongings.
Food stored on floor. Observed container of onions stored on floor of walk in cooler. Operator stored 6 inches off of floor. Observed bag of potatoes stored on floor of walk in cooler. Operator stored 6 inches off of floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop stored in powdered sugar at preparation area to the right of water heater. Employee removed scoop from container
Insect control device installed over food preparation area. Observed bug zapper installed over chest freezers in back dry storage area. Observed bug zapper installed over food preparation table next to service window in kitchen. Observed bug zapper installed over preparation table to the right of water heater.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights in dry storage area above ice machine without proper shield.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover in walk in cooler with accumulation of dust. Observed fan to the left of water heater with accumulation of dust. Observed fan to the right of dish machine with accumulation of dust.
Working containers of food removed from original container not identified by common name. Observed container of sugar on shelf above preparation table at coffee station without common name. Operator labeled container.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then handle clean plates and utensils without changing gloves and washing hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee grab cooked waffle from waffle iron with bare hands to plate for customer. Advised operator to have employees wear gloves when handling ready to eat foods.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored on top of stove, as per operator for less than 30 mins. Operator moved eggs to reach in cooler.
Records/documents for required employee training do not contain all of the required information. Observed employee training missing date of birth
Cardboard used to line nonfood-contact shelves. Observed cardboard lining shelf with pots underneath flat top grills in kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler ambient temperature at 46F.
Equipment in poor repair. Observed gasket at walk in cooler door broken and walk in cooler door unable to completely close.
Exterior door has a gap at the threshold that opens to the outside. At screen door in back storage area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside white chest freezers.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between reach in coolers. Operator removed knives.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Operator removed tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across from cook line.
Silverware/utensils stored upright with the food-contact surface up. Observed clean forks stored upright at dish area.
Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at coffee station. Operator labeled container.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored on top of cook line, as per operator for less than an hour. Operator placed eggs inside reach in cooler
Records/documents for required employee training do not contain all of the required information. Observed date of birth missing on all employee food handler training certificates.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser not labeled in dish area. Operator labeled bottle
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee stored on prep table
Equipment in poor repair. Observed gaskets torn at walk in cooler door
Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back door in back area
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler, corn beef hash (68F - Cold Holding). As per cook for 1 hour. Cook placed into ice bath to rapid cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line, a container of sausage links (87F - Hot Holding). As per cook for about 2 hours. Cook placed into reach in cooler to maintain cold instead and heat as needed.
Bathroom facility not clean. Observed men's restroom toilet soiled.
Floor soiled/has accumulation of debris. Observed floors soiled behind cook line equipment with old grease build up in kitchen.
Floors not maintained smooth and durable. Observed throughout kitchen area.
In-use tongs stored on equipment door handle between uses. Observed stored on cook line oven door handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior oven doors soiled with old grease build up.
Standing water in bottom of reach-in-cooler. Observed at reach in cooler at cook line.
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee plated sliced tomatoes with bare hands.
Employee washed hands in a sink other than an approved handwash sink. Observed dishwasher washed hands in 3 compartment sink.
Food stored in a location that is exposed to splash/dust. Observed jugs containing cooking oil stored below chemical storage shelves.
Aug 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored above cooked bacon located in the walk-in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored above potato fries located in the reach in cooler,prep unit.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade guard soiled with encrusted food debris.
Cardboard used to line food-contact shelves. Observed in the walk-in cooler.
Employee with no hair restraint while engaging in food preparation. Observed at the cookline.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the chest freezers.
No handwashing sign provided at a hand sink used by food employees. Observed in the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of ovens soiled with accumulation of food debris.
Reach-in cooler shelves with rust that has pitted the surface. Observed for the prep unit opposite cookline.
Unclean building components, attachments or fixtures. Observed floor fan covers soiled with accumulation of dust. Observed fan covers in the walk-in cooler soiled with accumulation of dust.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.