CHUGS
3444 MAIN HWY 21, Miami FL 33133 · 786-599-9533
Last inspected Aug 7, 2026 · 13 visits since July 2023
AUG 24
FEB 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler a container of raw chicken stored over raw burger patties.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2024064246 | Nov 8, 2024 | Mar 11, 2025 | $400 |
Inspection history
13 visits, newest first
Aug 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate8 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Observed employee nails soiled while unpacking food items.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available
Carbon dioxide/helium tanks not adequately secured. Observed at front counter.
Ceiling tile missing. Observed at cook line 2 ceiling tiles.
Show the remaining 6 findings ▾
Floor soiled/has accumulation of debris. Observed at cook line.
Food stored on floor. Observed in walk in freezer a box of buns stored on floor under shelf.
In-use wet wiping cloth/towel used under cutting board. Observed at cook line prep counter.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at cook line. Observed ovens at cook line.
Presetting of unwrapped silverware and/or tableware unprotected. Observed presetting tables with silverware stored directly on counter and tables with no barrier of protection.
Standing water in bottom of reach-in-cooler. Observed at cook line reach in cooler.
Aug 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Observed employee nails soiled while unpacking food items.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line reach in cooler raw chicken stored over fries.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep counter, pooled eggs (55F - Cold Holding); steamed broccoli (51F - Cold Holding); sliced ham (60F - Cold Holding); sliced cheese (57F - Cold Holding). As per operator less than 4 hours, operator removed and placed into reach in cooler to rapid cool and created ice bath for replaced items. Observed at front counter butter (63F - Cold Holding); as per operator less than 2 hours operator placed into ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter hot box ham croquette (126F - Hot Holding). Operator increased heat to reheat.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand sink. Operator replaced roll.
Carbon dioxide/helium tanks not adequately secured. Observed at front counter.
Ceiling tile missing. Observed at cook line 2 ceiling tiles.
Floor soiled/has accumulation of debris. Observed at cook line.
Food stored on floor. Observed in walk in freezer a box of buns stored on floor under shelf.
In-use wet wiping cloth/towel used under cutting board. Observed at cook line prep counter.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at cook line. Observed ovens at cook line.
Presetting of unwrapped silverware and/or tableware unprotected. Observed presetting tables with silverware stored directly on counter and tables with no barrier of protection.
Standing water in bottom of reach-in-cooler. Observed at cook line reach in cooler.
Mar 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter butter (61F - Cold Holding);. As per operator less than 4 hours. Placed into reach in cooler.
Handwash sink used for purposes other than handwashing. Observed hand sink at entrance of kitchen used at dump sink with ice remnants stored inside.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available. Operator retrieved from restaurant next door.
Bowl or other container with no handle used to dispense food. Observed at front counter in sugar.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed ovens and microwave at cook line soiled with burnt food debris.
Jan 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter butter (61F - Cold Holding);. As per operator less than 4 hours. Placed into reach in cooler.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed expired for all certified managers, Veronica Valdivia, Phillip Bryant and Georgia Lightowler all exp. 12/3/2025.
Handwash sink used for purposes other than handwashing. Observed hand sink at entrance of kitchen used at dump sink with ice remnants stored inside.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available. Operator retrieved from restaurant next door.
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. Observed no training available for Jose B and Darryl.
Bowl or other container with no handle used to dispense food. Observed at front counter in sugar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees water bottles stored on cook line prep tables/ cutting board. Operator removed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee at cook line drinking from uncovered water cup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at front counter employee cell phone stored on top of container of sugar.
Food stored on floor. Observed in walk in freezer a box of buns stored on floor under shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at prep line water in standing water of 73F. Operator placed onto griddle to heat.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed ovens and microwave at cook line soiled with burnt food debris.
Oct 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at bar ice machine.
Employee with no beard guard/restraint while engaging in food preparation. Observed for two cooks at cook line.
Employee with no hair restraint while engaging in food preparation. Observed for three cooks at cook line. Operator provided hair restraints.
Floor soiled/has accumulation of debris. Observed at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwaves and ovens at cook line soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in cooler soiled throughout.
Aug 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer clean out mop sink then rinse gloves with water and proceeded to put away clean metal containers from dish machine. Coached employee on proper glove and hand wash procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at kitchen reach in cooler across from cook line, container of smoked salmon stored over containers of chopped vegetables.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook use cellphone with gloves then proceeded to sliced sandwich bread with changing gloves. Coach cook on proper hand wash procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at kitchen prep table at cook line garlic in oil sauce (50F - Cold Holding). As per operator for less than 3 hours. Operator placed into ice bath. Observed at front counter server window, sour cream (51F - Cold Holding). As per operator for less than 3 hours. Operator placed into ice bath.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed for menu items, Avocado Sandwich, Breakfast Sandwich, Lechon Breakfast Sandwich, Breakfast fried rice, Smoked Salmon platter and Chugs Caesar Salad all items use raw/ undercooked eggs.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed ready to eat prepped on site sauces of garlic aioli, Caesar dressing and kimchi aioli removed from freezer with original date of preparation label and no thawing tracking date label. As per operator items were placed to thaw and use about 1-2 days ago. Operator began to date mark and track thawed dates.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired for employee, Josue Trejo 12/14/2021.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at bar ice machine.
Employee with no beard guard/restraint while engaging in food preparation. Observed for two cooks at cook line.
Employee with no hair restraint while engaging in food preparation. Observed for three cooks at cook line. Operator provided hair restraints.
Floor soiled/has accumulation of debris. Observed at cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at kitchen prep table in standing water of 73F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwaves and ovens at cook line soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in cooler soiled throughout.
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. Observed at walk in coolers container packages of shirt ribs, steaks and meatballs. As per operator were prepped the night prior. Operator began to label.
Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop bucket.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at prep counter reach in cooler, shredded pork (48F - Cold Holding). As per cook from the night before. Cook removed to segregate.
Pooled eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line shelf, pooled eggs (54F - Cold Holding). As per cook for 45 minutes. Cook placed into reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep counter blue cheese (51F - Cold Holding); pooled eggs (51F - Cold Holding). As per cook for about 2 hours. Observed at front counter ice bath milk (47F - Cold Holding); butter (60F - Cold Holding). As per employee for 2 hours. Employee added more ice and water to cool.
Handwash sink used for purposes other than handwashing. Observed hand sink at entrance of kitchen used as a dump sink, with food residue stored inside. Operator removed and cleaned sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink at entrance of kitchen. Operator provided paper towels.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 1 package of tuna not removed from packaging at prep table reach in cooler.
Food stored on floor. Observed at cook line plastic gallons of cooking oil stored on floor. Observed in walk in cooler containers of cut potatoes and boxes of vegetables stored on floor.
Standing water in bottom of reach-in-cooler. Observed at first set of each in coolers at prep line.
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. Observed for reduced oxygen packages of bacon, ham, meatballs in walk in cooler. As per operator items were packaged the day before.
Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink stored in mop bucket.
Aug 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at reach in cooler across from grill, lechon hash (58F - Cooling); pork belly (56F - Cooling); short ribs (53F - Cooling). As per chef and date label items were prepped 8/20/24 and 8/21/24 and placed into reach in cooler on 8/21/24 overnight. Chef began to segregate items to discard. Observed in walk in cooler, pork belly hash (52F - Cooling); short ribs (53F - Cooling). As per date labels items were prepped on 8/20/24 and 8/21/24. Chef began to segregate items to discard.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from grill, ham croquettes (54F - Cold Holding); As per chef and date label items were prepped 8/20/24 and 8/21/24 and placed into reach in cooler on 8/21/24 overnight. Chef began to segregate items to discard. Observed in walk in cooler, raw chicken (50F - Cold Holding); pork belly (52F - Cold Holding); frita patty (50F - Cold Holding); burger patty (51F - Cold Holding); As per date labels items were prepped on 8/20/24 and 8/21/24. Chef began to segregate items to discard. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at reach in cooler across from grill, lechon hash (58F - Cooling); pork belly (56F - Cooling); short ribs (53F - Cooling). As per chef and date label items were prepped 8/20/24 and 8/21/24 and placed into reach in cooler on 8/21/24 overnight. Chef began to segregate items to discard. Observed in walk in cooler, pork belly hash (52F - Cooling); short ribs (53F - Cooling). As per date labels items were prepped on 8/20/24 and 8/21/24. Chef began to segregate items to discard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table pooled eggs (51F - Cold Holding) and smoked salmon (68F - Cold Holding). As per chef placed about 1 hour ago. Chef placed onto ice to cool. Observed at reach in cooler across from grill, ham croquettes (54F - Cold Holding); As per chef and date label items were prepped 8/20/24 and 8/21/24 and placed into reach in cooler on 8/21/24 overnight. Chef began to segregate items to discard. Observed in walk in cooler, raw chicken (50F - Cold Holding); pork belly (52F - Cold Holding); frita patty (50F - Cold Holding); burger patty (51F - Cold Holding); As per date labels items were prepped on 8/20/24 and 8/21/24. Chef began to segregate items to discard.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed for ice machine at coffee/empanada station.
Open dumpster lid.
Aug 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at reach in cooler across from grill, lechon hash (58F - Cooling); pork belly (56F - Cooling); short ribs (53F - Cooling). As per chef and date label items were prepped 8/20/24 and 8/21/24 and placed into reach in cooler on 8/21/24 overnight. Chef began to segregate items to discard. Observed in walk in cooler, pork belly hash (52F - Cooling); short ribs (53F - Cooling). As per date labels items were prepped on 8/20/24 and 8/21/24. Chef began to segregate items to discard.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler a container of raw chicken stored over raw burger patties.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from grill, ham croquettes (54F - Cold Holding); As per chef and date label items were prepped 8/20/24 and 8/21/24 and placed into reach in cooler on 8/21/24 overnight. Chef began to segregate items to discard. Observed in walk in cooler, raw chicken (50F - Cold Holding); pork belly (52F - Cold Holding); frita patty (50F - Cold Holding); burger patty (51F - Cold Holding); As per date labels items were prepped on 8/20/24 and 8/21/24. Chef began to segregate items to discard. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at reach in cooler across from grill, lechon hash (58F - Cooling); pork belly (56F - Cooling); short ribs (53F - Cooling). As per chef and date label items were prepped 8/20/24 and 8/21/24 and placed into reach in cooler on 8/21/24 overnight. Chef began to segregate items to discard. Observed in walk in cooler, pork belly hash (52F - Cooling); short ribs (53F - Cooling). As per date labels items were prepped on 8/20/24 and 8/21/24. Chef began to segregate items to discard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table pooled eggs (51F - Cold Holding) and smoked salmon (68F - Cold Holding). As per chef placed about 1 hour ago. Chef placed onto ice to cool. Observed at reach in cooler across from grill, ham croquettes (54F - Cold Holding); As per chef and date label items were prepped 8/20/24 and 8/21/24 and placed into reach in cooler on 8/21/24 overnight. Chef began to segregate items to discard. Observed in walk in cooler, raw chicken (50F - Cold Holding); pork belly (52F - Cold Holding); frita patty (50F - Cold Holding); burger patty (51F - Cold Holding); As per date labels items were prepped on 8/20/24 and 8/21/24. Chef began to segregate items to discard.
Handwash sink used for purposes other than handwashing. Observed at hand wash sink in kitchen used at dump sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler across from grill containers of lechon has not date labeled with preparation date. As per chef was prepped 8/21/24.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed for ice machine at coffee/empanada station.
Food not stored at least 6 inches off of the floor. Observed in walk in cooler containers of wash vegetables stored in containers not 6 inches above floor.
Food stored on floor. Observed in walk in freezer a box of fries stored on floor.
Open dumpster lid.
Presetting of unwrapped silverware and/or tableware outdoors. Observed at outside tables forks and knives preset unwrapped at tables.
May 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored in same container as ready-to-eat food. Observed in reach in cooler below grill area, raw chicken and raw fish stored over fries.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at kitchen prep line garlic oil (80F - Cold Holding) as per chef for less that 2 hours. Observed at front counter, butter (60F - Cold Holding) as per chef for less than 1 hour. Advised chef to keep items on ice to cool.
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. Observed employees, Reynier Perez, Corey Mathews and Manuel Sosa as per Manager hired over 60 days ago handling food in kitchen at cookline.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in reach in cooler, reduced oxygen packaged of tuna not cut open to thaw. Chef began to cut tuna packages open during inspection.
Food stored on floor. Observed in walk in cooler, boxes of shelled eggs and a container of breaded chicken stored on floor.
Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. Observed a container of silverware outside not covered.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line prep table, spoons stored in standing water of 71F.
Missing drain plug at dumpster.
Open dumpster lid.
Mar 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee place dirty dishes into warewashing area then proceeded to handle clean cups at front counter. Advised employee to always wash hands after handling dirty dishes. Employee returned to wash hands.
Raw animal food stored in same container as ready-to-eat food. Observed in reach in cooler below grill area, raw chicken and raw fish stored over fries.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at kitchen prep line garlic oil (80F - Cold Holding) as per chef for less that 2 hours. Observed at front counter, butter (60F - Cold Holding) as per chef for less than 1 hour. Advised chef to keep items on ice to cool.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area hand sink as well as at bar area hand sink. Chef provided paper towels.
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. Observed employees, Reynier Perez, Corey Mathews and Manuel Sosa as per Manager hired over 60 days ago handling food in kitchen at cookline.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice bin in kitchen area as well as in front counter bar area.
Bowl or other container with no handle used to dispense food. Observed at front counter area, a condiment cup used as scoop in a container of seasoning. Chef removed.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in reach in cooler, reduced oxygen packaged of tuna not cut open to thaw. Chef began to cut tuna packages open during inspection.
Food stored on floor. Observed in walk in cooler, boxes of shelled eggs and a container of breaded chicken stored on floor.
Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. Observed a container of silverware outside not covered.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line prep table, spoons stored in standing water of 71F.
Missing drain plug at dumpster.
Open dumpster lid.
Wet mop not stored in a manner to allow the mop to dry. Observed behind ice bin in kitchen area.
Wiping cloth sanitizing solution stored on the floor. Observed under grill area. Chef removed and placed onto lower shelf.
Oct 5, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (50 F - Cold Holding); raw chicken (50 F - Cold Holding); raw crack eggs (60 F - Cold Holding) at reach in cooler cook line. As per operator for less than one hour. Operator moved the products to the walk in cooler for rapid cooling and the eggs under ice bath for rapid cooling.
Garbage can located outside has no lid or lid open/broken. Observed no lid on the two garbage can located outside next to the restaurant.
Jul 26, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Letter for the Smoke Salmon provided by DuckTrap.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (50 F - Cold Holding); raw chicken (50 F - Cold Holding); raw crack eggs (60 F - Cold Holding) at reach in cooler cook line. As per operator for less than one hour. Operator moved the products to the walk in cooler for rapid cooling and the eggs under ice bath for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed croquettes (120 F - Hot Holding) at hot holding unit front counter. Operator turned on the temperature to reheat the products.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoke salmon not identified as raw product.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator provided the chlorine and quaternary chemical kit.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean glasses stored outside not protected from the environmental contamination. Operator moved the glasses to the dishwasher machine to be cleaned up and maintained inside of the establishment.
Food-contact surface of silverware provided for customers not properly protected. Observed a rack outside with silverware to be used for customer. Operator moved the utensil to the dishwasher machine to be cleaned up and maintained inside of the establishment.
Garbage can located outside has no lid or lid open/broken. Observed no lid on the two garbage can located outside next to the restaurant.
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.