Chuck Wagon Restaurant
Last inspected: Mar 12, 2026
95
Score
The health department has logged nine inspections at Chuck Wagon Restaurant, the earliest from 2022. The latest inspection on file is from Mar 12, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have flagged more than earlier ones: around 10 violations per visit lately, up from roughly five violations before.
Looking across the full record, “shell eggs not stored at an ambient air temperature” is the recurring theme, flagged three times.
That puts the facility ahead of the local pack: the average Miami restaurant scores 74. The record is unremarkable in either direction.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - 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. **Warning** - From follow-up inspection 2026-03-12: Observed lights in dry storage area above ice machine without proper shield. **Time Extended**
38-07-4
95
Mar 11, 2026
Routine - Food
5 critical violations. 1 major violation. 9 minor violations.
View 15 violations
High Priority - 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. **Corrected On-Site** **Warning**
08B-27-4
High Priority - 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. **Corrected On-Site** **Warning**
41-05-4
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Warning**
03A-03-5
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - 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. **Warning**
31A-11-4
Basic - Ceiling tile missing. Observed ceiling tile missing to the right of dish machine **Warning**
36-36-4
Basic - 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. **Warning**
40-06-5
Basic - 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. **Corrected On-Site** **Warning**
13-07-4
Basic - 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. **Corrected On-Site** **Warning**
08B-38-4
Basic - 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 **Corrected On-Site** **Warning**
10-01-5
Basic - 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. **Warning**
35B-02-4
Basic - 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. **Warning**
38-07-4
Basic - 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. **Warning**
23-03-4
Basic - 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. **Corrected On-Site** **Repeat Violation** **Warning**
02D-01-5
27
Aug 18, 2025
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - 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.
12A-27-4
High Priority - 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.
09-01-4
High Priority - 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. **Repeat Violation**
03A-03-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed employee training missing date of birth **Repeat Violation**
53B-10-4
Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard lining shelf with pots underneath flat top grills in kitchen.
14-45-4
Basic - 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.
14-74-7
Basic - Equipment in poor repair. Observed gasket at walk in cooler door broken and walk in cooler door unable to completely close. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. At screen door in back storage area. **Repeat Violation**
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside white chest freezers.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between reach in coolers. Operator removed knives. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across from cook line.
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed clean forks stored upright at dish area.
24-18-4
Basic - 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. **Corrected On-Site**
02D-01-5
35
Mar 11, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - 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 **Corrective Action Taken**
03A-03-5
Intermediate - 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.
53B-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser not labeled in dish area. Operator labeled bottle **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee stored on prep table
12B-07-4
Basic - Equipment in poor repair. Observed gaskets torn at walk in cooler door
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back door in back area
35B-01-4
61
Nov 7, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
55
Feb 19, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - 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.
09-01-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed dishwasher washed hands in 3 compartment sink.
12A-03-4
Basic - Food stored in a location that is exposed to splash/dust. Observed jugs containing cooking oil stored below chemical storage shelves. **Corrected On-Site**
08B-36-4
74
Aug 3, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
47
Feb 21, 2023
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored above precooked chicken tenders,located in the reach in cooler,low boy located opposite cookline. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler opposite cookline: prep unit opposite cookline ; diced ham (46F - Cold Holding); diced tomatoes (46F - Cold Holding); sliced cheese american (46F - Cold Holding) as per operator about an hour ago.. Operator placed ice packs and called service technician. **Corrective Action Taken**
03A-02-5
Basic - Cardboard used to line food-contact shelves. Observed in the reach in cooler opposite cookline.
14-05-4
Basic - 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 ambient temperature at approximately 46°F for the reach in cooler ,prep unit,opposite cookline.
14-74-7
Basic - Equipment in poor repair. Observed reach in freezer gaskets torn and in disrepair #3.
14-11-5
Basic - Hole in or other damage to wall. Observed by the back door,ware washing area.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed for the chest freezers. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave oven soiled with accumulation encrusted food debris. **Corrected On-Site**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the kitchen. **Repeat Violation**
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed for low boy unit opposite cookline. **Repeat Violation**
14-33-4
47
Jul 28, 2022
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw breaded steak with precooked chicken tenders,located in the chest freezer #1.
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade guard soiled with accumulation of encrusted food debris.
22-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed on the kitchen side.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed under the cookline,by the stove, walk-in cooler.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed in prep,ware washing area.
36-17-5
Basic - Food stored on floor. Observed jugs containing cooking oil stored on the dry storage floor. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest #1,#2.
14-69-4
Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the kitchen.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of stove soiled with accumulation grease and food debris.
23-03-4
Basic - Unclean building components, attachments or fixtures. Observed walk-in cooler fan cover soiled with accumulation of dust.
36-50-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in the walk-in cooler.
14-17-4
47
Frequently Asked Questions
When was Chuck Wagon Restaurant last inspected?
The most recent health inspection at Chuck Wagon Restaurant on file is from Mar 12, 2026. The public record contains nine inspections in total.
What is the most common violation at Chuck Wagon Restaurant?
Across the inspection record, “shell eggs not stored at an ambient air temperature” has been cited three times, more than any other issue at Chuck Wagon Restaurant.
How does Chuck Wagon Restaurant compare to other restaurants in Miami?
Chuck Wagon Restaurant most recently scored 95 out of 100, which is higher than the Miami average of 74.
Has Chuck Wagon Restaurant's inspection record improved over time?
No. Recent inspections at Chuck Wagon Restaurant have averaged around 10 violations per visit, up from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Chuck Wagon Restaurant 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 Chuck Wagon Restaurant inspected?
Based on the inspection history on file, Chuck Wagon Restaurant is inspected around two times per year on average.
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