Chugs
Last inspected: Mar 17, 2026
64
Score
Inspectors have visited Chugs 15 times, with records going back to 2022. Chugs was last inspected on Mar 17, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
“Food stored on floor” accounts for the largest share of issues, appearing three times across the record.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
15
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - 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. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-03-17: At time of callback inspection observed at front counter butter (54F - Cold Holding);. As per operator less than 4 hours. Operator placed onto ice **Time Extended** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at entrance of kitchen used at dump sink with ice remnants stored inside. **Warning** - From follow-up inspection 2026-03-17: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - 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. **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-17: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed at front counter in sugar. **Warning** - From follow-up inspection 2026-03-17: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed ovens and microwave at cook line soiled with burnt food debris. **Warning** - From follow-up inspection 2026-03-17: **Time Extended**
22-08-4
64
Jan 15, 2026
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - 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. **Warning**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at entrance of kitchen used at dump sink with ice remnants stored inside. **Warning**
31A-11-4
Intermediate - 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. **Corrected On-Site** **Warning**
16-37-1
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. Observed no training available for Jose B and Darryl. **Warning**
53B-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed at front counter in sugar. **Warning**
14-01-5
Basic - 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. **Corrected On-Site** **Warning**
12B-07-4
Basic - 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. **Warning**
12B-12-5
Basic - 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. **Warning**
40-06-5
Basic - Food stored on floor. Observed in walk in freezer a box of buns stored on floor under shelf. **Warning**
08B-38-4
Basic - 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. **Corrective Action Taken** **Warning**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed ovens and microwave at cook line soiled with burnt food debris. **Warning**
22-08-4
41
Oct 13, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed for three cooks at cook line. Operator provided hair restraints. **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-13: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed at cook line. **Warning** - From follow-up inspection 2025-10-13: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in cooler soiled throughout. **Warning** - From follow-up inspection 2025-10-13: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwaves and ovens at cook line soiled. **Warning** - From follow-up inspection 2025-10-13: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at bar ice machine. **Warning** - From follow-up inspection 2025-10-13: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed for two cooks at cook line. **Warning** - From follow-up inspection 2025-10-13: **Time Extended**
13-04-4
74
Aug 12, 2025
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
High Priority - 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. **Warning**
12A-09-4
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - 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. **Warning**
12A-13-4
High Priority - 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. **Warning**
08A-05-6
Intermediate - 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. **Warning**
02B-01-5
Intermediate - 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. **Corrective Action Taken** **Warning**
02C-08-5
Intermediate - 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. **Warning**
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at bar ice machine. **Warning**
22-20-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed for two cooks at cook line. **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed for three cooks at cook line. Operator provided hair restraints. **Corrected On-Site** **Warning**
13-03-4
Basic - Floor soiled/has accumulation of debris. Observed at cook line. **Warning**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at kitchen prep table in standing water of 73F. **Warning**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwaves and ovens at cook line soiled. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in cooler soiled throughout. **Warning**
23-03-4
Basic - 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. **Corrective Action Taken** **Repeat Violation** **Warning**
03G-53-1
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop bucket. **Repeat Violation** **Warning**
42-01-4
26
Feb 24, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
41
Aug 23, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2024-08-23: At time of callback inspection observed at reach in cooler across from grill no items stored in cooler. Operator awaiting technician to repair. Observed in walk in cooler, baked potatoes (52F - Cooling). As per date labels items were prepped on 8/21/24. **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2024-08-23: At time of callback inspection observed at prep table pooled eggs (51F - Cooling) and butter (58F - Cold Holding). As per operator eggs were cracked and placed at table 20 minutes ago, butter was placed about 1 hour ago. Operator placed items onto ice bath to rapid cool. Observed at reach in cooler across from grill, no items in cooler. Operator awaiting technician. Observed in walk in cooler, sliced ham (52F - Cold Holding); raw bacon (53F - Cold Holding). As per date labels if 8/21/24. Observed in walk in cooler, baked potatoes (52F - Cooling). As per date labels items were prepped on 8/21/24. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - 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. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-23: At time of callback inspection observed at prep table pooled eggs (51F - Cooling) and butter (58F - Cold Holding). As per operator eggs were cracked and placed at table 20 minutes ago, butter was placed about 1 hour ago. Operator placed items onto ice bath to rapid cool. Observed at reach in cooler across from grill, no items in cooler. Operator awaiting technician. Observed in walk in cooler, sliced ham (52F - Cold Holding); raw bacon (53F - Cold Holding). As per date labels if 8/21/24. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed for ice machine at coffee/empanada station. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-23: At time of callback inspection observed ice machine still soiled. **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Open dumpster lid. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-23: **Time Extended**
33-16-4
58
Aug 22, 2024
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - 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. **Repeat Violation** **Warning**
03A-02-5
High Priority - 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. **Warning**
03D-02-5
High Priority - 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. **Warning**
08A-20-5
High Priority - 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. **Warning**
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand wash sink in kitchen used at dump sink. **Warning**
31A-11-4
Intermediate - 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. **Warning**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed for ice machine at coffee/empanada station. **Repeat Violation** **Warning**
22-20-5
Basic - 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. **Warning**
08B-47-4
Basic - Food stored on floor. Observed in walk in freezer a box of fries stored on floor. **Repeat Violation** **Warning**
08B-38-4
Basic - Open dumpster lid. **Repeat Violation** **Warning**
33-16-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed at outside tables forks and knives preset unwrapped at tables. **Warning**
24-01-4
35
May 14, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2024-05-14: At time of callback inspection still observed raw chicken and raw fish stored over fries. **Time Extended**
08A-08-5
High Priority - - From initial inspection : High Priority - 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. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-14: At time of callback inspection observed at kitchen prep line garlic oil (60F - Cold Holding) , Chef placed on ice to rapid cool. Observed at front counter, butter (41F - Cold Holding). **Time Extended** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : 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. Observed employees, Reynier Perez, Corey Mathews and Manuel Sosa as per Manager hired over 60 days ago handling food in kitchen at cookline. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-14: At time of callback inspection observed no employee food handlers training available for employees, Reynier Perez, Corey Mathews and Manuel Sosa as per Manager hired over 60 days ago . **Admin Complaint**
53B-02-5
Basic - - From initial inspection : Basic - 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. **Corrected On-Site** **Warning** - From follow-up inspection 2024-05-14: At time of callback inspection still observed reduced oxygen packaged of tuna not cut open to thaw. **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Food stored on floor. Observed in walk in cooler, boxes of shelled eggs and a container of breaded chicken stored on floor. **Warning** - From follow-up inspection 2024-05-14: At time of callback inspection still observed boxes of shelled eggs on floor of walk in cooler. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. Observed a container of silverware outside not covered. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-14: At time of callback inspection still observed a container of silverware outside not covered. **Time Extended**
24-19-4
Basic - - From initial inspection : Basic - 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. **Warning** - From follow-up inspection 2024-05-14: At time of callback inspection still observed at cook line utensils in water at 117F. **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. **Warning** - From follow-up inspection 2024-05-14: At time of callback inspection observed drain plug still missing. **Time Extended**
33-11-4
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2024-05-14: At time of callback inspection observed dumpster lid still open. **Time Extended**
33-16-4
50
Mar 15, 2024
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
32
Oct 5, 2023
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2023-10-05: Observed raw chicken (47°F cooling) (as per operator was outside to put some on the grill); raw crack eggs (41°F - cold holding) and cooked pork (50°F - cold holding) as per operator for less than three hours. Operator moved the cooked pork to the walk-in cooler for rapid cooling. **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - 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. **Repeat Violation** **Warning** - From follow-up inspection 2023-10-05: 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. **Time Extended**
33-15-4
82
Jul 26, 2023
Complaint Full
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - 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. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - 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. **Corrected On-Site** **Warning**
01D-03-5
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - 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. **Repeat Violation** **Warning**
02B-01-5
Intermediate - 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. **Corrected On-Site** **Repeat Violation** **Warning**
16-37-1
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. **Warning**
53B-02-5
Basic - 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. **Corrected On-Site** **Warning**
24-05-4
Basic - 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. **Corrected On-Site** **Warning**
24-19-4
Basic - 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. **Repeat Violation** **Warning**
33-15-4
41
Jun 26, 2023
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed for the smoked salmon. **Warning** - From follow-up inspection 2023-06-26: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine, quaternary test strips available at the time of the inspection. **Warning** - From follow-up inspection 2023-06-26: Only chlorine strips available at the time of inspection **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Garbage can located outside has no lid or lid open/broken. Observed no lid present on both garbage cans. **Warning** - From follow-up inspection 2023-06-26: **Time Extended**
33-15-4
78
May 16, 2023
Complaint Full
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
35
Aug 29, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the front prep area, butter (58F - Cold Holding). As per operator, holding less than 1 hour, they added ice pan. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at the hand wash sink by the dishwasher. The operator refilled paper towels. **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling vents dusty.
36-34-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
67
Jul 19, 2022
Complaint Full
4 major violations. 9 minor violations.
View 13 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed cook line hand wash sink being blocked by a trash can. The operator removed the trash can. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand sink missing paper towels. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Kitchen hand sink missing soap.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Observed cleaned glasses and utensils stored in an outside, not enclosed walls. The operator removed all cleaned glasses and utensils. **Corrected On-Site**
24-24-4
Basic - Food not stored at least 6 inches off of the floor. Observed food and drinks stored on the floor in the walk in cooler. **Repeat Violation**
08B-47-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed condensation on the ceiling vents by the front counter area.
36-68-5
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site** **Repeat Violation**
16-46-4
Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed single service togo boxes stored in an outside area. Advised, the operator removed all containers. **Corrected On-Site**
25-11-5
Basic - Standing water in bottom of reach-in-cooler. Observed at one of the cooler by the cook line next to the ice machine.
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall by the dishwasher area.
36-27-5
43
Frequently Asked Questions
When was Chugs last inspected?
The most recent health inspection at Chugs on file is from Mar 17, 2026. The public record contains 15 inspections in total.
What is the most common violation at Chugs?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Chugs.
How does Chugs compare to other restaurants in Miami?
Chugs most recently scored 64 out of 100, which is lower than the Miami average of 74.
Has Chugs' inspection record improved over time?
Results have been roughly steady. Inspections at Chugs have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Chugs means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Chugs inspected?
Based on the inspection history on file, Chugs is inspected around four times per year on average.
Nearby Restaurants