Chuck Wagon

7355 Bird Rd, Miami, FL 33155 · Permanent Food Service · License 2301921

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Sep 29, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 12 basic
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep292026

Routine inspection

16 violations found

First visitSep 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
16 violations found:
- 4 High priority
- 12 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed liquid eggs (63°F - Cold Holding) near the cook line. As per operator product was placed there about an hour ago. Operator placed in an ice pack for rapid cooling. liquid eggs (42°F - Cold Holding).
  Fixed on the spot
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed a an egg tray of raw shelled eggs stored at ambient room temperature adjacent to cook line.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed an open bucket of bleach solutions stored on bottom shelf in kitchen area next to containers of oils and honey. Operater removed.
  Fixed on the spot
  Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Observed sanitizer bucket- Sanitizer Bucket (Chlorine 200+ppm). Operator added water. Final reading: Sanitizer Bucket (Chlorine 50ppm).
Basic12
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed several sets of tongs hung on a wire at the cook line.
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Observed cardboard used to line shelves in the kitchen area.
  Equipment in poor repair.
  Observed walk-in cooler with torn gasket. Observed hand wash sink near ware wash sink area in disrepair.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wash cloth stored on top of the cutting board in the kitchen the kitchen area.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed microwave at the front interior area soiled.
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Observed single unit ziplock bag being reused after cleaning in the 3 compartment sink.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed standing water inside reach-in. Oiler located across the cook line.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  Observed female 2 bathroom receptacles uncovered.
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  Observed food debris and kitchen cloths on floor in kitchen area.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed soiled walls in the kitchen area behind the reach in coolers and fridge.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee's apron and phone stored next to microwave on shelf in the kitchen area.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Observed 2 unsecured CO2 tanks in the outside storage area.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.