Chugs
3444 Main Hwy 21, Miami, FL 33133 · Permanent Food Service · License 2332166
What drove the grade
Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection4 high priority (1 fixed by the Aug 7 follow-up, 2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 8 basic (2 repeats)-33
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
10 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 12, Handwashing and hygienic practices: Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails.
More time given
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Still observed
More time given
Code 24, Clean equipment storage and air drying: Presetting of unwrapped silverware and/or tableware unprotected.
Still observed
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
More time given
Floor soiled/has accumulation of debris.
Still observed
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
More time given
- First visitAug 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat 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 at cook line prep counter, pooled eggs (55°F - Cold Holding); steamed broccoli (51°F - Cold Holding); sliced ham (60°F - Cold Holding); sliced cheese (57°F - 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 (63°F - Cold Holding); as per operator less than 2 hours operator placed into ice bath.
Fixed on the spotRepeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at front counter hot box ham croquette (126°F - Hot Holding). Operator increased heat to reheat.
Fixed on the spot
Code 08, Food protection and cross-contamination: 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.
Code 12, Handwashing and hygienic practices: 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.
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chlorine test strips available
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at kitchen hand sink. Operator replaced roll.
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed in walk in freezer a box of buns stored on floor under shelf.
Repeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed at cook line prep counter.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed microwave at cook line. Observed ovens at cook line.
Repeat violation
Code 24, Clean equipment storage and air drying: Presetting of unwrapped silverware and/or tableware unprotected.
Observed presetting tables with silverware stored directly on counter and tables with no barrier of protection.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed at cook line reach in cooler.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Observed at cook line 2 ceiling tiles.
Floor soiled/has accumulation of debris.
Observed at cook line.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed at front counter.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.