Mae's Room /Drinking Pig/Chuggies
3444 Main Hwy Ste 16, Miami, FL 33133 · Permanent Food Service · License 2338539
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 9 routine inspection4 high priority (2 fixed on the spot), 3 intermediate (1 fixed on the spot), 4 basic-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed for container of spare ribs at garage walk in cooler dated 10/1/26.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed at Drinking Pig lobby cooler raw chicken stored over container of kimchi.
Raw animal food stored over canned/bottled drinks.
Observed at Drinking pig lobby reach in cooler raw chicken stored on top of cans of soda. Operator removed.
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed Triple Sink (Quaternary 400+ppm). Operator began to dilute solution.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed for Passion for Pork drink on happy hour menu.
Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Observed no consumer advisory at Mae's bar area for drink items served with raw egg. Provided operator with poster. Operator posted at bar.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed some employees with no food handler training.
Basic4
Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Observed at Drinking Pig bar.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed at Drinking Pig cook line reach in cooler unit.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Observed at Mae's Bar shared bathroom.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed at Mae's bar broken glass bar area.
Earlier inspections 1
Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
At time of callback inspection operator is in process of obtaining permits begin updates.
More time given
At the first visit
Observed at parking garage storage area.
Follow-up, Jun 16, 2026More time given
Floors not constructed to be easily cleanable.
At time of callback inspection operator is in process of obtaining permits begin updates.
More time given
At the first visit
Observed parking garage storage area floors constructed with concrete.
Follow-up, Jun 16, 2026More time given
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.