DirtyFLRestaurant Inspection Data

CHUCK WAGON

CHUCK WAGON has 6 health inspections on file for its MIAMI location, with an overall rating of 1.7/5. Food safety practices have remained consistent.

Chuck Wagon Lane
Florida, 32570
Santa Rosa County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/29/2025

Inspection #: Visit ID: 10901430

  • 14-11-5:Basic - Equipment in poor repair. Observed walk in cooler gasket torn. Observed reach in cooler located across the cook line with torn gaskets.
  • 36-11-4:Basic - Floors not maintained smooth and durable. Observed kitchen and ware washing floor not smooth and durable.
  • 08B-38-4:Basic - Food stored on floor. Observed gallon of oil on floor inside walk in cooler.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign located at hand wash station near the front counter. Observed sign posted. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed working container of sugar near coffee prep station not labeled. Operator labeled. Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed bottle of pepto-bismol and bottle of vitamins stored next to clean utensils on shelf. Operator removed. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (125F - Hot Holding) at the cook line. As per operator, product was recently made and has been there for no more than half an hour. Operator began to reheat to correct parameters. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed female employee wash knife at hand wash sink located near ware washing station.
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed dry rack shelves used to stored clean containers and utensils with rust accumulation.

Inspection Date: 2/21/2025

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent at kitchen area over front line station soiled with debris.
  • 21-19-4:Basic - Clean wiping cloth supply not properly stored. Observed clean wiping cloth stored on oven handle at kitchen area.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at ware washing area wet nesting. Employee separated containers to air dry. **Corrective Action Taken**
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Observed floor throughout kitchen not smooth and easily cleaned.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching ice at ice bin at front counter. Manager removed scoop from ice. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at interior entrance of second walk in cooler soiled with mold like substance. Observed shelf under flattop griddle soiled with food debris located at kitchen area.
  • 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at first walk in cooler soiled with debris.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at kitchen area window soiled with food debris.
  • 03D-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 POTATO SALAD (47F - Cooling); COLESLAW (46F - Cooling) at first walk in cooler, as per manager more than six hours. Manager discarded product during inspection.
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed a pack of romaine lettuce at second walk in cooler moldy and unwholesome. Operator discarded product during inspection.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed POTATO SALAD (47F - Cooling); COLESLAW (46F - Cooling) at first walk in cooler, as per manager more than six hours. Manager discarded product during inspection.
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed three compartment sink at ware washing area 200ppm. Employee diluted solution, final reading 50ppm. Corrected On-Site

Inspection Date: 12/17/2024

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed reach in freezer with ice buildup.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under steam table soiled.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen area. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind flat grill Repeat Violation

Inspection Date: 4/12/2024

Inspection #: Visit ID: 8649445

  • 36-02-5:Basic - - From initial inspection : Basic - Observed unsealed concrete floor in kitchen and ware washing areas. Repeat Violation - From follow-up inspection 2024-04-12: Observed unsealed concrete floor in kitchen and ware washing areas. **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Observed wall soiled with accumulated food debris near chest freezer at kitchen. - From follow-up inspection 2024-04-12: Observed wall soiled with accumulated food debris near chest freezer at kitchen. **Time Extended**
  • 41-15-5:High Priority - - From initial inspection : High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine solution at 200 plus ppm. Employee took solution to dilute with water. **Corrective Action Taken** Repeat Violation - From follow-up inspection 2024-04-12: Observed chlorine solution at 200 plus ppm. Employee took solution to dilute with water. **Time Extended** **Corrective Action Taken**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed fryer baskets soiled with accumulated food debris. - From follow-up inspection 2024-04-12: Observed fryer baskets soiled with accumulated food debris. **Time Extended**
  • 27-16-5:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when valve is open at hand sink at warehouse washing area. - From follow-up inspection 2024-04-12: Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when valve is open at hand sink at warehouse washing area. **Time Extended**

Inspection Date: 4/9/2024

Inspection #: Visit ID: 8499231

  • 36-02-5:Basic - Observed unsealed concrete floor in kitchen and ware washing areas. Repeat Violation
  • 36-27-5:Basic - Observed wall soiled with accumulated food debris near chest freezer at kitchen.
  • 01B-02-5: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 cooked potatoes (45F - Cold Holding); cooked oatmeal (45F - Cold Holding) at walk in cooler 1. As per operator, since the previous day.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (45F - Cold Holding); cooked oatmeal (45F - Cold Holding) at walk in cooler 1. As per operator, since the previous day. Observed ham ( 46 - Cold Holding) at walk in cooler 1. As per operator, less than 2 hours. Observed cheese (49F - Cold Holding); cooked sausage (47F - Cold Holding) at WIC 2. As per operator, less than 2 hours. Operator lowered unit ambient temperature. **Corrective Action Taken** Repeat Violation
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine solution at 200 plus ppm. Employee took solution to dilute with water. **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed fryer baskets soiled with accumulated food debris.
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when valve is open at hand sink at warehouse washing area.
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Observed high chairs stored in front of exit door across from office.

Inspection Date: 9/13/2023

Inspection #: Visit ID: 8369258

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed at produce walk in cooler.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gasket at cook line in disrepair.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed at walk in cooler near ice machine.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (50F - Cold Holding) at produce walk in cooler. As per operator, unit door was opened for approximately 15 minutes for delivery.
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine solution at 200 plus ppm. Operator diluted solution with water. Final reading, 50ppm. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when valve is open at ware washing area. Observed hot water at 80F at front counter. Ran water for approximately 3 minutes. Repeat Violation

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Last Enriched At: 5/14/2025
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