CHUGS
3444 MAIN HWY 21
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 2/24/2025
High Priority
3
Intermediate
2
Basic
5
Total
10
Inspection Details:
- 06-09-1: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 1 package of tuna not removed from packaging at prep table reach in cooler.
- 08B-38-4:Basic - Food stored on floor. Observed at cook line plastic gallons of cooking oil stored on floor. Observed in walk in cooler containers of cut potatoes and boxes of vegetables stored on floor. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at first set of each in coolers at prep line.
- 03G-53-1: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 for reduced oxygen packages of bacon, ham, meatballs in walk in cooler. As per operator items were packaged the day before.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink stored in mop bucket.
- 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 at prep counter reach in cooler, shredded pork (48F - Cold Holding). As per cook from the night before. Cook removed to segregate. Repeat Violation
- 03A-03-5:High Priority - Pooled eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line shelf, pooled eggs (54F - Cold Holding). As per cook for 45 minutes. Cook placed into reach in cooler. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep counter blue cheese (51F - Cold Holding); pooled eggs (51F - Cold Holding). As per cook for about 2 hours. Observed at front counter ice bath milk (47F - Cold Holding); butter (60F - Cold Holding). As per employee for 2 hours. Employee added more ice and water to cool. **Corrective Action Taken** Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at entrance of kitchen used as a dump sink, with food residue stored inside. Operator removed and cleaned sink. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink at entrance of kitchen. Operator provided paper towels. Corrected On-Site
Food safety inspection conducted on 2/24/2025 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 8/23/2024
High Priority
3
Intermediate
0
Basic
2
Total
5
Inspection Details:
- 22-20-5: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**
- 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. Repeat Violation Warning - From follow-up inspection 2024-08-23: **Time Extended**
- 03D-02-5: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
- 01B-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
- 03A-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
Food safety inspection conducted on 8/23/2024 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).
Inspection on 8/22/2024
High Priority
4
Intermediate
2
Basic
5
Total
11
Inspection Details:
- 22-20-5: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
- 08B-47-4: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-38-4:Basic - Food stored on floor. Observed in walk in freezer a box of fries stored on floor. Repeat Violation Warning
- 33-16-4:Basic - Open dumpster lid. Repeat Violation Warning
- 24-01-4:Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed at outside tables forks and knives preset unwrapped at tables. Warning
- 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 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
- 08A-20-5: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
- 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 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
- 03A-02-5: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
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand wash sink in kitchen used at dump sink. Warning
- 02C-02-5: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
Food safety inspection conducted on 8/22/2024 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 5/14/2024
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1: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**
- 08B-38-4: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**
- 24-19-4: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**
- 10-07-4: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**
- 33-11-4: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**
- 33-16-4: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**
- 08A-08-5: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**
- 03A-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 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**
- 53B-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
Food safety inspection conducted on 5/14/2024 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 3/15/2024
High Priority
3
Intermediate
2
Basic
10
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice bin in kitchen area as well as in front counter bar area. Warning
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed at front counter area, a condiment cup used as scoop in a container of seasoning. Chef removed. Corrected On-Site Warning
- 06-09-1: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
- 08B-38-4:Basic - Food stored on floor. Observed in walk in cooler, boxes of shelled eggs and a container of breaded chicken stored on floor. Warning
- 24-19-4: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
- 10-07-4: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
- 33-11-4:Basic - Missing drain plug at dumpster. Warning
- 33-16-4:Basic - Open dumpster lid. Warning
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed behind ice bin in kitchen area. Warning
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed under grill area. Chef removed and placed onto lower shelf. Corrected On-Site Warning
- 12A-13-4: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 employee place dirty dishes into warewashing area then proceeded to handle clean cups at front counter. Advised employee to always wash hands after handling dirty dishes. Employee returned to wash hands. Corrected On-Site Warning
- 08A-08-5: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
- 03A-02-5: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
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area hand sink as well as at bar area hand sink. Chef provided paper towels. Corrected On-Site Warning
- 53B-02-5: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
Food safety inspection conducted on 3/15/2024 revealed 15 total violations (3 high priority, 2 intermediate, 10 basic).
Inspection on 10/5/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 33-15-4: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**
- 03A-02-5: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**
Food safety inspection conducted on 10/5/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 7/26/2023
High Priority
3
Intermediate
3
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4: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
- 24-19-4: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
- 33-15-4: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
- 01D-03-5: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
- 03A-02-5: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
- 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 croquettes (120 F - Hot Holding) at hot holding unit front counter. Operator turned on the temperature to reheat the products. **Corrective Action Taken** Warning
- 02B-01-5: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
- 16-37-1: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
- 53B-02-5: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
Food safety inspection conducted on 7/26/2023 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).