CHEVRON SANDWICH SHOP

Name: CHEVRON SANDWICH SHOP
Address: 6901 CORAL WAY, MIAMI, FL, 33155, US
Rating: 24.2

6901 CORAL WAY, MIAMI, FL 33155

License #2337188

🥪 Deli/Sandwich ℹ️

24.2 Grade F / 100

Failing Health Score

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Latest inspection

February 13, 2026 · 32 findings · 4 critical

Routine - Food

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Minor

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Quick take

CHEVRON SANDWICH SHOP in MIAMI currently holds an InspectFL Health Score of 24.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on February 13, 2026. Across those visits, inspectors documented 116 total violations — 25 critical, 30 major, 61 minor.

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Record snapshot

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The latest inspection on February 13, 2026 shows 32 observation rows: 4 critical, 8 major, and 20 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

116

Coverage note

Inspector notes linked where available

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CHEVRON SANDWICH SHOP has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed ice scoop handle touching ice in the walk in cooler.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not smooth in warewash/storage area, and at front counter.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vent soiled above stove area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pan not properly inverted stored on shelving.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed deep grooves on the cutting board near stove.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed a bag of employee food not identified with a label on top of the counter.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed rinsing basin being used for washing at the 3 compartment sink.
[14-11-5] Equipment in poor repair. Observed spatula handle damage being used at the stove.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap at the corner of exit door near bathrooms.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed no wall coving attaching the 3 compartment sink to the wall.
[08B-38-4] Food stored on floor. Observed different type of drinks stored next under shelving unit near handwash sink. Also observed oil and bags of ice stored on the floor inside the Walk in cooler.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no shield cover on light bulb inside the walk in cooler.
[51-13-4] No Heimlich maneuver/choking sign posted.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed missing thermometer in the reach in cooler near stove.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing signs at handwash sink across of 3 compartment sink and at the mop sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled food debris under oven near handwashing sink. Observed soiled floors in the walk on cooler. Also observed soiled and rusted shelves on push cart inside the walk in cooler. Also observed accumulation of grease on grease filters.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed rusted shelves in the reach in cooler near stove.
[25-32-4] Reuse of single-service or single-use articles. Observed prepared empanada stored in soiled unwashed produce boxes inside the walk in cooler.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed loose nuts and bolts from slicer stored on a shelf above food prep or storage area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths not stored in sanitizing bucket.
[08B-27-4] Food placed in soiled container/equipment. Observed prepared empanada stored in soiled unwashed produce boxes inside the walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored on top shelf above milk in the reach in cooler next to stove.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (45F - Cold Holding); cut tomatoes (45F - Cold Holding) at the sandwich station cooler.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine +200ppm for 3 compartment sink.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed pan with food debris improperly stored on shelve above microwave. Also observed soiled interior of oven and microwave, rust on meat slicer, knobs of stove, and soiled in-use spatula on stove.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwash sink blocked by storing bread on top of basin. Employee removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sponges and dishwashing soap inside handwash sink near stove.
[27-06-4] No hot running water at three-compartment sink.
[14-14-4] Nonfood-grade basting brush used in food. Observed non-food grade brush being used at coffee station.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marking on pulled pork, per operator prepared more than 24 hours ago.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed two white spray bottles with no label, in the main warewash area and at the mop sink.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on top of preparation table at kitchen area.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook preparing food wearing a watch on wrist.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed cook preparing food no hair restraint.
[14-11-5] Equipment in poor repair. Observed ice machine door in disrepair.
[08B-38-4] Food stored on floor. Observed oil container stored on floor at kitchen entrance.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided to operator via email.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of preparation table across cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar container by coffee machine not identified as its common name.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handling cash then moved to start preparing food placed gloves no hand washing prior. Coached employee on correct procedures, employee washed hands.
[12A-19-4] Employee washed hands with cold water. Observed employees washed hands with water less than 85F, when finished washing their hands hot water was turned on. Coached employees on hand washing procedures.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed onions stored inside thank you bag at walk in cooler.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handled soiled dishes and begin preparing food no hand washing prior. Coached employee on correct procedures, employee washed hands.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided to operator via email.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled on top of reach in cooler at cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed wet wiping cloth stored inside hand washing sink, employee removed.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced roll of paper towels.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for hot box with no written procedures. Provided to operator via email.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of thermometer calibration procedures, coached person in charge on correct procedures.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water closed at hand washing sink at kitchen area. Employee turned hot water on, let water running for 3 minutes. Final reading 85F.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Observed reach in cooler drawer unable to completely close.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent soiled with black substance at ware washing area.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at 52F at sandwich preparation cooler. Observed ambient temperature at single door reach in cooler at 53F.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee without lid and waffer cookies open at sandwich preparation area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on sandwich preparation area.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelets on while preparing sandwiches.
[08B-38-4] Food stored on floor. Observed cooking oil stored on floor in front of slicer station.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed 2 spoons in standing water at 82F. Next to coffee machine. Manager discarded the water.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at sandwich preparation reach in cooler.
[16-15-4] Observed drying mat soiled next to hand wash sink. Manager removed the mat.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed raw chicken stored on Nonfood-grade bags inside walk in freezer.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs over whole lettuce inside reach in cooler at sandwich preparation area. Also observed raw shell eggs over oranges at walk in cooler. Operator rearranged the food
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cheese inside single door reach in cooler next to fryer. Manager rearranged products.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over whole lettuce inside reach in cooler at sandwich preparation area. Also observed raw shell eggs over oranges at walk in cooler. Observed raw chicken over cheese inside single door reach in cooler next to fryer. Operator rearranged the food products.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored inside reach in cooler with ambient temperature at 53F.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced tomatoes (53F - Cold Holding); sliced ham (53F - Cold Holding); sliced cheese (52F - Cold Holding); cream cheese (53F - Cold Holding) inside sandwich preparation reach in cooler. As per manager for more than 4 hours. Also observed shredded pork (50F - Cold Holding); raw chicken (50F - Cold Holding); cheese (56F - Cold Holding) inside single door reach in cooler next to fryer. As per manager for more than 4 hours. Observed raw beef steak (49F - Cold Holding) at reach in cooler drawer. As per manager for more than 4 hours. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored inside reach in cooler with ambient temperature at 53F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (53F - Cold Holding); sliced ham (53F - Cold Holding); sliced cheese (52F - Cold Holding); cream cheese (53F - Cold Holding) inside sandwich preparation reach in cooler. As per manager for more than 4 hours. Also observed shredded pork (50F - Cold Holding); raw chicken (50F - Cold Holding); cheese (56F - Cold Holding) inside single door reach in cooler next to fryer. As per manager for more than 4 hours. Observed raw beef steak (49F - Cold Holding) at reach in cooler drawer. As per manager for more than 4 hours.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef empanada (112F - Hot Holding); cheese pastry (130F - Hot Holding) at hot holding unit at front counter. As per manager, for approximately 3 hours. Manager voluntarily discarded products.
[41-10-4] Toxic substance/chemical improperly stored. Observed containers of cleaning products stored above 3 compartment sink.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed no hand sink at preparation/warewashing area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed no hand sink at preparation/warewashing area.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[14-14-4] Nonfood-grade basting brush used in food. Observed at coffee area.