CHUCK WAGON

Name: CHUCK WAGON
Address: 7355 BIRD RD, MIAMI, FL, 331556633, US
Rating: 16.1

7355 BIRD RD, MIAMI, FL 331556633

License #2301921

🚚 Catering/Food Truck ℹ️

16.1 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 29, 2026 · 16 findings · 4 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHUCK WAGON in MIAMI currently holds an InspectFL Health Score of 16.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 29, 2026. Across those visits, inspectors documented 81 total violations — 19 critical, 8 major, 54 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 29, 2026 shows 16 observation rows: 4 critical, 0 major, and 12 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

CHUCK WAGON has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at the front interior area soiled.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed a an egg tray of raw shelled eggs stored at ambient room temperature adjacent to cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs (63F - Cold Holding) near the cook line. As per operator product was placed there about an hour ago. Operator placed in an ice pack for rapid cooling. liquid eggs (42F - Cold Holding).
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed several sets of tongs hung on a wire at the cook line.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard used to line shelves in the kitchen area.
[14-11-5] Equipment in poor repair. Observed walk-in cooler with torn gasket. Observed hand wash sink near ware wash sink area in disrepair.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wash cloth stored on top of the cutting board in the kitchen the kitchen area.
[25-32-4] Reuse of single-service or single-use articles. Observed single unit ziplock bag being reused after cleaning in the 3 compartment sink.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water inside reach-in. Oiler located across the cook line.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed female 2 bathroom receptacles uncovered.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls in the kitchen area behind the reach in coolers and fridge.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed food debris and kitchen cloths on floor in kitchen 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 employees apron and phone stored next to microwave on shelf in the kitchen area.
[41-10-4] Toxic substance/chemical improperly stored. Observed an open bucket of bleach solutions stored on bottom shelf in kitchen area next to containers of oils and honey. Operater removed.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket- Sanitizer Bucket (Chlorine 200+ppm). Operator added water. Final reading: Sanitizer Bucket (Chlorine 50ppm).
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed 2 unsecured CO2 tanks in the outside storage area.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank in back storage area not secured.
[14-05-4] Cardboard used to line food-contact shelves. Observed card board used to line food contact shelves next to the cook line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled in ware washing area.
[14-71-4] Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair ware washing area sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[14-11-5] Equipment in poor repair. Observed hand wash sink near three compartment sink in poor repair. Observed reach in cooler located near cook line with torn gaskets.
[36-24-5] Hole in or other damage to wall. Observed wall near ware washing area in disrepair.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in mens restroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled. Observed reach in cooler located across the cook line soiled.
[21-10-4] Soiled dry wiping cloth in use. Observed soiled cloth used to clean flat top grill at the cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall near ware washing area soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in chlorine solution.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed working squeeze bottles containing oil and butter with no label at cook line.
[41-07-4] Container of medicine improperly stored. Observed burn cream stored above food prep station in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (48F - Cold Holding) and diced ham (47F - Cold Holding) located across the cook line. As per operator, items have been there for about an hour.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage patties (79F - Hot Holding) near cook line. As per operator, product has been there for no more than an hour.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed shelf used for pots and pans with rust pitting the surface.

Disposition: Met Inspection Standards
[01B-02-5] 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] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed three compartment sink at ware washing area 200ppm. Employee diluted solution, final reading 50ppm.
[01B-07-4] 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.
[36-34-5] 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] Clean wiping cloth supply not properly stored. Observed clean wiping cloth stored on oven handle at kitchen area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at ware washing area wet nesting. Employee separated containers to air dry.
[36-12-4] Floors not constructed to be easily cleanable. Observed floor throughout kitchen not smooth and easily cleaned.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop handle touching ice at ice bin at front counter. Manager removed scoop from ice.
[23-03-4] 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] Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at first walk in cooler soiled with debris.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at kitchen area window soiled with food debris.
[03D-02-5] 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.