DirtyFLRestaurant Inspection Data

CHA-BAA THAI & JAPANESE RESTAURANT

6316 N POWERLINE RD

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/27/2025

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food sugar. Operator removed Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating on the cook line.
  • 08B-38-4:Basic - Food stored on floor. Observed box of cellophane noodles on the floor in storage area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood fans soiled with grease, food debris, dirt, slime or dust.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed box of straws stored on the floor located by office.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed box of unwashed lemons over curry sauces
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting on mop bucket
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine 200+ Ppm. Operator remade solution rechecked 100 Ppm Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor underneath hand washing sink. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket and bowl hand washing sink sushi station.
  • 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. Red curry and green curry sauce prepared 01/24/2025 not date marked in walk-in cooler. Operator date marked. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic bleach substance not labeled. Operator labeled Corrected On-Site

Inspection Date: 9/19/2024

  • 35A-03-4:Basic - Dead roaches on premises. Observed one dead roach on floor in storage area. Operator cleaned and sanitized. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on preparation table
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing sushi with a watch a left wrist.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in Frigidaire reach in freezer.
  • 10-07-4:Basic - In -use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil stored in standing water temperature 105F on cook line.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Three compartment sink wall soiled with accumulated grease, food debris, and/or dust.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At sushi station.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
  • 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 miso soup (51F - Cooling) in deep covered pot. Per operator held in cooler over night. See Stop sale
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer 0 Ppm. Sanitizer was empty. Operator replaced rechecked 50 Ppm Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed miso soup (51F - Cooling) in deep covered pot. Per operator held in cooler over night.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed miso soup (51F - Cooling) in deep covered pot.

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8585446

  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls at back kitchen area.
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of household use roach spray. Operator discarded. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee change tasks from walk-in cooler to prep coleslaw with no glove change.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed small bins in handwashing sink at front counter area. Operator removed. Corrected On-Site

Inspection Date: 1/5/2024

Inspection #: Visit ID: 8584808

  • N/A:No Violations Were Observed

Inspection Date: 1/5/2024

Inspection #: Visit ID: 8382205

  • 35A-03-4:Basic - Dead roaches on premises. Observed 3 dead roaches on floor in kitchen area.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout property.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop in mop bucket. Operator hung properly. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed several working containers of foods not in original containers without labels throughout kitchen area. Operator wrote food names on containers. Corrected On-Site
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Observed one cooked shrimp among raw shrimp in container at prep cooler.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 5 live roaches crawling on floor under reach in cooler at cook-line in kitchen area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts at 70F at cook line. As per operator, bean sprouts have been out 3 hours. Operator will use Time as a Public Health Control for the product, in the future. Observed raw salmon and krab at 49F. As per operator items were placed in cooler 2 hours prior. Operator moved items to another working cooler. **Corrective Action Taken**
  • 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 4 containers of prepared on site sauces not date marked in walk-in cooler. As per operator, sauces were prepared two days ago. Operator placed dates on containers. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with no label at front area. Operator wrote name of product on spray bottle. Corrected On-Site