DirtyFLRestaurant Inspection Data

CHAPALA AUTHENTIC MEXICAN RESTAURANT AND GRILL

1027 John Sims Parkway
Florida, 32578
Okaloosa County County

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 10/7/2024

Inspection #: Visit ID: 8995946

  • N/A:No Violations Were Observed

Inspection Date: 10/4/2024

Inspection #: Visit ID: 8995672

  • 35A-06-4:Basic - Accumulation of dead insects in control devices. Dead small flying insects observed on fly strips in kitchen area. Operator advised to remove strips and not use over food and / or food contact surfaces.
  • 14-74-7:Basic - 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. Cook line low boy cooler drawers Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Cook line floor adjacent and behind fry station. Ware wash area.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Wait station ice cream station Ice cream scoop in standing water 73F
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Expo line and kitchen shelves soiled Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cook line make bar.
  • 08B-12-5:Basic - Stored food not covered. Walk in freezer - Raw bacon.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef steak 51F thawing at room temperature ( less than 2 hrs) Advised operator to place in cold hold. 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. Walk in cooler - Cooked beans 51F cook - cool per operator greater than 24 hrs. ( see stop sale ) Warning
  • 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. Less than 25 ppm chlorine x 3 attempts Warning
  • 12A-07-5:High Priority - Employees failed to wash hands before putting on gloves to initiate a task working with food. Cook line employees did not properly wash hands when changing gloves upon going from handling raw proteins to ready to eat cooked food. Warning
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid pest spray located next to food storage bags - dry storage area.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Repackaged raw chicken above beef and pork ( unwrapped bacon)
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Multiple instances of employees leaving the cook-line to perform other tasks and returning without changing gloves and washing hands. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - Cooked beans 51F cook - cool per operator greater than 24 hrs. ( see stop sale ) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line low boys - cut tomatoes 46, mixed vegetables 49 / 59, raw beef 45, raw chicken 45F Per operator and staff less than 4 hrs. Operator advised to ice products for rapid cooling and to facilitate cold holding at or below 41F Repeat Violation Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. WD40 spray stored next to vinegar in kitchen .
  • 22-02-4:Intermediate - Food-contact surface soiled / stained with black mold-like substance . Cutting board located on clean drying rack.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Wait / expo hand wash sinks used as dump sink Ice - customer drinks
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Ware wash hand wash sink
  • 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. Cooked beans in walk in cooler See stop sale
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front bar hand wash sink - no water service at time of the inspection.

Inspection Date: 7/11/2024

Inspection #: Visit ID: 8825548

  • N/A:No Violations Were Observed

Inspection Date: 7/10/2024

Inspection #: Visit ID: 8824573

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line low boys - steak 50, sausage 61, chicken 50F ( second temperatures - steak 56, sausage 61, chicken 50F ) Per staff less than 4 hrs. Items iced for rapid cooling during the inspection. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2024-07-10: At time of the callback inspection Cook line lowboy drawers - Raw beef 45/46, raw chicken 49, flank steak 53/54F Per operator less than 4 hrs . Supplemental ice bags partially melted . Operator re iced for rapid cooling during the inspection. Cut peppers and onions 51 ambient cooling less than 4 hrs. Operator advised TCS food to be cold held at 41F or below. **Time Extended**

Inspection Date: 7/9/2024

Inspection #: Visit ID: 8821553

  • 14-74-7:Basic - 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. Cook line low boy drawers
  • 36-22-4:Basic - Floor area(s) covered with standing water. Cook line adjacent to fry station and chest freezer. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand wash sink Handwashing sign/ procedure provided to operator during the inspection.
  • 23-03-4:Basic - Nonfood-contact surface soiled with food debris. Kitchen- Expo line bottom shelves.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line low boys - steak 50, sausage 61, chicken 50F ( second temperatures - steak 56, sausage 61, chicken 50F ) Per staff less than 4 hrs. Items iced for rapid cooling during the inspection. **Corrective Action Taken** Repeat Violation Warning

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8625580

  • N/A:No Violations Were Observed

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8573981

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Rear storage area door Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Floor at fry station. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer floor
  • 08B-38-4:Basic - Food stored on floor. Boxed beef stored on walk in freezer floor.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cook line make bar
  • 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. 0 ppm x2 attempts Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line low boy drawers- Fish 48F less than 1 hr per cook .
  • 31B-03-4:Intermediate - No hand wash sign and soap provided at kitchen handwash sink.

Inspection Date: 12/13/2023

Inspection #: Visit ID: 8387542

  • 22-20-5:Basic - Accumulation of black/green substance in the interior of the ice machine/bin at ice deflector.
  • 35B-01-4:Basic - Exterior kitchen doors have a gap at the threshold that opens to the outside. Rear kitchen doors Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Under fryers and behind the cook line of kitchen.
  • 08B-12-5:Basic - Stored food not covered. Stuffed Chiles Relleno located in the walk in freezer and cake in the walk in freezer. Repeat Violation
  • 49-05-4:Flammables stored near a source of ignition. For reporting purposes only. Gas powered pressure washer stored adjacent to kitchen.
  • 22-02-4:Intermediate - Food-contact surface soiled with old food debris. Table top mixer located in preparation/ storage room . Repeat Violation