CHELA'S MEXICAN FOOD & BAR
11150 OKEECHOBEE BLVD STE H
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/5/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-39-4:Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler- in use avocado with sticker attached - educated operator - operator removed. Corrected On-Site Warning - From follow-up inspection 2024-03-05: **Time Extended**
- 08A-17-6:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At tall reach in freezer raw chicken not commercially packaged over raw beef- operator moved raw chicken to lower shelf. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2024-03-05: At tall reach in freezer raw chicken not commercially packaged over raw beef- operator moved raw chicken to lower shelf. Admin Complaint Corrected On-Site
- 41-10-4:High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Multiple chemical containers of sanitizer/ detergent stored over drink mixes at dry storage area. Warning - From follow-up inspection 2024-03-05: Multiple chemical containers of sanitizer/ detergent stored over drink mixes/ at dry storage area. Admin Complaint
Food safety inspection conducted on 3/5/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 3/4/2024
High Priority
7
Intermediate
0
Basic
1
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler- in use avocado with sticker attached - educated operator - operator removed. Corrected On-Site Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. At tall reach in cooler- non food grade to-go/ shopping bag used to store cut onions- operator removed. Corrected On-Site Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer- raw chicken not commercially packaged stored over cooked beef/ pork- operator moved to lower shelf. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in freezer raw shell eggs stored over shredded cheese- operator removed. Warning
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At tall reach in freezer raw chicken not commercially packaged over raw beef- operator moved raw chicken to lower shelf. Corrected On-Site Repeat Violation Admin Complaint
- 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. At flip top cooler- red salsa 48-59F- cold holding , salsa 48-50F- cold holding, green salsa 48-50F- cold holding, shredded cheese 48-50F- cold holding, sour cream 48-50F- cold holding, chopped lettuce 48-50F-cold holding, diced tomatoes 48-50F- cold holding- food not prepared or portioned today- food out of temperature for 4 hours- see stop stale. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler- red salsa 48-59F- cold holding , salsa 48-50F- cold holding, green salsa 48-50F- cold holding, shredded cheese 48-50F- cold holding, sour cream 48-50F- cold holding, chopped lettuce 48-50F-cold holding, diced tomatoes 48-50F- cold holding- food not prepared or portioned today- food out of temperature for 4 hours- see stop stale. Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Multiple chemical containers of sanitizer/ detergent stored over drink mixes at dry storage area. Warning
Food safety inspection conducted on 3/4/2024 revealed 8 total violations (7 high priority, 0 intermediate, 1 basic).
Inspection on 12/1/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2023-09-20: **Time Extended** - From follow-up inspection 2023-11-27: **Time Extended** - From follow-up inspection 2023-12-01: **Time Extended**
Food safety inspection conducted on 12/1/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 11/27/2023
High Priority
3
Intermediate
2
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2023-09-20: **Time Extended** - From follow-up inspection 2023-11-27: **Time Extended**
- 08A-17-6:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer raw chicken not commercially packaged over raw beef- operator moved to lower shelf. Corrected On-Site Warning - From follow-up inspection 2023-09-20: At reach in freezer raw chicken not commercially packaged over raw beef. Admin Complaint - From follow-up inspection 2023-11-27: At reach in freezer raw chicken not commercially packaged over cooked ground beef. 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. At reach in cooler at bar area- whipped cream 45-47F- cold holding, flan 45-46F-cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. At flip top cooler near prep area-shredded cheese 45-50F- cold holding, salsa 45-47F- cold holding- food not prepared or portioned today- shredded over stacked and salsa double panned- food out of temperature overnight- see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At bar reach in cooler- salsa 45-47F at 10:30 ( cooling overnight)- operator states food left in cooler overnight- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. At reach in cooler near prep area green salsa 45-51F at 10:10 ( cooling overnight ) - food stored in large quantity- at current rate of cooling food did not reach 41F within 6 hours-see stop sale. At tall reach in cooler near cookline- red salsa 45-47F at 10:20( cooling overnight), cooked beans 45-48Fat 10:20 (cooling overnight), - food overstacked at current rate of cooling food did not reach 41F within 6 hours-see stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2023-09-20: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit At flip top cooler near prep area-shredded cheese 45-50F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Repeat Violation High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler near prep area green salsa 45-51F at 12:50 ( cooling overnight ) - food stored in large quantity- at current rate of cooling food did not reach 41F within 6 hours-see stop sale. Admin Complaint - From follow-up inspection 2023-11-27: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler - salsa 45F- cold holding, cooked beans 54F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. 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. At reach in cooler at bar area- whipped cream 45-47F- cold holding, flan 45-46F-cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. At flip top cooler near prep area-shredded cheese 45-50F- cold holding, salsa 45-47F- cold holding- food not prepared or portioned today- shredded over stacked and salsa double panned- food out of temperature overnight- see stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2023-09-20: At flip top cooler near prep area-shredded cheese 45-50F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2023-11-27: At tall reach in cooler - salsa 45F- cold holding, cooked beans 54F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Admin Complaint
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline- operator provided. Warning - From follow-up inspection 2023-09-20: **Time Extended** - From follow-up inspection 2023-11-27: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-09-20: **Time Extended** - From follow-up inspection 2023-11-27: **Time Extended** Corrected On-Site
Food safety inspection conducted on 11/27/2023 revealed 6 total violations (3 high priority, 2 intermediate, 1 basic).
Inspection on 9/20/2023
High Priority
5
Intermediate
2
Basic
1
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2023-09-20: **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. At bar reach in cooler- salsa 45-47F at 10:30 ( cooling overnight)- operator states food left in cooler overnight- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. At reach in cooler near prep area green salsa 45-51F at 10:10 ( cooling overnight ) - food stored in large quantity- at current rate of cooling food did not reach 41F within 6 hours-see stop sale. At tall reach in cooler near cookline- red salsa 45-47F at 10:20( cooling overnight), cooked beans 45-48Fat 10:20 (cooling overnight), - food overstacked at current rate of cooling food did not reach 41F within 6 hours-see stop sale. Warning - From follow-up inspection 2023-09-20: At reach in cooler near prep area green salsa 45-51F at 12:50 ( cooling overnight ) - food stored in large quantity- at current rate of cooling food did not reach 41F within 6 hours-see stop sale. Admin Complaint
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler near cookline- raw shell eggs over sauces - operator removed. Corrected On-Site Warning - From follow-up inspection 2023-09-20: High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler near cookline- raw shell eggs over sauces - operator removed. Warning Admin Complaint Corrected On-Site
- 08A-17-6:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer raw chicken not commercially packaged over raw beef- operator moved to lower shelf. Corrected On-Site Warning - From follow-up inspection 2023-09-20: At reach in freezer raw chicken not commercially packaged over raw beef. 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. At reach in cooler at bar area- whipped cream 45-47F- cold holding, flan 45-46F-cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. At flip top cooler near prep area-shredded cheese 45-50F- cold holding, salsa 45-47F- cold holding- food not prepared or portioned today- shredded over stacked and salsa double panned- food out of temperature overnight- see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At bar reach in cooler- salsa 45-47F at 10:30 ( cooling overnight)- operator states food left in cooler overnight- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. At reach in cooler near prep area green salsa 45-51F at 10:10 ( cooling overnight ) - food stored in large quantity- at current rate of cooling food did not reach 41F within 6 hours-see stop sale. At tall reach in cooler near cookline- red salsa 45-47F at 10:20( cooling overnight), cooked beans 45-48Fat 10:20 (cooling overnight), - food overstacked at current rate of cooling food did not reach 41F within 6 hours-see stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2023-09-20: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit At flip top cooler near prep area-shredded cheese 45-50F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Repeat Violation High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler near prep area green salsa 45-51F at 12:50 ( cooling overnight ) - food stored in large quantity- at current rate of cooling food did not reach 41F within 6 hours-see stop sale. 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. At reach in cooler at bar area- whipped cream 45-47F- cold holding, flan 45-46F-cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. At flip top cooler near prep area-shredded cheese 45-50F- cold holding, salsa 45-47F- cold holding- food not prepared or portioned today- shredded over stacked and salsa double panned- food out of temperature overnight- see stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2023-09-20: At flip top cooler near prep area-shredded cheese 45-50F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Repeat Violation Admin Complaint
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline- operator provided. Warning - From follow-up inspection 2023-09-20: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-09-20: **Time Extended**
Food safety inspection conducted on 9/20/2023 revealed 8 total violations (5 high priority, 2 intermediate, 1 basic).
Inspection on 9/19/2023
High Priority
5
Intermediate
4
Basic
2
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee key and AirPod above prep counter at cook line- operator removed. Corrected On-Site 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. At bar reach in cooler- salsa 45-47F at 10:30 ( cooling overnight)- operator states food left in cooler overnight- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. At reach in cooler near prep area green salsa 45-51F at 10:10 ( cooling overnight ) - food stored in large quantity- at current rate of cooling food did not reach 41F within 6 hours-see stop sale. At tall reach in cooler near cookline- red salsa 45-47F at 10:20( cooling overnight), cooked beans 45-48Fat 10:20 (cooling overnight), - food overstacked at current rate of cooling food did not reach 41F within 6 hours-see stop sale. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler near cookline- raw shell eggs over sauces - operator removed. Corrected On-Site Warning
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer raw chicken not commercially packaged over raw beef- operator moved to lower shelf. Corrected On-Site 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. At reach in cooler at bar area- whipped cream 45-47F- cold holding, flan 45-46F-cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. At flip top cooler near prep area-shredded cheese 45-50F- cold holding, salsa 45-47F- cold holding- food not prepared or portioned today- shredded over stacked and salsa double panned- food out of temperature overnight- see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At bar reach in cooler- salsa 45-47F at 10:30 ( cooling overnight)- operator states food left in cooler overnight- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. At reach in cooler near prep area green salsa 45-51F at 10:10 ( cooling overnight ) - food stored in large quantity- at current rate of cooling food did not reach 41F within 6 hours-see stop sale. At tall reach in cooler near cookline- red salsa 45-47F at 10:20( cooling overnight), cooked beans 45-48Fat 10:20 (cooling overnight), - food overstacked at current rate of cooling food did not reach 41F within 6 hours-see stop sale. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at bar area- whipped cream 45-47F- cold holding, flan 45-46F-cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. At flip top cooler near prep area-shredded cheese 45-50F- cold holding, salsa 45-47F- cold holding- food not prepared or portioned today- shredded over stacked and salsa double panned- food out of temperature overnight- see stop sale. Repeat Violation Admin Complaint
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Celia Martinez 07/20/2023 Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At handwash sink by bar- trash can blocking sink- operator removed. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline- operator provided. Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. 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 9/19/2023 revealed 11 total violations (5 high priority, 4 intermediate, 2 basic).