DirtyFLRestaurant Inspection Data

CHELA'S MEXICAN FOOD & BAR

11150 OKEECHOBEE BLVD STE H

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 1/9/2025

Inspection #: Visit ID: 8868749

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 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 bag over dry rice and kitchen storage shelf - operated removed. Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler in use avocados with sticker still attached- educated operator- employee removed. Corrected On-Site
  • 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 tall reach in freezer- raw fish not commercially packaged over cooked chicken operator removed and stored properly. Corrected On-Site
  • 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 counter- Cream 70F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler counter- Cream 70F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At reach in cooler at bar area - Flan 54F- cold holding -food not prepared or portioned today- food out of temperature overnight- see stop sale.
  • 11-26-1:Intermediate - 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. As per operator employee has been working fat establishment for 1 week and has not been informed ed of reporting responsibilities.

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8739523

  • 10-08-5:Basic - Ice scoop handle in contact with ice- by front counter ice well- operated stored properly. Corrected On-Site

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8624463

  • 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

Inspection Date: 3/4/2024

Inspection #: Visit ID: 8503894

  • 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

Inspection Date: 12/1/2023

Inspection #: Visit ID: 8558816

  • 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**

Inspection Date: 11/27/2023

Inspection #: Visit ID: 8504676

  • 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

Inspection Date: 9/20/2023

Inspection #: Visit ID: 8503437

  • 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**

Inspection Date: 9/19/2023

Inspection #: Visit ID: 8360892

  • 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