CHA-BAA THAI & JAPANESE RESTAURANT
6316 N POWERLINE RD, Fort Lauderdale FL 33309 · 954.489.9198
Last inspected Jul 29, 2026 · 9 visits since January 2024
JAN 25
JUN 25
AUG 25
NOV 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024002827 | Jan 4, 2024 | Jan 31, 2024 | $400 |
Inspection history
9 visits, newest first
Jul 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee rinsing wiping cloth and three compartment sink, proceed to the outside then return and put on gloves and begin handling bagged food items, instructed employee to remove gloves and wash hands
Raw animal food stored over or with unwashed produce. Raw salmon, raw tuna stored above unwashed produce in walk in cooler. Employee reorganized
Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in sushi line hand wash sink. Employee removed
Handwash sink used for purposes other than handwashing. Observed employee rinse wiping cloth at hand wash sink. Discussed with operator
Show the remaining 7 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling tile missing. Observed in dry storage area
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna still partially frozen in sealed reduced oxygen packaging. Operator removed
Covered waste receptacle not provided in employee bathroom.
Food stored on floor. Containers of raw shell eggs stored on floor in walk in cooler. Employee moved to shelf
Ice buildup in reach-in freezer. Observed at 1 door white reach in freezer in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at sushi line reach in cooler
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate13 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. Observed #10 can bamboo shoots
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server returning dirty dishes than handle sushi plate without washing hands.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Wiping cloth sanitizer solution 200+Ppm chlorine. Operator diluted rechecked 100 Ppm
No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom
Covered waste receptacle not provided in women's bathroom.
Damaged/spoiled/recalled food not properly segregated. Observed dented #10 can bamboo shoots on storage shelf.
Food stored on floor. Observed plastic container of sugar stored on kitchen floor
In-use tongs stored on equipment door handle between uses. Oven door handle.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in rice cooker scoop handle in contact with rice.
In-use wet wiping cloth/towel used under cutting board. Sushi station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip top cooler.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in lower portion of flip top cooler
Raw fruits/vegetables not washed prior to preparation. Observed at sushi station avocado half with label still intact to skin.
Reuse of single-service or single-use articles. Observed carrot curls stored in seaweed salad containers.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed lemons and cucumbers stored over ready to eat sauces.
Wiping cloth sanitizing solution stored on the floor. In kitchen and sushi station.
Working containers of food (sugar)removed from original container not identified by common name.
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate9 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed coconut milk curry sauce (45F - Cooling) in deep covered Bain Marie per operator held in cooler over night. See stop sale.
Raw animal food stored over or with unwashed produce. Observed raw salmon over unwashed lettuce in walk-in cooler operator stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored in same container with raw beef in flip top cooler. Operator separated
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed coconut milk curry sauce (45F - Cooling) in deep covered Bain Marie per operator held in cooler over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (50F - Cold Holding); krab (50F - Cold Holding per operator removed from walk-in cooler at 11:00. Operator move to lower cooler to chill
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Rice 110F @ 2:45 cooling since 2:00 rechecked 3:15 90F in covered plastic containers. Operator placed on sheet pan and placed in cooler.
Handwash sink not accessible for employee use at all times. Observed plastic bucket at handwashing in kitchen. Operator removed
Handwash sink used for purposes other than handwashing. Front counter used as dump sink plastic straw in sink.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen operator replaced
No soap provided at handwash sink. In kitchen operator provided.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter used operator turned on.
Covered waste receptacle not provided in women's bathroom.
Food stored on floor. Plastic container of pickled ginger on walk in freezer floor. Observed plastic container of sugar stored on the floor in kitchen.
In-use wet wiping cloth/towel used under cutting board. Sushi station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip top cooler soiled with grease, food debris, dirt, slime or dust.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in lower portion of flip top cooler on cook line.
Reuse of single-service or single-use articles. Observed cooked rice stored in seaweed containers
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed lemons stored over rte sauce in walk in cooler
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At sushi station
Wiping cloth sanitizing solution stored on the floor. In kitchen
Jun 23, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate15 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in low boy at sushi station raw salmon and tuna stored over rte sauces in squeeze bottles and carrot garnishes. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler cooked peas and carrots (52F - Cold Holding) stored in double pans without ice. Per operator held out of temperature less than 4 hours. Not portion or prep today Operator placed in ice bath.
No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom and hand washing sink in kitchen
Bowl or other container with no handle used to dispense (sugar) food. Operator removed and placed in dishwasher area. Observed in rice container at sushi station stainless steel bowl with no handle used to dispense rice.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from open container. Operator discarded.
Employee eating in a food preparation or other restricted area. Observed employee drinking in the kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones on cook line table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Preparing sushi with a watch on wrist.
Floor area(s) covered with standing water. In front of three compartment sink caused by leaking pipe underneath the three compartment.
Food stored on floor. Observed plastic containers of soy sauce and white vinegar stored in contact with floor in storage area. Observed plastic container of sugar in contact with floor in kitchen Observed cardboard box of carrots stored in contact with walk-in cooler floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with rice in rice cooker. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood fans surface soiled with grease, food debris, dirt, slime or dust.
Plumbing system in disrepair. Observed drain pipe underneath three compartment sink leaking on the floor.
Single-service articles improperly stored. Observed single service hinged containers stored in contact with the floor in office area. Operator elevated.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed cucumbers stored over rte sauces in walk in cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 Ppm. Operator added more chlorine rechecked 100 Ppm
Wiping cloth sanitizing solution stored on the floor. At sushi station. And by ice machine
Working containers of food (sugar )removed from original container not identified by common name. Operator labeled
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate9 Basic
Show 12 findings ▾
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket and bowl hand washing sink sushi station.
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.
Spray bottle containing toxic bleach substance not labeled. Operator labeled
Bowl or other container with no handle used to dispense food sugar. Operator removed
Employee eating in a food preparation or other restricted area. Observed employee eating on the cook line.
Food stored on floor. Observed box of cellophane noodles on the floor in storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood fans soiled with grease, food debris, dirt, slime or dust.
Single-service articles improperly stored. Observed box of straws stored on the floor located by office.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed box of unwashed lemons over curry sauces
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting on mop bucket
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine 200+ Ppm. Operator remade solution rechecked 100 Ppm
Wiping cloth sanitizing solution stored on the floor underneath hand washing sink.
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
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
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
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.
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.
Dead roaches on premises. Observed one dead roach on floor in storage area. Operator cleaned and sanitized.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on preparation table
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.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in Frigidaire reach in freezer.
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.
Wall soiled with accumulated grease, food debris, and/or dust. Three compartment sink wall soiled with accumulated grease, food debris, and/or dust.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At sushi station.
Wiping cloth sanitizing solution stored on the floor.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Observed can of household use roach spray. Operator discarded.
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.
Handwash sink used for purposes other than handwashing. Observed small bins in handwashing sink at front counter area. Operator removed.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls at back kitchen area.
Jan 5, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 5, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored in same container as ready-to-eat food. Observed one cooked shrimp among raw shrimp in container at prep cooler.
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.
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.
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.
Spray bottle containing toxic substance not labeled. Observed spray bottle with no label at front area. Operator wrote name of product on spray bottle.
Dead roaches on premises. Observed 3 dead roaches on floor in kitchen area.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout property.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop in mop bucket. Operator hung properly.
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.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.