CHAPALA AUTHENTIC MEXICAN RESTAURANT AND GRILL
1027 JOHN SIMS PKWY, Niceville FL 32578 · 850-460-7945
Last inspected May 15, 2026 · 12 visits since December 2023
MAR 24
JUL 24
OCT 24
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
May 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with old food debris. Kitchen cutting boards and slicer.
Handwash sink used for purposes other than handwashing. Ware wash hand washing sink used for storage of soiled knives. Hand wash sink cleared during the inspection.
Floor soiled/has accumulation of debris. Kitchen - ware wash area / storage area.
Stored food not covered. Storage Chest freezer Corn cobs uncovered. Corn covered during the inspection.
Feb 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 6, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line low boy cooler drawers - cheese 50/48, mixed packaged vegetables 48, sausage 53F Per cook less than 2 hrs. Iced during the inspection.
Feb 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line low boy cooler drawers - cheese 50/48, mixed packaged vegetables 48, sausage 53F Per cook less than 2 hrs. Iced during the inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Wait station hand wash sink 73F after prolonged running.
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. Low boy cold drawers
Stored food not covered. Walk in freezer Cooked Chiles Covered during the inspection
Oct 7, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 4, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 22 recorded, 9 high priority.
9 High priority5 Intermediate8 Basic
Show 22 findings ▾
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 )
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
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.
Pesticide/insecticide labeled for household use only present in establishment. Raid pest spray located next to food storage bags - dry storage area.
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)
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.
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 )
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
Toxic substance/chemical improperly stored. WD40 spray stored next to vinegar in kitchen.
Food-contact surface soiled / stained with black mold-like substance. Cutting board located on clean drying rack.
Handwash sink used for purposes other than handwashing. Wait / expo hand wash sinks used as dump sink Ice - customer drinks
No soap provided at handwash sink. Ware wash hand wash sink
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
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.
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.
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
Floor area(s) covered with standing water. Cook line floor adjacent and behind fry station. Ware wash area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Wait station ice cream station Ice cream scoop in standing water 73F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Expo line and kitchen shelves soiled
Standing water in bottom of reach-in-cooler. Cook line make bar.
Stored food not covered. Walk in freezer - Raw bacon.
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.
Jul 11, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Jul 9, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
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.
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
Floor area(s) covered with standing water. Cook line adjacent to fry station and chest freezer.
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.
Nonfood-contact surface soiled with food debris. Kitchen- Expo line bottom shelves.
Mar 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
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
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.
No hand wash sign and soap provided at kitchen handwash sink.
Exterior door has a gap at the threshold that opens to the outside. Rear storage area door
Floor area(s) covered with standing water. Floor at fry station.
Floor soiled/has accumulation of debris. Walk in freezer floor
Food stored on floor. Boxed beef stored on walk in freezer floor.
Standing water in bottom of reach-in-cooler. Cook line make bar
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with old food debris. Table top mixer located in preparation/ storage room.
Accumulation of black/green substance in the interior of the ice machine/bin at ice deflector.
Exterior kitchen doors have a gap at the threshold that opens to the outside. Rear kitchen doors
Floor area(s) covered with standing water. Under fryers and behind the cook line of kitchen.
Stored food not covered. Stuffed Chiles Relleno located in the walk in freezer and cake in the walk in freezer.
Flammables stored near a source of ignition. For reporting purposes only. Gas powered pressure washer stored adjacent to kitchen.
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.