CHAPULTEPEC MEXICAN BAR & RESTAURANT
23 NW 2 AVE, Hallandale FL 33009 · 954.456.0771
Last inspected Aug 24, 2026 · 9 visits since September 2023
OCT 24
FEB 25
OCT 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections trending up, 24 points better than where it started.
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. No hot water in entire establishment.
★ 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--2024016293 | Feb 20, 2024 | May 9, 2024 | $400 |
Inspection history
9 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed 3 compartment sink at 200 ppm chlorine. Operator relocated labeled corrected to 100 ppm.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed operator has Chlorine test strips, however, not being used routinely.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed Vegetable/fruit wedger with buildup of food debris. Operator removed to dish area to clean and sanitize.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all servers missing food handler training.
Show the remaining 5 findings ▾
Spray bottle containing toxic substance not labeled. Observed several spray bottles in kitchen with pink liquid, no label. Operator relocated labeled as degreaser.
Dumpster overflowing garbage. Corrected during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on shelf above prep area. Operator relocated to bottom shelf.
Food stored on floor.
Open dumpster lid. Corrected during inspection.
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed no 2016 license.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed, pasta salad, spaghetti, white rice, beans, per operator all prepared 25-36 hours prior, no date marks. Operator corrected during inspection.
Spray bottle containing toxic substance not labeled. Observed in server stand, blue liquid. Operator added label.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed partial bottles of water and juice on shelf above prep table. Operator removed.
Exterior kitchen door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed cases of can goods stored directly on the floor. Operator placed on shelves.
No handwashing sign provided at a hand sink used by food employees at the bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup on fan covers in walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed beef thawing in bucket of standing water. Operator placed under running cold water.
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth sanitizing solution stored on the floor. Operator placed on shelf.
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees returned to work area from back door. Proceeded to stored cooked food in clean container and the other employee started cutting bell peppers without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk opened more than 48 hours not date marked after opening. Manager date marked 10-12-25
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Replaced during inspection.
Accumulation of mold-like substance in the interior of the ice machine
Cases of water stored on floor in dry storage next to bar.
Exterior door has a gap at the threshold that opens to the outside. Exit door in dry storage room.
Stored cooked soup, refried beans and cooked chicken in walk in cooler not covered. Covered during inspection.
Apr 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Covered waste receptacle not provided in women's bathroom. Both customers and Employees bathrooms.
Feb 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. No hot water in entire establishment.
Nonfood-grade containers used for food storage - direct contact with food. 4 drawers storage shelf used to store shredded cheese and cut vegetables in walk in cooler. Manager removed and discarded items during inspection.
Operating with an expired Division of Hotels and Restaurants license. 12-01-24 Expired. Manager renewed during inspection.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Karla Nunez- 06-07-2024 Expired
No hot running water at three-compartment sink.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 76F
Accumulation of black/green mold-like substance in the interior of the ice machine. Employee covered ice and cleaned during inspection.
Covered waste receptacle not provided in women's bathroom. Both customers and Employees bathrooms.
Plastic containers of juice stored on floor in walk in cooler. Manager inverted.
Oct 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 4, 2024Not available electronicallyRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Observed: 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. Plastic bags of raw chicken stored above containers of raw beef in Atosa Double Doors reach in freezer. Manager inverted. Priority: High Priority
Observed: 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. Main Flip Top-; Shredded Cheese (50-52F - Cold Holding); Sliced Cheese (50-52F - Cold Holding); Cooked Shrimps (52-55F - Cold Holding); Sliced Cheese (53F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main Flip Top-; Shredded Cheese (50-52F - Cold Holding); Sliced Cheese (50-52F - Cold Holding); Cooked Shrimps (52-55F - Cold Holding); Sliced Cheese (53F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale Priority: High Priority
Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer 20PPM. Manager remade to 100 PPM. Priority: High Priority
Observed: 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/ Karla Nunez- 06-07-2024 Expired Priority: Intermediate
Observed: Handwash sink not accessible for employee use at all times. Small container and pan stored in handwashing sink in kitchen. Manager removed. Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink. Priority: Intermediate
Observed: Spray bottle containing toxic substance not labeled. Manager labeled spray bleach and degreaser bottles during inspection Priority: Intermediate
Observed: Container of corn flour stored on floor in kitchen. Manager elevated. Priority: Basic
Observed: Time/temperature control for safety food thawed in an improper manner. Containers of raw frozen pork and raw beef thawing on prep table. Manager stored under running water. Priority: Basic
Observed: Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table. Manager stored in Sanitizer bucket. Priority: Basic
Observed: Working containers of oil removed from original container not identified by common name. Manager labeled during inspection. Priority: Basic
Feb 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Employee washed hands with no soap. Employee cut raw chicken breast, washed hands without applying soap and proceeded to touch a clean pan with cooked rice. Reviewed proper hands washing procedures. Employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored on top shelf above containers of cooked meat and cooked rice in cook line. Manager removed eggs.
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. Raw ground beef stored above opened bag of raw pork in True reach in freezer- Manager inverted.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on several times. Reviewed proper hands washing procedures. Employee removed gloves and washed hands correctly.
Spray bottle containing toxic substance not labeled. Manager labeled bleach bottle during inspection.
Bowl or other container with no handle used to dispense cooked refried beans in walk in cooler. Manager removed.
Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance. Vents throughout establishment soiled.
Employee with no hair restraint while engaging in food preparation.
Food contaminated by unsanitized equipment or utensil. Employee stored greens bananas on same cutting board where chicken was cut earlier. Employee removed washed, peeled bananas and cooked immediately.
Stored food not covered. Several containers in Everest reach in cooler next to exit door not covered. All cooked foods are uncovered in walk in cooler. Manager covered during inspection.
Sep 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Employee washed hands with no soap. 1)Employee after removing a bug zapper from prep area. Removed gloves and washed hands without using soap then proceeded to grab a to go plate to fix customer's food. 2) Employee washed hands with gloves on and no soap. Reviewed proper hands washing procedures. Employees Washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Open bag of raw fish stored over uncovered pitcher of sauces in reach in under flip top in cook line. Manager moved raw shrimp to a walk in cooler Container of raw fish stored above container of ham in reach in under flip top in coke line. Manager inverted..
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table- Cooked shredded chicken (110-150F - Hot Holding) Per Manager foods items in unit less than 2 hours. Observed pan overfilled. Cook reheated
Employee washed hands in a sink other than an approved handwash sink. Employees washed hands in triple sink and wipes hands in apron then proceeded to prepare customer foods.
Handwash sink not accessible for employee use at all times. Hands washing sink in kitchen blocked with pans and a pitcher. Employee removed.
Spray bottle containing toxic substance not labeled. Manager labeled bleach spray bottle during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine
Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of cooked rice on prep table and container of cooked ground beef in walk in cooler. Manager removed.
Buckets of meat stored on floor in walk in cooler. Bags of onions stored on floor in walk in cooler. Bag of rice stored on floor in dry storage room.
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents Throughout establishment soiled.
Employee with no hair restraint while engaging in food preparation. Entire kitchen staff.
Insect control device installed over food preparation area. Stored above prep table across from stove in kitchen. Employee removed during inspection.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened water bottle stored in Everest cooler in kitchen. Manager removed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen. Manager stored in sanitizer bucket.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oils not labeled on shelves in kitchen. Manager labeled.
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.