CHELA'S MEXICAN FOOD & BAR
11150 OKEECHOBEE BLVD STE H, Royal Palm Beach FL 33411 · 561-635-1728
Last inspected Jul 29, 2026 · 11 visits since September 2023
AUG 24
JAN 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license. Operator renewed license during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023055493 | Sep 20, 2023 | Oct 30, 2023 | $1,800 |
| 2--2021043576 | Aug 11, 2021 | Oct 22, 2021 | $400 |
Inspection history
11 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table, cooked beef (95F - Hot Holding); cooked chicken (95F - Hot Holding). Operator stated items held out of temperature approximately 1 hour. Advised operator to reheat items to 165F. Operator placed items onto stove to reheat.
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler, cooked rice (73F - Cooling)@2:57. Operator stated item placed into cooler at 10:00am. Item did not reach 70F within 2 hours. See stop sale.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license. Operator renewed license during inspection
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 stored above cooked chicken, not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
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 70 degrees Fahrenheit within 2 hours. At reach in cooler, cooked rice (73F - Cooling)@2:57. Operator stated item placed into cooler at 10:00am. Item did not reach 70F within 2 hours. See stop sale.
Food stored on floor. At dry storage, bag of rice stored on floor.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer in disrepair. Interior doors with exposed insulation.
Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. At dry storage, no lights.
Sep 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed sliced flour tortillas inside zip lock bag at tall reach in cooler in kitchen. Operator unable to provide invoices/ receipts to verify source of the tortillas at time of inspection. See stop sale.
Raw animal food stored over or with unwashed produce. Observed raw chicken in are board box stored on top of box of unwashed romaine lettuce heads. Operator removed.
Stop Sale issued due to food originating from an unapproved source. Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed sliced flour tortillas inside zip lock bag at tall reach in cools in kitchen. Operator unable to provide invoices/ receipts for the source of tortillas at time of inspection. See stop sale.
Handwash sink used for purposes other than handwashing. Observed wiping hand mop cleaner stored inside bar hand wash sink
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator, only 1 other current food handler employee hired more than 60 days ago as of 9/8/2025.
Bowl or other container with no handle used to dispense food. Observed bowl with no scoop inside container of diced tomatoes in reach in cooler
Food stored on floor. Observed bag of onions of floor of reach in cooler
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
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.
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.
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.
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.
Current Hotel and Restaurant license not displayed.
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.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler in use avocados with sticker still attached- educated operator- employee removed.
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice scoop handle in contact with ice- by front counter ice well- operated stored properly.
Mar 5, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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.
Toxic substance/chemical improperly stored. Multiple chemical containers of sanitizer/ detergent stored over drink mixes at dry storage area.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler- in use avocado with sticker attached - educated operator - operator removed.
Mar 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 7 high priority.
7 High priority0 Intermediate1 Basic
Show 8 findings ▾
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.
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.
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.
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.
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.
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.
Toxic substance/chemical improperly stored. Multiple chemical containers of sanitizer/ detergent stored over drink mixes at dry storage area.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler- in use avocado with sticker attached - educated operator - operator removed.
Dec 1, 2023□ 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 ▾
Current Hotel and Restaurant license not displayed.
Nov 27, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
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.
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.
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.
No paper towels or mechanical hand drying device provided at handwash sink at cookline- operator provided.
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.
Current Hotel and Restaurant license not displayed.
Sep 20, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
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.
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.
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.
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.
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.
No paper towels or mechanical hand drying device provided at handwash sink at cookline- operator provided.
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.
Current Hotel and Restaurant license not displayed.
Sep 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority4 Intermediate2 Basic
Show 11 findings ▾
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.
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.
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.
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.
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.
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
Handwash sink not accessible for employee use at all times. At handwash sink by bar- trash can blocking sink- operator removed.
No paper towels or mechanical hand drying device provided at handwash sink at cookline- operator provided.
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.
Current Hotel and Restaurant license not displayed.
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.
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.