CHAPALA AUTHENTIC MEXICAN RESTAURANT AND GRILL

Name: CHAPALA AUTHENTIC MEXICAN RESTAURANT AND GRILL
Address: 1027 JOHN SIMS PKWY, NICEVILLE, FL, 32578, US
Rating: 75.8

1027 JOHN SIMS PKWY, NICEVILLE, FL 32578

License #5600768

🌮 Mexican/Latin ℹ️

75.8 Grade C / 100

Mixed Health Record

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Latest inspection

May 15, 2026 · 4 findings · 0 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

CHAPALA AUTHENTIC MEXICAN RESTAURANT AND GRILL in NICEVILLE currently holds an InspectFL Health Score of 75.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on May 15, 2026. Across those visits, inspectors documented 51 total violations — 15 critical, 10 major, 26 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 10, 2026

The latest inspection on May 15, 2026 shows 4 observation rows: no critical rows, 2 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Would you eat here?

CHAPALA AUTHENTIC MEXICAN RESTAURANT AND GRILL has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[36-73-4] Floor soiled/has accumulation of debris. Kitchen - ware wash area / storage area.
[08B-12-5] Stored food not covered. Storage Chest freezer Corn cobs uncovered . Corn covered during the inspection.
[22-02-4] Food-contact surface soiled with old food debris. Kitchen cutting boards and slicer .
[31A-11-4] 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.

Disposition: Warning Issued
[08B-12-5] Stored food not covered. Walk in freezer - Raw bacon.
[35A-06-4] 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.
[14-74-7] 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
[36-22-4] Floor area(s) covered with standing water. Cook line floor adjacent and behind fry station. Ware wash area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Wait station ice cream station Ice cream scoop in standing water 73F
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Expo line and kitchen shelves soiled
[29-49-6] Standing water in bottom of reach-in-cooler. Cook line make bar.
[06-01-5] 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.
[03D-02-5] 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 )
[22-41-4] 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
[12A-07-5] 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.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Raid pest spray located next to food storage bags - dry storage area.
[08A-02-6] 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)
[12A-09-4] 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.
[01B-02-5] 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 )
[03A-02-5] 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
[41-10-4] Toxic substance/chemical improperly stored. WD40 spray stored next to vinegar in kitchen .
[22-02-4] Food-contact surface soiled / stained with black mold-like substance . Cutting board located on clean drying rack.
[31A-11-4] Handwash sink used for purposes other than handwashing. Wait / expo hand wash sinks used as dump sink Ice - customer drinks
[31B-03-4] No soap provided at handwash sink. Ware wash hand wash sink
[02C-02-5] 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
[27-16-4] 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.