Cha-Cha Japanese Cafe
Last inspected: Feb 3, 2026
78
Score
The health department has logged eight inspections at Cha-Cha Japanese Cafe, the earliest from 2022. The most recent visit was on Feb 3, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
“Employee began working with food” comes up most often, recorded three times in the inspection record.
That puts the facility ahead of the local pack: the average Wellington restaurant scores 71. The record reflects steady performance over time.
8
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee used broom to clean then began handling clean rice cooker lit to open; no hand wash. Advised employee to wash hands and clean and sanitize lid of rice cooker. **Repeat Violation** **Admin Complaint**
12A-16-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
78
Jul 31, 2025
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside and started to engage on kitchen jobs like grabbing clean dishes with out washing hands. Employee washed hands **Corrected On-Site**
12A-16-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher only washing cups with soap and water. Educated dishwasher how to properly sanitized dishes. He set up the 3 compartment sink correctly. And re-sanitized dishes **Corrected On-Site**
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Table next to stovetop Cooked pork 74F cold holding, bamboo cooked 70F cold holding Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today. Operator transferred to reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line Rice warmer not connected cooked rice 112F hot holding Per operator stored for approximately 30 minutes. Operator turned on warmer to reheat rice to 165F+ **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Soap stored next to pork Loin inside prep sink Operator removed soap bottle **Corrected On-Site**
41-10-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
43
Dec 2, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
78
Sep 9, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Hand sanitizer stored over juices. Operator stored properly. **Corrected On-Site**
41-10-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee cleaned utensil at triple sink then prepared food; no hand wash. Advised operator that employee should wash hands.
12A-16-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee cleaned utensil and pots but not sanitize. Advised operator to clean then sanitize equipment/utensils.
22-45-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee training expired.
53B-14-5
Intermediate - 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. Employee employed 2.5 weeks. Operator had employee complete form. **Corrected On-Site**
11-26-1
Basic - Equipment and utensils not properly air-dried at rack near cookline - wet nesting.
24-08-4
50
Apr 3, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
86
Dec 4, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Thermometer washed but not sanitized. Operator removed to be washed and sanitized. **Corrective Action Taken**
22-45-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 11/26 dated cooked beef not consumed/sold within 7 days after opening/preparation.
01B-24-5
Intermediate - 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.
53B-02-5
Intermediate - 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. Operator had employee sign the employee reporting agreement . **Corrected On-Site**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of chemical on front counter without label. Operator removed to be labeled. **Corrective Action Taken**
41-17-4
Basic - Food stored on floor. At front counter area near double glass door standing reach in cooler: Boxes of chocolate sticks on the floor. Operator stored properly. **Corrected On-Site**
08B-38-4
Basic - Single-service articles improperly stored. In storage area next to ice cream freezer: Single service items cups on the floor. Advised operator to store properly. **Corrective Action Taken**
25-05-4
Basic - In kitchen area: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
47
Jun 23, 2023
Routine - Food
2 minor violations.
View 2 violations
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
86
Sep 14, 2022
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Observed a container with w240 stored above clean pots and pans on kitchen area and a container with flex seal stored above soda boxes on front counter area. Operator removed and stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - 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. Observed seating on prep table Hard boil eggs 69°F cold Holding. Per operator product stored for longer than 4 hours.Per operator product not prepared or portioned today. Operator discarded.See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seating on prep table Hard boil eggs 69°F cold Holding. Per operator product stored for longer than 4 hours.Per operator product not prepared or portioned today. Operator discarded.See stop sale. Observed a container with cooked mushrooms 67°F cold Holding .stored on prep table per operator product stored for approximately 1 hour. Per operator product not prepared or portioned today. Operator moved product to reach in freezer. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Operator Multiple containers with curry sauce, cooked pork, hard boiled eggs inside coolers with no date mark. Per operator products prepared and stored for approximately 28 hours. Operator dated marked products **Corrected On-Site**
02C-02-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed multiple utensils use for handling food stored on shelf soiled on cook line. Operator removed and clean , sanitized utensils **Corrected On-Site**
10-02-4
Basic - Two bags of rice stored on floor on small room next to kitchen. Operator stored properly **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All shelving on kitchen area
23-03-4
50
Frequently Asked Questions
When was Cha-Cha Japanese Cafe last inspected?
The most recent health inspection at Cha-Cha Japanese Cafe on file is from Feb 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Cha-Cha Japanese Cafe?
Across the inspection record, “employee began working with food” has been cited three times, more than any other issue at Cha-Cha Japanese Cafe.
How does Cha-Cha Japanese Cafe compare to other restaurants in Wellington?
Cha-Cha Japanese Cafe most recently scored 78 out of 100, which is higher than the Wellington average of 71.
Has Cha-Cha Japanese Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Cha-Cha Japanese Cafe have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cha-Cha Japanese Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cha-Cha Japanese Cafe inspected?
Based on the inspection history on file, Cha-Cha Japanese Cafe is inspected around two times per year on average.
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