Chapala Authentic Mexican Restaurant and Grill
Last inspected: Feb 10, 2026
100
Score
Chapala Authentic Mexican Restaurant and Grill has been inspected 13 times since 2022. The latest inspection on file is from Feb 10, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly seven violations before.
When inspectors have written things up, “stored food not covered” has been the most frequent reason, cited four times.
Restaurants in Niceville average 97, so Chapala Authentic Mexican Restaurant and Grill is doing better than most peers. The full picture is one of consistent compliance.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
No violations found.
100
Feb 6, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - 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 . **Repeat Violation** **Warning** - From follow-up inspection 2026-02-06: Upon callback Cook line low boy coolers empty and under repair . **Time Extended**
03A-02-5
86
Feb 5, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - 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 . **Repeat Violation** **Warning**
03A-02-5
Intermediate - 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. **Repeat Violation** **Warning**
27-16-4
Basic - 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 **Repeat Violation**
14-74-7
Basic - Stored food not covered. Walk in freezer Cooked Chiles Covered during the inspection **Corrected On-Site** **Repeat Violation**
08B-12-5
70
Oct 7, 2024
Complaint Full
No violations found.
100
Oct 4, 2024
Complaint Full
9 critical violations. 5 major violations. 8 minor violations.
View 22 violations
High Priority - Toxic substance/chemical improperly stored. WD40 spray stored next to vinegar in kitchen .
41-10-4
High Priority - 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 **Repeat Violation** **Warning**
03A-02-5
High Priority - 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 ) **Warning**
01B-02-5
High Priority - 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 ) **Warning**
03D-02-5
High Priority - 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. **Warning**
12A-09-4
High Priority - 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)
08A-02-6
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid pest spray located next to food storage bags - dry storage area.
41-05-4
High Priority - 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. **Warning**
12A-07-5
High Priority - 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 **Warning**
22-41-4
Intermediate - Food-contact surface soiled / stained with black mold-like substance . Cutting board located on clean drying rack.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Wait / expo hand wash sinks used as dump sink Ice - customer drinks
31A-11-4
Intermediate - No soap provided at handwash sink. Ware wash hand wash sink
31B-03-4
Intermediate - 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
02C-02-5
Intermediate - 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.
27-16-4
Basic - 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.
35A-06-4
Basic - 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 **Repeat Violation**
14-74-7
Basic - Floor area(s) covered with standing water. Cook line floor adjacent and behind fry station. Ware wash area.
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Wait station ice cream station Ice cream scoop in standing water 73F
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Expo line and kitchen shelves soiled **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Cook line make bar.
29-49-6
Basic - Stored food not covered. Walk in freezer - Raw bacon.
08B-12-5
Basic - 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. **Warning**
06-01-5
11
Jul 11, 2024
Complaint Full
No violations found.
100
Jul 10, 2024
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-07-10: At time of the callback inspection Cook line lowboy drawers - Raw beef 45/46, raw chicken 49, flank steak 53/54F Per operator less than 4 hrs . Supplemental ice bags partially melted . Operator re iced for rapid cooling during the inspection. Cut peppers and onions 51 ambient cooling less than 4 hrs. Operator advised TCS food to be cold held at 41F or below. **Time Extended**
03A-02-5
86
Jul 9, 2024
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Basic - 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
14-74-7
Basic - Floor area(s) covered with standing water. Cook line adjacent to fry station and chest freezer. **Repeat Violation**
36-22-4
Basic - 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.
31B-04-4
Basic - Nonfood-contact surface soiled with food debris. Kitchen- Expo line bottom shelves.
23-03-4
70
Mar 12, 2024
Routine - Food
No violations found.
100
Mar 5, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - 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 .
03A-02-5
High Priority - 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 **Warning**
22-41-4
Intermediate - No hand wash sign and soap provided at kitchen handwash sink.
31B-03-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer floor
36-73-4
Basic - Floor area(s) covered with standing water. Floor at fry station. **Repeat Violation**
36-22-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear storage area door **Repeat Violation**
35B-01-4
Basic - Standing water in bottom of reach-in-cooler. Cook line make bar
29-49-6
Basic - Food stored on floor. Boxed beef stored on walk in freezer floor.
08B-38-4
52
Dec 13, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with old food debris. Table top mixer located in preparation/ storage room . **Repeat Violation**
22-02-4
Basic - Accumulation of black/green substance in the interior of the ice machine/bin at ice deflector.
22-20-5
Basic - Exterior kitchen doors have a gap at the threshold that opens to the outside. Rear kitchen doors **Repeat Violation**
35B-01-4
Basic - Floor area(s) covered with standing water. Under fryers and behind the cook line of kitchen.
36-22-4
Basic - Stored food not covered. Stuffed Chiles Relleno located in the walk in freezer and cake in the walk in freezer. **Repeat Violation**
08B-12-5
74
Apr 10, 2023
Routine - Food
6 major violations. 9 minor violations.
View 15 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. This operator provided procedure during inspection. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun in bar area with accumulation of black mold-like substance.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink located beside dish wash area blocked by trash can. Operator removed trash can during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device and no hand soap provided at handwash sink, bar area.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans and Chile rellenos stored in walk-in cooler without date marking. Confirmed with manager prepared less than 7 days. Advised operator to properly date mark food.
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water feed disconnected at hand wash sink in bar area.
27-16-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Water leaking from pipe and/or faucet/handle. Observed hand wash sink at kitchen entrance with leaking pipe. Ware contained in bucket.
29-11-4
Basic - Waste line missing at soda gun holster, bar area.
29-17-4
Basic - Stored food not covered. Observed cut onions, peppers, cooked beans and cooked Chile rellenos stored in walk in cooler without covering. Observed ready to eat taco shells stored on cook line without covering. Operator properly covered taco shells during inspection. **Corrective Action Taken**
08B-12-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink stored beside food intended for customer consumption inside low boy cooler. Operator removed drink to proper storage. **Corrected On-Site**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soda gun holster in bar area with accumulation of debris. Observed low boy cooler door and gaskets with accumulation of food debris.
23-03-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Food stored on floor. Observed fish and mixed vegetables stored on floor in walk-in freezer. Observed plastic container of sauce and shell eggs stored on floor in walk-in cooler.
08B-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
35
Nov 18, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature: - sheet pan with repackaged raw chicken sitting on pan of manufacturer package pork chops and beef in walk-in cooler. Manager had employee put in proper storage order during inspection. **Corrected On-Site**
08A-20-5
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: - Employees trained using International Food Service Executives Association training program and some of the employees expired in 2021 and one in 06/2022.
53B-14-5
78
Frequently Asked Questions
When was Chapala Authentic Mexican Restaurant and Grill last inspected?
The most recent health inspection at Chapala Authentic Mexican Restaurant and Grill on file is from Feb 10, 2026. The public record contains 13 inspections in total.
What is the most common violation at Chapala Authentic Mexican Restaurant and Grill?
Across the inspection record, “stored food not covered” has been cited four times, more than any other issue at Chapala Authentic Mexican Restaurant and Grill.
How does Chapala Authentic Mexican Restaurant and Grill compare to other restaurants in Niceville?
Chapala Authentic Mexican Restaurant and Grill most recently scored 100 out of 100, which is higher than the Niceville average of 97.
Has Chapala Authentic Mexican Restaurant and Grill's inspection record improved over time?
Yes. Recent inspections at Chapala Authentic Mexican Restaurant and Grill have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Chapala Authentic Mexican Restaurant and Grill 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 Chapala Authentic Mexican Restaurant and Grill inspected?
Based on the inspection history on file, Chapala Authentic Mexican Restaurant and Grill is inspected around four times per year on average.
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