Chela's Mexican Food & Bar
Last inspected: Jan 14, 2026
47
Score
Inspectors have visited Chela's Mexican Food & Bar 13 times, with records going back to 2022. On Jan 14, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly four violations before.
Looking across the full record, “stop sale issued on time/temperature control” is the recurring theme, flagged five times.
Restaurants in Royal Palm Beach average 81, so Chela's Mexican Food & Bar trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
13
Inspections
3
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Insects, Rodents, and Animals Not Present
FL-38
Required Records Available; Shellstock Tags/Labels
FL-14
47
Sep 8, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
47
Jan 9, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - 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. **Corrected On-Site**
08A-02-6
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. At reach in cooler counter- Cream 70F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
01B-02-5
High Priority - 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.
03A-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. As per operator employee has been working fat establishment for 1 week and has not been informed ed of reporting responsibilities.
11-26-1
Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler in use avocados with sticker still attached- educated operator- employee removed. **Corrected On-Site**
08B-39-4
Basic - 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. **Corrected On-Site**
40-06-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
50
Aug 22, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Ice scoop handle in contact with ice- by front counter ice well- operated stored properly. **Corrected On-Site**
10-08-5
95
Mar 5, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-03-05: At tall reach in freezer raw chicken not commercially packaged over raw beef- operator moved raw chicken to lower shelf. **Admin Complaint** **Corrected On-Site**
08A-17-6
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Multiple chemical containers of sanitizer/ detergent stored over drink mixes at dry storage area. **Warning** - From follow-up inspection 2024-03-05: Multiple chemical containers of sanitizer/ detergent stored over drink mixes/ at dry storage area. **Admin Complaint**
41-10-4
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler- in use avocado with sticker attached - educated operator - operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2024-03-05: **Time Extended**
08B-39-4
70
Mar 4, 2024
Routine - Food
7 critical violations. 1 minor violation.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Multiple chemical containers of sanitizer/ detergent stored over drink mixes at dry storage area. **Warning**
41-10-4
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
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. 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. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - 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. **Warning**
08A-05-6
High Priority - 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. **Warning**
08A-02-6
High Priority - 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. **Corrected On-Site** **Warning**
14-31-5
Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler- in use avocado with sticker attached - educated operator - operator removed. **Corrected On-Site** **Warning**
08B-39-4
33
Dec 1, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-09-20: **Time Extended** - From follow-up inspection 2023-11-27: **Time Extended** - From follow-up inspection 2023-12-01: **Time Extended**
50-09-4
95
Nov 27, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - - From initial inspection : High Priority - 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. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-09-20: At flip top cooler near prep area-shredded cheese 45-50F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-11-27: At tall reach in cooler - salsa 45F- cold holding, cooked beans 54F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - 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. **Corrected On-Site** **Warning** - From follow-up inspection 2023-09-20: At reach in freezer raw chicken not commercially packaged over raw beef. **Admin Complaint** - From follow-up inspection 2023-11-27: At reach in freezer raw chicken not commercially packaged over cooked ground beef. **Admin Complaint**
08A-17-6
High Priority - - From initial inspection : 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. 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. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-09-20: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit At flip top cooler near prep area-shredded cheese 45-50F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. **Repeat Violation** High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler near prep area green salsa 45-51F at 12:50 ( cooling overnight ) - food stored in large quantity- at current rate of cooling food did not reach 41F within 6 hours-see stop sale. **Admin Complaint** - From follow-up inspection 2023-11-27: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler - salsa 45F- cold holding, cooked beans 54F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2023-09-20: **Time Extended** - From follow-up inspection 2023-11-27: **Time Extended** **Corrected On-Site**
53B-01-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline- operator provided. **Warning** - From follow-up inspection 2023-09-20: **Time Extended** - From follow-up inspection 2023-11-27: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-09-20: **Time Extended** - From follow-up inspection 2023-11-27: **Time Extended**
50-09-4
50
Sep 20, 2023
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - - From initial inspection : High Priority - 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. **Corrected On-Site** **Warning** - From follow-up inspection 2023-09-20: At reach in freezer raw chicken not commercially packaged over raw beef. **Admin Complaint**
08A-17-6
High Priority - - From initial inspection : 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. 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. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-09-20: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit At flip top cooler near prep area-shredded cheese 45-50F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. **Repeat Violation** High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler near prep area green salsa 45-51F at 12:50 ( cooling overnight ) - food stored in large quantity- at current rate of cooling food did not reach 41F within 6 hours-see stop sale. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - 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. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-09-20: At flip top cooler near prep area-shredded cheese 45-50F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2023-09-20: At reach in cooler near prep area green salsa 45-51F at 12:50 ( cooling overnight ) - food stored in large quantity- at current rate of cooling food did not reach 41F within 6 hours-see stop sale. **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - 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. **Corrected On-Site** **Warning** - From follow-up inspection 2023-09-20: High Priority - 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. **Warning** **Admin Complaint** **Corrected On-Site**
08A-05-6
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline- operator provided. **Warning** - From follow-up inspection 2023-09-20: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2023-09-20: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-09-20: **Time Extended**
50-09-4
37
Sep 19, 2023
Routine - Food
5 critical violations. 4 major violations. 2 minor violations.
View 11 violations
High Priority - 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. **Corrected On-Site** **Warning**
08A-17-6
High Priority - 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. **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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. **Warning**
03D-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
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. 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. **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - 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. **Warning**
53B-01-5
Intermediate - 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 **Warning**
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. At handwash sink by bar- trash can blocking sink- operator removed. **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline- operator provided. **Warning**
31B-02-4
Basic - 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. **Corrected On-Site** **Warning**
40-06-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
29
Sep 16, 2022
Routine - Food
No violations found.
100
Jul 15, 2022
Routine - Food
No violations found.
100
Jul 13, 2022
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Green wiping cloth sanitizer bucket used to store cut peppers in 2 door glass reach in cooler. **Warning**
01B-32-4
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on outside of metal barrel holding unwashed onions on left side of kitchen directly next to kitchen entrance. Operator removed cleaned and sanitized area Observed 1 live roach on floor under neath garbage can on left side of kitchen directly next to kitchen entrance. Operator removed, cleaned and sanitized area. Observed 2 live roaches on wall next to 2 door stainless directly next to kitchen entrance. Observed approximately 3 live roaches on floor under 2 door stainless. Observed 2 live roaches on wall to the right of steam table. Observed 1 live roach under 2 door flip top across from steam table. Observed 1 live roach on wall to the left of 2 door glass reach in cooler on cook line. Observed 2 live roaches on ground under 2 door glass reach in cooler on cook line. **Warning**
35A-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cook line in disrepair. Only designated hand wash sink in kitchen area **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at bar hand wash sink. Operator provided **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator posted consumer advisory **Corrected On-Site** **Warning**
02B-02-5
Basic - Dead roaches on premises. Observed 1 dead roach under 2 door glass reach in cooler on cook line **Warning**
35A-03-4
52
Frequently Asked Questions
When was Chela's Mexican Food & Bar last inspected?
The most recent health inspection at Chela's Mexican Food & Bar on file is from Jan 14, 2026. The public record contains 13 inspections in total.
What is the most common violation at Chela's Mexican Food & Bar?
Across the inspection record, “stop sale issued on time/temperature control” has been cited five times, more than any other issue at Chela's Mexican Food & Bar.
How does Chela's Mexican Food & Bar compare to other restaurants in Royal Palm Beach?
Chela's Mexican Food & Bar most recently scored 47 out of 100, which is lower than the Royal Palm Beach average of 81.
Has Chela's Mexican Food & Bar's inspection record improved over time?
No. Recent inspections at Chela's Mexican Food & Bar have averaged around six violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Chela's Mexican Food & Bar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Chela's Mexican Food & Bar inspected?
Based on the inspection history on file, Chela's Mexican Food & Bar is inspected around four times per year on average.
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