Chelas Nicaraguan Cuisine

20141 SW 127 Ave, Miami, FL 33177 · Permanent Food Service · License 2334659

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Sep 11, 2026 (8 weeks ago)

What drove the grade

Open food re-served to customers.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 11 routine inspection
2 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 9 basic
-26
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep112026

Routine inspection

15 violations found

First visitSep 11, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 violations found:
- 2 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 07, Unwrapped or hazardous food re-served: Open food re-served to customers.
  Observed plastic container reserved spicy sauce. Located at front counter table. Manager removed and discarded during inspection.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw beef over unwashed produce located inside walk in cooler. Operator reorganized products.
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked rice beans located walk in cooler. As per operator more than 24 hours.
- Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
  Observed filter waterline at hand wash sink kitchen next to three compartments sink. Operator removed during inspection.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed unlabeled spray bottle with degreaser. Located at front counter area.
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Zoila, Jassora Janeth, Amanda Palacios.
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed plastic containers with rice, beans, salt, oil and breadcrumbs not labeled stored located next to the stove.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed thawing raw pork in plastic container with standing water. Manager stored under running water at three compartments sink kitchen.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed plastic containers with rice, beans, salt, oil, brown sugar and breadcrumbs not covered stored located next to the stove. Manager covered containers during inspection.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  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. Walk in freezer in disrepair used for storage.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Kitchen.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.