What is Chelas Nicaraguan Cuisine's health inspection score?

Chelas Nicaraguan Cuisine has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chelas Nicaraguan Cuisine last inspected?

Chelas Nicaraguan Cuisine was last inspected on March 24, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chelas Nicaraguan Cuisine have?

Chelas Nicaraguan Cuisine has 69 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chelas Nicaraguan Cuisine safe to eat at?

Chelas Nicaraguan Cuisine has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Chelas Nicaraguan Cuisine serve?

Chelas Nicaraguan Cuisine serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Chelas Nicaraguan Cuisine

Name: Chelas Nicaraguan Cuisine
Address: 20141 SW 127 AVE, Miami, 33177
Rating: 0

20141 SW 127 AVE, Miami

Last Inspected: 3/24/2026

▼Declining

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0Poor

American•Cutler Bay

Ranked #180 of 190 in Cutler BayBetter than 22% of american restaurants

Declining

6 inspections

Last: Mar 24, 2026

high confidence

Directions Order

Inspections

Clean Rate

11.5

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-122

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-22 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Inspection Timeline

-36 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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20141 SW 127 AVE, Miami, FL 33177

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Violation Timeline

Aug 2022

2 inspections

5 high priority

4 intermediate

12 basic

Aug

Jan 2023

1 inspections

5 high priority

3 intermediate

4 basic

Apr 2023

1 inspections

1 intermediate

2 basic

Apr

Oct 2025

1 inspections

2 high priority

4 intermediate

7 basic

Mar 2026

1 inspections

6 high priority

5 intermediate

9 basic

Mar

Inspection History

6 records on file

2 Routine - Food4 Routine

Mar 26

Routine - Food InspectionLatestWarning Issued

6 High5 Med9 Basic

20 total6 risk factors

0/100inspection score

−145 pts

High Priority (6)

−120 pts

01AFood obtained from unapproved source(2x)Risk Factor−20
01BFood not safe, unadulterated, or in unsound condition(3x)Risk Factor−30
03CRaw animal food not cooked to proper temperatureRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)(2x)Risk Factor−20
03FTime as a Public Health Control not followedRisk Factor−10
09Bare hand contact with ready-to-eat food(3x)Risk Factor−30

Intermediate (3)

−15 pts

01CShellstock tags missing or shellstock commingled−5
11Employee health knowledge lacking; ill employee present−5
12AHands not clean or not washed properly−5

Basic (5)

−10 pts

02DFood not properly labeled or not in original container−2
16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed−2
33Garbage/refuse not properly handled; premises not maintained−2
48Gas appliances not safe; boiler certificate not current−2

Base deductions−145 pts

Risk factor bonus (6× +5)−30 pts

Oct 25

Routine - Food InspectionInspection Completed - No Further Action

2 High4 Med7 Basic

13 total4 risk factors

36/100inspection score

−83 pts

High Priority (4)

−60 pts

01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03CRaw animal food not cooked to proper temperatureRisk Factor−10
03FTime as a Public Health Control not followed(2x)Risk Factor−20
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (3)

−15 pts

12AHands not clean or not washed properly−5
22Food-contact surfaces not clean and sanitized−5
27Water source not safe; no hot/cold water under pressure−5

Basic (3)

−8 pts

02DFood not properly labeled or not in original container(2x)−4
28Sewage/waste water not properly disposed−2
33Garbage/refuse not properly handled; premises not maintained−2

Base deductions−83 pts

Risk factor bonus (4× +5)−20 pts

Apr 23

Routine Inspection

1 Med2 Basic

3 total

91/100inspection score

−17 pts

High Priority (1)

−10 pts

02Inadequate cold holding temperature−10

Intermediate (1)

−5 pts

21Food time/temperature record missing−5

Basic (1)

−2 pts

35Live animals present−2

Base deductions−17 pts

Jan 23

Routine Inspection

5 High3 Med4 Basic

12 total

27/100inspection score

−86 pts

High Priority (7)

−70 pts

01Raw food stored above ready-to-eat food−10
02Inadequate cold holding temperature−10
03Potentially hazardous food not cooked properly−10
03Potentially hazardous food not cooked properly−10
06Handwash sink not accessible−10
08Food-contact surfaces not properly sanitized−10
08Food-contact surfaces not properly sanitized−10

Intermediate (2)

−10 pts

14Employee handling food with bare hands−5
21Food time/temperature record missing−5

Basic (3)

−6 pts

31Non-food contact surfaces soiled−2
35Live animals present−2
53No licenses/permits displayed−2

Base deductions−86 pts

Aug 22

Routine Inspection

1 Med4 Basic

5 total

87/100inspection score

−16 pts

Intermediate (2)

−10 pts

13Contaminated food not properly discarded−5
16Employee eating/drinking in food area−5

Basic (3)

−6 pts

35Live animals present−2
36Trash containers not covered−2
36Trash containers not covered−2

Base deductions−16 pts

Aug 22

Routine Inspection

5 High3 Med8 Basic

16 total

19/100inspection score

−92 pts

High Priority (6)

−60 pts

01Raw food stored above ready-to-eat food−10
02Inadequate cold holding temperature−10
03Potentially hazardous food not cooked properly−10
03Potentially hazardous food not cooked properly−10
06Handwash sink not accessible−10
08Food-contact surfaces not properly sanitized−10

Intermediate (4)

−20 pts

12Employee not following handwash procedures−5
13Contaminated food not properly discarded−5
16Employee eating/drinking in food area−5
24No/inadequate thermometer−5

Basic (6)

−12 pts

31Non-food contact surfaces soiled−2
35Live animals present−2
36Trash containers not covered−2
36Trash containers not covered−2
41Plumbing in disrepair−2
42Water not from approved source−2

Base deductions−92 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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