CHA-BAA THAI & JAPANESE RESTAURANT
6316 N POWERLINE RD · FORT LAUDERDALE · Broward County · FL 33309
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 3
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed miso soup (51F – Cooling) in deep covered pot. Per operator held in cooler over night. See Stop sale
22-41-4High 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. Observed chlorine sanitizer 0 Ppm. Sanitizer was empty. Operator replaced rechecked 50 Ppm **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed miso soup (51F – Cooling) in deep covered pot. Per operator held in cooler over night.
Intermediate 1
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed miso soup (51F – Cooling) in deep covered pot.
Basic 8
35A-03-4Basic – Dead roaches on premises. Observed one dead roach on floor in storage area. Operator cleaned and sanitized. **Corrected On-Site**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on preparation table
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing sushi with a watch a left wrist.
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in Frigidaire reach in freezer.
10-07-4Basic – In -use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil stored in standing water temperature 105F on cook line.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Three compartment sink wall soiled with accumulated grease, food debris, and/or dust.
21-09-4Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At sushi station.
21-38-4Basic – Wiping cloth sanitizing solution stored on the floor.
Inspector observations synchronized from DBPR on September 24, 2026 1:00 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.