Chi Kin
Last inspected: Jan 13, 2026
45
Score
Public records show 10 inspections at Chi Kin stretching back to 2022. The newest entry in the record is dated Jan 13, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly three violations before.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing seven times across the record.
By comparison, the average Orlando facility scores 79, putting Chi Kin on the weaker side. There are enough flags in the record to merit a second thought.
10
Inspections
3
Critical latest
0
Major latest
7
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White rice, made on 1/12 and placed into walk in cooler at 3:30pm. Per manager in walk in cooler over night and never taken out. White Rice 52-58f
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cut cabbage in cooler at cook line
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. White rice, made on 1/12 and placed into walk in cooler at 3:30pm. Per manager in walk in cooler over night and never taken out. White Rice 52-58f
01B-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Shelves in cooler and walk in cooler Fan covers in walk in cooler
23-03-4
Basic - Cardboard used to line food-contact shelves. Cook line
14-05-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Drinks at cook line
12B-12-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Container of soy sauce on floor **Corrected On-Site**
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest freezer
14-69-4
45
Oct 28, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -under 3 compartment sink - From follow-up inspection 2025-10-28: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -around utility sink - From follow-up inspection 2025-10-28: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2025-10-28: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled - From follow-up inspection 2025-10-28: **Time Extended**
23-03-4
82
Oct 27, 2025
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Live, small flying insects found -37 small flying insects at utility sink at rear door in prep room and dry storage -flys have dispersed a landing on food storage,food contact surfaces, amd clean dishes **Admin Complaint**
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grease buildup on braking trays
22-02-4
Basic - Dead roaches on premises. -7 dead roaches in glue trap under utility sink at rear door **Admin Complaint**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bags on prep table with storage of single service items **Corrected On-Site**
40-06-5
Basic - Food stored on floor. -buckets of kimchi
08B-38-4
Basic - Hole in or other damage to wall. -around utility sink
36-24-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -3 lizards in glue trap under utility sink at rear door -1 snake in glue trap under utility sink at rear door **Admin Complaint**
35A-06-4
Basic - Cove molding at floor/wall juncture broken/missing. -under 3 compartment sink
36-03-4
50
Jan 7, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door not self closing tight fitting **Warning** - From follow-up inspection 2025-01-07: **Time Extended**
32-04-4
95
Jan 3, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 3 compartment sink at over 200 ppm chlorine. Operator remade sanitizer and tested at 100 ppm **Corrected On-Site** **Warning**
22-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table ; fried rice per operator cooling from cook less than 4 hours (52F - Cooling); raw beef per operator in cooler for less than 4 hours put in freezer for immediate temperature recovery (52F - Cold Holding); raw chicken per operator in cooler less than 4 hours placed in freezer for immediate temperature recovery (52F - Cold Holding); cooked chicken per operator in cooler less than 4 hours placed item in freezer for immediate temperature recovery (51F - Cold Holding) **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark in chicken on counter. Operator put time on notepad **Corrected On-Site** **Warning**
03F-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during inspection **Corrected On-Site** **Warning**
53A-05-6
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door not self closing tight fitting **Warning**
32-04-4
Basic - Working containers of food removed from original container not identified by common name. Bins of flour in back of kitchen by ware wash not labeled **Warning**
02D-01-5
52
Aug 6, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door not self closing
32-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled
23-03-4
86
Feb 14, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling around cook line soiled Ceiling and vent walk-in-cooler soiled
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding along wall of dish sink damaged
36-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dry rack wet nesting Advised to turn pans on side when drying
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door kitchen has gap around door and back door in store room hand coming off able to see outside.
35B-01-4
Basic - Open dumpster lid.
33-16-4
74
Oct 10, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Handwash sink used for purposes other than handwashing. Scrubby in hand sink **Corrected On-Site**
31A-11-4
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.
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep table **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Heavy grease build up behind cooking equipment
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Employees have designated a dump sink in the kitchen that does not have a hand washing sign. Explained to operator the requirements for hand sinks and dump sinks and difference in use
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers grease build up Fan cover in walk in cooler Small metal shelf by fryer has rust Gasket in chest freezer
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Outer openings not protected with self-closing doors. Back exit door does not completely close by it's
35B-03-4
Basic - Working containers of food removed from original container not identified by common name. Brown sugar container **Corrected On-Site**
02D-01-5
58
Feb 14, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - On cook line less than 2 hrs: fried chicken tenders 53F, fried chicken 61F. Time plan given at previous inspection not filled out. Advised operator to use a method to track time chicken is at room temperature. **Repeat Violation** **Admin Complaint**
03A-02-5
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. - Paperwork provided.
11-27-4
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. - Paperwork provided. **Corrected On-Site**
11-26-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. - Observed two employees on cook line with beards preparing food. Advised operator.
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris or dust. - Walk in cooler fan blades and guard has dust accumulation. **Repeat Violation**
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. - Operator hung mop to dry. **Corrected On-Site**
42-01-4
61
Sep 22, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - On cook line: fried chicken next to fryer (69-72F)(less than 4 hrs). Advised operator to use time plan. Forms provided. - Kimchi at cook line make table 47-50F less than 4 hrs. Operator placed in walk in cooler for temperature recovery. **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Rice in warmer 119F less than 4 hrs. After 20 minutes 125F. Operator made new batch of rice and kept lid closed on other. *Corrective Action Taken** **Corrective Action Taken**
03B-01-6
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - Door cracked. Advised operator to replace/repair spring on restroom door.
32-04-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. - Broken acoustic tiles at back area near tall reach in cooler next to dry storage.
36-32-5
Basic - Nonfood-contact surface soiled with grease, food debris, or dust. - Grease buildup on filters for ventilation hood above fryers. - Fan guard has slight dust accumulation in walk in cooler.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. - To go trays on cook line. **Corrected On-Site**
25-06-4
61
Frequently Asked Questions
When was Chi Kin last inspected?
The most recent health inspection at Chi Kin on file is from Jan 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Chi Kin?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Chi Kin.
How does Chi Kin compare to other restaurants in Orlando?
Chi Kin most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has Chi Kin's inspection record improved over time?
No. Recent inspections at Chi Kin have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Chi Kin 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 Chi Kin inspected?
Based on the inspection history on file, Chi Kin is inspected around three times per year on average.
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