Chi Kin
Last inspected: Mar 16, 2026
95
Score
The health department has logged 10 inspections at Chi Kin, the earliest from 2022. The most recent report on file is from Mar 16, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have held steady across recent visits, averaging around seven violations each.
Looking across the full record, “no chemical test kit provided when using sanitizer” is the recurring theme, flagged three times.
Chi Kin's latest score of 95 sits above the Windermere average of 64. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2026-03-16: **Time Extended**
24-08-4
95
Jan 20, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Warewashing Facilities Maintained and Used
FL-24
Plumbing Maintained; Sewage Disposal
FL-51
67
Apr 16, 2025
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
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./fried chicken on cook line.
03F-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips/ **Corrected On-Site**
16-37-1
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./two new employees less than 60 days/forms emailed to operator. No other employee per manager.
11-26-1
Basic - Bowl or other container with no handle used to dispense food./paper cup used to scoop garlic powder/ **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured./near exit door.
51-11-4
Basic - Cleaned and sanitized equipment or utensils not properly stored./not on same direction/front counter/ **Corrected On-Site**
24-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored in a location that is exposed to splash/dust./sauce cup stored under soap dispenser/front counter/removed immediately/ **Corrected On-Site**
08B-36-4
Basic - Food stored in a prohibited area./several containers of dried hot peppers stored inside employee's restroom in kitchen/ **Corrected On-Site**
08B-37-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched./knives, forks at front counter/ **Corrected On-Site**
25-02-4
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions./sink and surface 0ppm/rechecked 700ppm/ **Corrected On-Site**
21-45-1
Basic - Working containers of food removed from original container not identified by common name./garlic powder bin under kitchen prep table.
02D-01-5
43
Mar 14, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available. **Warning** - From follow-up inspection 2025-03-14: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation./two cooks. **Warning** - From follow-up inspection 2025-03-14: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting./front counter soda cups. **Warning** - From follow-up inspection 2025-03-14: **Time Extended**
24-08-4
82
Jan 8, 2025
Routine - Food
1 critical violation. 6 major violations. 10 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over ready to eat Kimchee, walk in cooler/ **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Shell eggs offered undercooked per manager. Consumer advisory provided and posted immediately. No consumer advisory in kiosk for undercooked eggs. Adding consumer advisory immediately/ **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./fried egg offered undercooked on restaurant and kiosk menus. Adding asterisk on both menu immediately/ **Corrected On-Site** **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available. **Warning**
16-37-1
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/restaurant took over 2 months without an inspection. Kitchen adding a dish machine, front counter adding an ice machine and relocate some equipments at front and cook line. **Warning**
51-16-7
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./one new hired employee. Form provided/employee read and signed/ **Corrected On-Site** **Warning**
11-26-1
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label./one chemical bottle at front counter. **Warning**
41-21-4
Basic - Carbon dioxide/helium tanks not adequately secured./bar back exit door/ **Corrected On-Site** **Warning**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./kitchen table/ **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./two cooks. **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation./one cook. **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting./front counter soda cups. **Warning**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour scoop handle/back kitchen/ **Corrected On-Site** **Warning**
10-01-5
Basic - Light not functioning./two light bulbs out, cook line. **Warning**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen hand sink soiled/next to dish machine. Cook line cold drawers gasket soiled. **Warning**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination./to go boxes on top shelves, kitchen/ **Corrected On-Site** **Warning**
25-06-4
29
May 21, 2024
Complaint Full
2 major violations.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board at 3 compartment sink.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times./empty container inside cook line hand sink/ **Corrected On-Site**
31A-09-4
82
Mar 12, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./blanched potato fries sitting at room temperature at 55F, out for 30 minutes per manager/moved back to walk in cooler.
03A-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing bracelets on right wrist while cooking at cook line. **Corrected On-Site**
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./flour container exterior soiled.
23-03-4
Basic - Water leaking from pipe and/or faucet/handle./kitchen hand sink.
29-11-4
Basic - Working containers of food removed from original container not identified by common name./flour container, kitchen/ **Corrected On-Site** **Repeat Violation**
02D-01-5
70
Aug 16, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Feb 6, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind preparation sink in the kitchen.
36-27-5
95
Oct 19, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
74
Frequently Asked Questions
When was Chi Kin last inspected?
The most recent health inspection at Chi Kin on file is from Mar 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at Chi Kin?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited three times, more than any other issue at Chi Kin.
How does Chi Kin compare to other restaurants in Windermere?
Chi Kin most recently scored 95 out of 100, which is higher than the Windermere average of 64.
Has Chi Kin's inspection record improved over time?
Results have been roughly steady. Inspections at Chi Kin have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Chi Kin means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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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