Chickpeas Fresh Mediterranean Kitchen
Last inspected: Oct 31, 2025
55
Score
The health department has logged seven inspections at Chickpeas Fresh Mediterranean Kitchen, the earliest from 2022. The newest entry in the record is dated Oct 31, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
Looking across the full record, “no paper towels” is the recurring theme, flagged three times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The record is unremarkable in either direction.
7
Inspections
0
Critical latest
3
Major latest
6
Minor latest
Inspection History
Oct 31, 2025
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Handwash sink used for purposes other than handwashing. Dirty equipment in hand sink next to walk in cooler **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. In container of rice in back kitchen area **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back kitchen area next
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. In back kitchen area above three compartment sink
24-08-4
Basic - Floor area(s) covered with standing water. Next to mop sink in back kitchen area
36-22-4
Basic - Walk-in cooler with rust that has pitted the surface.
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Next to three compartment sink , per operator there is a work order in for it
29-11-4
55
Jun 24, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. A container of dish soap in Hand wash sink. **Corrected On-Site**
31A-09-4
Basic - No handwashing sign provided at a hand sink used by food employees at from counter and on cookline. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer on cookline soiled.
23-03-4
70
Apr 21, 2025
Routine - Food
3 critical violations. 6 major violations. 4 minor violations.
View 13 violations
High Priority - Two Live, small flying insects found in kitchen.
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours. Operator placed in reach in freezer for temperature recovery. shredded cheese (56F - Cold Holding, 30 minutes later 42F); cooked mushrooms in cream sauce (49F - Cold Holding, 30 minutes later 40F); cooked onions (50F - Cold Holding, 30 minutes later 39F) **Corrected On-Site**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs next to raw streak. Raw chicken over raw steak. **Corrected On-Site**
08A-20-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Item in walk-in cooler prepared 2 days prior not date marked **Corrected On-Site**
02C-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. Provided handout to operator
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter.
31B-02-4
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/. Replaced shawarma machine with a deep fryer on cookline. Replaced stainless steel table with double sinks at front counter with single hand wash sink. **Warning**
51-16-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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.
11-26-1
Basic - No handwashing sign provided at a hand sink used by food employees. At front counter.
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cooked soup. **Corrected On-Site**
08B-17-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - No Heimlich maneuver/choking sign posted. Provided poster to operator
51-13-4
29
Feb 15, 2024
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground chorizo sausage links over raw pork in walk in cooler **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flat and a half at room temperature next to steam table Less than four hours per cook Placed in walk in cooler for temperature recovery **Corrected On-Site**
03A-03-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed gloves in hand sink Educated with employee **Corrective Action Taken** **Repeat Violation**
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shredded chicken 98 Less than four hours per cook Placed in walk in cooler for rapid chill **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink across from three compartment sink has items in it **Corrected On-Site**
31A-09-4
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/
53A-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. For fried egg and steaks cooked to order Printed in English and Spanish and they posted **Corrective Action Taken**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler
02C-02-5
Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over three compartment sink
36-34-5
Basic - Bowl or other container with no handle used to dispense food. Cooked rice on steam table **Corrected On-Site**
14-01-5
33
Jul 24, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. AT Grill-raw chicken 50F raw beef 52F raw steak 50F sliced tomato 50F Front counter- cream sauce 60F Operator returned all items to walk in cooler for temperature recovery. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee bent tied shoes with gloves on and went back to food production. Manager instructed on proper procedures. **Corrective Action Taken** **Warning**
12A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand sink **Corrected On-Site** **Warning**
31A-09-4
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/. Ownership changed with no plans submitted. Addition of oven, ice machine, reach in freezer, and reach in coolers. **Warning**
51-16-7
Basic - Floor area(s) covered with standing water. Under bag in box stand **Warning**
36-22-4
Basic - Food stored on floor. Pot of soup on floor to cool. **Corrected On-Site** **Warning**
08B-38-4
Basic - Carbon dioxide/helium tanks not adequately secured. Near back hand sink **Warning**
51-11-4
45
Mar 8, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hummus 50F Operator adjusted temperature of reach in cooler **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken shawarma over French fries
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for 3 compartment sink
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All prepped items in walk in cooler no date marking.
02C-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored next to hot water heater.
10-17-4
50
Dec 20, 2022
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at Grill. Discussed with operator about proper hand washing procedures. **Corrective Action Taken**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw marinated beef over sauces **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink near mop sink. **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink near mop sink.
27-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and drink on prep table. Black purse on prep table **Corrected On-Site**
40-06-5
Basic - Wiping cloth sanitizing solution stored on the floor. In prep area
21-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots and radish over cooked rice
08B-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Meat in prep sink Chicken Gyro meat on 3 compartment sink. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Whisk hanging from suppression tank **Corrected On-Site**
24-07-4
Basic - Ceiling tile missing. In kitchen over spice rack out side of walk in cooler. **Repeat Violation**
36-36-4
Basic - In-use wet wiping cloth/towel used under cutting board. In prep area **Corrected On-Site**
21-04-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
33
Frequently Asked Questions
When was Chickpeas Fresh Mediterranean Kitchen last inspected?
The most recent health inspection at Chickpeas Fresh Mediterranean Kitchen on file is from Oct 31, 2025. The public record contains seven inspections in total.
What is the most common violation at Chickpeas Fresh Mediterranean Kitchen?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Chickpeas Fresh Mediterranean Kitchen.
How does Chickpeas Fresh Mediterranean Kitchen compare to other restaurants in Orlando?
Chickpeas Fresh Mediterranean Kitchen most recently scored 55 out of 100, which is lower than the Orlando average of 79.
Has Chickpeas Fresh Mediterranean Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Chickpeas Fresh Mediterranean Kitchen have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Chickpeas Fresh Mediterranean Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Chickpeas Fresh Mediterranean Kitchen inspected?
Based on the inspection history on file, Chickpeas Fresh Mediterranean Kitchen is inspected around two times per year on average.
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