Chim Authentic Thai and Sushi Bar
Last inspected: Feb 25, 2026
100
Score
Chim Authentic Thai and Sushi Bar appears in inspection records eight times, starting in 2022. Inspectors last stopped by on Feb 25, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to four violations per visit.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged three times.
Chim Authentic Thai and Sushi Bar's latest score of 100 sits above the Plantation average of 77. The record reflects steady performance over time.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
No violations found.
100
Feb 17, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
45
Nov 13, 2025
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
33
May 14, 2025
Routine - Food
6 critical violations. 3 major violations. 8 minor violations.
View 17 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Observed in-use scoops and spoons stored in unclean water at 79F.
10-05-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw pork stored with noodles in prep sink.
08A-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over noodles at prep sink. -Observed raw fish stored over sauce in walk in cooler. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee cracks raw shell eggs and then touches ready to eat foods without changing gloves and wash hands. After brief education, employee then change gloves and wash hands. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed dumplings cold held at 44F in glass door cooler. Per operator, item placed in unit less than 3 hours ago. Advise operator to place ice packs on dumplings for quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker needed at mop sink where splitter added. **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed all employees training certification are photocopy.
53B-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade. **Repeat Violation** **Admin Complaint**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed wiping cloth bucket stored in hand wash sink at dishwashing area. **Repeat Violation** **Admin Complaint**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed an open cup with beverage stored on food preparation table.
12B-07-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Admin Complaint**
16-21-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of black mold like substance buildup inside mop sink where splitter
36-27-5
Basic - Time/temperature control for safety food thawed in an improper manner. -Observed chicken and pork thawing at room temperature in prep sink.
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on can opener holster. **Repeat Violation** **Admin Complaint**
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation** **Admin Complaint**
10-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of mold like substance buildup inside ice machine. **Repeat Violation** **Admin Complaint**
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
20
Oct 22, 2024
Routine - Food
4 critical violations. 5 major violations. 8 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker needed at mop sink where splitter added.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked shrimp and chicken cold held at 45-48F in glass door refrigerator. Per operator, both item placed in unit from overnight. Items did no remove from unit since. See stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shrimp and chicken cold held at 45-48F in glass door refrigerator. Per operator, both item placed in unit from overnight. Items did no remove from unit since.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw pooled eggs stored over cooked chicken in refrigerator. Operator relocate eggs to bottom shelf. -Observed raw fish stored over various containers with sauces in walk-in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed container with towels and other cleaning equipment stored in handwashing sink at dishwashing area. Operator removed items from hand sink. **Corrected On-Site**
31A-11-4
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed ano date mark on cooked chicken wings stored in refrigerator. Per operator, chicken cooked on 10/21/2024 in the a.m.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at cookline.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of dirt buildup inside hand wash sink. -Observed accumulation of brown like substance buildup on can opener holster.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. -Observed seasoning removed from the original container not labeled.
02D-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Food stored on floor. -Observed container with ginger stored on dry storage floor.
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on in-use food preparation table. Operator removed cellular phone. **Corrected On-Site**
40-06-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
22
May 8, 2024
Routine - Food
2 critical violations.
View 2 violations
High 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.
22-41-4
High Priority - Single-use gloves not changed as needed after changing tasks. Sushi chef left the sushi line in the dining room to go to the kitchen in the back of the establishment through a curtain. He returned wearing the same gloves and then proceeded to wrap cucumbers. The sushi chef washed his hands and changed his gloves.
12A-09-4
74
Mar 1, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the cookline reach in cooler, raw lobster and fish were stored over curry sauce. The sauce was moved to a different door. **Corrected On-Site**
08A-05-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to the rice warmers, a 1/6 pan of standing water containing rice scoops and a portion scoop was located. The operator removed the items and replaced with a dry pan and new utensils. **Corrected On-Site**
10-07-4
82
Aug 24, 2022
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Dishwasher at 0ppm.Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning** - From follow-up inspection 2022-08-24: Still observed. 3 compartment sink use only **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with mold like substance located on prep table in kitchen area. Observed cutting boards with mold like substance on shelf with dead flies. **Warning** - From follow-up inspection 2022-08-24: Cutting board still observed : Operator discard cutting board **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on walk in shelves in walk in cooler. **Warning** - From follow-up inspection 2022-08-24: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Observed Buildup of food debris/soil residue on equipment door handles and gaskets with mold like substance on walk in gaskets, reach in cooler gaskets at cook line. **Warning** - From follow-up inspection 2022-08-24: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents hoods over grills and prep areas in kitchen and cook line soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2022-08-24: **Time Extended**
36-34-5
64
Frequently Asked Questions
When was Chim Authentic Thai and Sushi Bar last inspected?
The most recent health inspection at Chim Authentic Thai and Sushi Bar on file is from Feb 25, 2026. The public record contains eight inspections in total.
What is the most common violation at Chim Authentic Thai and Sushi Bar?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Chim Authentic Thai and Sushi Bar.
How does Chim Authentic Thai and Sushi Bar compare to other restaurants in Plantation?
Chim Authentic Thai and Sushi Bar most recently scored 100 out of 100, which is higher than the Plantation average of 77.
Has Chim Authentic Thai and Sushi Bar's inspection record improved over time?
Yes. Recent inspections at Chim Authentic Thai and Sushi Bar have averaged around four violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Chim Authentic Thai and Sushi Bar 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 Chim Authentic Thai and Sushi Bar inspected?
Based on the inspection history on file, Chim Authentic Thai and Sushi Bar is inspected around two times per year on average.
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