Chima Steakhouse
Last inspected: Apr 8, 2026
74
Score
The health department has logged 12 inspections at Chima Steakhouse, the earliest from 2022. The latest inspection on file is from Apr 8, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
Across the inspection history, “no paper towels” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 80, which Chima Steakhouse's 74 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the dish washer
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In front of the cook line. Paper towels were provided **Corrected On-Site**
31B-02-4
Basic - Objectionable odors in bathroom or other areas of the establishment. At the expo/wait station area
36-64-5
74
Mar 17, 2026
Routine - Food
3 major violations.
View 3 violations
Food Properly Stored/Protected
FL-48
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
82
Jan 6, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Equipment Adequate to Maintain Product Temperature
FL-29
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Lighting Adequate; Required Shields in Place
FL-36
52
Nov 4, 2025
Routine - Food
No violations found.
100
May 8, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Prep area - 2 door unit - Raw smoked salmon stored over ready-to-eat seafood salad. Operator stored all items properly.
08A-08-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Expo bar set up - operator replaced. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Expo bar set up - operator replaced. **Corrected On-Site**
31B-03-4
Basic - Floor area(s) covered with standing water. 1. Expo area - at bar set up. 2. Under and in front of rotisserie area prep sink.
36-22-4
Basic - No handwashing sign provided at a hand sink used by food employees. Expo bar set up - operator posted. **Corrected On-Site**
31B-04-4
64
Feb 7, 2025
Routine - Food
3 critical violations. 3 major violations.
View 6 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. Bar prep room - Dishwasher (Chlorine 0ppm). Observed empty sanitizing solution. Operator added solution and primed unit. Chlorine 100ppm. **Corrected On-Site**
22-41-4
High Priority - Prep area - low boy - Raw beef stored over ready-to-eat butter. Expo reach in - raw smoked salmon stored over ready to eat chick peas salad. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - rice (115-118F - Hot Holding). Per operator holding almost 2 hours. Operator immediately moved to oven to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by dish machine blocked by cart for glassware. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Meat station. Operator replaced. **Corrected On-Site**
31B-02-4
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
11-26-1
47
Oct 4, 2024
Routine - Food
No violations found.
100
Jun 22, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. I emailed operator and operator filled out . **Corrected On-Site**
03F-10-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensils in standing water at 83°F Operator turn on water.
10-07-4
86
May 16, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind of hot water sanitizer measuring device or tools . **Warning** - From follow-up inspection 2024-05-16: Not provided **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water at hot kitchen. **Warning** - From follow-up inspection 2024-05-16: Standing water **Time Extended**
36-22-4
86
Oct 16, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Prep area hand sink with coffee/tea stains. Reviewed proper use of hand sinks. **Repeat Violation**
31A-11-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Operator removed. **Corrected On-Site**
10-12-5
86
Mar 1, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw a smoked salmon stored over/not properly separated from ready-to-eat food vegetables in expo reach in. Operator stored all items properly. **Corrected On-Site** **Repeat Violation**
08A-05-6
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. Dishwasher - bar (Chlorine 0ppm)
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun. Operator cleaned during inspection. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. By expo hand sink. Operator removed to label. **Corrective Action Taken** **Repeat Violation**
41-17-4
Basic - Cold water not working at plumbing fixture - by main dish machine.
29-09-4
58
Nov 22, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - Handwash sink used for purposes other than handwashing. Observe at waiters station hand wash sink used as dump sink and stained with coffee.
31A-11-4
90
Frequently Asked Questions
When was Chima Steakhouse last inspected?
The most recent health inspection at Chima Steakhouse on file is from Apr 8, 2026. The public record contains 12 inspections in total.
What is the most common violation at Chima Steakhouse?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Chima Steakhouse.
How does Chima Steakhouse compare to other restaurants in Fort Lauderdale?
Chima Steakhouse most recently scored 74 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Chima Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Chima Steakhouse have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Chima Steakhouse 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 Chima Steakhouse inspected?
Based on the inspection history on file, Chima Steakhouse is inspected around four times per year on average.
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