Chimba
Last inspected: Mar 30, 2026
26
Score
Going back to 2023, Chimba has seven inspections in the public record. The most recent visit was on Mar 30, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to nine violations.
“Operator is doing a special process” comes up most often, recorded five times in the inspection record.
Chimba's latest score of 26 falls below the Miami average of 74. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
6
Critical latest
2
Major latest
5
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
6 critical violations. 2 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at counter: salsa (61F - Cold Holding); chimmichurri (57F - Cold Holding). As per operator, less than 4 hours. Operator placed in reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed rubbing alcohol stored above plates and slicer on prep table.
41-10-4
High Priority - Food stored in ice used for drinks. See stop sale. Observed ice molds stored inside drinking ice.
08B-56-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg over arepas. Chef corrected during inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef in storage area cooler. Chef corrected during inspection. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Stop Sale issued due to adulteration of food product. Observed ice molds stored inside drinking ice.
01B-03-5
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. Observed no form or kit; inspector provided via email. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry food shelves.
22-02-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen.
36-02-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed outside of kitchen.
51-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed next to grill.
10-07-4
Basic - No copy of latest inspection report available. Observed no copy on site.
51-18-6
26
Nov 7, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw chicken stored over raw fish inside cooler drawers under grill. Operator properly rearranged. **Corrected On-Site** **Repeat Violation**
08A-24-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500ppm). Operator added diluted with water, retest Triple Sink (Quaternary 200ppm). **Corrected On-Site**
41-18-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pooled eggs over cut veggies across cook line. Operator properly rearranged. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed operator I'd conducting ROP of Raw Meats and Poultry without an approved Haccp plan. Operator submitted plans. As per list the status is received and in review.
03G-50-1
Basic - Ceiling tile missing. Observed several ceiling tiles missing over cook line. **Repeat Violation**
36-36-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hair restraint.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 3 pair of tongs hanging from oven door handle at cook line.
10-20-4
50
May 8, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw fish inside cold drawers at grill line. Operator placed chicken under fish. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over sweet potatoes, soy sauce inside reach in cooler across cook line. Operator started to rearrange products. **Corrective Action Taken** **Warning**
08A-05-6
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed operating conduct multiple special processes, raw meats and raw poultry ROP. Raw pork, raw beef sous vide. Soup, meat filling, bone broth cook-chill. Operator already has sent plans. Spoke over the phone with OPQ trainer J. Quinones and he stated that plans had been received and are under review. **Repeat Violation** **Warning**
03G-50-1
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint. **Warning**
13-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef (frozen) thawing at room temperature inside prep sink at washing area. Observed raw Shrimp (frozen) thawing at room temperatures on prep table at kitchen. Operator placed products inside reach in cooler. **Corrective Action Taken** **Warning**
06-01-5
Basic - Ceiling tile missing. Observed several ceiling tiles missing over washing area and kitchen. **Warning**
36-36-4
58
Jan 22, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed inside ROP raw chicken and raw beef inside reach in freezer at storage area. As per operator for more than 48 hrs. **Warning** - From follow-up inspection 2025-01-07: Observed receipt of contract with GoHACCP ON 1/3/25 stating that the company is in the works of a HACCP and the first draft for review would be ready within 5 business days. **Time Extended** - From follow-up inspection 2025-01-22: Observed operator sent HACCP to DHR.SpecialProcess email on 1/17/25. Operator stated that he also spoke over the phone with Steven OPQ on 1/21/25 and he stated that the email was still in queque. **Time Extended**
03G-50-1
90
Jan 7, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed inside ROP raw chicken and raw beef inside reach in freezer at storage area. As per operator for more than 48 hrs. **Warning** - From follow-up inspection 2025-01-07: Observed receipt of contract with GoHACCP ON 1/3/25 stating that the company is in the works of a HACCP and the first draft for review would be ready within 5 business days. **Time Extended**
03G-50-1
90
Nov 7, 2024
Routine - Food
1 critical violation. 7 major violations. 2 minor violations.
View 10 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored on prep table at prep area. As per operator for less than 4 hrs. **Warning**
03A-03-5
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for all employees. **Warning**
53B-03-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with sanitizer at bar without label. **Warning**
41-17-4
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. Discussed and provided via email to operator. Operator printed out form. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed for Tuna Tartare and Ceviche Nikkei (raw tuna). Operator properly marked items. **Corrected On-Site** **Warning**
02B-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. Discussed and provided via email to operator. Operator printed out form and employee read and signed forms. **Corrected On-Site** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Observed at bar. Employee provided the soap. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed inside ROP raw chicken and raw beef inside reach in freezer at storage area. As per operator for more than 48 hrs. **Warning**
03G-50-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 80F on prep table. **Warning**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing at room temp inside sink next to triple sink. Employee turned on the cold water for proper thawing. **Corrected On-Site** **Warning**
06-01-5
39
Aug 2, 2023
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed bathroom doors at men and women's bathroom not closing.
32-04-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed waste receptacle in women's restroom with no cover.
32-12-5
90
Frequently Asked Questions
When was Chimba last inspected?
The most recent health inspection at Chimba on file is from Mar 30, 2026. The public record contains seven inspections in total.
What is the most common violation at Chimba?
Across the inspection record, “operator is doing a special process” has been cited five times, more than any other issue at Chimba.
How does Chimba compare to other restaurants in Miami?
Chimba most recently scored 26 out of 100, which is lower than the Miami average of 74.
Has Chimba's inspection record improved over time?
No. Recent inspections at Chimba have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Chimba 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 Chimba inspected?
Based on the inspection history on file, Chimba is inspected around three times per year on average.
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