Chimiking
Last inspected: Jan 6, 2026
82
Score
Going back to 2022, Chimiking has eight inspections in the public record. Inspectors last stopped by on Jan 6, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have found fewer violations than earlier ones, averaging around 10 violations lately and about 17 violations before that.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged six times.
The city-wide average for Orlando sits at 79, putting Chimiking on the better side of that line. Taken together, the history is a positive one.
8
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Live, small flying insects found -4 small flying insects inside onion containers at rear door in cooler room
35A-02-7
Basic - Equipment in poor repair. -primary cook line cooler gaskets in disrepair
14-11-5
82
Aug 13, 2025
Routine - Food
1 critical violation. 2 major violations. 15 minor violations.
View 18 violations
High Priority - Roach excrement and/or droppings present. -under and behind mod bucket chemical buckets and dispenser
35A-23-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manageYailen -leodela
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cook line cutting boards soiled **Repeat Violation**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -prep table at kitchen entrance
12B-07-4
Basic - Buildup of food debris/soil residue on equipment door handles. -microwave handle
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -various ceiling tiles in kitchen soiled with accumulation of grease **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dishes right of fryers not inverted or protected
24-05-4
Basic - Clean utensils stored between equipment and wall. -knife between 3 compartment sink and wall **Corrected On-Site**
24-14-4
Basic - Dead roaches on premises. -1 dead roach behind mop bucket chemical dispenser
35A-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -operator moved items to dish pit for re washing
24-08-4
Basic - Floor soiled/has accumulation of debris. -floor under fryers soiled with accumulation of grease and food debris
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoop handle in contact with beans
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Old food stuck to clean dishware/utensils. -operator moved items to dish pit **Corrective Action Taken**
16-48-4
Basic - Old labels stuck to food containers after cleaning. -operator moved items to dish pit **Corrective Action Taken**
16-46-4
Basic - Ripped/worn tin foil used as shelf cover. -on microwave shelf
14-20-4
Basic - Single-service articles not stored inverted or protected from contamination. -to go boxes above raw chicken station
25-06-4
Basic - Equipment in poor repair. -cook line reach in cooler seals soiled
14-11-5
33
Feb 17, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
47
Nov 5, 2024
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from the day prior. Black beans (52F - Cooling)
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per manager from the day prior. Black beans (52F - Cooling)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager less than 4 hours. Manager added ice. Shrimp (46F - Cold Holding) **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. A full bucket of black beans covered.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long and short white cutting boards in the kitchen
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid in spray bottle at front counter
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's and men's restroom doors
32-04-4
Basic - Ceiling tile missing. To the left of cook line
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle and cup on prep table. Manager removed **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor underneath and behind fryer.
36-73-4
Basic - Hole in or other damage to wall. Holes in wall by three compartment sink
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 99 F. Manager drained water. **Corrected On-Site**
10-07-4
Basic - Standing water in bottom of reach-in-cooler. To the right of the cook line.
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over bread in reach in cooler in back storage area. Operator moved bread. **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind fryer By three comp sink
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink on the right entering the kitchen
29-11-4
29
Apr 30, 2024
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic in oil 56F per manager it has been in cooler from the previous day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil (56F - Cold Holding) per manager it has been in cooler from the previous day.
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. white long and short cutting boards in the kitchen Fryer baskets
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fish stew and chicken stews in reach in cooler.
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. All reach in cooler doors and handles
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back kitchen area on both sides of cooks line.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back kitchen area
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Snapper in reach in cooler
06-09-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One male employee on cooks line wearing a watch. **Corrected On-Site**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employees in the kitchen
13-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Seasons in buckets and sodas in back storage on floor.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in behind cooks line
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler behind cooks line
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout back kitchen area and 3 compartment sink.
36-27-5
29
Dec 5, 2023
Routine - Food
4 critical violations. 2 major violations. 11 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 132°operator discarded **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located under 3 compartment sink
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw beef patties over ready to eat foods on cooks line **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute at drink station in dining area -white cutting board on salad station - interior of fryers and baskets
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. - hand sink used as dump sink in kitchen area.
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. -Cold holdding units in kitchen area and back storage area.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. - ceiling tiles in kitchen area.
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - purse and cell phone stored on shelf above prep table **Repeat Violation**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. - full pans stored next to prep table **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave located in kitchen area. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust - interior of cold holding unit in kitchen area **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall behind cooking equipment in kitchen area **Repeat Violation**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. - mop stored in mop bucket y
42-01-4
Basic - Working containers of food removed from original container not identified by common name. - bulk rice and beans **Corrected On-Site** **Repeat Violation**
02D-01-5
26
Jan 31, 2023
Routine - Food
1 major violation. 16 minor violations.
View 17 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained in preparation table in the kitchen. **Repeat Violation**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of clean wrap silverware under cabinet at front line. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee engaging on food preparation in the kitchen.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stored in shelf storage area.
24-08-4
Basic - Equipment in poor repair. Torn gasket in tall double door reach in cooler in the kitchen Torn gasket on reach in cooler next to cook line.
14-11-5
Basic - Floor soiled/has accumulation of debris. Under equipment throughout the kitchen.
36-73-4
Basic - Interior of oven has accumulation of black substance/grease/food debris located in the kitchen.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment throughout kitchen. Soiled gaskets o r reach in cooler throughout the kitchen. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior have accumulation of soil residues.throughout the kitchen.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed scallions over ready to eat sauces **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind three compartment sink. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In front counter. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour no labeled in counter next to cook line. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Ceiling tile missing. By entrance of the kitchen.
36-36-4
Basic - Ceiling//vents soiled with accumulated food debris, grease, dust, or mold-like substance.throughout the kitchen. **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on preparation table in the kitchen. **Corrected On-Site** **Repeat Violation**
12B-07-4
41
Nov 28, 2022
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat garlic sauce in double door reach in cooler by entrance door kitchen. **Corrected On-Site**
08A-05-6
Intermediate - Non-pitting surface rust on food-contact equipment. Racks inside double door reach in cooler by entrance door kitchen.
22-31-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stain cutting boards throughout the kitchen.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink at preparation table next to cook line. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse above clean towels at front counter.
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets at reach in cooler by entrance door kitchen and next to cook line. Hood filters soiled at cook line. **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over ready to eat bread in walk-in cooler at the back of the kitchen. **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind three compartment sink.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Salt no labeled at preparation table. **Corrected On-Site**
02D-01-5
50
Frequently Asked Questions
When was Chimiking last inspected?
The most recent health inspection at Chimiking on file is from Jan 6, 2026. The public record contains eight inspections in total.
What is the most common violation at Chimiking?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Chimiking.
How does Chimiking compare to other restaurants in Orlando?
Chimiking most recently scored 82 out of 100, which is higher than the Orlando average of 79.
Has Chimiking's inspection record improved over time?
Yes. Recent inspections at Chimiking have averaged around 10 violations per visit, down from roughly 17 earlier in the record.
What does a low risk rating mean?
A low risk rating at Chimiking 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 Chimiking inspected?
Based on the inspection history on file, Chimiking is inspected around three times per year on average.
Nearby Restaurants