Chimiking
Last inspected: Mar 4, 2026
78
Score
Going back to 2022, Chimiking has nine inspections in the public record. Inspectors last stopped by on Mar 4, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around eight violations each.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited three times.
The city-wide average is 79, putting Chimiking squarely in typical territory. There isn't much in the file that would give a customer pause.
9
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Complaint Partial
1 critical violation. 1 major violation.
View 2 violations
High Priority - Nonfood-grade bags used in direct contact with food. Rolls stored in plastic thank you bags
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cooks line
22-02-4
78
Feb 25, 2026
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with food. Bread in shopping bag in walk-in cooler.
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken and raw beef in drawer below flat top grill temping 60F. Per operator items were moved from walk-in cooler less than 2 hours prior. Placed in freezer to reduce temperature. Temping 46F **Corrective Action Taken**
03A-02-5
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. Three new hires not informed of reporting responsibility. Filled form during inspection. **Corrected On-Site**
11-26-1
Intermediate - Packaged food not labeled as specified by law. Flour in bowl on cooks line without label. **Corrected On-Site**
02D-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles containing yellow substance without label at triple sink. Per operator the item is a degreaser. **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. All white cutting boards on cooks line. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Several pans on dry storage shelf not properly air dried.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temping 69F operator moved to stove. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Blue reach-in cooler. **Repeat Violation**
14-33-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor near ice-machine. **Corrected On-Site**
42-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Female restroom. **Repeat Violation**
31B-04-4
41
Oct 6, 2025
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser at bar soiled with black substance. **Corrected On-Site**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on cooks line.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on beer cooler at bar. **Corrected On-Site**
12B-07-4
Basic - Floor tiles missing and/or in disrepair. Several ceiling tiles leaking water in kitchen.
36-17-5
Basic - Food stored on floor. Soups stored in box on floor in walk-in freezer. **Corrected On-Site**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gaps in hood filter.
14-42-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water temping 79F. Operator moved to stove top. **Corrective Action Taken**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Female restroom.
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Blue reach-in cooler next to hot holding unit.
14-33-4
Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at handwashing sink at ware washing area.
29-11-4
58
Mar 11, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Soup labeled 3-3-25, no label for when food was taken out of freezer. Per operator, taken out of freezer today, operator placed label with date food was taken out of freezer. **Corrected On-Site**
02C-08-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink next to back exit door of kitchen. Operator placed paper towels in dispenser. **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse and sweater stored next to seasonings on shelving outside of walk-in cooler. Operator moved to designated area. **Corrected On-Site**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed icebuild up along floor and shelving of walk-in freezer. Per operator, they have a work order and are waiting on parts.
14-69-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes over ready to eat salsas and condiments in walk-in cooler. Operator moved tomatoes to lower shelf. **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at grill on cooks line not in solution. Operator removed. **Corrected On-Site**
21-12-4
67
Sep 24, 2024
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 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 beef stored in reach in cooler under make table in front of fryer. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing towel in handwashing sink.
31A-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Gaskets torn in reach in below make table, at reach in cooler by walk-in cooler.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food storage container/container lid cracked or broken. Several cracked pans.
14-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters not missing, there are large gaps in between filters.
14-42-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Ripped/worn tin foil used as shelf cover. Under table at dishwashing sink.
14-20-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink inside kitchen.
29-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over cut peppers.
08B-17-4
Basic - Utensils in poor condition. Fryer scoop hanging next to ice machine.
14-12-4
Basic - Water leaking from pipe and/or faucet/handle. Handwashing sink leaking from pipe next to back door exit of kitchen.
29-11-4
45
Apr 4, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
55
Nov 27, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed non food grade containers being used to store food.
14-15-4
Basic - Equipment in poor repair. Torn gaskets from reach in cooler
14-11-5
Basic - Standing water in bottom of reach-in-cooler. In front of flat top
29-49-6
Basic - Accumulation of debris inside warewashing machine.
16-03-4
74
Jun 14, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
47
Dec 16, 2022
Routine - Food
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. smashed plantains (125F - Hot Holding) within less than 4 hrs, operator placed it in water bath to warm up to at least 165F **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on top of reach in coolers **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. With table cleaner **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In women and men/employee bathrooms temperature 76-80F
27-16-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both women and men/ employee bathrooms
32-04-4
Basic - Ceiling tile missing. Throughout the dry storage area
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted, operator moved it to get washed. **Corrected On-Site**
24-05-4
Basic - Cove molding at floor/wall juncture broken/missing. Next to the 3 compartment sink
36-03-4
Basic - Food not stored at least 6 inches off of the floor. Observed buckets with food items directly on the floor in the walk in cooler **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - Observed reach in cooler at the end of the kitchen covered with standing water.
36-22-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach and Walk-in cooler/freezer shelves with rust that has pitted the surface. Reach in freezer and walk in cooler **Repeat Violation**
14-17-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Bar area
29-20-5
33
Frequently Asked Questions
When was Chimiking last inspected?
The most recent health inspection at Chimiking on file is from Mar 4, 2026. The public record contains nine 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 three times, more than any other issue at Chimiking.
How does Chimiking compare to other restaurants in Orlando?
Chimiking most recently scored 78 out of 100, which is about the same as the Orlando average of 79.
Has Chimiking's inspection record improved over time?
Results have been roughly steady. Inspections at Chimiking have averaged around eight violations per visit across the recent 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.
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