Chimiking Restaurant
Last inspected: Feb 9, 2026
55
Score
Chimiking Restaurant has been inspected eight times since 2023. The most recent report on file is from Feb 9, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near 12 violations per visit.
“Wet wiping cloth not stored” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average Orlando facility scores 79, putting Chimiking Restaurant on the weaker side. On the whole, the file is mixed but not concerning.
8
Inspections
1
Critical latest
1
Major latest
7
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher lady handle dirty equipment (dishwasher filter )then put her gloves on without washing hand . Spoke to manager and she did washed her hand . **Corrective Action Taken**
12A-07-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 people working no manager available. Manager show up middle of my inspection. **Corrected On-Site** **Repeat Violation**
53A-05-6
Basic - employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of water stored in bottom of make table . Operator discard it . **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. The small white one .
14-09-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Quat Sanitizer at the 3 compartment sink wasn't at the minimum ppm she add more Quat tablet and re sanitizer everything she washed .
16-13-5
Basic - Floor area(s) covered with standing water. Under dishwasher . Operator clean it and dry it . **Corrected On-Site**
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 85f used to stored utensils. Operator washed the utensils and reheat the water 137f. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Second floor .
36-02-5
55
Aug 14, 2025
Routine - Food
1 critical violation. 2 major violations. 12 minor violations.
View 15 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Queso prepared 8-6-25 Empanada cheese and empanadas beef 8-6-25 operator stated the food at the freezer and they never changed the label when they take it out of the freezer.
02C-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quat test strips to check the 3 compartment sink .
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation**
53A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking at the prep area by the fryer station .
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bottle of water stored on top of make table . **Repeat Violation**
40-06-5
Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Cafe station area .
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 113f .
10-07-4
Basic - Light not functioning. One out by the hoods .
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods . **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Top and bottom of make table the one facing the grill . **Repeat Violation**
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor area second floor . **Repeat Violation**
36-02-5
Basic - Water leaking from pipe . Water leaking From the dishwasher .
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored at prep area back of the house. **Repeat Violation**
21-12-4
39
Feb 3, 2025
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and walk-in freezer shelves.
22-16-4
Basic - Single-service articles improperly stored. To go cup for soup and beans stored on floor at the second floor .
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods .
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen and second floor as well .
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on top of make table . Employee removed it . **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. Sweet plantain store on floor at the dishwasher area . Operator moved to the walk-in cooler . **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment at the back of the make table . Operator removed it . **Corrected On-Site**
10-17-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Storage area second floor .
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator replaced it in sanitizer bucket. **Corrected On-Site** **Repeat Violation**
21-12-4
58
Aug 12, 2024
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 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. 0 ppm Operator change the chlorine next checked 50 ppm . **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken liver stored on top of cake at the walk-in freezer. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger beef stored on top of yucca at the bottom cooler under the the grill Observed raw eggs stored on top of ready to eat vegetables at the walk-in cooler . **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker at the wrong spot it supposed to be by the water hose not the chemicals side.
29-34-4
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. Emailed it to operator.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed two employee one filling pitcher to cook and the other washing container using the employee hand sink at the kitchen area.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Front area . **Corrected On-Site**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. At the second floor .
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas Second floor .
36-37-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cup water and bottle stored next to fryer oil . **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Behind the stove and the grill and throughout corner kitchen area.
36-73-4
Basic - Food stored on floor. Fryer oil stored on floor .
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tong and spoon at standing water 80f at the cafe station . **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. At the make table . **Corrected On-Site**
21-04-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Stored food not covered. Empanadas at the walk-in freezer. **Corrected On-Site**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Sugar no label. **Corrected On-Site**
02D-01-5
22
Apr 11, 2024
Routine - Food
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 broken shell eggs .
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomato cut 2.5 hours ago (48F - Cold Holding) operator move it to the back to cool down second temperature 43f. **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw pork shops stored on top of French fries at the bottom of make table . **Corrected On-Site** **Repeat Violation**
08A-13-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of ready to eat sauce at the bottom of the make table. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken stored on top of raw beef at the walk-in freezer.
08A-17-6
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
05-06-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Cutting board has cut marks and is no longer cleanable. The small white one by the make table .
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85f Second thermometer 138f. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of drink at the walk-in cooler . **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. The 2 drower cooler the one bottom of the grill .
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
32
Dec 19, 2023
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
47
Oct 17, 2023
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee sprayed off dirty 1/3 pan at triple sink with water. No sanitizing step prior to placing on clean storage shelves
22-45-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw beef stored over cooked sausage in drawers of low boy reach in cooler. Operator moved **Corrected On-Site**
08A-13-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server brought dirty dishes to dish area and did not wash hands prior to running food
12A-02-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan on shelf over cook line cooked beef (111F - Hot Holding)
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on the non chemical side of the split at mop sink. Currently installed before the splitter **Repeat Violation**
29-42-4
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. Only 3 certificates available in house for servers
53B-13-5
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. **Warning**
11-26-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Food stored on floor. Cases of bananas stored on the floor in walk in cooler. Operator moved **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces have an Accumulation of grease dripping
23-03-4
Basic - Single-service articles improperly stored. Open case of togo boxes on the floor in upsta storage room. Operator moved. Togo boxes on shelf in service are stored with the food contact surface facing upwards. Operator inverted **Corrected On-Site**
25-05-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 500+ppm. Operator diluted with water to 300ppm **Corrected On-Site**
21-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils stored in standing water at 84°F on cook line. Operator moved container over stovetop burner **Corrective Action Taken**
10-07-4
29
Mar 27, 2023
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Basic - Drain cover(s) missing. Throughout kitchen
29-18-4
82
Frequently Asked Questions
When was Chimiking Restaurant last inspected?
The most recent health inspection at Chimiking Restaurant on file is from Feb 9, 2026. The public record contains eight inspections in total.
What is the most common violation at Chimiking Restaurant?
Across the inspection record, “wet wiping cloth not stored” has been cited four times, more than any other issue at Chimiking Restaurant.
How does Chimiking Restaurant compare to other restaurants in Orlando?
Chimiking Restaurant most recently scored 55 out of 100, which is lower than the Orlando average of 79.
Has Chimiking Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Chimiking Restaurant have averaged around 12 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Chimiking Restaurant 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 Chimiking Restaurant inspected?
Based on the inspection history on file, Chimiking Restaurant is inspected around three times per year on average.
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