Mister Chimi
Last inspected: Mar 20, 2026
45
Score
Across the available record, Mister Chimi has 11 inspections on file, the first dated 2022. Inspectors last stopped by on Mar 20, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to six violations per visit.
Across the inspection history, “food not stored at least 6 inches off of the floor” is the issue that surfaces most often, recorded three times.
Compared to other Kissimmee restaurants (averaging 78), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
45
Nov 12, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Toxic Substances Properly Identified, Stored, Used
FL-32
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
67
Apr 18, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw beef stored over raw pork at glass reach in fridge at kitchen Raw shell eggs stored over produce at glass reach in fridge at kitchen
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at bar blocked by fan **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Dark chemical in clear bottle at kitchen
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's and men's bathroom doors
32-04-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee foods at glass reach in Friday's at kitchen and in walk in freezer
08B-49-4
Basic - Floors not maintained smooth and durable. In kitchen
36-11-4
Basic - Food not stored at least 6 inches off of the floor. Cooking oil stored on floor by stove
08B-47-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and salt no label in clear containers
02D-01-5
55
Feb 21, 2025
Routine - Food
No violations found.
100
Dec 20, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility has added a sit down counter to the front **Warning** - From follow-up inspection 2024-12-20: **Time Extended**
51-16-7
90
Dec 19, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut tomatoes and cut lettuce at glass reach in fridge Raw chicken over pork at glass reach in fridge **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork roast (50F - Cold Holding); pork (47F - Cold Holding)per operator items were in glass reach in fridge over night **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork roast (50F - Cold Holding); pork (47F - Cold Holding)per operator items were in glass reach in fridge over night **Warning**
01B-02-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility has added a sit down counter to the front **Warning**
51-16-7
Intermediate - No soap provided at handwash sink. No soap at hand washing sink on cooks line **Corrected On-Site** **Warning**
31B-03-4
Basic - Working containers of food removed from original container not identified by common name. Salt in clear container with no label **Warning**
02D-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Glass reach in fridge not keeping TCS food 41F and below **Warning**
14-74-7
Basic - Employee personal food not properly identified and segregated from food to be served to the public. At glass reach in fridge in kitchen **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on prep table **Corrected On-Site** **Warning**
40-06-5
43
Feb 7, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.No chlorine test strips. **Warning** - From follow-up inspection 2024-02-07: **Time Extended**
16-37-1
Intermediate - - From initial inspection : 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** - From follow-up inspection 2024-02-07: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor.Oil kept by cooking equipment on cook line. **Warning** - From follow-up inspection 2024-02-07: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall.Hole on wall behind hand sink located by front desk entrance. **Warning** - From follow-up inspection 2024-02-07: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair.Gap on ceiling on dry storage. **Warning** - From follow-up inspection 2024-02-07: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-02-07: **Time Extended**
35B-01-4
67
Feb 6, 2024
Routine - Food
7 critical violations. 5 major violations. 6 minor violations.
View 18 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw chicken stored over cooked chicken in walk in freezer. Raw beef stored over cooked ribs in walk in **Corrected On-Site** **Warning**
08A-02-6
High Priority - Food prepared in a private home. See stop sale.Pasteles and blood sausage cooked from unauthorized person. **Warning**
01A-03-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork piece kept on steam well for 4 hours with temperature of 112F. Whole chicken 96F **Warning**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Piece of pork kept on steam well for 4 hrs with temperature of 112F.Whole chicken kept on steam table with temperature of 99F. **Warning**
01B-02-5
High Priority - Stop Sale issued due to food originating from an unapproved source.Blood sausage purchased from unauthorized person with no license. Pasteles bought from La Orocovena inspector search for license and no license found. **Warning**
01B-04-5
High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches on floor under hand sink located by three compartment sink. **Warning**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over peeled plantains in reach in cooler. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Equipment drain line draining into handwash sink, the one by front counter entrance. **Warning**
31A-10-4
Intermediate - Identity of food or food product misrepresented.Calamari tentacles been served as octopus. Only advertised on top of salad kept in reach in cooler. **Corrected On-Site** **Warning**
52-01-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.No chlorine test strips. **Warning**
16-37-1
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
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Steak cooked 4 days ago no date marked Cooked chicken cooked on Sunday no date marked **Warning**
02C-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Food not stored at least 6 inches off of the floor.Oil kept by cooking equipment on cook line. **Warning**
08B-47-4
Basic - Hole in or other damage to wall.Hole on wall behind hand sink located by front desk entrance. **Warning**
36-24-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair.Gap on ceiling on dry storage. **Warning**
36-32-5
Basic - Dead roaches on premises. 1 dead roach on top of oil kept by cooking equipment on cook line 1 dead roach on floor under hand sink located by three compartment sink. 1 dead roach inside hand sink located by three compartment sink. Total = 3 dead **Warning**
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
16
Sep 7, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
52
Mar 1, 2023
Routine - Food
6 major violations. 5 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and shaft heavily soiled.
22-02-4
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. Must have a kit by July 1, 2023.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hose and a can in handwash sink at 3 bin sink area.
31A-09-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Lexington tye door at hot case cracked/broken.
14-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. End restroom.
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. Must have proof of employee health acknowledgment by July 1, 2023
11-26-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in rear storage area in disrepair.
36-32-5
Basic - Hole in or other damage to wall. Behind 3 bin sink and handwash sink.
36-24-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cooked products in reach in freezer at front counter. Sausage, Arapas, Tequenos and flan in dessert cooler. All packages are dated already, self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
02D-03-4
Basic - Unprotected ice bucket in a customer/nonsecure area.
08B-62-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
43
Oct 14, 2022
Food-Licensing Inspection
1 major violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
64
Frequently Asked Questions
When was Mister Chimi last inspected?
The most recent health inspection at Mister Chimi on file is from Mar 20, 2026. The public record contains 11 inspections in total.
What is the most common violation at Mister Chimi?
Across the inspection record, “food not stored at least 6 inches off of the floor” has been cited three times, more than any other issue at Mister Chimi.
How does Mister Chimi compare to other restaurants in Kissimmee?
Mister Chimi most recently scored 45 out of 100, which is lower than the Kissimmee average of 78.
Has Mister Chimi's inspection record improved over time?
No. Recent inspections at Mister Chimi have averaged around six violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Mister Chimi 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 Mister Chimi inspected?
Based on the inspection history on file, Mister Chimi is inspected around three times per year on average.
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