The Chimi Spot
Last inspected: Apr 21, 2026
25
Score
The Chimi Spot appears in inspection records 10 times, starting in 2022. The newest entry in the record is dated Apr 21, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has improved over the last few visits: recent inspections have averaged around 11 violations, down from roughly 14 violations earlier in the record.
The pattern that stands out is “equipment in poor repair”, which has been cited five times.
That's lower than the typical Orlando restaurant, which scores around 79. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
4
Critical latest
5
Major latest
6
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
4 critical violations. 5 major violations. 6 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over desserts in reach in freezer Operator switched **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Nonfood-grade bags used in direct contact with food. Raw pork in reach in freezer in grocery bags Bread under steam table in grocery bags.
14-31-5
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. Raw chicken over raw beef in reach in freezer Operator switched **Corrected On-Site** **Repeat Violation**
08A-17-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen **Repeat Violation**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Drinking glass in front counter hand wash sink. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Many items in all coolers made onsite not date marked
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jose expired 4-2-26
53B-14-5
Basic - Drain cover(s) missing. Mop sink Operator put on drain cover **Corrected On-Site**
29-18-4
Basic - Equipment in poor repair. Gasket front counter reach in cooler torn Handle to microwave cookline missing
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pitcher with handle in bin of rice Operator removed **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 95F Operator removed
10-07-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado with sticker on in make table. Operator removed **Corrected On-Site**
08B-39-4
25
Feb 21, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef over raw shrimp in cook line cooler - From follow-up inspection 2026-02-21: **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2026-02-21: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink next to 3 compartment sink - From follow-up inspection 2026-02-21: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -sugar bin in prep area - From follow-up inspection 2026-02-21: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -reach in coolers in prep area - From follow-up inspection 2026-02-21: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -broken cove molding right side of rear door - From follow-up inspection 2026-02-21: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -right side of rear door - From follow-up inspection 2026-02-21: **Time Extended**
36-24-5
58
Feb 20, 2026
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Rodent burrow or rodent nesting materials present. -ceiling tiles above water heater chewed through **Admin Complaint**
35A-21-4
High Priority - Rodent activity present as evidenced by rodent droppings found. -8 rodent droppings on top on water heater located in kitchen -approximately 45 rodent droppings in AC unit room, room is in rear of kitchen next to rear exit door. AC unit room has fully closing door segregating room from rest of establishment. AC room has open ceiling leaving access to all areas above establishment. **Admin Complaint**
35A-04-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef over raw shrimp in cook line cooler
08A-20-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink next to 3 compartment sink
27-16-4
Basic - Bowl or other container with no handle used to dispense food. -sugar bin in prep area
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. -reach in coolers in prep area
23-24-4
Basic - Cove molding at floor/wall juncture broken/missing. -broken cove molding right side of rear door
36-03-4
Basic - Food stored on floor. -cooking oil stored on floor in kitchen
08B-38-4
Basic - Hole in or other damage to wall. -right side of rear door
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife between cook line cooler and prep table
10-17-4
39
Aug 19, 2025
Routine - Food
2 critical violations. 6 major violations. 9 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of windex on counter by display case door Operator removed **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak and seafood over bag of ice used for customers in reach in freezer in kitchen
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. White milk in reach in cooler opened 2 days ago.
02C-03-5
Intermediate - Handwash sink missing in warewashing or food preparation area. Hand wash sink turned off in kitchen due to pipes leaking. **Warning**
31A-07-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter Operator stocked
31B-02-4
Intermediate - No soap provided at handwash sink. Front counter Operator stocked **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most items prepped not date marked in reach in coolers
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gasket reach in cooler front counter Door to display case front counter **Repeat Violation**
14-11-5
Basic - Food stored on floor. Case of soda cans front counter Operator removed **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 110F Operator switched out **Corrected On-Site**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Middle reach in cooler in kitchen
22-16-4
Basic - Ripped/worn tin foil used as shelf cover. On bottom of shelves in kitchen **Repeat Violation**
14-20-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cups in spices
14-01-5
Basic - Current Hotel and Restaurant license not displayed. 2024 displayed **Repeat Violation**
50-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
13-04-4
26
Jun 6, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. Hose lying in bottom mop sink Operator removed **Corrected On-Site** **Warning** - From follow-up inspection 2025-06-06: **Time Extended**
29-37-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2025-06-06: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. 2024 displayed **Repeat Violation** **Warning** - From follow-up inspection 2025-06-06: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Under soap dispenser front counter Operator removed **Corrected On-Site** **Warning** - From follow-up inspection 2025-06-06: **Time Extended**
21-44-1
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. On bottom of prep table shelves **Repeat Violation** **Warning** - From follow-up inspection 2025-06-06: **Time Extended**
14-20-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Display case front counter missing door Gasket reach in cooler front counter **Repeat Violation** **Warning** - From follow-up inspection 2025-06-06: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cooks in kitchen **Repeat Violation** **Warning** - From follow-up inspection 2025-06-06: **Time Extended**
13-03-4
61
Aug 13, 2024
Routine - Food
1 critical violation. 4 major violations. 12 minor violations.
View 17 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 105F Operator removed from water **Corrected On-Site**
10-05-5
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. Gave copy
11-27-4
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. Gave operator a copy.
11-26-1
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.
53B-13-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed a copy for operator and they posted **Corrected On-Site**
02B-02-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in pepper **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. 2024 posted
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook in kitchen no hat. Very hot in kitchen
13-03-4
Basic - Equipment in poor repair. Door on display case for empanadas front counter Gasket torn on front counter reach in cooler Drainage hose in reach in cooler Lid on white freezer by back door **Repeat Violation**
14-11-5
Basic - Food stored on floor. Cases of oil by back door **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Light lense by mop sink
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front counter
22-16-4
Basic - Ripped/worn tin foil used as shelf cover. Shelves with pots and pans under cookline
14-20-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Front counter **Corrected On-Site**
24-18-4
Basic - Water leaking from pipe and/or faucet/handle. Handwashing sink in kitchen does not turn off all the way.
29-11-4
32
Mar 27, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
45
Dec 15, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Potentially Hazardous Food Held at Proper Temperature
FL-16
29
Jun 5, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
86
Nov 16, 2022
Routine - Food
6 critical violations. 2 major violations. 12 minor violations.
View 20 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked bean from 2 hrs (151F - Cooling), advised operator to use a shallow and longer pan and/or use ice to ensure item will cool down to 70F within the 2 hours. **Repeat Violation**
03D-01-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On the wrong side, should be directly on the hose connection. **Repeat Violation**
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked pizza empanadas (129F - Hot Holding) from 2 hrs, advised operator to increase the heat on the hot holding unit so the items will reach and maintain at 135F.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork chop (45F - Cold Holding) in double door cooler, advised operator to move items around to allow the cold air flow circulate through the cooler.
03A-02-5
High Priority - Stop Sale issued due to adulteration of food product. Cooked bean from 2 hrs (151F - Cooling), advised operator to use a shallow and longer pan and/or use ice to ensure item will cool down to 70F within the 2 hours. **Repeat Violation**
01B-03-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed coconut flan and tres leches without date marking, advised operator to date mark all production of items that will surpass 24 hours.
02C-01-5
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed red snapper on the menu however the box in the establishment states Caribbean Red Snapper. Advised operator to correct menu and remove the "red" from the red snapper. **Corrective Action Taken**
52-04-5
Intermediate - Handwash sink not accessible for employee use at all times. In the kitchen with a trash can and front counter with glass cleaner brush. **Corrected On-Site**
31A-09-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 98F
10-07-4
Basic - Light not functioning. 1 light out on the hood
36-62-4
Basic - Food not stored at least 6 inches off of the floor. Frying oil directly on the floor and rice. **Corrected On-Site**
08B-47-4
Basic - Open dumpster lid. Shared dumpster
33-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelet and watch
13-07-4
Basic - Equipment in poor repair. Reach in freezer in the kitchen door in disrepair.
14-11-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in cooler, advised operator to have a labeled area to keep all employees drinks in cooler.
12B-13-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Through the kitchen
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
18
Frequently Asked Questions
When was The Chimi Spot last inspected?
The most recent health inspection at The Chimi Spot on file is from Apr 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Chimi Spot?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at The Chimi Spot.
How does The Chimi Spot compare to other restaurants in Orlando?
The Chimi Spot most recently scored 25 out of 100, which is lower than the Orlando average of 79.
Has The Chimi Spot's inspection record improved over time?
Yes. Recent inspections at The Chimi Spot have averaged around 11 violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at The Chimi Spot 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 The Chimi Spot inspected?
Based on the inspection history on file, The Chimi Spot is inspected around three times per year on average.
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