CHIM AUTHENTIC THAI AND SUSHI BAR
130 S PINE ISLAND RD, Plantation FL 33324
Last inspected Aug 17, 2026 · 8 visits since March 2024
OCT 24
MAY 25
NOV 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw snapper in the walk in cooler. Operator stored properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022050319 | Aug 23, 2022 | Nov 9, 2022 | $200 |
Inspection history
8 visits, newest first
Aug 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Observed paper towels used to line the bottom of a container of cucumbers and carrots. Operator removed paper towels.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat sauces and vegetables in the walk in cooler. Operator stored properly.
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. Observed raw chicken stored over raw fish in the walk in freezer and neither item was in their commercial packaging. Operator stored properly.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink by the triple sink. Operator added paper towels.
Show the remaining 2 findings ▾
Bowl or other container with no handle used to dispense food. Observed take out container used to scoop edamame in the glass cooler on the cook line. Operator removed take out container.
Food stored on floor. Observed box of wonton skins stored on the floor in the walk in freezer. Operator stored properly.
Feb 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
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. Observed Dishwasher (Chlorine 0ppm). Operator will use the triple sink until dishwasher is fixed.
Non-food grade paper/paper towel used as liner for food container.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the right flip top cooler in the kitchen tofu (58F - Cold Holding); raw shrimp (59F - Cold Holding). As per operator, items not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the right flip top cooler in the kitchen tofu (58F - Cold Holding); raw shrimp (59F - Cold Holding). As per operator, items not prepped or portioned today. See stop sale.
Handwash sink used for purposes other than handwashing. Observed handwashing sink by triple sink with a pan and a bottle of soap stored in it. Operator removed items from the handwashing sink.
Cardboard used to line food-contact shelves in the kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 73F. Operator removed utensils from standing water.
Nov 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels used to wrap fish in the walk in cooler. Operator removed non food grade paper towels.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw steak stored over ready to eat dumplings in the walk in freezer. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw snapper in the walk in cooler. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed processed reduced oxygen packages tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (46F - Cold Holding) in flip top on cook line. As per operator item was placed in holding unit approximately 1 hour ago. Operator placed in walk in cooler to quick chill.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a splitter on the mop sink without a vacuum breaker attached.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed operator using a reduced oxygen packaging machine to vacuum package fish onsite without the proper HACCP. Educated operator on proper procedures to get a HACCP plan to vacuum package fish on site.
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. Observed processed reduced oxygen packages tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 84F. Operator removed utensils from water.
May 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority3 Intermediate8 Basic
Show 17 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Observed in-use scoops and spoons stored in unclean water at 79F.
Raw animal food stored in same container as ready-to-eat food. Observed raw pork stored with noodles in prep sink.
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over noodles at prep sink. -Observed raw fish stored over sauce in walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee cracks raw shell eggs and then touches ready to eat foods without changing gloves and wash hands. After brief education, employee then change gloves and wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed dumplings cold held at 44F in glass door cooler. Per operator, item placed in unit less than 3 hours ago. Advise operator to place ice packs on dumplings for quick chill.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker needed at mop sink where splitter added.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.
Handwash sink used for purposes other than handwashing. -Observed wiping cloth bucket stored in hand wash sink at dishwashing area.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed all employees training certification are photocopy.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of mold like substance buildup inside ice machine.
Accumulation of debris on exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed an open cup with beverage stored on food preparation table.
Employee with no hair restraint while engaging in food preparation.
In-use knife/knives stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on can opener holster.
Time/temperature control for safety food thawed in an improper manner. -Observed chicken and pork thawing at room temperature in prep sink.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of black mold like substance buildup inside mop sink where splitter
Oct 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate8 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw pooled eggs stored over cooked chicken in refrigerator. Operator relocate eggs to bottom shelf. -Observed raw fish stored over various containers with sauces in walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shrimp and chicken cold held at 45-48F in glass door refrigerator. Per operator, both item placed in unit from overnight. Items did no remove from unit since.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked shrimp and chicken cold held at 45-48F in glass door refrigerator. Per operator, both item placed in unit from overnight. Items did no remove from unit since. See stop sale.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker needed at mop sink where splitter added.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade.
Handwash sink used for purposes other than handwashing. -Observed container with towels and other cleaning equipment stored in handwashing sink at dishwashing area. Operator removed items from hand sink.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed ano date mark on cooked chicken wings stored in refrigerator. Per operator, chicken cooked on 10/21/2024 in the a.m.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.
Accumulation of debris on exterior of warewashing machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on in-use food preparation table. Operator removed cellular phone.
Food stored on floor. -Observed container with ginger stored on dry storage floor.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit at cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of dirt buildup inside hand wash sink. -Observed accumulation of brown like substance buildup on can opener holster.
Working containers of food removed from original container not identified by common name. -Observed seasoning removed from the original container not labeled.
May 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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.
Single-use gloves not changed as needed after changing tasks. Sushi chef left the sushi line in the dining room to go to the kitchen in the back of the establishment through a curtain. He returned wearing the same gloves and then proceeded to wrap cucumbers. The sushi chef washed his hands and changed his gloves.
Mar 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the cookline reach in cooler, raw lobster and fish were stored over curry sauce. The sauce was moved to a different door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to the rice warmers, a 1/6 pan of standing water containing rice scoops and a portion scoop was located. The operator removed the items and replaced with a dry pan and new utensils.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.