CHIMIKING RESTAURANT
422 S ALAFAYA TRL UNIT 20, Orlando FL 32828 · 407.493.6848
Last inspected Jul 31, 2026 · 8 visits since October 2023
AUG 24
FEB 25
AUG 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections trending up, 23 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw snapper fish bottom make table.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Modongo-cooked goats meat and cow fish(bacala) labeled 7-22 operator stated was at the freezer they pull it out of freezer yesterday to thawed and forgot to change the label.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (50F - Cold Holding); cut green (50F - Cold Holding Operator stated they just put the food at this color 11 am less than 2 hours ago and she did moved the food to the walk-in caller and requested a service.
Bowl or other container with no handle used to dispense food. Bowl without handle used as scoop at the white rice and potatoes salad. Operator removed it.
Show the remaining 5 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
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. Snapper fillets operator cut it opened that's why I didn't stop sale and educated them have to be completely out of bag
Cutting board has cut marks and is no longer cleanable. The small one by the kitchen.
Equipment in poor repair. Gasket torn at the walk-in cooler door.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Second floor.
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
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.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Cutting board has cut marks and is no longer cleanable. The small white one.
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.
Floor area(s) covered with standing water. Under dishwasher. Operator clean it and dry it.
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.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Second floor.
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.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate12 Basic
Show 15 findings ▾
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.
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.
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/
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Employee eating in a food preparation or other restricted area. Observed employee drinking at the prep area by the fryer station.
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.
Floor soiled/has accumulation of debris. Throughout kitchen.
Floor tiles missing and/or in disrepair. Cafe station area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 113f.
Light not functioning. One out by the hoods.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. Top and bottom of make table the one facing the grill.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor area second floor.
Water leaking from pipe. Water leaking From the dishwasher.
Wet wiping cloth not stored in sanitizing solution between uses. Stored at prep area back of the house.
Feb 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
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/
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen and second floor as well.
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.
Food stored on floor. Sweet plantain store on floor at the dishwasher area. Operator moved to the walk-in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment at the back of the make table. Operator removed it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and walk-in freezer shelves.
Single-service articles improperly stored. To go cup for soup and beans stored on floor at the second floor.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Storage area second floor.
Wet wiping cloth not stored in sanitizing solution between uses. Operator replaced it in sanitizer bucket.
Aug 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate12 Basic
Show 19 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. 0 ppm Operator change the chlorine next checked 50 ppm.
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.
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.
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.
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.
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.
Spray bottle containing toxic substance not labeled. Front area.
Carbon dioxide/helium tanks not adequately secured. At the second floor.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas Second floor.
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.
Floor soiled/has accumulation of debris. Behind the stove and the grill and throughout corner kitchen area.
Food stored on floor. Fryer oil stored on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tong and spoon at standing water 80f at the cafe station.
In-use wet wiping cloth/towel used under cutting board. At the make table.
No Heimlich maneuver/choking sign posted.
Stored food not covered. Empanadas at the walk-in freezer.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Sugar no label.
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
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.
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.
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.
Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 broken shell eggs.
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.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Accumulation of lime scale on the inside of the dishmachine.
Cutting board has cut marks and is no longer cleanable. The small white one by the make table.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85f Second thermometer 138f.
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.
Reach-in cooler interior/shelves have accumulation of soil residues. The 2 drower cooler the one bottom of the grill.
Wet wiping cloth not stored in sanitizing solution between uses.
Dec 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
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
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
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)
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
Accumulation of debris on exterior of warewashing machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils stored in standing water at 84F on cook line. Operator moved container over stovetop burner
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces have an Accumulation of grease dripping
Oct 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
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
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
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
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)
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
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.
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
Accumulation of debris on exterior of warewashing machine.
Food stored on floor. Cases of bananas stored on the floor in walk in cooler. Operator moved
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
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces have an Accumulation of grease dripping
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
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 500+ppm. Operator diluted with water to 300ppm
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.