LA CASA DEL CHIMI LLC
7441 HWY 301 S STE 105 & 106, Riverview FL 33578 · 813.671.1999
Last inspected Nov 12, 2025 · 9 visits since July 2023
SEP 23
SEP 24
MAY 25
NOV 25
NOV 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator place bare hand on pork.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towel used to line pan of butter inside reach in cooler. Manager removed paper towel and properly stored butter.
Toxic substance/chemical improperly stored. Window cleaner stored on food preparation table next to rice cooker. Manager removed and properly stored window cleaners.
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.
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.
Show the remaining 2 findings ▾
Food stored on floor. Canned milk stored on floor underneath food preparation table housing rice cooker. Manager removed and properly stored canned milk.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature inside food preparation sink. Manager placed chicken inside refrigerator.
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 6 findings ▾
Observed: Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towel used to line pan of butter inside reach in cooler. Manager removed paper towel and properly stored butter. Priority: High Priority
Observed: Toxic substance/chemical improperly stored. Window cleaner stored on food preparation table next to rice cooker. Manager removed and properly stored window cleaners. Priority: High Priority
Observed: 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. Priority: Intermediate
Observed: 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. Priority: Intermediate
Observed: Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature inside food preparation sink. Manager placed chicken inside refrigerator. Priority: Basic
Observed: Food stored on floor. Canned milk stored on floor underneath food preparation table housing rice cooker. Manager removed and properly stored canned milk. Priority: Basic
May 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over or with unwashed produce. Raw beef over unwashed lemons in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 50 F- retemp 41 F in reach in cooler, manager placed in reach in freezer at time of inspection.
Employee washed hands in a sink other than an approved handwash sink. Observed manager wash hands in 3 compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. Manager replaced at time of inspection.
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. No reporting agreement for new hire, employee signed at time of inspection.
No soap provided at handwash sink. Manager replaced at time of inspection.
Carbon dioxide/helium tanks not adequately secured.
Ice scoop handle in contact with ice. Ice scoop handle in ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door handle soiled. Hood filters.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler.
Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature. Manager placed in reach in cooler.
Nov 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
Cutting board has cut marks and is no longer cleanable. Cutting board.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables.
Employee with no hair restraint while engaging in food preparation. Employee prepping food with no hair restraint.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at handwash sink near back door.
Sep 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority5 Intermediate7 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on glove to prep food without washing hands prior.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee talking on the phone while prepping food.
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans 113 F, advised employee to reheat.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
Handwash sink used for purposes other than handwashing. Observed employee use handwash sink to fill up bucket.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
Cutting board has cut marks and is no longer cleanable. Cutting board.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables.
Employee with no hair restraint while engaging in food preparation. Employee prepping food with no hair restraint.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at handwash sink near back door.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep counter.
Sep 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 20, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans 112 F, chicken 111 F, on counter. Operator began to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
Handwash sink not accessible for employee use at all times. Handwash sink blocked with cloth, cloth was removed.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave door handle soiled.
Water leaking from pipe and/or faucet/handle. Pipe at handwash sink leaking.
Sep 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Water leaking from pipe and/or faucet/handle. Handwash sink in kitchen leaking onto floor.
Jul 19, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority6 Intermediate9 Basic
Show 19 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator place bare hand on pork.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cabbage in reach in cooler. Operator removed at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans 112 F, chicken 111 F, on counter. Operator began to reheat.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer tested 500+ ppm Quaternary ammonia, operator remade tested 200ppm.
Employee washed hands in a sink other than an approved handwash sink. Observed operator wash hands in 3 Compartment Sink, discussed with operator washing hands in handwash sink.
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. Sent operator written procedure at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
Handwash sink not accessible for employee use at all times. Handwash sink blocked with cloth, cloth was removed.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need Quaternary ammonia test strips.
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.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over in cooler at bar.
Employee with no hair restraint while engaging in food preparation. Observed employees prepping food with no hair restraint.
Food stored on floor. Water bottles on floor near register.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave door handle soiled.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons not presented handle first near blender.
Water leaking from pipe and/or faucet/handle. Pipe at handwash sink leaking.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table under blender.
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.