DirtyFLRestaurant Inspection Data

CHIMA STEAKHOUSE

CHIMA STEAKHOUSE maintains a 2.6/5 food safety rating based on 7 health department inspections in FORT LAUDERDALE. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 7 reports on file

2400 East Las Olas Boulevard
Fort Lauderdale, Florida, 33301
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

1/7/2026· 2mo ago

Visit ID: 13607299

Follow-up Inspection Required

1 int, 1 basic

  • 36-64-5:Basic - - From initial inspection : Basic - Objectionable odor in expo area of the establishment - near floor drain. Warning - From follow-up inspection 2026-01-07: Observed same. **Time Extended**
  • 51-16-7: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/. Bar area relocated - hand sink and dish machine in new bar. Hand sink next to ice machine in liquor area removed. Warning - From follow-up inspection 2026-01-07: Reviewed procedures for plan review. **Time Extended**

1/6/2026· 2mo ago

Visit ID: 10915439

Follow-up Inspection Required

2 high, 2 int, 3 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 36-64-5:Basic - Objectionable odor in expo area of the establishment - near floor drain. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Low boy #11 in prep area. Warning
  • 01B-02-5:High Priority - 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. Walk in cooler - Protein - raw salmon (51-52F); raw beef (54F); raw shrimp (52-54F); raw chicken (53-54F); cooked sausage (55F); cooked chicken (54F). Per operator items held in unit overnight. No items prepped or portioned today. Operator immediately began to cook raw chicken and raw beef. Some items received today were moved to another walk in. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - Protein - raw salmon (51-52F); raw beef (54F); raw shrimp (52-54F); raw chicken (53-54F); cooked sausage (55F); cooked chicken (54F). Per operator items held in unit overnight. No items prepped or portioned today. Operator immediately began to cook raw chicken and raw beef. Some items received today were moved to another walk in. See stop sale. Warning
  • 51-16-7: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/. Bar area relocated - hand sink and dish machine in new bar. Hand sink next to ice machine in liquor area removed. Warning
  • 11-26-1: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. Per operator 6 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A  Warning

5/8/2025· 10mo ago

Visit ID: 10775319

Met Inspection Standards

1 high, 2 int, 2 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. 1. Expo area - at bar set up. 2. Under and in front of rotisserie area prep sink.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Expo bar set up - operator posted. Corrected On-Site
  • 08A-08-5:High Priority - Prep area - 2 door unit - Raw smoked salmon stored over ready-to-eat seafood salad. Operator stored all items properly.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Expo bar set up - operator replaced. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Expo bar set up - operator replaced. Corrected On-Site

2/7/2025· 1y 1mo ago

3 high, 3 int

  • 22-41-4:High Priority - 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. Bar prep room - Dishwasher (Chlorine 0ppm). Observed empty sanitizing solution. Operator added solution and primed unit. Chlorine 100ppm. Corrected On-Site
  • 08A-05-6:High Priority - Prep area - low boy - Raw beef stored over ready-to-eat butter. Expo reach in - raw smoked salmon stored over ready to eat chick peas salad. Operator stored all items properly. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - rice (115-118F - Hot Holding). Per operator holding almost 2 hours. Operator immediately moved to oven to reheat. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by dish machine blocked by cart for glassware. Operator removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Meat station. Operator replaced. Corrected On-Site
  • 11-26-1: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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.

6/22/2024· 1y 8mo ago

Visit ID: 8674321

Met Inspection Standards

1 int, 1 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensils in standing water at 83°F Operator turn on water.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. I emailed operator and operator filled out . Corrected On-Site

5/16/2024· 1y 10mo ago

Visit ID: 8674291

Met Inspection Standards

1 int, 1 basic

  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water at hot kitchen. Warning - From follow-up inspection 2024-05-16: Standing water **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind of hot water sanitizer measuring device or tools . Warning - From follow-up inspection 2024-05-16: Not provided **Time Extended**

5/15/2024· 1y 10mo ago

Visit ID: 8340556

Follow-up Inspection Required

4 high, 5 int, 1 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water at hot kitchen. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.... 3 live fly ,flying and landing on the linen can at coffe and salad bar station . 3 live fly landing in garbage can at hot station kitchen. 2 live fly , flying around at dishwashing area. 2 live fly , flying around by the produce walk in cooler at delivery area. Admin Complaint
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food washed and ready to prep cabbage in blue plastic non food grade bags . Employee removed cabbage. Corrected On-Site Warning
  • 41-24-4:High Priority - Pesticide-emitting light fly trapped present in food prep area at ice tea, drink water area. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....smoked salmon directly top of the cheese in-tall reach in cooler at salad station. Manager properly stored food. Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times by moving cart at meat prep walk in cooler . Manager removed Corrected On-Site Warning
  • 53A-05-6:Intermediate - 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/ ... current food manager off today per GM Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind of hot water sanitizer measuring device or tools . Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area, meat prep walk in cooler . Employee provided Corrected On-Site Warning
  • 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment...bleach spray bottle. Manager labeled Corrected On-Site Warning