DirtyFLRestaurant Inspection Data

CHIMIKING EXPRESS

Health inspection records show CHIMIKING EXPRESS in ORLANDO has 4 inspections with a food safety rating of 3.0/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 4 reports on file

573 N SEMORAN BLVD

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 4 health inspection reports

All Inspection Reports

3/31/2026· 2w ago

Visit ID: 13550624

Follow-up Inspection Required

2 high, 1 int, 6 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink stored on shelves over make table. Removed Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bags of ice stored in all in freezer floor. Picked up Corrected On-Site** Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water with temperature of 88F.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across from fryers.
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Rop pork with no date
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over potato salad, raw chicken stored over macaroni salad. Raw chicken pieces stored on top of pork chops . Corrected On-Site Repeat Violation
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands while wearing gloves. Inspector coached employee how to properly washed hands .Corrected On-Site Corrected On-Site
  • 03G-50-1:Intermediate - 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. Operator is receiving raw pork and raw chicken in ROP bags that are brought from main location in Whisper Lakes and sometimes are kept for over 48 hrs.

12/16/2025· 4mo ago

Visit ID: 13550175

Met Inspection Standards
  • N/A:No Violations Were Observed

10/15/2025· 6mo ago

Visit ID: 10892022

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense ice. Operator relocated . Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs in walk in cooler ,placed over vegetables, operator relocated. Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen steam table squash soup (120F - Hot Holding)/30 minutes ; rice (117F - Hot Holding)/30minutes, operator instructed to reheat. **Corrective Action Taken** Warning
  • 53B-01-5:Intermediate - 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. Naireth H, Javier S. Warning

1/23/2025· 1y 2mo ago

Visit ID: 10756906

Met Inspection Standards

1 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle in women's room