CHIMIKING RESTAURANT
422 S ALAFAYA TRL UNIT 20
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/3/2025
High Priority
0
Intermediate
1
Basic
9
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen and second floor as well .
- 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 cellphone stored on top of make table . Employee removed it . Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Sweet plantain store on floor at the dishwasher area . Operator moved to the walk-in cooler . Corrected On-Site Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment at the back of the make table . Operator removed it . Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods .
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and walk-in freezer shelves.
- 25-05-4:Basic - Single-service articles improperly stored. To go cup for soup and beans stored on floor at the second floor .
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Storage area second floor .
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator replaced it in sanitizer bucket. Corrected On-Site Repeat Violation
- 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/
Food safety inspection conducted on 2/3/2025 revealed 10 total violations (0 high priority, 1 intermediate, 9 basic).
Inspection on 8/12/2024
High Priority
4
Intermediate
3
Basic
12
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At the second floor .
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas Second floor .
- 40-06-5:Basic - 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 . Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind the stove and the grill and throughout corner kitchen area.
- 08B-38-4:Basic - Food stored on floor. Fryer oil stored on floor .
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tong and spoon at standing water 80f at the cafe station . Corrected On-Site Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. At the make table . Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 08B-12-5:Basic - Stored food not covered. Empanadas at the walk-in freezer. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar no label. Corrected On-Site
- 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. 0 ppm Operator change the chlorine next checked 50 ppm . Corrected On-Site
- 08A-02-6:High Priority - 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. Corrected On-Site
- 08A-05-6:High Priority - 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 . Corrected On-Site Repeat Violation
- 29-34-4:High Priority - 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.
- 11-27-4:Intermediate - 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.
- 31A-11-4:Intermediate - 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.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Front area . Corrected On-Site
Food safety inspection conducted on 8/12/2024 revealed 19 total violations (4 high priority, 3 intermediate, 12 basic).
Inspection on 4/11/2024
High Priority
5
Intermediate
1
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. The small white one by the make table .
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85f Second thermometer 138f. Corrected On-Site Repeat Violation
- 12B-13-4:Basic - 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 . Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. The 2 drower cooler the one bottom of the grill .
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
- 08A-13-5:High Priority - 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 . Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - 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. Corrected On-Site
- 08A-17-6:High Priority - 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.
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 broken shell eggs .
- 03A-02-5:High Priority - 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. Corrected On-Site
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Food safety inspection conducted on 4/11/2024 revealed 12 total violations (5 high priority, 1 intermediate, 6 basic).
Inspection on 12/19/2023
High Priority
4
Intermediate
0
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-12-19: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - 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 **Corrective Action Taken** - From follow-up inspection 2023-12-19: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces have an Accumulation of grease dripping - From follow-up inspection 2023-12-19: **Time Extended**
- 22-45-4:High Priority - - From initial inspection : High Priority - 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 - From follow-up inspection 2023-12-19: **Time Extended**
- 12A-02-4:High Priority - - From initial inspection : High Priority - 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 - From follow-up inspection 2023-12-19: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - 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) - From follow-up inspection 2023-12-19: **Time Extended**
- 29-42-4:High Priority - - From initial inspection : High Priority - 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 Repeat Violation - From follow-up inspection 2023-12-19: **Time Extended**
Food safety inspection conducted on 12/19/2023 revealed 7 total violations (4 high priority, 0 intermediate, 3 basic).
Inspection on 10/17/2023
High Priority
5
Intermediate
2
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 08B-38-4:Basic - Food stored on floor. Cases of bananas stored on the floor in walk in cooler. Operator moved Corrected On-Site
- 10-07-4:Basic - 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 **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces have an Accumulation of grease dripping
- 25-05-4:Basic - 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 Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 500+ppm. Operator diluted with water to 300ppm Corrected On-Site
- 22-45-4:High Priority - 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
- 08A-13-5:High Priority - 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 Corrected On-Site
- 12A-02-4:High Priority - 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
- 03B-01-6:High Priority - 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)
- 29-42-4:High Priority - 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 Repeat Violation
- 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. Warning
- 53B-13-5:Intermediate - 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
Food safety inspection conducted on 10/17/2023 revealed 13 total violations (5 high priority, 2 intermediate, 6 basic).