DirtyFLRestaurant Inspection Data

CHIMIKING

CHIMIKING located in ORLANDO has undergone 7 health department inspections, achieving a 2.1/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

2100 WHISPER LAKES BLVD

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

3/4/2026· 1mo ago

Visit ID: 13643521

Met Inspection Standards

1 high, 1 int

  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Rolls stored in plastic thank you bags
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cooks line

2/25/2026· 1mo ago

Visit ID: 13540718

Met Inspection Standards

2 high, 3 int, 6 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All white cutting boards on cooks line. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Several pans on dry storage shelf not properly air dried.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temping 69F operator moved to stove. **Corrective Action Taken** Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Female restroom. Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Blue reach-in cooler. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor near ice-machine. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Bread in shopping bag in walk-in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken and raw beef in drawer below flat top grill temping 60F. Per operator items were moved from walk-in cooler less than 2 hours prior. Placed in freezer to reduce temperature. Temping 46F **Corrective Action Taken**
  • 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. Three new hires not informed of reporting responsibility. Filled form during inspection. Corrected On-Site
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Flour in bowl on cooks line without label. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles containing yellow substance without label at triple sink. Per operator the item is a degreaser. Corrected On-Site

10/6/2025· 6mo ago

Visit ID: 10934028

Met Inspection Standards

1 int, 9 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on cooks line.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on beer cooler at bar. Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Several ceiling tiles leaking water in kitchen.
  • 08B-38-4:Basic - Food stored on floor. Soups stored in box on floor in walk-in freezer. Corrected On-Site
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Gaps in hood filter.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water temping 79F. Operator moved to stove top. **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Female restroom.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Blue reach-in cooler next to hot holding unit.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at handwashing sink at ware washing area.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser at bar soiled with black substance. Corrected On-Site

3/11/2025· 1y 1mo ago

Visit ID: 8898147

Met Inspection Standards

2 int, 4 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. Observed purse and sweater stored next to seasonings on shelving outside of walk-in cooler. Operator moved to designated area. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed icebuild up along floor and shelving of walk-in freezer. Per operator, they have a work order and are waiting on parts.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes over ready to eat salsas and condiments in walk-in cooler. Operator moved tomatoes to lower shelf. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at grill on cooks line not in solution. Operator removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink next to back exit door of kitchen. Operator placed paper towels in dispenser. Corrected On-Site
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Soup labeled 3-3-25, no label for when food was taken out of freezer. Per operator, taken out of freezer today, operator placed label with date food was taken out of freezer. Corrected On-Site

9/24/2024· 1y 6mo ago

Visit ID: 8779074

Met Inspection Standards

1 high, 1 int, 11 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-11-5:Basic - Equipment in poor repair. Gaskets torn in reach in below make table, at reach in cooler by walk-in cooler.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Several cracked pans.
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters not missing, there are large gaps in between filters.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Under table at dishwashing sink.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink inside kitchen.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over cut peppers.
  • 14-12-4:Basic - Utensils in poor condition. Fryer scoop hanging next to ice machine.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Handwashing sink leaking from pipe next to back door exit of kitchen.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef stored in reach in cooler under make table in front of fryer. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing towel in handwashing sink.

4/4/2024· 2y ago

Visit ID: 8559124

Met Inspection Standards

2 high, 6 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At the make table top the one facing the grill.
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn at the bottom of make table the one facing the grill .
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Storage shelf the one facing the Dish washer.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom of make table .
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt -flour. 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 filled the 3 compartment sink to use it instead of the dishwasher until fix it . **Corrective Action Taken**
  • 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. Raw beef stored in top of empanada at the reach-in freezer .

11/27/2023· 2y 4mo ago

Visit ID: 8377781

Met Inspection Standards

1 high, 3 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets from reach in cooler
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In front of flat top
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed non food grade containers being used to store food.