Chimiking
Last inspected: Jan 8, 2026
55
Score
The health department has logged 10 inspections at Chimiking, the earliest from 2022. The most recent visit was on Jan 8, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around seven violations each.
The pattern that stands out is “ceiling/ceiling tiles/vents soiled”, which has been cited four times.
Restaurants in Kissimmee average 78, so Chimiking trails the local norm. The inspection history reads as standard for a restaurant of this size.
10
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Insects, Rodents, and Animals Not Present
FL-38
55
Jul 22, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
30
May 14, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink .
29-34-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Wilmera¿¿jeiler.
53B-14-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Expired 2024.
29-28-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-34-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer the white one . **Repeat Violation**
14-69-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table -walk-in cooler shelves .
22-16-4
Basic - Stored food not covered. Empanadas stored at the reach-in white freezer not covered. **Repeat Violation**
08B-12-5
58
Dec 12, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over cheese container in cook line **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel hand wash sink next to cook line **Corrected On-Site**
31B-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 109F. Recheck 135F **Corrected On-Site**
10-07-4
Basic - Food stored on floor. Bucket with plantains on floor **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in white chest freezer
14-69-4
64
Jun 26, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Multi surface cleaner on the counter with the soda machine.
41-10-4
High Priority - Dented/rusted cans present. See stop sale. 3 cans of tomato paste
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting boards
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a table , in the kitchen near the fryer
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled in the kitchen above the walk in cooler
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee engaged in food prep wearing a watch .
13-07-4
Basic - Floor soiled/has accumulation of debris. In the kitchen cookline
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.soiled microwave
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
Basic - Old labels stuck to food containers after cleaning. Clean clear containers on the rack.
16-46-4
45
Apr 22, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. - water filter with replace date 3/24 - From follow-up inspection 2024-04-22: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - all cook line cooler door handles soiled - From follow-up inspection 2024-04-22: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. - ceiling tiles and vents over cook line dusty - From follow-up inspection 2024-04-22: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - around mop sink - behind warming unit - From follow-up inspection 2024-04-22: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. - white chest freezer - From follow-up inspection 2024-04-22: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - salamander unit above tryer - From follow-up inspection 2024-04-22: **Time Extended**
22-08-4
70
Dec 13, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw fish stored on top of cheese container at reach in cooler on cook line. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork kept on hot box for less than 4 four hours. with temperature of 113F, chicken leg quarter kept on hot box with temperature of 110F. Hamburger meat kept on stove for less than 4 hrs with temperature of 113F. Ask manager to reheat to 165F **Corrective Action Taken**
03B-01-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.For skirt steak and picaña. Must fix online and to go menu. Inspector will provide facility with printed consumer advisory.
02B-02-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.Employee preparing sauce and no beard guard been used.
13-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water with temperature of 113F.
10-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee coffee cup and juice on table located on kitchen entrance.
12B-12-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing orders while wearing a bracelet. **Corrected On-Site**
13-07-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.Door on reach in cooler across from hand sink located on cook line.
14-36-5
Basic - Ripped/worn tin foil used as shelf cover on shelves at cook line.
14-20-4
Basic - Single-service articles not stored inverted or protected from contamination.Black to go containers kept on dry storage located in dinning room.
25-06-4
47
May 22, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
82
May 19, 2023
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Makeline unit -Sliced cheese 47F, empanadas 47F placed 30 minutes ; Raw chicken 47F, raw beef 47F, raw pork 47F, placed overnight,. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding cabinet Rice 223F/30 minutes . Operator instructed to reheat 165F. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No soap provided at wait station handwash sink. **Corrected On-Site** **Warning**
31B-03-4
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.
11-27-4
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/ **Corrected On-Site** **Warning**
53A-05-6
Basic - No copy of latest inspection report available.
51-18-6
Basic - Washware and rear ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
37
Jul 28, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food.
14-15-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - Cook employee with gloves talking by cell phone continue cooking - rinse hands with gloves continue cooking
12A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. At mop sink and front counter bottles with Clorox
41-17-4
Basic - Current Hotel and Restaurant license not displayed. 4/21 **Corrected On-Site**
50-09-4
Basic - Floor soiled/has accumulation of debris. Walk-in freezer
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Soup scoop in oven handle **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover walk-in cooler
23-03-4
Basic - Old food stuck to clean dishware/utensils.
16-48-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
45
Frequently Asked Questions
When was Chimiking last inspected?
The most recent health inspection at Chimiking on file is from Jan 8, 2026. The public record contains 10 inspections in total.
What is the most common violation at Chimiking?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited four times, more than any other issue at Chimiking.
How does Chimiking compare to other restaurants in Kissimmee?
Chimiking most recently scored 55 out of 100, which is lower than the Kissimmee average of 78.
Has Chimiking's inspection record improved over time?
Results have been roughly steady. Inspections at Chimiking have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Chimiking means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Chimiking inspected?
Based on the inspection history on file, Chimiking is inspected around three times per year on average.
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