Chima Steakhouse
2400 Las Olas Blvd, Fort Lauderdale, FL 33301 · Permanent Food Service · License 1620847
What drove the grade
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection2 intermediate (1 fixed on the spot), 4 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Under the hand sink on the front line, a spray bottle of degreaser was not labeled. The manager labeled the spray bottle
Fixed on the spot
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
The bin of salt was not labeled. The manager labeled the bin
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In the bins of flour and salt, the scoop handle was in the food. The scoops were corrected
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe under the hand wash sink near the walk in cooler.
Code 36, Floors, walls, ceilings and ventilation: Ceiling vent soiled with accumulated dust.
At the prep area next to the ice machine.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.