Chimba

2830 NE 2 Ave, Miami, FL 33137 · Permanent Food Service · License 2337763

Official report

out of 100

Grade F

Safety score 38 of 100

Latest visit: Oct 26, 2026 (13 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · 31 other violations

How the score was calculated

Starting score100
Violations at the Oct 26 routine inspection
6 high priority (2 fixed on the spot, 1 repeat), 9 intermediate (2 fixed on the spot, 1 repeat), 17 basic (3 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-62
Safety score38

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct262026

Routine inspection

32 violations found

First visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
32 violations found:
- 6 High priority
- 9 Intermediate
- 17 Basic
What the inspector cited
High priority6
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw salmon stored over bread individually packaged with plastic wrap at reach in freezer prep area by storage.
  Repeat violation
  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.
  Observed raw beef stored over raw frozen salmon at reach in freezer prep area by storage. Employee began to rearranged products.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee put new gloves without wash hands first. Coached employee to wash hands properly.
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee multitask and changing task from cleaning to touch RTE food with soiled gloves. Coached employee to wash hands properly.
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Observed paper towels in contact with cooked octopus and cooked quinoa at reach in cooler prep area across cook line.
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Observed Sanitizer Bucket (Quaternary 400+ppm); At prep area cook line. Employee diluted with water, Recheck; Sanitizer Bucket (Quaternary 300ppm).
  Fixed on the spot
Intermediate9
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked quinoa,cooked octopus,cooked pork belly stored inside reach in cooler not dated. As per employee prepared two days prior.
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed milk container opened as per employee a day prior not dated. Employee dated.
  Fixed on the spot
- Code 03, Food out of temperature: Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.
  Observed sous vide chicken gizzards lacking information stored inside reach in freezer.
  Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
  Observed establishment doing ROP on raw products not HACCP plan on site.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed small white cutting board at bar area with black mold-like substance.
  Repeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray bottle not labeled with sanitizer at bar area. Observed spray bottle with sanitizer by prep area not labeled. Employee labeled.
  Fixed on the spot
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Observed Andres Bonifacich as an assistant manager not certified.
  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/
  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 & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Angelica hired more than 60 days.
Basic17
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed frozen raw beef at prep sink stored inside standing water. Employee torn on water to thawed properly.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed a container with soy sauce stored on floor by storage. Employee stored properly.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed two pair of tongs stored on handle oven by cook line. Employee removed.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed an employee cup stored near by clean cups by bar area. Employee removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowls no handle stored inside sugar container and flour. Employee discarded.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Obser green cutting board at prep area back kitchen.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Repeat violation
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed at bar area.
  Cloth used as a food-contact surface.
  Observed wet cloth stored inside reach in cooler back kitchen prep area.
  Wet wiping cloth not stored in sanitizing solution between uses.
  By prep area.
  Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Observed sanitizer bucket stored on prep table by cook line. Employee stored properly.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in freezers gaskets soiled by storage.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed at kitchen.
  Repeat violation
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed by storage and prep area.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed wet mop stored inside mop bucket back kitchen.
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  Repeat violation
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.