Chimiking Restaurant

422 S Alafaya Trl Unit 20, Orlando, FL 32828 · Permanent Food Service · License 5815754

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Jul 31, 2026

What drove the grade

Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 31 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 6 basic (3 repeats)
-18
Safety score82

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

Inspection history

1 inspection · 1 visit

Jul312026

Routine inspection

9 violations found

First visitJul 31, 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.
9 violations found:
- 3 High priority
- 6 Basic
What the inspector cited
High priority3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Modongo-cooked goats meat and cow fish(bacala) labeled 7-22 operator stated was at the freezer they pull it out of freezer yesterday to thawed and forgot to change the label .
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  sliced tomatoes (50°F - Cold Holding); cut green (50°F - Cold Holding Operator stated they just put the food at this color 11 am less than 2 hours ago and she did moved the food to the walk-in caller and requested a service.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw beef stored over raw snapper fish bottom make table .
  Fixed on the spot
Basic6
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Snapper fillets operator cut it opened that's why I didn't stop sale and educated them have to be completely out of bag
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl without handle used as scoop at the white rice and potatoes salad. Operator removed it .
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  The small one by the kitchen.
  Repeat violation
  Equipment in poor repair.
  Gasket torn at the walk-in cooler door .
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Second floor .
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout kitchen.
  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.
Stop sale: An order that the food can’t be sold or served.