The Chimi Spot
3900 S Goldenrod Rd Ste 136, Orlando, FL 32822 · Permanent Food Service · License 5814294
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection1 high priority (fixed on the spot), 6 intermediate (2 fixed on the spot, 1 repeat), 7 basic (2 repeats)-29
- Safety score71
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 15, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw prepped pechuga á la maduro (chicken, bacon, plantain) stored over bucket of plantain in reach in cooler Operator switched
Fixed on the spot
Intermediate6
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.
Many items not date marked
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
Mortar and pestle cracked
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Make table cutting board Inside fryers
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
In kitchen used
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee used front counter hand wash sink to fill sanitizer bucket with water. Operator explained hand wash sink is for hand washing only
Fixed on the spot
No soap provided at handwash sink.
Front counter Operator stocked
Fixed on the spot
Basic7
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Handle to microwave Torn gasket on reach in cooler kitchen
Repeat violation
Ripped/worn tin foil used as shelf cover.
Bottom of prep tables
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Throughout
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Mop sink
Standing water in bottom of reach-in-cooler.
Bottom of make table
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.