CHIMIKING

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and pork over French fries in make table cooler at end of cook line. Operator rearranged. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached to mop sink, no vacuum breaker at either end. Showed operator an example of vacuum breaker and they took picture.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on maketable at end of cook line.

Basic - Food storage container/container lid cracked or broken. Lid for rice bulk container cracked, lid on tomatoes at front counter cracked, and lid at bulk containers towards office had duct tape.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Along floor of walk-in cooler by shelving on left hand side.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Left door of maketable reach-in cooler at end of cook line. Door of white chest freezer.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk-in cooler and walk-in freezer light bulbs not shielded.

Basic - Water leaking from pipe and/or faucet/handle. Faucet on handwashing sink at waitstaff area. Per operator they are working on repairing it.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish in maketable across from handwashing sink on cook line. I moved it to temp the fish. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter in maketable across from handwashing sink on cookline temping 47F, per operator less than 30min at maketable. Placed back in cooler to cool down to 41F. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken in hot holding cabinet at 128F, operator stated it was from the lunch menu that ends at 2pm and discarded. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attacked, no vacuum breaker. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute of soda machine by entrance of kitchen.

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. One expired 6/25/2025

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents dusty, some throughout kitchen. On cookline and prep area. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on shelves above white chest freezer. Operator inverted. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Maketable cutting boards.

Basic - Equipment in poor repair. Pull out cooler drawers on grill at cookline.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White chest freezer on cookline, and floor of walk-in freezer. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching chicken base seasoning on cook line. Operator corrected. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on maketables on cookline.

Basic - Standing water in bottom of reach-in-cooler. Maketable across from handwashing sink on cookline.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink .

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.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Expired 2024.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer the white one . Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table -walk-in cooler shelves .

Basic - Stored food not covered. Empanadas stored at the reach-in white freezer not covered. Repeat Violation

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

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

Basic - Food stored on floor. Bucket with plantains on floor Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in white chest freezer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 109F. Recheck 135F Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 3 cans of tomato paste

High Priority - Toxic substance/chemical improperly stored. Multi surface cleaner on the counter with the soda machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting boards

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a table , in the kitchen near the fryer

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee engaged in food prep wearing a watch .

Basic - Floor soiled/has accumulation of debris. In the kitchen cookline

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.soiled microwave

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

Basic - Old labels stuck to food containers after cleaning. Clean clear containers on the rack.

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

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

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

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

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. - white chest freezer - From follow-up inspection 2024-04-22: Time Extended

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

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

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

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.

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.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.Employee preparing sauce and no beard guard been used.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water with temperature of 113F.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.Door on reach in cooler across from hand sink located on cook line.

Basic - Ripped/worn tin foil used as shelf cover on shelves at cook line.

Basic - Single-service articles not stored inverted or protected from contamination.Black to go containers kept on dry storage located in dinning room.

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-05-22: Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2023-05-22: Time Extended

Basic - - From initial inspection : Basic - Washware and rear ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2023-05-22: Time Extended

High Priority - Nonfood-grade containers used for food storage - direct contact with food.

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Spray bottle containing toxic substance not labeled. At mop sink and front counter bottles with Clorox

Basic - Current Hotel and Restaurant license not displayed. 4/21 Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk-in freezer

Basic - In-use tongs stored on equipment door handle between uses. Soup scoop in oven handle Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover walk-in cooler

Basic - Old food stuck to clean dishware/utensils.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./ raw pork chop over French fries cook line

Basic - Bowl or other container with no handle used to dispense food./ cooked rice

Basic - Ceiling tile missing./ above dry storage

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable / cook line

Basic - Equipment in poor repair./ gasket in disrepair cook line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ water temp 128°cook line

Basic - Light not functioning./ hood

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ dusty fan walk in cooler

Basic - Old labels stuck to food containers after cleaning.

Basic - Water leaking from pipe and/or faucet/handle./ check all faucets dripping water

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./ wiping cloth 0 ppm quat Corrected On-Site

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in multiple areas in the the kitchen. Advised operator to clean as soon as possible. - From follow-up inspection 2021-08-25: Observed a clean wall in the kitchen. operator is working on cleaning the wall. Violation will be verified during the next unannounced inspection. Time Extended