ORLANDO, FL. Inspectors visited Chimi Spot at 3900 S. Goldenrod Road on June 22 and found food not cooked to the required minimum temperature, toxic chemicals improperly stored near food, and no written policy to keep sick employees out of the kitchen. The restaurant was not emergency-closed.
The June 22 inspection turned up seven high-severity violations and three intermediate ones. That tally places it among the worst single-visit records the restaurant has produced, though the pattern of findings is not new.
What Inspectors Found
The undercooking violation is the most direct hazard on the list. Salmonella in poultry survives below 165 degrees Fahrenheit, and a single serving of undercooked chicken can cause illness severe enough to require hospitalization.
Inspectors also cited parasite destruction procedures not followed. That violation applies to fish, pork, and wild game served raw or undercooked, where improper freezing or cooking leaves parasites including Anisakis and Trichinella alive in the food.
The finding of toxic chemicals improperly stored or labeled compounds the picture. Chemicals stored near food or mislabeled can contaminate a meal without any visible sign, and the customer has no way to know.
Sewage or wastewater disposal was also cited as improper. Raw sewage contains pathogens including E. coli and hepatitis A, and improper disposal can spread contamination across surfaces throughout a kitchen.
What These Violations Mean
The combination of undercooking and no consumer advisory is particularly significant. When a restaurant serves food that may be raw or undercooked, state code requires a visible notice on the menu so that customers, particularly pregnant women, the elderly, and people with compromised immune systems, can make an informed decision. Without that notice, those customers have no warning.
The absence of a written employee health policy means there is no documented mechanism to keep a sick worker away from food preparation. Norovirus spreads through exactly this route, and a single infected employee handling food can cause illness across dozens of customers before anyone connects the cases.
Improperly cleaned food contact surfaces, including cutting boards and prep tables, are a primary vehicle for cross-contamination. Bacteria transferred from raw meat to a surface and then to ready-to-eat food does not require any additional failure to cause illness.
The time-as-a-public-health-control violation adds another layer. When a facility uses time rather than temperature to manage food safety, it must track exactly when food entered the temperature danger zone and discard it within four hours. If that tracking is not happening, food that has been sitting for hours can reach customers with no safeguard in place.
The Longer Record
The June 22 inspection is not an outlier. State records show Chimi Spot has accumulated 299 violations across 31 inspections on record, a rate that reflects consistent and repeated findings across years of oversight.
The eight most recent prior inspections before June 22 all included high-severity violations. The April 21 follow-up inspection found seven high violations and two intermediate ones. The February 20 inspection found five high violations and two intermediate ones, and that visit resulted in an emergency closure for rodent activity. The restaurant was allowed to reopen the following day after corrections.
The August 2025 inspection found six high violations with no intermediate ones. The inspection before that, in August 2025, found seven high violations and two intermediate ones.
The pattern holds across 2025 and into 2026 without a single clean inspection in the record. Four of the eight prior visits logged four or more high-severity violations.
Open for Business
State inspectors documented ten violations on June 22, seven of them at the highest severity level the state assigns. Those included food not reaching safe cooking temperatures, chemicals stored improperly near food, and no mechanism to prevent a sick employee from preparing meals.
Chimi Spot was not emergency-closed after that inspection.
The restaurant has been closed once before, in February 2026, for rodent activity. It reopened within a day. The June inspection found a different set of hazards, some of them more directly tied to what ends up on a customer's plate.
The restaurant remained open.