CHIMBA

Name: CHIMBA
Address: 2830 NE 2 AVE, MIAMI, FL, 33137, US
Rating: 0

2830 NE 2 AVE, MIAMI, FL 33137

License #2337763

0 Grade F / 100

Failing Health Score

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Latest inspection

October 26, 2026 · 32 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHIMBA in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 26, 2026. Across those visits, inspectors documented 75 total violations — 20 critical, 23 major, 32 minor.

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The latest inspection on October 26, 2026 shows 32 observation rows: 6 critical, 9 major, and 17 minor.

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Inspection coverage

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Inspector notes

Coverage note

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed by storage and prep area.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowls no handle stored inside sugar container and flour. Employee discarded.
[21-44-1] 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.
[12B-07-4] 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.
[12A-07-5] 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.
[41-17-4] 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.
[41-27-4] 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).
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed two pair of tongs stored on handle oven by cook line. Employee removed.
[03G-49-2] 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.
[02C-03-5] 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.
[53A-05-6] 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/
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. By prep area.
[08A-05-6] 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.
[08A-17-6] 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.
[02C-02-5] 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.
[06-01-5] 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.
[12A-09-4] 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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Obser green cutting board at prep area back kitchen.
[21-05-5] Cloth used as a food-contact surface. Observed wet cloth stored inside reach in cooler back kitchen prep area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at bar area.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[08B-38-4] Food stored on floor. Observed a container with soy sauce stored on floor by storage. Employee stored properly.
[14-86-1] 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.
[03G-09-5] 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.
[22-02-4] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezers gaskets soiled by storage.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket back kitchen.
[51-18-6] No copy of latest inspection report available.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed Andres Bonifacich as an assistant manager not certified.
[53B-13-5] 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 and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Angelica hired more than 60 days.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed outside of kitchen.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed next to grill.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Observed ice molds stored inside drinking ice.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg over arepas. Chef corrected during inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef in storage area cooler. Chef corrected during inspection.
[01B-03-5] Stop Sale issued due to adulteration of food product. Observed ice molds stored inside drinking ice.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at counter: salsa (61F - Cold Holding); chimmichurri (57F - Cold Holding). As per operator, less than 4 hours. Operator placed in reach in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Observed rubbing alcohol stored above plates and slicer on prep table.
[11-27-4] 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. Observed no form or kit; inspector provided via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry food shelves.

Disposition: Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 80F on prep table.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing at room temp inside sink next to triple sink. Employee turned on the cold water for proper thawing.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored on prep table at prep area. As per operator for less than 4 hrs.
[11-27-4] 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. Discussed and provided via email to operator. Operator printed out form.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed for Tuna Tartare and Ceviche Nikkei (raw tuna). Operator properly marked items.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and provided via email to operator. Operator printed out form and employee read and signed forms.
[31B-03-4] No soap provided at handwash sink. Observed at bar. Employee provided the soap.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed inside ROP raw chicken and raw beef inside reach in freezer at storage area. As per operator for more than 48 hrs.
[53B-03-5] Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for all employees.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with sanitizer at bar without label.