CHI KIN

Name: CHI KIN
Address: 813 N MILLS AVE, ORLANDO, FL, 32803, US
Rating: 86.8

813 N MILLS AVE, ORLANDO, FL 32803

License #5813114

🥘 Korean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

86.8 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

CHI KIN in ORLANDO currently holds an InspectFL Health Score of 86.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 13, 2026. Across those visits, DBPR recorded 25 total findings; InspectFL has detailed violation rows for 24 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 13, 2026 shows 10 observation rows: 3 critical, 0 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

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DBPR

*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: Inspection Completed - No Further Action
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Shelves in cooler and walk in cooler Fan covers in walk in cooler
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
[12B-12-5] 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. Drinks at cook line
[08B-47-4] Food not stored at least 6 inches off of the floor. Container of soy sauce on floor
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cut cabbage in cooler at cook line
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White rice, made on 1/12 and placed into walk in cooler at 3:30pm. Per manager in walk in cooler over night and never taken out. White Rice 52-58f
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. White rice, made on 1/12 and placed into walk in cooler at 3:30pm. Per manager in walk in cooler over night and never taken out. White Rice 52-58f
[14-05-4] Cardboard used to line food-contact shelves. Cook line

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse