CHIMBA

Name: CHIMBA
Address: 2830 NE 2 AVE, MIAMI, FL, 33137, US
Rating: 62.9

2830 NE 2 AVE, MIAMI, FL 33137

License #2337763

62.9 Grade F / 100

Failing Health Score

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Latest inspection

March 30, 2026 · 13 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 62.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 46 total violations — 16 critical, 14 major, 16 minor.

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Record snapshot

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Inspections on file

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The latest inspection on March 30, 2026 shows 13 observation rows: 6 critical, 2 major, and 5 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

Inspector notes linked where available

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CHIMBA has a rough inspection history. Would you risk it?

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: 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.