LA CASA DEL CHIMI LLC

Name: LA CASA DEL CHIMI LLC
Address: 7441 HWY 301 S STE 105 & 106, RIVERVIEW, FL, 33578, US
Rating: 69.2

7441 HWY 301 S STE 105 & 106, RIVERVIEW, FL 33578

License #3916925

🫔 Latin American ℹ️

69.2 Grade F / 100

Failing Health Score

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Latest inspection

November 12, 2025 · 7 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LA CASA DEL CHIMI LLC in RIVERVIEW currently holds an InspectFL Health Score of 69.2 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 November 12, 2025. Across those visits, inspectors documented 54 total violations — 11 critical, 17 major, 26 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 21, 2023

The latest inspection on November 12, 2025 shows 7 observation rows: 2 critical, 2 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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

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DBPR

Community reaction

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Community pulse

Would you eat here?

LA CASA DEL CHIMI LLC has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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
[08-38-4] Observed: Food stored on floor. Canned milk stored on floor underneath food preparation table housing rice cooker. Manager removed and properly stored canned milk.
[08B-38-4] Food stored on floor. Canned milk stored on floor underneath food preparation table housing rice cooker. Manager removed and properly stored canned milk.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature inside food preparation sink. Manager placed chicken inside refrigerator.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towel used to line pan of butter inside reach in cooler. Manager removed paper towel and properly stored butter.
[41-10-4] Toxic substance/chemical improperly stored. Window cleaner stored on food preparation table next to rice cooker. Manager removed and properly stored window cleaners.
[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.
[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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee prepping food with no hair restraint.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at handwash sink near back door.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep counter.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on glove to prep food without washing hands prior.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee talking on the phone while prepping food.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans 113 F, advised employee to reheat.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee use handwash sink to fill up bucket.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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.