Chef Lin Asian Buffet
Last inspected: Nov 19, 2025
41
Score
Across the available record, Chef Lin Asian Buffet has 11 inspections on file, the first dated 2022. The newest entry in the record is dated Nov 19, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly eight violations before.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited six times.
Compared to other Vero Beach restaurants (averaging 77), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
2
Critical latest
1
Major latest
10
Minor latest
Inspection History
Nov 19, 2025
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 51f cold holding In hibachi grill cooler for 1 hour. Operator moved to rapid chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken skewers over raw shrimp in walk in cooler **Corrected On-Site**
08A-20-5
Intermediate - No soap provided at handwash sink. Sushi bar hand sink and dish pit hand sink**Corrected On-Site** **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in teriyaki sauce in hibachi cooler
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. hibachi cooler door handles **Repeat Violation**
23-24-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Hibachi grill cooler ambient 51f **Repeat Violation**
14-74-7
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor area(s) covered with standing water. Dish area and cooks line near walk in cooler have standing water **Repeat Violation**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles on cooks line and in dish area
36-17-5
Basic - Floors not maintained smooth and durable. Panels in Walk in freezer floors lifting at the seams
36-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between coolers **Corrected On-Site**
10-17-4
Basic - Stored food not covered. Sauces being stored on shelf under prep table are not covered. Advised manager to cover **Corrective Action Taken**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of zucchini over cream cheese in walk in **Corrected On-Site**
08B-17-4
41
Jun 18, 2025
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
86
Jun 17, 2025
Routine - Food
3 critical violations. 14 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers- cooked noodles 49f. Bean sprouts 51f; cooked pork (48F - Cold Holding); raw chicken (49F - Cold Holding); raw chicken wings (49F - Cold Holding) In cooler for 2 hours. Advised to empty unit to rapid chill in walk in. Hibachi grill area-Shrimp 51f Sushi display case- Sushi bar- tuna 44f; salmon (54F - Cold Holding); cream cheese (57F - Cold Holding) Operator states all,items have been in service for 2 hours. Advised to remove items and rapid chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw shrimp over ready to eat krab **Corrected On-Site**
08A-14-5
High Priority - Container of medicine improperly stored. Assorted prescriptions being stored on shelf next to single service items. Manager moved **Corrected On-Site**
41-07-4
Basic - Buildup of food debris/soil residue on equipment door handles. -Hibachi cooler door handles -Sushi bar display case -fan guards in walk in cooler are soiled in mold like substance **Repeat Violation**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front door vent is soiled in mold like substance
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient 43f Sushi bar ambient 53f
14-74-7
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean cups at servers station
24-08-4
Basic - Equipment in poor repair. Sushi display cooler door has gaps and does not seal. Ice machine is broken **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. Near walk in freezer. On front side of cooks line
36-22-4
Basic - Floor soiled/has accumulation of debris. In walk in cooler
36-73-4
Basic - Food storage container/container lid cracked or broken. Hole in bulk bin lid in dry storage
14-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi display cooler
05-09-4
Basic - Open dumpster lid and overflowing with boxes
33-16-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Speed racks storing food in walk in freezer have large accumulation of debris **Repeat Violation**
22-16-4
Basic - Water draining onto floor surface. Water/condensation dripping from AC vent at front door
29-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
21-12-4
32
Sep 24, 2024
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - 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. Raw fish being stored over cooked spare ribs in freezer. **Corrected On-Site**
08A-17-6
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line drawers
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74f. Operator removed **Corrected On-Site**
10-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Crab sitting in sink with no water running. Operator turned on water
06-06-5
Basic - Floor tiles missing and/or in disrepair. On cooks line
36-17-5
Basic - Equipment in poor repair. Sushi case acrylic door has crack and is unable to seal completely. Operator was able to flip door so it seals better. Suggested to purchase new doors for sushi case. **Corrective Action Taken**
14-11-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hibachi grill door handle
23-24-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut celery sticks not washed prior to cutting
08B-39-4
47
Jul 24, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
82
Jul 23, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 1 dropping found on 1 canned good in dry storage room. In same room there is 7 droppings tool shelf. Under tool shelf there is 14 droppings on floor. Two droppings on cook line under hand wash sink. **Admin Complaint**
35A-04-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in reach in cooler. Raw shrimp over cooked crab. **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken skewers in walk in cooler
02C-02-5
Basic - Floor soiled/has accumulation of debris. Heavy grease and food debris accumulation under equipment on cooks line
36-73-4
Basic - Hole in or other damage to wall. In dry storage room, behind chest freezer
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers
23-03-4
Basic - Stored food not covered. Shrimp in walk in cooler **Corrected On-Site**
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading 200++ppm. Advised Manager to remake. Now reading 100ppm **Corrected On-Site**
21-07-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Floor area(s) covered with standing water. In kitchen by prep sink and in dish washer area
36-22-4
47
Jan 24, 2024
Routine - Food
4 critical violations. 1 major violation. 16 minor violations.
View 21 violations
High Priority - Toxic substance/chemical improperly stored. Lysol spray hanging off shelf next to food. **Corrected On-Site**
41-10-4
High Priority - 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. Sheet pans of raw chicken over raw beef and raw pork.
08A-17-6
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw egg wash stored with cut carrots. Raw chicken stored on top of open bags of cooked-clams. **Corrected On-Site**
08A-08-5
High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked for sushi grade fish. Fish must be fully cooked or discarded. Purchased from several companies both companies emailed letters of proof. **Corrected On-Site**
01D-03-5
Intermediate - Spray bottle containing toxic substance not labeled. Several bottles in dish area not labeled.
41-17-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Insulation from ceiling tile exposed above hood system.
36-32-5
Basic - Clean plates not stored inverted or in a protected manner at the buffet. **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked wet at wait station
24-08-4
Basic - Equipment in poor repair. Can opener bladed painted
14-11-5
Basic - Floor area(s) covered with standing water. Kitchen and dish area.
36-22-4
Basic - Floor tiles cracked on the cook line
36-17-5
Basic - Food stored under dripping water line in the walk in freezer.
08B-52-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70F
10-07-4
Basic - Shelves where clean dishes are stored souled.
23-03-4
Basic - Water leaking from pipe under prep sink Pipes leaking under dishwasher
29-11-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
21-03-4
Basic - Working containers of food removed from original container not identified by common name. Spray bottle of water
02D-01-5
22
Oct 19, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-10-19: 59 day callback for expired training **Time Extended**
53B-05-5
90
Feb 27, 2023
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken with a stick found at 111°. Advised manager to rapid reheat rechecked **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cooked crabmeat **Corrected On-Site**
08A-05-6
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated manager **Corrected On-Site** **Repeat Violation**
12A-10-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on counter in server area **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear screen door **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Heavy grease on floor behind fryers **Repeat Violation**
36-73-4
Basic - In-use grill scraper stored in cracks between pieces of equipment. **Repeat Violation**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass cooler shelves dirty 2. Hood system dirty **Repeat Violation**
23-03-4
Basic - Stored food not covered. Inside walk-in cooler
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Spices **Repeat Violation**
02D-01-5
35
Dec 28, 2022
Complaint Full
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped wet hands on soiled apron and handled clean equipment. Employee washed hands at HWS. **Corrected On-Site** **Warning**
12A-28-4
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over carrots in walk in cooler. Moved to properly store. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 55/60 rodent dropping on dry storage shelves behind boxes and above bags of flour in dry storeroom near back of kitchen. Approximately 15/20 rodent dropping on floor under shelves at same area. **Warning**
35A-04-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. At 3 compartment sink with no soap. **Warning**
12A-03-4
Intermediate - No paper towels provided at handwash sink near prep area. Provided. **Repeat Violation** **Warning**
31B-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths placed in sanitizer. **Corrected On-Site** **Repeat Violation** **Warning**
21-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Heavy grease build up at cook line walls. **Warning**
36-27-5
Basic - Employee with no hair restraint while engaging in food preparation. Hats put on by cook line employees. **Corrected On-Site** **Warning**
13-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers at cook line and hibachi grill soiled. **Warning**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Prep table storage shelves soiled. Dry storage shelves soiled. **Repeat Violation** **Warning**
23-03-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. Heavy grease build up. **Repeat Violation** **Warning**
22-08-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes and loose ceiling tiles in kitchen. **Warning**
36-32-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At grill station Buffett. **Warning**
10-07-4
Basic - Hole in or other damage to wall. Hole in wall next to back door and buffet at pass through door to kitchen. **Warning**
36-24-5
Basic - Floor soiled/has accumulation of debris. Heavy grease build up under cook line, at oven, under shelves. **Warning**
36-73-4
Basic - Food stored on floor. Multiple pans of food on walk in cooler floor. **Repeat Violation** **Warning**
08B-38-4
30
Jul 25, 2022
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. Oven cleaner on shelf with cutting boards **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar; raw salmon 47° cold holding, ahi tuna 48° cold holding, crabmeat 48° cold holding. Operator stated just placed in cooling cabinet 30 minutes ago, recommended rapid chill. All moved to walk-in cooler
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over peeled carrots **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grinder dirty 2 interior of oven heavy soiled **Repeat Violation**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided a copy and instructions on how to fill out. **Corrected On-Site**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles and dumplings in walk-in cooler not date marked.
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - No handwashing sign provided at a hand sink used by food employees. Dish area
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty
23-03-4
Basic - Single-service articles improperly stored. On floor in shed. **Corrected On-Site**
25-05-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Pan of chicken in walk-in cooler. **Corrected On-Site**
08B-38-4
29
Frequently Asked Questions
When was Chef Lin Asian Buffet last inspected?
The most recent health inspection at Chef Lin Asian Buffet on file is from Nov 19, 2025. The public record contains 11 inspections in total.
What is the most common violation at Chef Lin Asian Buffet?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Chef Lin Asian Buffet.
How does Chef Lin Asian Buffet compare to other restaurants in Vero Beach?
Chef Lin Asian Buffet most recently scored 41 out of 100, which is lower than the Vero Beach average of 77.
Has Chef Lin Asian Buffet's inspection record improved over time?
No. Recent inspections at Chef Lin Asian Buffet have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Chef Lin Asian Buffet means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Chef Lin Asian Buffet inspected?
Based on the inspection history on file, Chef Lin Asian Buffet is inspected around three times per year on average.
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