He Hop Inc of Lin
Last inspected: Jan 6, 2026
35
Score
Inspectors have visited He Hop Inc of Lin nine times, with records going back to 2022. The latest inspection on file is from Jan 6, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around 14 violations each, up from closer to nine violations before.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited six times.
By comparison, the average Apopka facility scores 78, putting He Hop Inc of Lin on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
4
Critical latest
1
Major latest
7
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs at room temperature 78°, operator cracked eggs and immediately used in raw chicken **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg rolls 112°; wings 90° on counter, moved to cooler for immediate temperature recovery **Corrective Action Taken**
03B-01-6
High Priority - Container of medicine improperly stored. Prescription bottle of medication on prep table where to go orders are bagged up **Corrected On-Site**
41-07-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Discussed proper hand washing with employees after employees cracked shell eggs and handing money and preparing and bagging up food **Corrective Action Taken**
12A-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in prep area blocked by cases of raw chicken **Corrected On-Site**
31A-09-4
Basic - Food stored on floor. Open Case of cooking oil on floor by 3 compartment sink **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Scoop inside flour heavily soiled Floor fan heavily soiled Gaskets soiled to deep freezer
23-03-4
Basic - Unnecessary items/unused equipment on the premises. Large pile of unused boxes in dining room - restaurant gets discarded liquor boxes from grocery store, using them as to go boxes for customers orders, over 100+ boxes piled up
33-31-5
Basic - Bathroom door left open other than during cleaning or maintenance. Employee bathroom back of restaurant holding maintenance supplies has door opened **Corrected On-Site**
32-02-4
Basic - Cloth towel used under cutting board where employee is cutting raw chicken **Corrected On-Site**
21-04-4
Basic - Drain cover(s) missing at mop sink **Corrected On-Site**
29-18-4
Basic - Food storage container/container lid cracked or broken. Lid to plastic container with parsley in has hole cut into lid **Corrected On-Site**
14-38-4
35
Jul 24, 2025
Routine - Food
1 critical violation. 3 major violations. 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. Wings 86f / egg rolls 105f / out less than 4 hours, moved to walk-in-cooler for immediate temperature recovery
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep cooks washing hands in 3 compartment sink, discussed proper hand washing with owner. **Corrective Action Taken**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk-in-cooler shelves heavily soiled with food debris
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Foods from previous day not dated **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl stored in raw chicken Bowl stored in cut cabbage **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones and key on table holding foods for customer **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gaskets torn - deep freezer
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris Interior of rice cookers soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice cookers soiled Gaskets soiled deep freezer
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Fresh broccoli bring cut from cardboard box, advised operator to wash before cut **Corrected On-Site**
08B-39-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef defrosting in buckets in standing water, educated on proper defrosting methods **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet towel used under cutting board. **Corrected On-Site**
21-04-4
39
Jan 7, 2025
Routine - Food
1 critical violation. 2 major violations. 14 minor violations.
View 17 violations
High Priority - Nonfood-grade bags used in direct contact with food. Washed cut broccoli on line stored back in cardboard box **Corrected On-Site**
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler shelves soiled with old food debris **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared foods in coolers not dated
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in flour **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several tiles have pieces hanging off in kitchen area
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on top of bottled drinks for customers **Corrected On-Site**
40-06-5
Basic - Food storage container/container lid cracked or broken. Bin holding shredded lettuce is cracked **Corrected On-Site**
14-38-4
Basic - Food stored on floor. Cases of cooking oil on floor in kitchen Case of poultry on floor in kitchen **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of white freezer at entrance to kitchen soiled Floor fan in kitchen heavily soiled Bin holding flour soiled
23-03-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Ribs defrosting in standing water in 3 compartment sink **Corrected On-Site**
06-01-5
Basic - Unnecessary items/unused equipment on the premises. Several unused boxes in dining room
33-31-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops in dry goods **Corrected On-Site**
10-01-5
35
Jul 30, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
43
Jan 23, 2024
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Washed broccoli stored back in soiled cardboard box - operator rehashed broccoli and stored in food grade container **Corrected On-Site**
14-15-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw poultry over raw beef
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Chair and garbage can blocking hand sink; front counter area Large piece of equipment in front of hand sink in back prep area
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in hand sink back prep area
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous prepared foods in walk-in-cooler not dated **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in food bin in walk-in-cooler **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust throughout kitchen
36-34-5
Basic - Food stored on floor. Bin of raw chicken on floor in kitchen
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in flour **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees to sink in back prep area
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan back prep area - heavily soiled Hoods have heavy grease hanging off filters
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 door freezer by back door heavily soiled
22-16-4
Basic - Ripped/worn tin foil used to cover in use rice cooker
14-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp, beef and pork defrosting at room temperature, operator moved to walk-in-cooler **Corrected On-Site**
06-01-5
Basic - Unnecessary items/unused equipment on the premises. Unused boxes in dining room,
33-31-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
30
Aug 25, 2023
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Foods in walk-in-cooler from previous day not dated **Warning** - From follow-up inspection 2023-08-25: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2023-08-25: **Time Extended**
14-17-4
86
Aug 24, 2023
Complaint Full
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
37
Apr 11, 2023
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 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 chicken over raw beef in upright freezer not commercially packaged
08A-17-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time mark Chicken wings 68°; facility opened 2 hours prior, **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in hand sink by 3 compartment sink
31A-11-4
Intermediate - 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. Provided operator with handout **Corrective Action Taken**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and chicken in walk-in-cooler from previous day
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Employee certificates missing, date of birth and trainer certificate number
53B-10-4
Intermediate - 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. Provided operator with handout **Corrected On-Site**
11-27-4
Basic - Deep Reach-in freezer by back doors have accumulation of soil residues.
22-16-4
Basic - Employee with no hair restraint while engaging in food preparation cook online **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior upright freezer by back door soiled
23-03-4
Basic - Unnecessary items/unused equipment on the premises.
33-31-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
33
Aug 4, 2022
Routine - Food
3 major violations. 14 minor violations.
View 17 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink fro t counter blocked by fan and garbage can **Corrected On-Site**
31A-09-4
Intermediate - 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 5 employees working with no food manager onsite Food manager arrived during inspection - YING LIN, discussed requirements for 4 or more employees working **Corrected On-Site** **Repeat Violation**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous containers of prepared food in walk-in-cooler from previous day not dated
02C-02-5
Basic - A minimum of one bathroom facility is not available for public use. Sign on bathroom door says "Out of Order" Operator allows patrons in facility, advised operator that bathroom must be made available at all times, Operator removed sign **Corrected On-Site**
32-09-4
Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves on cooks line **Corrected On-Site**
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle next to cooked rice on cooks line **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Floor soiled/has accumulation of debris. Heavy food debris in kitchen on floor behind rice cooker **Corrected On-Site**
36-73-4
Basic - Food stored on floor, bucket of flour mix sauce to bread chicken on floor in prep area Bag of carrots in walk-in-cooler on floor **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container, handle in rice container **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Interior of cooking equipment accumulation of black substance/grease/food debris. Interior of yellow rice cooler heavily soiled on cooks line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan for kitchen heavily soiled Exterior of starch, flour and breading containers heavily soiled with food debris
23-03-4
Basic - Stored food not covered up upright freezer at entrance to kitchen **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp defrosting in bucket of water **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
37
Frequently Asked Questions
When was He Hop Inc of Lin last inspected?
The most recent health inspection at He Hop Inc of Lin on file is from Jan 6, 2026. The public record contains nine inspections in total.
What is the most common violation at He Hop Inc of Lin?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at He Hop Inc of Lin.
How does He Hop Inc of Lin compare to other restaurants in Apopka?
He Hop Inc of Lin most recently scored 35 out of 100, which is lower than the Apopka average of 78.
Has He Hop Inc of Lin's inspection record improved over time?
No. Recent inspections at He Hop Inc of Lin have averaged around 14 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at He Hop Inc of Lin 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 He Hop Inc of Lin inspected?
Based on the inspection history on file, He Hop Inc of Lin is inspected around three times per year on average.
Nearby Restaurants