Lin Garden II
Last inspected: Apr 22, 2026
22
Score
Lin Garden II appears in inspection records 12 times, starting in 2022. On Apr 22, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Things are looking better lately, with recent visits averaging around 11 violations compared to roughly 13 violations earlier on.
Looking across the full record, “dishmachine chlorine sanitizer not” is the recurring theme, flagged seven times.
That's lower than the typical Inverness restaurant, which scores around 83. Diners may want to scan the inspection details before deciding to visit.
12
Inspections
5
Critical latest
4
Major latest
7
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
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 marking. Cold bar for hibachi including raw meats and reconstituted noodles. Operator marked 11:30am. **Corrected On-Site** **Repeat Violation** **Warning**
03F-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Live flying insect landed on chicken on a stick cooling on rack by back door Open employee energy drink can stored directly in pan of cut celery in reach in cooler at cook line **Warning**
01B-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Unpackaged raw chicken stored over unpackaged raw beef in walk in freezer. Raw chicken stored over raw shrimp in walk in cooler Operator corrected shelves **Corrected On-Site** **Warning**
08A-20-5
High Priority - Live, small flying insects found 1 live flying insect landed on chicken on a stick on rack in kitchen. See stop sale. **Warning**
35A-02-7
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered through kitchen doors from dining room, placed food in pans on cart to refill buffet without washing hands. **Warning**
12A-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table soiled **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by dish machine blocked with buckets. Operator made sink accessible during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - 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. **Warning**
53B-01-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink at entrance of kitchen. Operator states the sink is currently under repair. **Warning**
27-16-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door has gaps above and below the screen **Warning**
35B-01-4
Basic - Nonfood-contact surface soiled with grease. Hood filters and sides of cooking equipment in kitchen heavily soiled with grease build up **Repeat Violation** **Warning**
23-03-4
Basic - Opened employee beverage stored in food container in a cold holding unit with food to be served to customers. Open employee energy drink can stored directly in pan of cut celery in reach in cooler at cook line **Warning**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at the end of the cook line in front of fryers **Warning**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at the end of the cook line in front of fryers **Warning**
14-33-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Soiled drill on dry storage shelf. Operator removed. **Corrected On-Site** **Warning**
42-03-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over prepared stuffed mushrooms in walk in cooler. Operator corrected shelves. **Corrected On-Site** **Warning**
08B-17-4
22
Jul 29, 2025
Complaint Full
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
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 marking. Sushi rice. Operator time marked. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in walk in cooler. Operator corrected shelves. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Operator primed machine recheck 50ppm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in prep area
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with buckets. Operator moved buckets. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at front entrance of kitchen. Operator provided paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler including cooked chicken
02C-02-5
Basic - Water leaking from faucet at hand wash sink at front entrance of kitchen.
29-11-4
Basic - Nonfood-contact surface soiled with grease. Hood filters heavily soiled with grease
23-03-4
Basic - Food stored in a location that is exposed to splash. Open iced tea container stored under paper towel dispenser in server area. Operator moved container. **Corrected On-Site**
08B-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee energy drink and water bottle on prep table. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Multiple containers without handles used as scoops in bulk rice/seasoning bins
14-01-5
33
Jun 19, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped off dirty dishes then scooped ice for beverage without hand wash. Discussed with manager.
12A-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and fish stored over cooked meats in reach in cooler. Operator corrected shelves. **Corrected On-Site**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Operator set up 3 compartment sink to manually sanitize. **Corrective Action Taken**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in cook line area blocked with buckets. Operator removed buckets **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Hand wash sink in 3 compartment sink area Operator provided soap **Corrected On-Site**
31B-03-4
52
Dec 10, 2024
Routine - Food
6 critical violations. 2 major violations. 11 minor violations.
View 19 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 1. Backflow prevention devices missing on both sides of splitter at mop sink in back of kitchen. 2. Backflow prevention device missing at red hose connection at dish machine.
29-34-4
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 marking. Time marks missing for sushi on buffet line. Manager stated the sushi was made at 12:30 and added proper time marks. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (71F - Cold Holding). Shrimp thawing under running water in prep sink, inspector had employee move the shrimp into the cooler to cool to 41F. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw chicken stored on shelf directly above open pan containing cooked shrimp in bottom of reach-in cooler at cookline. Employee removed raw chicken from cooler during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. 1. Nonfood grade grocery bag lining top of pan containing fully-cooked noodles inside reach-in cooler at cooklin. Manager removed and discarded bag during this inspection. 2. Tray containing raw beef wrapped with nonfood grade grocery bags on shelf inside walk-in freezer. Manager replaced grocery bags with plastic wrap during this inspection. **Corrected On-Site**
14-31-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Dish machine chlorine 0ppm. Manager primed machine, still 0ppm. Employee replaced chlorine bucket and primed machine, then 50ppm. Inspector instructed manager to resanitize all dishes washed in the dish machine today. **Corrected On-Site**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Cleaning supplies stored down inside handwash sink in warewash area. Manager removed cleaning supplies from sink during this inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwash sink at cookline. Manager replenished towels during this inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. More than 50 dead flies on several sticky traps hanging from ceiling in kitchen. Manager removed and discarded all during this inspection. **Corrected On-Site**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. 1. Metal can without handle stored down inside bin containing rice in back of kitchen. 2. Single-use plastic bowls without handles stored down inside bin containing sugar in back of kitchen. Manager removed all handleless scoops from containers during this inspection. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves on cooling rack in back of kitchen, in direct contact with chicken. Manager placed chicken on clean pans during this inspection. **Corrected On-Site**
14-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee's personal jug of milk stored on she,f directly above pan containing restaurant cabbage inside walk-in cooler. Manager removed personal milk from area during this inspection. **Corrected On-Site**
08B-49-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelving of prep tables in back of kitchen rusted.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline soiled with grease. 2. Gaskets on door of walk-in cooler soiled with mold-like substance. 3. Exterior of fried wonton bin heavily soiled with grease and/or food debris.
23-03-4
Basic - Open dumpster lid. Dumpster lids left open. Manager closed dumpster lids during this inspection. **Corrected On-Site**
33-16-4
Basic - Plumbing system in disrepair. Water shut off at handwash sink at kitchen entrance. Manager stated the water is shut off due to the sink leaking.
29-08-4
Basic - Storage area not maintained clean and organized. Storage closet behind building is full of damaged equipment and trash. Area has potential to harbor pests.
33-34-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power drills stored on top of cooling rack in back of kitchen directly above pans containing chicken. Manager removed drills from top of rack during this inspection. **Corrected On-Site**
42-03-5
Basic - Unclean building components, attachments or fixtures. Wall near large bins containing rice, flower, and sugar soiled with grease.
36-50-4
19
Apr 24, 2024
Complaint Full
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
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 marking. Garlic in oil at cook line. Operator time marked. **Corrected On-Site**
03F-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in walk in freezer. Operator had employee corrected shelves during inspection. **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
22-02-4
Intermediate - No soap provided at handwash sink. Hand wash sink in 3 compartment sink area. Operator stocked dispenser. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink at front entrance of kitchen
27-16-5
Basic - In-use knife stored in cracks between pieces of equipment. In cook line area between reach in cooler and prep table. Operator removed to be washed. **Corrective Action Taken**
10-17-4
52
Mar 13, 2024
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side **Repeat Violation** **Admin Complaint**
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over zucchini in walk in freezer Raw shell eggs over sauce bucket in walk in cooler Operator corrected shelves **Corrected On-Site**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator primed machine 100ppm **Corrected On-Site**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Steel wool in hand wash sink at cook line. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in 3 compartment sink area. No soap at hand wash sink in cook line area. Operator refilled soap and paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fried chicken, wontons in walk in cooler. Operator dated. **Corrected On-Site**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at front of kitchen has hot water valve shut off. **Repeat Violation**
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Energy drink on prep table in prep area Water bottle on prep table in cook line area Operator removed **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in server station **Repeat Violation**
24-08-4
Basic - Floor tiles missing and/or in disrepair. Throughout kitchen **Repeat Violation**
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in 82F water at hibachi station. Operator removed. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris. Area above hibachi grill
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen beef on bakers rack. Operator moved to walk in cooler. **Corrected On-Site**
06-01-5
Basic - Water leaking from pipe. Hand wash sink at the end of the cook line
29-11-4
30
Nov 15, 2023
Routine - Food
12 critical violations. 6 major violations. 9 minor violations.
View 27 violations
High Priority - Container of medicine improperly stored. Orajel on top of cook line shelf. Operator removed. **Corrected On-Site**
41-07-4
High Priority - Dented cans present. See stop sale. Apple pie filling heavily dented on seal
01B-01-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator primed machine 50ppm **Corrected On-Site**
22-41-4
High Priority - Employee washed hands with no soap. Employee asked hands without using soap. Discussed with employee who got soap and washed hands. **Corrective Action Taken**
12A-20-4
High Priority - Food placed in soiled container/equipment. Fried chicken placed in cardboard box. Operator moved to pan. **Corrected On-Site**
08B-27-4
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Employee washed hands at sink with hot water shut off. Discussed with employee who washed hands at a different sink. **Corrective Action Taken**
12A-08-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dish machine area
35A-02-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw salmon for sushi, invoice only states the salmon is farm raised. Distributer sent operator letter stating salmon is farm raised and pellet fed during inspection. **Corrected On-Site**
01D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding); raw chicken (48F - Cold Holding) operator states items were taken out of walk in cooler at 11am. Operator moved to freezer to rapidly cool. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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 marking. Garlic in oil on cart at cook line. Operator time marked 11am. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Body spray stored on dry storage shelf. Operator removed. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area Can opener blade
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by 3 compartment sink blocked with pan and utensils Hand wash sink at front line blocked with steel wool and containers Operator removed **Corrected On-Site**
31A-09-4
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. Operator had employees sign during inspection **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to the store and purchased chlorine sanitizer. **Corrected On-Site** **Admin Complaint**
22-38-5
Intermediate - No soap provided at handwash sink. Hand wash sink at cook line. Operator refilled. Hand wash sink at 3 compartment sink missing sign. Operator posted sign. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink at front line.
27-16-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in server station
24-08-4
Basic - Employee with no hair restraint while engaging in food preparation. 1 employee in cook line area preparing food
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and jacket on dry storage shelf. Operator removed. **Corrected On-Site**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in prep area
14-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Glass door reach in cooler. Operator removed **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between 3 compartment sink and wall. Operator removed to be washed. **Corrective Action Taken**
10-17-4
Basic - Ice scoop handle in contact with ice. Server station ice bin. Operator removed. **Corrected On-Site**
10-08-5
Basic - Floor tiles missing and/or in disrepair. Throughout kitchen
36-17-5
6
May 19, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
58
May 18, 2023
Routine - Food
7 critical violations. 5 major violations. 6 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (98F - Hot Holding) operator reheated rice and reheated to 178F. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut spinach (49F - Cold Holding); egg rolls (48F - Cold Holding) items were in 2 door vertical reach in cooler at cook line overnight. The ambient temperature of the cooler is 52F. See stop sale. hard boiled eggs (47F - Cold Holding); cooked pork wontons (48F - Cold Holding);cooked shrimp (48F - Cold Holding) operator states walk in cooler door was left open during delivery today at the beginning of the inspection. Operator moved item to walk in freezer. hydrated rice noodles (45F - Cold Holding); crab (46F - Cold Holding) operator states they took temperatures yesterday evening and the carb was 39F. Operator moved crab to walk in freezer to rapidly chill. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut spinach (49F - Cold Holding); egg rolls (48F - Cold Holding) items were in 2 door vertical reach in cooler at cook line overnight. The ambient temperature of the cooler is 52F. See stop sale. **Warning**
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in walk in freezer. Operator corrected shelves. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Storage bin with crispy noodles **Warning**
14-15-4
High Priority - Employee touched soiled clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed hand in pocket, touched to go container without washing hands **Repeat Violation** **Warning**
12A-28-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10ppm, operator primed machine. 50ppm **Corrected On-Site** **Repeat Violation** **Warning**
22-41-4
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. Emailed form to operator **Corrective Action Taken** **Warning**
11-27-4
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. Emailed form to operator **Corrective Action Taken** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink in cook line area. Operator provided soap. No hand wash sign at hand wash sink in cook line area. Emailed sign to operator. **Corrective Action Taken** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut spinach, commercially processed egg rolls in vertical reach in cooler in cook line area. Hard boiled eggs and cooked shrimp in walk in cooler **Warning**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink near dish machine in kitchen Hand wash sink in cook line area Hot water valve shut off **Warning**
27-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm in beverage area **Warning**
21-07-4
Basic - Stored food not covered. Breaded zucchini in walk in freezer. Operator covered **Corrected On-Site** **Repeat Violation** **Warning**
08B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on top of cook line. Employee removed. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Food stored on floor. Case of oil at cook line. Operator moved to shelf. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior area of soda nozzle at beverage machine **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Vertical reach in cooler in cook line area **Warning**
14-33-4
16
Mar 14, 2023
Complaint Full
4 critical violations. 3 major violations. 13 minor violations.
View 20 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Operator will set up 3 compartment sink to sanitize. **Repeat Violation**
22-41-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up oil jug from the floor, dumped oil holding the bottom of the jug and continued to touch clean utensils. Discussed with manager. **Repeat Violation**
12A-29-4
High Priority - Rodent activity present as evidenced by rodent droppings found. 6 rodent droppings on the floor in employee restroom off the kitchen **Repeat Violation**
35A-04-4
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 marking. Cooked noodles, rice on buffet and garlic in oil in kitchen area. Operator marked time. **Corrected On-Site**
03F-02-5
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchased chlorine sanitizer during inspection.
22-38-5
Intermediate - Handwash sink used for purposes other than handwashing. Food containers in hand wash sink in cook line area. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in front cook line area. Operator turned valve on. Corrected on site Hand wash sink at the end of the cook line **Repeat Violation**
27-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Operator added bleach 100ppm. **Corrected On-Site**
21-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef in 3 compartment sink
06-01-5
Basic - Stored food not covered. Pork in walk in freezer. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Coca-cola cooler in cook line area
14-33-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 door vertical cooler across from deep fryers **Repeat Violation**
22-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in glass door cooler in cook line area. Operator removed. **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled in cook line area **Repeat Violation**
23-03-4
Basic - Ice scoop handle in contact with ice. In server station Knife between wall and 3 compartment sink
10-08-5
Basic - Food stored on floor. Oil in cook line area. Operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Floor soiled/has accumulation of debris. Under cooking equipment in kitchen area **Repeat Violation**
36-73-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee in cook line area
13-03-4
Basic - Bowl or other container with no handle used to dispense food. Bulk flour and sugar bins
14-01-5
Basic - Bathroom facility not clean. Employee bathroom off kitchen area. Operator cleaned during inspection. **Corrected On-Site** **Repeat Violation**
32-07-4
21
Jan 10, 2023
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
67
Aug 17, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Multiple containers storing bulk seasonings and rice **Warning** - From follow-up inspection 2022-08-17: Operator states they are purchasing new containers **Time Extended**
14-15-4
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb. Sprayer attached to hose Bibb in dish machine area **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 vertical reach in coolers on cook line **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout kitchen area **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
36-17-5
58
Frequently Asked Questions
When was Lin Garden II last inspected?
The most recent health inspection at Lin Garden II on file is from Apr 22, 2026. The public record contains 12 inspections in total.
What is the most common violation at Lin Garden II?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited seven times, more than any other issue at Lin Garden II.
How does Lin Garden II compare to other restaurants in Inverness?
Lin Garden II most recently scored 22 out of 100, which is lower than the Inverness average of 83.
Has Lin Garden II's inspection record improved over time?
Yes. Recent inspections at Lin Garden II have averaged around 11 violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Lin Garden II 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 Lin Garden II inspected?
Based on the inspection history on file, Lin Garden II is inspected around three times per year on average.
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