Lingui #1 Chinese Restaurant
Last inspected: Mar 11, 2026
52
Score
Lingui #1 Chinese Restaurant appears in inspection records 13 times, starting in 2022. The most recent visit was on Mar 11, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up more issues than earlier ones, averaging around 14 violations lately compared to roughly four violations before.
The pattern that stands out is “time/temperature control for safety food identified”, which has been cited three times.
That's lower than the typical Starke restaurant, which scores around 69. Taken together, the history suggests a facility that has struggled with consistency.
13
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Mar 11, 2026
Complaint Full
1 major violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Proper Hot and Cold Holding Temperatures
FL-21
52
Feb 5, 2026
Complaint Full
4 critical violations. 5 major violations. 14 minor violations.
View 23 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. Egg rolls held on cook line utilizing time as public health control missing product time marking. Employee states just placed out and discussed time marking. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the cook line flip top reach in cooler, raw chicken in container over uncovered noodles in water. In the glass door reach in freezer, raw chicken stored over uncovered cooked ready to eat pork. Operator relocated storage locations. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee rinse out metal bowl used as portion bowl on cook line without washing or sanitizing and place back on the cook line. **Warning**
22-45-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee on cook line handling raw chicken with bare hands, place it in the wok then rinse hands and begin working with customers order of cooked chicken. **Warning**
12A-12-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One food manager for establishment, Wei Lin expired food manager certificate from 1/4/2026. **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice cookers on cook line with burned on food debris on lip of container around seal. Food prep table on cook line has build up of food debris along edges of the table where prep table meets equipment. Interior of flip top reach in cooler on the cook line has food debris build up along edges of top portion of the cooler. Cutting board on the cook line with food residue staining. Can opener on prep table soiled with old food debris. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink between prep and cook line blocked by empty containers stored in the sink. Operator removed the containers. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink between prep station and cook line. **Repeat Violation** **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. In walk in cooler multiple containers of cooked chicken prepared on Sunday missing product date marking. **Warning**
02C-02-5
Basic - Floor, walls and ceiling soiled/has accumulation of debris. Floor and wall at end of cook line by bulk rice containers soiled with grease and food debris. Floor under dry storage and warewashing area soiled with debris. Wall behind warewashing area soiled food debris. **Repeat Violation** **Warning**
36-73-4
Basic - Food stored on floor. In walk in cooler, containers of sauce stored on the floor and bag of onions stored on the floor. Operator began relocating. **Corrective Action Taken** **Repeat Violation** **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Glass door reach in freezer has ice build up along seal of doors.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, rice scoop stored in water at 66F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease and food debris in catch tray under cook line broiler oven. Shelves under cook line prep tables with build up of spilled food debris. Bulk rice containers at end of cook line soiled with grease debris build up. Glass doors of reach in freezer soiled with food residue. **Repeat Violation** **Warning**
23-03-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer solution by three compartment sink, stored on the floor and visibly soiled with food residue. **Warning**
21-11-4
Basic - Soiled dry wiping cloth in use. Multiple soiled wiping cloths stored on cook line prep stations. **Warning**
21-10-4
Basic - Standing water in bottom of reach-in-cooler. Standing water at base of flip top reach in cooler on cook line. **Warning**
29-49-6
Basic - Stored food not covered. In reach in freezer, uncovered containers of cooked pork and cut carrots. In walk in cooler multiple containers of chicken stored uncovered. Bulk flour, salt containers stored uncovered. Operator covered. Multiple sauce containers in walk in cooler uncovered. **Corrective Action Taken** **Repeat Violation** **Warning**
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Metal can used as scoop in bulk rice containers with no handle. **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer in dry storage area with visibly soiled door handles. **Warning**
23-24-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, employee personal food stored on shelves of walk in cooler over and directly on food for customers. Operator relocated personal fish dish from on top of food for customers. **Corrective Action Taken** **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket stored on single service cutlery box. Operator relocated. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal containers stacked while wet.
24-08-4
17
Sep 11, 2025
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
22
Mar 5, 2025
Routine - Food
No violations found.
100
Feb 26, 2025
Routine - Food
1 critical violation. 5 major violations. 7 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
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
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
23
Nov 21, 2024
Complaint Partial
No violations found.
100
Oct 23, 2024
Complaint Partial
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At time of inspection no hot water for establishment due to the power being turned off. **Warning** - From follow-up inspection 2024-10-23: At time of follow up inspection no hot water available until the fire suppression system is repaired and checked. **Time Extended**
27-16-4
90
Sep 30, 2024
Complaint Partial
1 major violation.
View 1 violation
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At time of inspection no hot water for establishment due to the power being turned off. **Warning**
27-16-4
90
Aug 2, 2024
Routine - Food
5 critical violations. 6 major violations. 15 minor violations.
View 26 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed at front service counter area. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee went from preparing raw chicken to making a customer order without washing hands with soap.
12A-12-4
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. Sweet and sour chicken held utilizing time as public health control not marked with time placed on time. Discussed with operator, operator asked employee to time label. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler, garlic in oil (49F - Cold Holding) stored on top of containers above the cooling plane of reach in cooler. Had operator relocated and discussed utilizing time as public health control. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezers, raw lamb and chicken over packaged vegetables and raw shrimp over ice cream. Operators relocated raw items. **Corrective Action Taken**
08A-02-6
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee in prep area using barehands no gloves to cut raw chicken.
09-17-4
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep line build up of rust and debris. Interior of reach in freezer opposite fryers has build up of food debris. Yellow portable cutting boards with build up of food residue staining. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Knives stored in hand wash sink at front counter.
31A-11-4
Intermediate - No soap provided at handwash sink. No soap at prep area hand wash sink. **Repeat Violation**
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. All time/temperature control food for safety in the walk in cooler missing date marking. Per operator cooks have system and pull food to discard weekly on Saturday. Discussed with operator all time/temperature control food for safety needs to be date marked within 24 hours of preparation.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Metal can used as scoop in bulk rice containers. Plastic bowl used as scoop in bulk sugar container. **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Flip top reach in cooler on cook line door handles have soiled residue.
23-24-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler personal food on shelf over unwashed produce. In the reach in freezer personal food over prepared pork. Operator relocated the personal food from the reach in freezer. **Corrective Action Taken** **Repeat Violation**
08B-49-4
Basic - Floors, walls and ceiling soiled/has accumulation of debris. Build up of grease on floor under wok station at the end of the cook line. Build up of debris on floor of prep/warewashing area. Walls at end of cook line by rice containers with food residue staining. Ceiling through kitchen has food vapor staining. **Repeat Violation**
36-73-4
Basic - Food stored on floor. In the walk in cooler, containers of sauce stored on the floor. Operator began relocating. **Corrective Action Taken**
08B-38-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives stored on cook line between reach in cooler and prep table. Rice scoop in water 87F. Operator relocated the knife and rice scoop. **Corrected On-Site**
10-02-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Standup reach in freezer in hallway has exposed insulation on the doors. **Repeat Violation**
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket with build up of mold like substances. Grease forming under cook line hood system filters. Per operator attempting to have hood system repaired. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of cook line flip top reach in cooler has build up of spilled food debris. **Repeat Violation**
22-16-4
Basic - Reuse of single-service or single-use articles. Establishment reusing single service tin cans as scoops. **Repeat Violation**
25-32-4
Basic - Single-service articles improperly stored. In storage hallway, boxes of single service lids and containers stored on the floor. **Repeat Violation**
25-05-4
Basic - Stored food not covered. Uncovered containers of sauce in the walk in cooler. Bulk flour, salt, sugar containers in prep area not covered. **Repeat Violation**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in mop bucket at mop sink.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored in wok station and under in use cutting board in prep area.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar in soy sauce container with no label. **Repeat Violation**
02D-01-5
12
Dec 19, 2023
Routine - Food
4 critical violations. 4 major violations. 11 minor violations.
View 19 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
11
Jul 24, 2023
Routine - Food
4 critical violations. 5 major violations. 8 minor violations.
View 17 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insect in kitchen during inspection.
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. To go bags in direct contact with dumplings in reach in freezer.
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.23. Person in charge attempting to renew during inspection. **Corrective Action Taken**
50-17-3
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. Cabbage, broccoli, chicken, egg rolls held on time per person in charge with no time mark. Person in charge marked during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of front reach in cooler with debris buildup.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Items stored in back hand wash sink. Person in charge removed. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge utilizes bleach, unable to provide test strips.
16-37-1
Intermediate - No soap provided at handwash sink. No soap or papertowels at back hand wash sink. Person in charge provided. **Corrected On-Site**
31B-03-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employees with copied certificate.
53B-09-4
Basic - Stored food not covered. In walk in cooler multiple items stored uncovered. Also, buckets of food stored on floor. Also, personal food stored over food to be served to customers in reach in cooler in dining room.
08B-12-5
Basic - Reuse of single-service or single-use articles. Narrow neck bottle single service item used as scoop.
25-32-4
Basic - Outer openings not protected with self-closing doors. Self closer missing from back door.
35B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 74F. **Repeat Violation**
10-07-4
Basic - Garbage on the ground and/or pad around dumpster. Large amount of used oil boxes stored outside back door. Flying insect ps present.
33-19-4
Basic - Floor soiled/has accumulation of debris. Floors with grease buildup on floor under cookline. Floors under triple sink, in dry storage with debris buildup. **Repeat Violation**
36-73-4
Basic - Equipment in poor repair. Shelving in front reach in cooler by cash register broken, siding pieces.
14-11-5
Basic - Buildup of food debris/soil residue on equipment door handles. Exterior handles of reach in cooler, reach in freezer, handles on rice cookers with debris buildup. Heavy debris buildup on exterior of bulk containers of dry goods.
23-24-4
22
Jan 10, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
37
Sep 7, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Lingui #1 Chinese Restaurant last inspected?
The most recent health inspection at Lingui #1 Chinese Restaurant on file is from Mar 11, 2026. The public record contains 13 inspections in total.
What is the most common violation at Lingui #1 Chinese Restaurant?
Across the inspection record, “time/temperature control for safety food identified” has been cited three times, more than any other issue at Lingui #1 Chinese Restaurant.
How does Lingui #1 Chinese Restaurant compare to other restaurants in Starke?
Lingui #1 Chinese Restaurant most recently scored 52 out of 100, which is lower than the Starke average of 69.
Has Lingui #1 Chinese Restaurant's inspection record improved over time?
No. Recent inspections at Lingui #1 Chinese Restaurant have averaged around 14 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Lingui #1 Chinese Restaurant 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 Lingui #1 Chinese Restaurant inspected?
Based on the inspection history on file, Lingui #1 Chinese Restaurant is inspected around four times per year on average.
Nearby Restaurants