Lin's Grand Buffet
Last inspected: Apr 15, 2026
86
Score
Lin's Grand Buffet appears in inspection records five times, starting in 2024. The most recent report on file is from Apr 15, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
Looking across the full record, “packaged and unpackaged food-separation, packaging, and segregation” is the recurring theme, flagged two times.
By comparison, the average Phoenix facility scores 97, putting Lin's Grand Buffet on the weaker side. The file should reassure diners considering a visit.
5
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 15, 2026
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: In-use mechanical dishwasher was observed with a chlorine sanitizer concentration of 0ppm during inspection. Chlorine sanitizer solutions must be maintained at 50-100ppm. Person in charge (PIC) directed staff to use 3-compartment sink for warewashing to correct. PIC contact chemical provider and directed an employee to troubleshoot the issue in the interim time period
4-501.114(A-E)
86
Oct 8, 2025
Routine
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw shrimp stored directly atop RTE sausages and RTE chicken wings in a 2-door reach-in cooler located at the end of the cook line. Discussed proper food storage with PIC. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. **2nd Consecutive Violation**
3-302.11(A1-2)
Insect control devices improperly placed or designed
Inspector notes: Observed electrocution device mounted directly above hand sink on the back wall adjacent to the food prep area. Discussed proper placement for insect control devices with PIC. Prior to next routine inspection, relocate device to an area that eliminates the potential for cross contamination. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by next routine inspection
6-202.13
Plumbing system not maintained in good repair
Inspector notes: Observed small lea from faucet fixture at prep sink located on the back wall of the establishment, and on the designated hand sink in the Mongolian BBQ area. Per PIC, a work order has been submitted to address both leaks. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection
5-205.15(B)
78
Jul 16, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw white fish being stored in the "meat walk-in" directly atop RTE imitation crab meat. Discussed proper food storage with PIC. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
Equipment not in good repair or proper adjustment
Inspector notes: Observed exterior frame of commercial ice machine in the right-side server station to be in disrepair, with the metal frame not secured to the unit and fastened with duct tape. Discussed repair timeline with PIC. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection
4-501.11
82
Apr 8, 2025
Routine
2 minor violations. 1 corrected on site.
View 2 violations
Plumbing system not maintained in good repair
Inspector notes: Observed a leak coming from the pipe beneath the prep sink located in the mongolian bbq cooking area. Discussed having the sink serviced by a certified plumber prior to next routine inspection with PIC. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection
5-205.15(B)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed several sanitizer buckets with concentrations measuring at 0-50PPM quat sanitizer at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection
3-304.14
90
Oct 8, 2024
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed tomato slicer, and a mandolin stored as clean with dried food debris on the food-contact surfaces. Discussed cleaning frequency of food-contact surfaces with PIC. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch. Food-contact surfaces were properly sanitized at time of inspection
4-601.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: Observed 3-door standing refrigerator with a broken handle located adjacent to the cookline and across from the hand sink. Per PIC, they are in the process of purchasing a part from the manufacturer. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection
4-501.11
Improper cooling methods used
(corrected on site)
Inspector notes: Observed lidded tupperware containers containing imitation crab meat(50'F), cucumber salad(46'F), and cream cheese(49'F) in the bottom portion of a 2-door prep cooler located in the sushi prep area. Prep cooler had an ambient internal temperature of 37.4'F via min/max thermometer at time of inspection. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means
3-501.15(B)
82
Frequently Asked Questions
When was Lin's Grand Buffet last inspected?
The most recent health inspection at Lin's Grand Buffet on file is from Apr 15, 2026. The public record contains five inspections in total.
What is the most common violation at Lin's Grand Buffet?
Across the inspection record, “packaged and unpackaged food-separation, packaging, and segregation” has been cited two times, more than any other issue at Lin's Grand Buffet.
How does Lin's Grand Buffet compare to other restaurants in Phoenix?
Lin's Grand Buffet most recently scored 86 out of 100, which is lower than the Phoenix average of 97.
Has Lin's Grand Buffet's inspection record improved over time?
Results have been roughly steady. Inspections at Lin's Grand Buffet have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Lin's Grand Buffet means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Lin's Grand Buffet inspected?
Based on the inspection history on file, Lin's Grand Buffet is inspected around three times per year on average.
Nearby Restaurants