DS LIN GARDEN
3325 S ORANGE BLOSSOM TRAIL 108-109
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/26/2024
High Priority
3
Intermediate
1
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle stored on cookline maketable until, Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pack of chewing gum stored in cookline make table Repeat Violation
- 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken.
- 33-11-4:Basic - Missing drain plug at dumpster.
- 51-18-6:Basic - No copy of latest inspection report available. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is soiled with grease.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. MSG and Cron starch not labeled in storage container,. Corrected On-Site
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen lowboy unit, egg rolls (44F - Cold Holding)/1 hour, operator reduced amount, and placed in walk in cooler.
- 03F-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 . Chicken on table top , Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 3/26/2024 revealed 13 total violations (3 high priority, 1 intermediate, 9 basic).
Inspection on 11/29/2023
High Priority
5
Intermediate
2
Basic
10
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.Small-white cutting board been use by fryer. Repeat Violation
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee open drink stored over reach in cooler on cook line. Corrected On-Site Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public.Employee food stored over reach in cooler on cook line. Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor.Multiple sauces on walk in cooler, container of cooked pork , box of noodles.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. reach in freezer have debris.
- 25-32-4:Basic - Reuse of single-service or single-use articles.Operator had cooked chickens stored on box that is originally use to store sauces. Corrected On-Site Repeat Violation
- 08B-12-5:Basic - Stored food not covered.aRaw chicken stored on sheet pans in walk in freezer. Repeat Violation
- 38-05-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.On room that has the ice machine and food mixer.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employee drank from water bottle , open a candy and put it on his mouth and then touched dumplings.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw chicken stored over cooked pork on walk-in freezer
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over washed and cut celery and carrots.Container of pulled eggs stored over cooked pork on cook line.
- 08A-17-6: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 stored over cooked pork on walk in freezer. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Cooked wings kept on fryer for less than 4 hrs with temperature of 85F. Rice kept in a pot over woks for less than 4 hrs with temperature of 117F. Ask operator to reheat. **Corrective Action Taken**
- 11-27-4: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 sign. Corrected On-Site
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork in cook line and on walk in cooler.
Food safety inspection conducted on 11/29/2023 revealed 17 total violations (5 high priority, 2 intermediate, 10 basic).