CHINA GARDEN INC OF LIN
2550 W COLONIAL DR #100
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/2/2025
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic to go bowls in pork, rice, in soup, in sugar flour and sauce. Operator removed bowls. Corrected On-Site Repeat Violation - From follow-up inspection 2025-04-02: **Time Extended**
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. All door handles throughout facility. - From follow-up inspection 2025-04-02: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Rice and sauce stored on the floor in front of oven. - From follow-up inspection 2025-04-02: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line. - From follow-up inspection 2025-04-02: **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Togo bags with red writing used to hold meat and pork in reach in cooler, reach in freezer and walk in. Repeat Violation - From follow-up inspection 2025-04-02: **Time Extended**
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-04-02: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table. - From follow-up inspection 2025-04-02: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cooks line. - From follow-up inspection 2025-04-02: **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-04-02: **Time Extended**
Food safety inspection conducted on 4/2/2025 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).
Inspection on 4/1/2025
High Priority
3
Intermediate
4
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic to go bowls in pork, rice, in soup, in sugar flour and sauce. Operator removed bowls. Corrected On-Site Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. All door handles throughout facility.
- 08B-38-4:Basic - Food stored on floor. Rice and sauce stored on the floor in front of oven.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
- 29-08-4:Basic - Plumbing system in disrepair. Hws at entrance to back of the house hot water turned off. Operator turned on. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Togo bags with red writing used to hold meat and pork in reach in cooler, reach in freezer and walk in. Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit pork (48F - Cold Holding); chicken (49F - Cold Holding); beef (60F - Cold Holding) reach in cooler less than 4 hrs per operator. chicken (per operator 1 hr) (46F- 48 - Cooling); pork (46F- 48 - Cold Holding); cooked chicken ( 1 hr per operator) (56F - Cooling); beef (50F - Cold Holding) in walk in cooler less than 4 hours per operator. Operator placed items on ice for temperature recovery and contacted maintenance to service walk in cooler. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cooks line.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At cooks line.
Food safety inspection conducted on 4/1/2025 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).
Inspection on 10/23/2024
High Priority
2
Intermediate
3
Basic
18
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Flour, sugar, and corn starch. Operator removed bowls from product. Corrected On-Site Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. At entrance to kitchen. Operator changed cardboard. Corrected On-Site
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. At prep table.
- 36-36-4:Basic - Ceiling tile missing. Two ceiling tiles missing above cooks line.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above cooks line.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On prep table. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of sprite on prep table. Operator discarded. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. Throughout facility, underneath cooks line, dry storage area, and 3 compartment sink. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout entire facility front and back of the house, underneath all equipment. Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall. At hand sink on cooks line, dish area, hallway where soy sauce is kept, at preps table near meat slicer. Repeat Violation
- 36-62-4:Basic - Light not functioning. Light on hood on cooks line. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment throughout facility, hood filters and fan cover in walk in cooler. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves and walk in cooler have accumulation of soil residues. Repeat Violation
- 32-23-4:Basic - Toilet/urinal not flushing/functioning properly. Employee restroom across from cooks line.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout entire back of the house facility. Repeat Violation
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Plastic Togo bags used to store pork,and chicken.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. One live roach on wall in seating area by operators desk. Operator killed, discarded sanitized and cleaned area. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer next to prep table.
- 22-38-5: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 went to local store to purchase bleach.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned on hot water tank. Corrected On-Site
Food safety inspection conducted on 10/23/2024 revealed 23 total violations (2 high priority, 3 intermediate, 18 basic).
Inspection on 4/24/2024
High Priority
1
Intermediate
2
Basic
14
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 32-02-4:Basic - - From initial inspection : Basic - Bathroom door left open other than during cleaning or maintenance. Near cook line. Manager closed door. Corrected On-Site - From follow-up inspection 2024-04-24: **Time Extended**
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In rice cooked and uncooked and other places. Repeat Violation - From follow-up inspection 2024-04-24: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen - From follow-up inspection 2024-04-24: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-04-24: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Medium white - From follow-up inspection 2024-04-24: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Behind make table and near mop sink Repeat Violation - From follow-up inspection 2024-04-24: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout establishment - From follow-up inspection 2024-04-24: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Dish area - From follow-up inspection 2024-04-24: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Hood - From follow-up inspection 2024-04-24: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on cook line - From follow-up inspection 2024-04-24: **Time Extended**
- 14-47-4:Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower tables - From follow-up inspection 2024-04-24: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment on the cook line Fan cover in walk-in cooler - From follow-up inspection 2024-04-24: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Walk- in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2024-04-24: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen Repeat Violation - From follow-up inspection 2024-04-24: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (90F - Hot Holding); egg roll vegetable (60F - Hot Holding). Less than 4 hours. Manager discarded chicken. Provided time control form and explained procedure. **Corrective Action Taken** - From follow-up inspection 2024-04-24: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large mixing bowl and utensils in dry storage area Rice pot Repeat Violation - From follow-up inspection 2024-04-24: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Sink on cook line utensils in sink. Manager removed Corrected On-Site - From follow-up inspection 2024-04-24: **Time Extended**
Food safety inspection conducted on 4/24/2024 revealed 17 total violations (1 high priority, 2 intermediate, 14 basic).
Inspection on 4/18/2024
High Priority
1
Intermediate
4
Basic
15
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Near cook line. Manager closed door. Corrected On-Site
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice cooked and uncooked and other places. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Medium white
- 36-22-4:Basic - Floor area(s) covered with standing water. Behind make table and near mop sink Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout establishment
- 36-24-5:Basic - Hole in or other damage to wall. Dish area
- 36-62-4:Basic - Light not functioning. Hood
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on cook line
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower tables
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment on the cook line Fan cover in walk-in cooler
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go boxes above make table and next to steam table. Manager turned over Corrected On-Site Repeat Violation
- 22-16-4:Basic - Walk- in cooler interior/shelves have accumulation of soil residues.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen 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. chicken wings (90F - Hot Holding); egg roll vegetable (60F - Hot Holding). Less than 4 hours. Manager discarded chicken. Provided time control form and explained procedure. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large mixing bowl and utensils in dry storage area Rice pot Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink on cook line utensils in sink. Manager removed Corrected On-Site
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink on front counter not working Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. At cook line staff filled soap. Corrected On-Site
Food safety inspection conducted on 4/18/2024 revealed 20 total violations (1 high priority, 4 intermediate, 15 basic).
Inspection on 12/27/2023
High Priority
5
Intermediate
6
Basic
7
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In multiple food and dry goods. Repeat Violation
- 36-36-4:Basic - Ceiling tile missing. In main kitchen.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Crate of employee food above buckets of soy sauce in walk-in cooler.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under all cooking equipment. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. To go containers in raw chicken box. Repeat Violation
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Peeled paint, walls in disrepair in kitchen.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Majority of dry goods not labeled. Repeat Violation
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entered kitchen from back hallway and started cooking without washing hands. Educated staff.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employees handling fully cooked foods to fill to go containers. Educated staff
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Cooked pork in Togo bag in walk-in cooler.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shrimp over vegetables, raw chicken over soy sauce.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cooked chicken 47 less than 4 hrs in walk-in cooler. Operator moved product to freezer. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken in containers with lids, stacked on top of each other in walk-in cooler.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut broccoli in soiled container. Reach in cooler soiled with food debris. Dry good containers soiled and scoops soiled. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Utensils and scrubbing pad in sink operator removed. Corrected On-Site
- 11-26-1: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 forms employees read and signed. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Kitchen handwashing sink. Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Shuktan, Lo
Food safety inspection conducted on 12/27/2023 revealed 18 total violations (5 high priority, 6 intermediate, 7 basic).