LINGUI #1 CHINESE RESTAURANT
1371 S WALNUT STREET #1300
Overall Food Safety Rating
★★★½☆ (3.5/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/5/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/5/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/26/2025
High Priority
1
Intermediate
7
Basic
12
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Can used as scoop in bulk rice container. **Repeat Violation**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored over chicken in walk in cooler. **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. Employees jacket over single service cutlery at front counter.
- 36-73-4:Basic - Floor, walls and ceiling soiled/has accumulation of debris. Wall at end of cook line with build up of food residue. Floor under cook line by fryers with grease build up. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. In the walk in cooler, sauce buckets stored on the floor. Box of unwashed broccoli on floor of prep area. **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water at 72F.
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Dry storage reach in freezer with exposed insulation on the doors. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket soiled. **Repeat Violation**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee smoothie juice and lactate in cook line reach in cooler.
- 08B-12-5:Basic - Stored food not covered. Multiple products in walk in cooler with no cover. Bulk seasonings in dry storage with no cover. Operator began to cover bulk containers. In standup glass door reach in freezer, uncovered spring rolls. **Corrective Action Taken** **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on prep counters. Sanitizer solution at 0ppm chlorine clench, employee utilizing soap and water with no sanitizer. **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple bulk containers with no product labeling. **Repeat Violation**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In standup reach in freezer by dry storage, raw chicken stored over egg rolls. In walk in cooler raw chicken over unwashed cauliflower. **Repeat Violation** **Admin Complaint**
- 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. No bodily fluid clean up kit or written procedures available. **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep line has debris build up around the blade. **Repeat Violation**
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. At time of inspection no proof of certified food manager for establishment. **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at prep area hand wash sink.
- 53B-01-5: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. At time of inspection no proof of employee food handler training. **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink in prep area. **Repeat Violation**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles in walk in cooler missing product date marking. **Repeat Violation**
Food safety inspection conducted on 2/26/2025 revealed 20 total violations (1 high priority, 7 intermediate, 12 basic).
Inspection on 11/21/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/21/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/23/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 27-16-4: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**
Food safety inspection conducted on 10/23/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 9/30/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 27-16-4: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**
Food safety inspection conducted on 9/30/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 8/2/2024
High Priority
5
Intermediate
6
Basic
15
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5: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**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Flip top reach in cooler on cook line door handles have soiled residue.
- 08B-49-4: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**
- 36-73-4: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**
- 08B-38-4:Basic - Food stored on floor. In the walk in cooler, containers of sauce stored on the floor. Operator began relocating. **Corrective Action Taken**
- 10-02-4: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**
- 14-36-5: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**
- 23-03-4: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**
- 22-16-4: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**
- 25-32-4:Basic - Reuse of single-service or single-use articles. Establishment reusing single service tin cans as scoops. **Repeat Violation**
- 25-05-4:Basic - Single-service articles improperly stored. In storage hallway, boxes of single service lids and containers stored on the floor. **Repeat Violation**
- 08B-12-5: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**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in mop bucket at mop sink.
- 21-12-4: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.
- 02D-01-5: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**
- 12A-12-4: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.
- 35A-02-6: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**
- 08A-02-6: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**
- 03A-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**
- 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. 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**
- 09-17-4: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.
- 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken** **Repeat Violation**
- 22-02-4: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**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Knives stored in hand wash sink at front counter.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at prep area hand wash sink. **Repeat Violation**
- 02C-02-5: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.
Food safety inspection conducted on 8/2/2024 revealed 26 total violations (5 high priority, 6 intermediate, 15 basic).