LINGUI #1 CHINESE RESTAURANT
1371 S WALNUT STREET #1300
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 8 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).
Inspection on 12/19/2023
High Priority
6
Intermediate
5
Basic
16
Total
27
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 the bulk rice container. Plastic portion cups used as scoops in bulk seasoning containers.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in the reach in cooler over cooked chicken to be served to customers. In the walk in cooler, mussels in shells over food to be served to customers. Operator relocated the employee food. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored over single service carry out containers by the pass through window.
- 36-73-4:Basic - Floor, walls and ceiling soiled/has accumulation of debris. Accumulation of food debris and grease on the floor under the main cook line. Build up of food debris under prep area shelves and under the three compartment sink. Walls behind three compartment sink have food residue debris. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water at ambient air temperature of 68F. Operator relocated the rice scoop. Repeat Violation
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Standup reach in freezer in the dry storage area with exposed insulation on the inside of the freezer doors.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over main cook line with build up of grease. Reach in coolers on the main cook line have build up of debris in the door gasket. Walk in cooler door gasket with mold like substance spots. Exterior of bulk rice containers and bulk seasoning container have accumulation of food debris. Shelves of prep area have build up of food residue.
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. On the shelf over the three compartment sink, clean containers with buildup of old food residue on the containers.
- 33-16-4:Basic - Open dumpster lid. Green dumpster lid open.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior to the standup reach in cooler and reach in freezer on the cook line.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of tin cans as rice scoop. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Single service carry out containers and lids on the floor of the storage hallway.
- 08B-12-5:Basic - Stored food not covered. In the standup reach in freezer, uncovered containers of spring rolls. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken being thawed in the three compartment sink in standing water.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket by the three compartment sink at 0ppm. Employee added chlorine bleach to 50ppm. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk cornstarch, sugar, salt container with no product labeling. Operator labeled the bulk container. Corrected On-Site
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling apron and hat then prepare food on the cook line with no employee hand wash.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly by the mop sink and three compartment sink. Repeat Violation Admin Complaint
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Plastic grocery bags used in direct contact to store cooked shrimp in the reach in freezer. Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw chicken over ready to eat sauce. Operator relocated the raw chicken. In the reach in freezer in the prep area, raw chicken over ready to eat krab sticks. Employee relocated the raw chicken. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the standup reach in cooler by the front counter, dumplings (47F - Cold Holding); krab rangoon (46F - Cold Holding); chicken (47F - Cold Holding); chicken on a stick (45F - Cold Holding); chicken wings (46F - Cold Holding) per operator employees have been in and out of cooler during the morning prep. At conclusion of inspection all items from reach in cooler relocated to the walk in cooler and in temperature range. Corrected On-Site
- 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. At time of inspection chicken and egg rolls held on time as public health control with no time marking. Employee placed time stickers on both items. Corrected On-Site 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. Inspector provided written procedures. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line and portable cutting board on the prep table have build up of food residue staining. Can opener on the prep table with large amount of build up around the blade. Build up of burned food debris in the side of the rice hot holding unit. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test sanitizer solution or three compartment sink. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink in the prep area. Repeat Violation
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Food handler training certificates missing the day the training was completed only the year and month notated on certifications.
Food safety inspection conducted on 12/19/2023 revealed 27 total violations (6 high priority, 5 intermediate, 16 basic).
Inspection on 7/24/2023
High Priority
4
Intermediate
5
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4: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.
- 14-11-5:Basic - Equipment in poor repair. Shelving in front reach in cooler by cash register broken, siding pieces.
- 36-73-4: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
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Large amount of used oil boxes stored outside back door. Flying insect ps present.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 74F. Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Self closer missing from back door.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Narrow neck bottle single service item used as scoop.
- 08B-12-5: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.
- 35A-02-6: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.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. To go bags in direct contact with dumplings in reach in freezer.
- 50-17-3: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**
- 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. 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
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of front reach in cooler with debris buildup.
- 31A-09-4: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
- 16-37-1: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.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap or papertowels at back hand wash sink. Person in charge provided. Corrected On-Site
- 53B-09-4: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.
Food safety inspection conducted on 7/24/2023 revealed 17 total violations (4 high priority, 5 intermediate, 8 basic).