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Licensee
Name:
LIN GARDEN II
License Number:
SEA1901181
Rank:
Seating
License Expiration Date:
02/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
238-A HWY 41 S INVERNESS, FL 34450
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
03/13/2024
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
4
7
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Energy drink on prep table in prep area
Water bottle on prep table in cook line area
Operator removed **Corrected On-Site** **Repeat Violation**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Spatulas in 82F water at hibachi station. Operator removed. **Corrected On-Site**
Basic - Time/temperature control for safety food thawed in an improper manner.
Frozen beef on bakers rack. Operator moved to walk in cooler. **Corrected On-Site**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
0ppm, operator primed machine 100ppm **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over zucchini in walk in freezer
Raw shell eggs over sauce bucket in walk in cooler
Operator corrected shelves **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing.
Steel wool in hand wash sink at cook line. Operator removed. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in 3 compartment sink area.
No soap at hand wash sink in cook line area.
Operator refilled soap and paper towels. **Corrected On-Site** **Repeat Violation**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Fried chicken, wontons in walk in cooler. Operator dated. **Corrected On-Site**
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Hand wash sink at front of kitchen has hot water valve shut off. **Repeat Violation**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
