Lin Garden II
238-A Hwy 41 S, Inverness, FL 34450 · Permanent Food Service · License 1901181
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 25 complaint inspection3 high priority (fixed on the spot), 5 intermediate (1 fixed on the spot), 8 basic-31
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 25, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
teriyaki chicken (113°F - Hot Holding); fried eggplant (122°F - Hot Holding) Operator discarded the items.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Walk in cooler stored eggs over ready eat food Raw chicken stored over raw fish. Raw chicken stored over sauce bucket. Operator stored raw chicken on bottom selves Ready to eat above the self
Fixed on the spot
Food placed in soiled container/equipment.
Stored nuts in the soiled containers Operator move nuts to the clean container
Fixed on the spot
Intermediate5
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 09, Bare hand contact with ready-to-eat food: 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.
Operator touch lemon without washing hand or utensils
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled as well as base
Non-pitting surface rust on food-contact equipment.
Prep table surface rust
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Next to cook area hand washing sink no towel dispenser No handwashing sign provided at a hand sink used by food employees. Operator put the hand washing sign on wall
Fixed on the spot
Basic8
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs are hanging front of the oven handle Operator removed from the door handle
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Operator not wearing hair restraint
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting boards are soiled and Grooved
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Kitchen Microwave oven soiled Operator cleaned the microwave
Fixed on the spot
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine in the kitchen inside cover soiled Ice machine door is torn build up grease and soiled
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
All around cooks wok grill behind and around area soiled grease buildup
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bathroom in the kitchen left open no self closure, operator closed door
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
kitchen, Wall around wok grill, behind and around area soiled grease buildup
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.