Lins House

16970 San Carlos Blvd Ste 130, Fort Myers, FL 33908 · Permanent Food Service · License 4606829

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Nov 2, 2026 (5 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Nov 2 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot, 2 repeats), 5 intermediate (3 fixed on the spot, 2 repeats), 5 basic (2 repeats)
-34
Safety score66

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Nov22026

Routine inspection

13 violations found

First visitNov 2, 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.
13 violations found:
- 3 High priority
- 5 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Observed repackaged frozen raw chicken stored over frozen dumplings.
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed container of raw ground pork stored over ready to eat noodles in walk in cooler. Educated operator on proper storage of raw foods. Operator placed food in proper location.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with vegetables in walk in cooler.
  Educated operator on using food grade containers. Operator switched to food grade container.
  Fixed on the spotRepeat violation
Intermediate5
- Code 16, Dishwashing facilities and test kits: Wash solution in three-compartment sink less than 110°F.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris on outside and inside flour bins.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed front handwash sink blocked by rice cooker. Educated operator on keeping handwash sink accessible. Operator removed rice cooker.
  Fixed on the spotRepeat violation
  Handwash sink used for purposes other than handwashing.
  Observed rice cooker stored inside handwash sink in back food prep. Operator removed rice cooker.
  Fixed on the spot
  No soap provided at front service handwash sink.
  Educated operator on importance of having soap. Operator placed soap at handwash sink.
  Fixed on the spotRepeat violation
Basic5
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Cook. Educated operator on importance of wearing hair restraint.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Educated operator on storing wet wiping cloths in sanitizing solution. Operator placed wiping cloth in sanitizer.
  Fixed on the spotRepeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a front service hand sink and restroom handwash sink in restroom used by food employees.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tiles missing above walk in cooler.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul102026D66Routine inspection17 violations, 3 high priority No follow-up needed

First visitJul 10, 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.
17 violations found:
- 3 High priority
- 6 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed noodles 45°F cold hold, raw chicken 45°F cold hold less than 4 hours in walk in cooler. Operator states just prepped foods. Operator turned down walk in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
  Observed contamination of raw chicken stored over container of cooked pork in front service reach in cooler. Operator placed raw chicken on bottom shelf.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with noodles and flour.
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Observed frozen precooked pork not date marked.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed front handwash sink blocked by rice cooker. Operator removed rice cooker.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink in back food prep area.
  Educated operator on the importance of having paper towels. Operator placed paper towels at handwash sink.
  Fixed on the spotRepeat violation
  No soap provided at front service handwash sink.
  Operator placed soap at handwash sink.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic8
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Educated operator on storing wet wiping cloths in sanitizing solution. Operator placed wiping cloth in sanitizer.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior roof of microwave oven has accumulation of grease/food debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with heavy grease.
  Hood filters.
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Observed glove reused. Operator discarded glove.
  Fixed on the spot
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed cellphone on food preparation table.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

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.