He Hop INC of Lin

1521 W Orange Blossom Trl, Apopka, FL 32712 · Permanent Food Service · License 5810595

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Jul 22, 2026

What drove the grade

Dented/rusted cans present.High priority · no follow-up needed · 16 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 13 basic (4 repeats); basic violations cost 12 at most
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Jul222026

Routine inspection

17 violations found

First visitJul 22, 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:
- 2 High priority
- 2 Intermediate
- 13 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Hoisin Sauce - 5 lb can dented
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  2 large pans of raw chicken. Sitting under table on cooks line 65f to 70f, per owner sitting out for 25 minutes, moved to walk-in-cooler for immediate temperature recovery
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Numerous cooked foods from previous day not dated
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand sink front counter blocked by chair and garbage can
  Fixed on the spot
Basic13
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Case of cooking oil on cooks line
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl in diced onions in walk-in-cooler
  Fixed on the spot
  Equipment in poor repair.
  Gaskets torn deep freezer
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Repeat violation
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Deep freezer by back door - inside door broken - exposed insulation
  Ice buildup in reach-in freezer and/or walk-in freezer.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in freezer at entrance to kitchen heavily soiled
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Floor fan in prep area heavily soiled Gaskets soiled to several units in facility Hoods soiled
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Several buckets of soy sauce holding different foods in walk-in-cooler
- Code 33, Garbage and refuse: Unnecessary items in dining room.
  Facility using discarded liquor boxes from grocery store for to go items, boxes on table in dining room
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in bathroom or other areas of the establishment.
  Employee bathroom that holds cleaning supplies in back of restaurant had a strong odor
- 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.
  Employee keys on to go items on cooks line
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Fixed on the spotRepeat violation
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.