Lins Asian Bistro
6107 US Hwy 17-92N, Loughman, FL 33896 · Permanent Food Service · License 6308625
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 5 intermediate (2 fixed on the spot, 1 repeat), 9 basic (1 repeat)-32
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 15, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooks line reach in cooler chicken 49, cooked pork 45. Items were pulled from walk in cooler this morning . Employee placed items in reach in freezer for quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef over sauces in walk in cooler cooks line. Raw chicken and beef stored over ready to eat sauces in walk in cooler.
Repeat violation
Intermediate5
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior ice machine lid soiled Can opener soiled - employee placed can opener to clean (corrective action taken)
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink next to dish machine blocked by lid and wire scrubbers. Employee moved items
Fixed on the spotRepeat violation
Handwash sink used for purposes other than handwashing.
Observed employee using hand wash sink to drain tea into urn. Observed employee dump personal drink into hand wash sink. Reviewed with employees handwashing sinks are for handwashing only.
Fixed on the spot
No soap provided at handwash sink.
In kitchen .
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 9 food service employees working and no CFM present.
Basic9
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Shrimp thawing in standing water, employee placed in running water
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Walk in cooler prepped veggies not covered
Food stored on floor.
Buckets of cane sugar stored on floor. Observed bucket of lettuce stored on floor.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In pepper on back storage rack.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Used in flour, sugar and rice bins.
Equipment in poor repair.
Cutting board cut marks Rusted racks in walk in cooler Gasket torn on reach in cooler prep area
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Code 25, Single-service items: Reuse of single-service or single-use articles.
Jug cut in half used as a scoop. Employee discarded
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.
Cell phone and watch above prep table
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.
Safest restaurants in Loughman
No other A-grade restaurants in Loughman yet.