China Garden Inc of Lin
Last inspected: Apr 22, 2026
32
Score
Inspectors have visited China Garden Inc of Lin 13 times, with records going back to 2022. On Apr 22, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around 12 violations to closer to 21 violations per visit.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded 11 times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
13
Inspections
2
Critical latest
1
Major latest
15
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
2 critical violations. 1 major violation. 15 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken from 1:30 at 4pm. (94 F - Cooling). Advised operator to reheat to 165F. **Corrective Action Taken**
03D-01-5
High Priority - Toxic substance/chemical improperly stored. Hand soap stored on the table next to broccoli.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Used to scoop cooked rice. Management discarded bowls. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over reach in chest freezers.
36-37-5
Basic - Ceiling tile missing. Over cook line and walk in cooler.
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. Medium white cutting board.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees bottled water on the counter with utensils and plastic wrap.
12B-07-4
Basic - Food stored on floor. Bins of raw and cooked chicken on the floor in the kitchen. Staff picked it up. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between table and wall of walk-in cooler.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves over cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer.
22-16-4
Basic - Ripped/worn tin foil used as shelf cover. Lining the shelves under the prep tables on the cook line.
14-20-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes in storage. Staff turned them over. **Corrected On-Site**
25-06-4
Basic - Single-service articles stored on a soiled surface. To go boxes stored on shelf over the cook line.
25-17-4
Basic - Water leaking from pipe. Under hand sink located on the front service counter.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Staff took mop out of the water. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Large white bins with white substance.
02D-01-5
32
Feb 20, 2026
Routine - Food
3 critical violations. 6 major violations. 13 minor violations.
View 22 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Togo plastic bags used to store raw chicken beef and pork in walk in cooler. - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-02-20: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 25 live roaches on cook line ledge with sauces and condiments. 4 live roaches on the floor by cook line 3 live roaches on the floor in lobby dining area. 1 live roach by hand sink at entrance to back of the house kitchen. = 33 live roaches total **Repeat Violation** **Warning** - From follow-up inspection 2026-02-20: 1 live roach underneath reach in white freezer in dining area 1 live roach on stand up white reach in cooler by walk in cooler. 1 live roach on the floor on cooks line 1 on the side of reach in cooler. = 4 live total roaches **Time Extended** - From follow-up inspection 2026-02-20: No activity. **Admin Complaint**
35A-05-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line chicken, beef, bean sprouts 48-56 cold holding temperature over 4 hours Operator discarded - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-02-20: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler. - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-02-20: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-02-20: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cooks line. **Repeat Violation** - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-02-20: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Cooks line. **Repeat Violation** - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-02-20: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Egg rolls and chicken wings on prep table cook line. - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-02-20: **Time Extended**
03F-10-5
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-02-20: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, hallway back of the house and ware wash area. - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-02-20: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Multiple plastic bowls in sugar, flour and starch. - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-02-20: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. All reach in coolers, equipment, and walk in cooler handles. - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-02-20: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Throughout facility dining area, entrance to kitchen hand sink , back of the house on cooks line, hallway back of the house. **Repeat Violation** - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-02-20: **Time Extended**
36-06-4
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Cardboard used on prep table to soak egg rolls and chicken wings. - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-02-20: **Time Extended**
14-05-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 6 dead roaches underneath dining table used to pack to go orders. 5 dead roaches underneath cook line 2 dead roaches by flour and sugar. = 13 dead roaches total **Repeat Violation** - From follow-up inspection 2026-02-20: 2 dead roaches by 3 compartment sink. 2 dead roaches on the wall by reach in cooler. 3 dead roaches underneath mop sink. 2 dead roaches underneath cook line = 9 total dead roaches **Time Extended** - From follow-up inspection 2026-02-20: No activity. **Admin Complaint**
35A-03-4
Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Hand sink faucet at entrance to kitchen broken unable to turn off cold water. - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-02-20: **Time Extended**
29-09-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Underneath cook line and behind back door exit to hallway. - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-02-20: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout facility front and back of the house areas. - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-02-20: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Soy sauce stored on the floor in walk in cooler, shrimp thawing on the floor by 3 compartment sink, soy sauce stored on the floor by hallway. - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-02-20: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-02-20: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line, dry storage area shelves with flour and sugar. - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-02-20: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing on the floor in container underneath 3 compartment sink. - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-02-20: **Time Extended**
06-01-5
18
Feb 19, 2026
Routine - Food
3 critical violations. 7 major violations. 14 minor violations.
View 24 violations
High Priority - Nonfood-grade bags used in direct contact with food. Togo plastic bags used to store raw chicken beef and pork in walk in cooler.
14-31-5
High Priority - Roach activity present as evidenced by live roaches found. 25 live roaches on cook line ledge with sauces and condiments. 4 live roaches on the floor by cook line 3 live roaches on the floor in lobby dining area. 1 live roach by hand sink at entrance to back of the house kitchen. = 33 live roaches total **Repeat Violation** **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line chicken, beef, bean sprouts 48-56 cold holding temperature over 4 hours Operator discarded
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cooks line. **Repeat Violation**
31B-02-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Warning**
22-38-5
Intermediate - No soap provided at handwash sink. Cooks line. **Repeat Violation**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Egg rolls and chicken wings on prep table cook line.
03F-10-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. Multiple plastic bowls in sugar, flour and starch.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. All reach in coolers, equipment, and walk in cooler handles.
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Throughout facility dining area, entrance to kitchen hand sink , back of the house on cooks line, hallway back of the house. **Repeat Violation**
36-06-4
Basic - Cardboard used to line food-contact shelves. Cardboard used on prep table to soak egg rolls and chicken wings.
14-05-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cooks line broken per operator waiting for a piece to repair. Temperature of food products 48-56 operator removed all food items and placed in walk in cooler.
14-74-7
Basic - Dead roaches on premises. 6 dead roaches underneath dining table used to pack to go orders. 5 dead roaches underneath cook line 2 dead roaches by flour and sugar. = 13 dead roaches total **Repeat Violation**
35A-03-4
Basic - Faucet/handle missing at plumbing fixture. Hand sink faucet at entrance to kitchen broken unable to turn off cold water.
29-09-4
Basic - Floor area(s) covered with standing water. Underneath cook line and behind back door exit to hallway.
36-22-4
Basic - Floor soiled/has accumulation of debris. Throughout facility front and back of the house areas.
36-73-4
Basic - Food stored on floor. Soy sauce stored on the floor in walk in cooler, shrimp thawing on the floor by 3 compartment sink, soy sauce stored on the floor by hallway.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line, dry storage area shelves with flour and sugar.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing on the floor in container underneath 3 compartment sink.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, hallway back of the house and ware wash area.
36-27-5
16
Sep 5, 2025
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By cooks line. - From follow-up inspection 2025-09-04: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chicken wings and egg rolls on prep reach in freezer by cooks line. - From follow-up inspection 2025-09-04: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Multiple Togo plastic bowls used in rice, flour, chicken, salt, and beef. - From follow-up inspection 2025-09-04: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. All reach in cooler handles throughout facility. - From follow-up inspection 2025-09-04: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. At entrance to back of the house kitchen. - From follow-up inspection 2025-09-04: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended**
36-06-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. By reach in cooler on coolers line and behind door at exit. - From follow-up inspection 2025-09-04: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout facility, underneath cooks line, reach in coolers lobby prep area. - From follow-up inspection 2025-09-04: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Soy sauce 8 containers store on the floor in walk in cooler - From follow-up inspection 2025-09-04: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, all equipment and cooking equipment throughout facility. - From follow-up inspection 2025-09-04: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line and by dry storage shelves. - From follow-up inspection 2025-09-04: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended**
36-27-5
55
Sep 4, 2025
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 30 live roaches on wall by cook line and reach in cooler 1 live roach on Togo container box. 1 live roach in prep sauces on cooks line. 1 live roach walking underneath cook line = 33 live roaches total **Admin Complaint** - From follow-up inspection 2025-09-04: 12 live roaches total **Time Extended**
35A-05-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By cooks line. - From follow-up inspection 2025-09-04: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chicken wings and egg rolls on prep reach in freezer by cooks line. - From follow-up inspection 2025-09-04: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. All reach in cooler handles throughout facility. - From follow-up inspection 2025-09-04: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Multiple Togo plastic bowls used in rice, flour, chicken, salt, and beef. - From follow-up inspection 2025-09-04: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. At entrance to back of the house kitchen. - From follow-up inspection 2025-09-04: **Time Extended**
36-06-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. By reach in cooler on coolers line and behind door at exit. - From follow-up inspection 2025-09-04: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout facility, underneath cooks line, reach in coolers lobby prep area. - From follow-up inspection 2025-09-04: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Soy sauce 8 containers store on the floor in walk in cooler - From follow-up inspection 2025-09-04: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, all equipment and cooking equipment throughout facility. - From follow-up inspection 2025-09-04: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line and by dry storage shelves. - From follow-up inspection 2025-09-04: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Dead roaches on premises. 20 dead roaches on side of reach in cooler by cooks line. 7 dead roaches by to go cardboard containers. 1 dead roaches underneath hws at entrance to back of the house kitchen. 5 dead roaches by dry storage , and open container of dry rice. 4 dead roaches in lobby dry storage area. = 37 total dead roaches **Admin Complaint** - From follow-up inspection 2025-09-04: 25 dead roaches. **Time Extended**
35A-03-4
45
Sep 3, 2025
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - Roach activity present as evidenced by live roaches found. 30 live roaches on wall by cook line and reach in cooler 1 live roach on Togo container box. 1 live roach in prep sauces on cooks line. 1 live roach walking underneath cook line = 33 live roaches total **Admin Complaint**
35A-05-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By cooks line.
31B-02-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Warning**
22-38-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chicken wings and egg rolls on prep reach in freezer by cooks line.
03F-10-5
Basic - Dead roaches on premises. 20 dead roaches on side of reach in cooler by cooks line. 7 dead roaches by to go cardboard containers. 1 dead roaches underneath hws at entrance to back of the house kitchen. 5 dead roaches by dry storage , and open container of dry rice. 4 dead roaches in lobby dry storage area. = 37 total dead roaches **Admin Complaint**
35A-03-4
Basic - Floor area(s) covered with standing water. By reach in cooler on coolers line and behind door at exit.
36-22-4
Basic - Floor soiled/has accumulation of debris. Throughout facility, underneath cooks line, reach in coolers lobby prep area.
36-73-4
Basic - Food stored on floor. Soy sauce 8 containers store on the floor in walk in cooler
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, all equipment and cooking equipment throughout facility.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line and by dry storage shelves.
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Multiple Togo plastic bowls used in rice, flour, chicken, salt, and beef.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. All reach in cooler handles throughout facility.
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. At entrance to back of the house kitchen.
36-06-4
Basic - Cardboard used to line food-contact shelves. Used in walk in cooler shelves and prep sauce shelves on cooks line.
14-05-4
39
Apr 2, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-04-02: **Time Extended**
50-17-3
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Togo bags with red writing used to hold meat and pork in reach in cooler, reach in freezer and walk in. **Repeat Violation** - From follow-up inspection 2025-04-02: **Time Extended**
14-31-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table. - From follow-up inspection 2025-04-02: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cooks line. - From follow-up inspection 2025-04-02: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-04-02: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic to go bowls in pork, rice, in soup, in sugar flour and sauce. Operator removed bowls. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-04-02: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. All door handles throughout facility. - From follow-up inspection 2025-04-02: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Food stored on floor. Rice and sauce stored on the floor in front of oven. - From follow-up inspection 2025-04-02: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line. - From follow-up inspection 2025-04-02: **Time Extended**
23-03-4
45
Oct 23, 2024
Routine - Food
2 critical violations. 3 major violations. 18 minor violations.
View 23 violations
High Priority - Nonfood-grade bags used in direct contact with food. Plastic Togo bags used to store pork,and chicken.
14-31-5
High Priority - Roach activity present as evidenced by live roaches found. One live roach on wall in seating area by operators desk. Operator killed, discarded sanitized and cleaned area. **Corrected On-Site**
35A-05-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned on hot water tank. **Corrected On-Site**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer next to prep table.
22-02-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to local store to purchase bleach.
22-38-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Flour, sugar, and corn starch. Operator removed bowls from product. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. At entrance to kitchen. Operator changed cardboard. **Corrected On-Site**
36-06-4
Basic - Cardboard used to line nonfood-contact shelves. At prep table.
14-45-4
Basic - Ceiling tile missing. Two ceiling tiles missing above cooks line.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above cooks line.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. On prep table. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of sprite on prep table. Operator discarded. **Corrected On-Site**
12B-07-4
Basic - Floor area(s) covered with standing water. Throughout facility, underneath cooks line, dry storage area, and 3 compartment sink. **Repeat Violation**
36-22-4
Basic - Floor soiled/has accumulation of debris. Throughout entire facility front and back of the house, underneath all equipment. **Repeat Violation**
36-73-4
Basic - Hole in or other damage to wall. At hand sink on cooks line, dish area, hallway where soy sauce is kept, at preps table near meat slicer. **Repeat Violation**
36-24-5
Basic - Light not functioning. Light on hood on cooks line. **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment throughout facility, hood filters and fan cover in walk in cooler. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves and walk in cooler have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Toilet/urinal not flushing/functioning properly. Employee restroom across from cooks line.
32-23-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout entire back of the house facility. **Repeat Violation**
36-27-5
22
Apr 24, 2024
Routine - Food
1 critical violation. 2 major violations. 14 minor violations.
View 17 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (90F - Hot Holding); egg roll vegetable (60F - Hot Holding). Less than 4 hours. Manager discarded chicken. Provided time control form and explained procedure. **Corrective Action Taken** - From follow-up inspection 2024-04-24: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large mixing bowl and utensils in dry storage area Rice pot **Repeat Violation** - From follow-up inspection 2024-04-24: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Sink on cook line utensils in sink. Manager removed **Corrected On-Site** - From follow-up inspection 2024-04-24: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Bathroom door left open other than during cleaning or maintenance. Near cook line. Manager closed door. **Corrected On-Site** - From follow-up inspection 2024-04-24: **Time Extended**
32-02-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In rice cooked and uncooked and other places. **Repeat Violation** - From follow-up inspection 2024-04-24: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen - From follow-up inspection 2024-04-24: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-04-24: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Medium white - From follow-up inspection 2024-04-24: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Behind make table and near mop sink **Repeat Violation** - From follow-up inspection 2024-04-24: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout establishment - From follow-up inspection 2024-04-24: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Dish area - From follow-up inspection 2024-04-24: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Light not functioning. Hood - From follow-up inspection 2024-04-24: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on cook line - From follow-up inspection 2024-04-24: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower tables - From follow-up inspection 2024-04-24: **Time Extended**
14-47-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment on the cook line Fan cover in walk-in cooler - From follow-up inspection 2024-04-24: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk- in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2024-04-24: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen **Repeat Violation** - From follow-up inspection 2024-04-24: **Time Extended**
36-27-5
35
Apr 18, 2024
Routine - Food
1 critical violation. 4 major violations. 15 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (90F - Hot Holding); egg roll vegetable (60F - Hot Holding). Less than 4 hours. Manager discarded chicken. Provided time control form and explained procedure. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large mixing bowl and utensils in dry storage area Rice pot **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink on cook line utensils in sink. Manager removed **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink on front counter not working **Warning**
31A-04-4
Intermediate - No soap provided at handwash sink. At cook line staff filled soap. **Corrected On-Site**
31B-03-4
Basic - Bathroom door left open other than during cleaning or maintenance. Near cook line. Manager closed door. **Corrected On-Site**
32-02-4
Basic - Bowl or other container with no handle used to dispense food. In rice cooked and uncooked and other places. **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Medium white
14-09-4
Basic - Floor area(s) covered with standing water. Behind make table and near mop sink **Repeat Violation**
36-22-4
Basic - Floor soiled/has accumulation of debris. Throughout establishment
36-73-4
Basic - Hole in or other damage to wall. Dish area
36-24-5
Basic - Light not functioning. Hood
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on cook line
05-09-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower tables
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment on the cook line Fan cover in walk-in cooler
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes above make table and next to steam table. Manager turned over **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Walk- in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen **Repeat Violation**
36-27-5
27
Dec 27, 2023
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
18
May 23, 2023
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
20
Dec 12, 2022
Routine - Food
2 critical violations. 2 major violations. 15 minor violations.
View 19 violations
High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used to keep meats and other foods.**Repeat Violation**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pork in grocery bags over shrimp in freezer. **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. All refrigeration in kitchen.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above cook line.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. **Corrected On-Site**
40-06-5
Basic - Floor not cleaned when the least amount of food is exposed. Throughout kitchen.
36-01-4
Basic - Food stored on floor. 5 gallon Bucket's of soy sauce stored on floor in dry storage area. 5 gallon bucket of shrimp stored on walk-in cooler floor.
08B-38-4
Basic - Hole in or other damage to wall. Hole's in wall at entrance of kitchen. **Repeat Violation**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods heavily soiled with grease. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In walk-in cooler.
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. On cook line. **Corrected On-Site**
25-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls heavily soiled with grease Throughout kitchen. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. All bulk containers in kitchen.
02D-01-5
29
Frequently Asked Questions
When was China Garden Inc of Lin last inspected?
The most recent health inspection at China Garden Inc of Lin on file is from Apr 22, 2026. The public record contains 13 inspections in total.
What is the most common violation at China Garden Inc of Lin?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited 11 times, more than any other issue at China Garden Inc of Lin.
How does China Garden Inc of Lin compare to other restaurants in Orlando?
China Garden Inc of Lin most recently scored 32 out of 100, which is lower than the Orlando average of 79.
Has China Garden Inc of Lin's inspection record improved over time?
No. Recent inspections at China Garden Inc of Lin have averaged around 21 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at China Garden Inc of Lin means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is China Garden Inc of Lin inspected?
Based on the inspection history on file, China Garden Inc of Lin is inspected around four times per year on average.
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