Ds Lin Garden
Last inspected: Feb 3, 2026
61
Score
Inspectors have visited Ds Lin Garden seven times, with records going back to 2022. The newest entry in the record is dated Feb 3, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around 11 violations to closer to eight violations per visit over the last few inspections.
Across the inspection history, “vacuum breaker missing at hose bibb” is the issue that surfaces most often, recorded two times.
The city-wide average sits at 78, which Ds Lin Garden's 61 doesn't quite reach. On the whole, the file is mixed but not concerning.
7
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Oct 15, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
55
May 27, 2025
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler on cook line cooked noodles (47F - Cold Holding); cut cabbage (47F - Cold Holding)
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breakers installed on hose bibs in kitchen
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink. Operator provided **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Compressed air tanks in hallway are not secured. Operator tethered **Corrected On-Site**
51-11-4
Basic - Cardboard used to line food-contact shelves. Shelves throughout kitchen
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on or above prep tables in kitchen. Operator moved **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooks put on hats **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Bus tub of raw beef in walk in cooler. Cases of food in walk in freezer under shelves. Cases of salt, sugar and condiments at front counter. Cooking oil in hallway. Plastic soda bottles in dining room. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in standing water at 87°F next to rice pots. Operator discarded **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves are soiled. Condenser fan cover in walk in cooler is soiled
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Remade to 50ppm **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name. Operator labeled **Corrected On-Site**
02D-01-5
41
Mar 26, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
37
Nov 29, 2023
Routine - Food
5 critical violations. 2 major violations. 10 minor violations.
View 17 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employee drank from water bottle , open a candy and put it on his mouth and then touched dumplings.
12A-05-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.Raw chicken stored over cooked pork on walk in freezer. **Repeat Violation**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Cooked wings kept on fryer for less than 4 hrs with temperature of 85F. Rice kept in a pot over woks for less than 4 hrs with temperature of 117F. Ask operator to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw chicken stored over cooked pork on walk-in freezer
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over washed and cut celery and carrots.Container of pulled eggs stored over cooked pork on cook line.
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.Provided operator with sign. **Corrected On-Site**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork in cook line and on walk in cooler.
02C-08-5
Basic - Cutting board has cut marks and is no longer cleanable.Small-white cutting board been use by fryer. **Repeat Violation**
14-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee open drink stored over reach in cooler on cook line. **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public.Employee food stored over reach in cooler on cook line. **Repeat Violation**
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food not stored at least 6 inches off of the floor.Multiple sauces on walk in cooler, container of cooked pork , box of noodles.
08B-47-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. reach in freezer have debris.
22-16-4
Basic - Reuse of single-service or single-use articles.Operator had cooked chickens stored on box that is originally use to store sauces. **Corrected On-Site** **Repeat Violation**
25-32-4
Basic - Stored food not covered.aRaw chicken stored on sheet pans in walk in freezer. **Repeat Violation**
08B-12-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.On room that has the ice machine and food mixer.
38-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
23
May 23, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
43
Aug 10, 2022
Routine - Food
8 critical violations. 3 major violations. 22 minor violations.
View 33 violations
High Priority - Container of medicine improperly stored./ cook line
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (44-45F - Cooling) from last night walk in cooler **Repeat Violation**
03D-02-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing hands for less than 20 seconds, educate employee in properly wash hands for a least 20 sec **Corrective Action Taken** **Repeat Violation**
12A-17-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food./ cardboard used to for shrimp cook line
14-15-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over cheese Wong ton cook line
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken (44-45F - Cooling)from last night walk in cooler **Repeat Violation**
01B-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb./ underneath 3 comp sink
29-34-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./ wiping cloth 400+++ ppm chlorine front area **Repeat Violation**
41-27-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink./ employee hand sink water temp 82f cook line **Corrected On-Site** **Repeat Violation**
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times. /scrapper inside employee hand sink **Corrected On-Site**
31A-09-4
Intermediate - Records/documents for required employee training appear to be falsified. Observed employee training certificate written with pencil and change dates **Repeat Violation**
53B-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./ cook line
22-16-4
Basic - Reuse of single-service or single-use articles./ plastic container inside mustard powder **Corrected On-Site** **Repeat Violation**
25-32-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area./ where ice machine is located
38-05-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Cutting board has cut marks and is no longer cleanable./ cook line
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ observed employee coffee on top of prep table
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./ wallet on top of cook line
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Faucet/handle missing at plumbing fixture./ employee hand sink in disrepair front area **Repeat Violation**
29-09-4
Basic - Floor soiled/has accumulation of debris./ throughout kitchen area
36-73-4
Basic - Food stored on floor./ chicken boxes walk in cooler freezer **Repeat Violation**
08B-38-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ water temp 89f cook line
10-07-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit./ CHECK
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ hood **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observe raw pork thawing at 3 comp sink in standing water , operator placed raw pork under running water **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together./front area
21-03-4
Basic - Working containers of food removed from original container not identified by common name. MSG, FLOUR and MUSTARD COOK LINE
02D-01-5
7
Frequently Asked Questions
When was Ds Lin Garden last inspected?
The most recent health inspection at Ds Lin Garden on file is from Feb 3, 2026. The public record contains seven inspections in total.
What is the most common violation at Ds Lin Garden?
Across the inspection record, “vacuum breaker missing at hose bibb” has been cited two times, more than any other issue at Ds Lin Garden.
How does Ds Lin Garden compare to other restaurants in Kissimmee?
Ds Lin Garden most recently scored 61 out of 100, which is lower than the Kissimmee average of 78.
Has Ds Lin Garden's inspection record improved over time?
Yes. Recent inspections at Ds Lin Garden have averaged around eight violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Ds Lin Garden means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Ds Lin Garden inspected?
Based on the inspection history on file, Ds Lin Garden is inspected around two times per year on average.
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