CHEF LIN ASIAN BUFFET
1850 US HWY 1, Vero Beach FL 32960
Last inspected Jun 1, 2026 · 10 visits since October 2023
JUL 24
SEP 24
JUN 25
NOV 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. 1 dropping found on 1 canned good in dry storage room. In same room there is 7 droppings tool shelf. Under tool shelf there is 14 droppings on floor. Two droppings on cook line under hand wash sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024043721 | Jul 23, 2024 | Aug 19, 2024 | $400 |
| 4--2023002059 | Dec 28, 2022 | Feb 3, 2023 | $400 |
Inspection history
10 visits, newest first
Jun 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
Current Hotel and Restaurant license not displayed. Current. Having trouble printing sent copy
Floor area(s) covered with standing water. Dishwasher area
Floor tiles missing and/or in disrepair. Cook line
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket reach make table Gaskets reach in coolers
Stored food not covered. Ice cream
Nov 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken skewers over raw shrimp in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 51f cold holding In hibachi grill cooler for 1 hour. Operator moved to rapid chill.
No soap provided at handwash sink. Sushi bar hand sink and dish pit hand sink
Bowl or other container with no handle used to dispense food. Plastic bowl in teriyaki sauce in hibachi cooler
Buildup of food debris/soil residue on equipment door handles. hibachi cooler door handles
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. Hibachi grill cooler ambient 51f
Current Hotel and Restaurant license not displayed.
Floor area(s) covered with standing water. Dish area and cooks line near walk in cooler have standing water
Floor tiles missing and/or in disrepair. Cracked floor tiles on cooks line and in dish area
Floors not maintained smooth and durable. Panels in Walk in freezer floors lifting at the seams
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between coolers
Stored food not covered. Sauces being stored on shelf under prep table are not covered. Advised manager to cover
Unwashed fruits/vegetables stored with ready-to-eat food. Box of zucchini over cream cheese in walk in
Jun 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
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. Ambient 43f Sushi bar ambient 53f
Equipment and utensils not properly air-dried - wet nesting. Clean cups at servers station
Equipment in poor repair. Sushi display cooler door has gaps and does not seal. Ice machine is broken
Jun 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority0 Intermediate14 Basic
Show 17 findings ▾
Container of medicine improperly stored. Assorted prescriptions being stored on shelf next to single service items. Manager moved
Raw animal food not separated from ready-to-eat food during preparation. Raw shrimp over ready to eat krab
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers- cooked noodles 49f. Bean sprouts 51f; cooked pork (48F - Cold Holding); raw chicken (49F - Cold Holding); raw chicken wings (49F - Cold Holding) In cooler for 2 hours. Advised to empty unit to rapid chill in walk in. Hibachi grill area-Shrimp 51f Sushi display case- Sushi bar- tuna 44f; salmon (54F - Cold Holding); cream cheese (57F - Cold Holding) Operator states all,items have been in service for 2 hours. Advised to remove items and rapid chill.
Buildup of food debris/soil residue on equipment door handles. -Hibachi cooler door handles -Sushi bar display case -fan guards in walk in cooler are soiled in mold like substance
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front door vent is soiled in mold like substance
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. Ambient 43f Sushi bar ambient 53f
Equipment and utensils not properly air-dried - wet nesting. Clean cups at servers station
Equipment in poor repair. Sushi display cooler door has gaps and does not seal. Ice machine is broken
Floor area(s) covered with standing water. Near walk in freezer. On front side of cooks line
Floor soiled/has accumulation of debris. In walk in cooler
Food storage container/container lid cracked or broken. Hole in bulk bin lid in dry storage
In-use wet wiping cloth/towel used under cutting board.
No conspicuously located ambient air temperature thermometer in holding unit. In sushi display cooler
Open dumpster lid and overflowing with boxes
Walk-in cooler interior/shelves have accumulation of soil residues. Speed racks storing food in walk in freezer have large accumulation of debris
Water draining onto floor surface. Water/condensation dripping from AC vent at front door
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate10 Basic
Show 12 findings ▾
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 fish being stored over cooked spare ribs in freezer.
Spray bottle containing toxic substance not labeled.
Buildup of food debris/soil residue on equipment door handles. Hibachi grill door handle
Equipment in poor repair. Sushi case acrylic door has crack and is unable to seal completely. Operator was able to flip door so it seals better. Suggested to purchase new doors for sushi case.
Floor tiles missing and/or in disrepair. On cooks line
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Crab sitting in sink with no water running. Operator turned on water
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74f. Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line drawers
Raw fruits/vegetables not washed prior to preparation. Cut celery sticks not washed prior to cutting
Walk-in cooler interior/shelves have accumulation of soil residues.
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 24, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken skewers in walk in cooler
Floor soiled/has accumulation of debris. Heavy grease and food debris accumulation under equipment on cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers
Jul 23, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in reach in cooler. Raw shrimp over cooked crab.
Rodent activity present as evidenced by rodent droppings found. 1 dropping found on 1 canned good in dry storage room. In same room there is 7 droppings tool shelf. Under tool shelf there is 14 droppings on floor. Two droppings on cook line under hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken skewers in walk in cooler
Current Hotel and Restaurant license not displayed.
Floor area(s) covered with standing water. In kitchen by prep sink and in dish washer area
Floor soiled/has accumulation of debris. Heavy grease and food debris accumulation under equipment on cooks line
Hole in or other damage to wall. In dry storage room, behind chest freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers
Stored food not covered. Shrimp in walk in cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading 200++ppm. Advised Manager to remake. Now reading 100ppm
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate16 Basic
Show 21 findings ▾
No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked for sushi grade fish. Fish must be fully cooked or discarded. Purchased from several companies both companies emailed letters of proof.
Raw animal food stored in same container as ready-to-eat food. Raw egg wash stored with cut carrots. Raw chicken stored on top of open bags of cooked-clams.
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. Sheet pans of raw chicken over raw beef and raw pork.
Toxic substance/chemical improperly stored. Lysol spray hanging off shelf next to food.
Spray bottle containing toxic substance not labeled. Several bottles in dish area not labeled.
Accumulation of debris inside warewashing machine.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tile shows damage or is in disrepair. Insulation from ceiling tile exposed above hood system.
Clean plates not stored inverted or in a protected manner at the buffet.
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler
Equipment and utensils not properly air-dried - wet nesting. Cups stacked wet at wait station
Equipment in poor repair. Can opener bladed painted
Floor area(s) covered with standing water. Kitchen and dish area.
Floor tiles cracked on the cook line
Food stored under dripping water line in the walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70F
Shelves where clean dishes are stored souled.
Water leaking from pipe under prep sink Pipes leaking under dishwasher
Wet wiping cloths stored in detergent and sanitizer mixed together.
Working containers of food removed from original container not identified by common name. Spray bottle of water
Oct 19, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Oct 18, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoon used to dispense rice in standing water at 84°. Operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line cooler; noodles 54° cold holding, cooked pork 51° cold holding, raw chicken 54° cold holding. Manager stated cooler stocked 2 hours ago. Advised to rapid chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken on a stick (105F - Hot Holding); chicken wings (95F - Hot Holding); breaded chicken (111F - Hot Holding); fried fish (107F - Hot Holding); egg foo young (101F - Hot Holding). Rechecked chicken wings 148° hot holding, fried fish 147 hot holding,chicken on a stick 155° hot holding, egg foo young 155° hot holding
Food-contact surface soiled with food debris, mold-like substance or slime. Grinder dirty
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carbon dioxide/helium tanks not adequately secured.
Dead roaches on premises. 1 dead roach observed near hot water heater. Swept away
Exterior door has a gap at the threshold that opens to the outside. Rear screen door
Floor not cleaned when the least amount of food is exposed. Under grill heavily soiled 2. Mop sink drain dirty
In-use scraper stored in cracks between pieces of equipment.
No conspicuously located ambient air temperature thermometer in holding unit. In sushi case.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in kitchen dusty
Stored food not covered. Cheese roll not covered
Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms over cut cabbage
Wet mop not stored in a manner to allow the mop to dry.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.