DS LIN GARDEN
3325 S. ORANGE BLOSSOM TRAIL, Kissimmee FL 34746
Last inspected Jul 28, 2026 · 6 visits since November 2023
MAR 24
MAY 25
OCT 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections trending up, 15 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2017009936 | Dec 7, 2016 | Mar 15, 2017 | $200 |
Inspection history
6 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over box es of vegetables in walk-in freezer, operator removed.
Handwash sink not accessible for employee use at all times. Steel wool inside handwashing sink at start of cook line. Pair of tongs hanging on faucet of handwashing sink next to triple sink.
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink in corner next to fryers. Operator provided paper towels.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee food handler training expired for Rocael, Obed, Yefeng.
Show the remaining 4 findings ▾
Bowl or other container with no handle used to dispense food. To-go container inside bins of rice by dishmachine. Operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on prep table across from dishmachine. Operator removed.
Food storage container/container lid cracked or broken. Container with shrimp inside white reach-in freezer at start of cook line is cracked.
Stored food not covered. Some prepped items not covered in walk-in cooler. Cooked fried chicken, prepped vegetables.
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw chicken over prepped vegetables in walk-in cooler. Operator rearranged.
Handwash sink not accessible for employee use at all times. Handwashing sink next to triple sink had utensils inside. Handwashing sink next to fryer on cook line had steel wool. Operator removed.
Current Hotel and Restaurant license not displayed. 4/2025 displayed.
Food stored on floor. Several buckets of soy sauce on floor of walk-in cooler and walk-in freezer. 2 cases of oil on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on maketable coolers and reach-in cooler across from fryers.
Stored food not covered. Several foods not covered in walk-in cooler, cooked chicken, cooked pork.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored over prepped vegetables and cooked foods in walk-in cooler.
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting washed onions with barehands. Operator had employee washed hands and put on gloves.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed egg rolls thawing in walk-in cooler date marked 10/7, operator stated they had been frozen and taken out of freezer to thaw. Food is still within 7 days, educated operator and marking when food is taken out of freezer.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Tongs handing on splash guard of handwashing sink in corner by cookline.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine tested 0ppm, chlorine.
Floor area(s) covered with standing water. In walk-in cooler.
Food stored on floor. Case of oil on floor of cookline. Cases of food on floor of freezer, containers of soy sauce on floor of walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated of grease.
Stored food not covered. Cooked chicken not covered in walk-in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. U washed heads of lettuce over soy sauce in walk-in cooler.
May 27, 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 ▾
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)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breakers installed on hose bibs in kitchen
No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink. Operator provided
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
Carbon dioxide/helium tanks not adequately secured. Compressed air tanks in hallway are not secured. Operator tethered
Cardboard used to line food-contact shelves. Shelves throughout kitchen
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
Employee with no hair restraint while engaging in food preparation. Cooks put on hats
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.
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
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
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Remade to 50ppm
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
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen lowboy unit, egg rolls (44F - Cold Holding)/1 hour, operator reduced amount, and placed in walk in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Chicken on table top,
No probe thermometer provided to measure temperature of food products.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle stored on cookline maketable until,
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pack of chewing gum stored in cookline make table
Garbage can located outside has no lid or lid open/broken.
Missing drain plug at dumpster.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is soiled with grease.
Working containers of food removed from original container not identified by common name. MSG and Cron starch not labeled in storage container,.
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate10 Basic
Show 17 findings ▾
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.
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
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.
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.
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.
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.
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.
Cutting board has cut marks and is no longer cleanable.Small-white cutting board been use by fryer.
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.
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.
Exterior door has a gap at the threshold that opens to the outside.
Food not stored at least 6 inches off of the floor.Multiple sauces on walk in cooler, container of cooked pork, box of noodles.
Reach-in cooler interior/shelves have accumulation of soil residues. reach in freezer have debris.
Reuse of single-service or single-use articles.Operator had cooked chickens stored on box that is originally use to store sauces.
Stored food not covered.aRaw chicken stored on sheet pans in walk in freezer.
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.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
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.